Page 55 - South Mississippi Living - May, 2017

FUN
FOOD
FACTS:
The Gulf Coast Region produces 70% of the nation’s oysters and 69% of the nation’s domestic shrimp
CLOCKWISE FROM TOP LEFT: Lasagna from Sicilian II, Mahi Mahi Tacos from The Blind Tiger, Berkshire Porkchop from Vestige and Biloxi Style Stuffed Flounder from Cora’s.
TIPPING PROTOCOL
Did you know the minimum wage for restaurant servers is just $2.13 an hour? Certainly, some
fine dining
restaurants
pay more,
but a server’s
livelihood depends
to a great part on your
generosity. But let’s get something straight, the amount you tip should be a sliding scale based on the service you receive.
For normal service, 15 percent to 20 percent of the bill before taxes is fine, but if your server went above and beyond, consider 25 percent or more. If you balk at the idea of tipping that much, just consider how your evening might have gone if the service was less dedicated. Did he or she recommend a wine that really made a difference, or a dish that you loved, but might not have tried without the suggestion?
But wait a minute, if that’s right and I get a $10 lunch, I should tip $2? Only if you are a skinflint! Put yourself in the server’s place. They must take your order, make suggestions, serve you, refill your drink, deliver the check, accept payment and give you change no matter what the total bill is. Is all that only worth $2? Hardly. But this should be a sliding scale as well. If you take your sweetheart out for Valentine’s Day and end up spending $200 for dinner and wine, $50 or 25 percent seems steep. Your server will be happy to receive $30 or $35.
A good server has spent years learning the trade, being familiar with the restaurant’s wine list, the chef’s specialties, and a world of knowledge that is specific to good service. Reward him or her appropriately.
in coastal restaurant growth that are noteworthy. Among those
are at least a dozen raised-piling restaurants that overlook the beach — most having been built in the last few years — that offer locals and tourists pretty cool dining and bar options and often live music. Besides the view, you’ll find great burgers, fish tacos, fried chicken and waffles, and a world of local seafood. And that is just a quick sampling. Check out the Blind Tiger, Shaggy’s, Bacchus, Baja Beach, and Pelican Wharf and all the rest. You just can’t go wrong.
It would be hard to talk about trends in Coast dining without mentioning the explosion of restaurants in Ocean Springs. Within a short walk of the heart of downtown, you’ll find more than 30 restaurants. For fine dining, try Vestige, a restaurant that I think is one of the best in the South, and Charred, the place to go for grilled steaks and oysters, as well as some innovative specials. If you want to chill over a cup of coffee and an amazing biscuit, The Green House on Porter is the place to go. If you want to be super healthy, find
Patricia Anderson’s Freedom Café, and the list goes on and on.
There are a few restaurants that deserve special mention. Stalla, at the Beau Rivage, is a world class Italian restaurant. Chef Paola Bugli cooked in Italy for 20 years before she came to these shores. If you want authentic Italian, this is the place for you. If you just have to have a pizza — and you want the best — try Sicilian II in Biloxi. The recipes have been in this family for four generations and your pizza
is made to order, from scratch. Dreaming of real deal Mexican food, not Tex-Mex? Try La Nortena in Biloxi. Although already mentioned, Vestige and Thirty-Two also fall into this special category.
If you consider yourself a foodie, a gourmand, or just someone who really enjoys a well-filled table, there is a lot to like about the Coast restaurant scene. The numbers are close to staggering, the diversity
is remarkable and the boom is not over yet. It seems a new restaurant opens at least once a week. Update your bucket list and start checking them off one by one. You are going to find some amazing places!
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May 2017 • SOUTH MISSISSIPPI Living 55