Page 46 - South Mississippi Living - May, 2023

Salt & Ivy
Beau Rivage Resort & Casino
Beau Rivage Resort & Casino has added to its culinary offerings with the new Salt & Ivy, an elevated dining experience. Although the restaurant is based on the popular dining spot of the same
name at ARIA Las Vegas, the Biloxi restaurant boasts an enhanced menu of Coastal-inspired dishes, a classic New Orleans cocktail menu, themed dinner nights and a weekend Champagne brunch featuring Southern standards and bottomless mimosas.
Located in the hotel lobby in the former Atrium Cafe, Salt & Ivy answers the resort’s call for another upscale yet comfortable restaurant joining BR Prime, Jia and Stalla as must-visit dining options. “With Beau Rivage situated on the Gulf of Mexico in the heart of the South, a restaurant like Salt & Ivy showcasing coastal and Southern favorites is a natural fit,” said Beau Rivage
Executive Chef Kristian Wade. “Our guests have requested more dinner and brunch choices. Not only does Salt & Ivy introduce new entrees and cocktails with a Southern twist, but it also fulfills demand for expanded dining options.”
The restaurant’s Champagne brunch, offered
on both Saturday and Sunday, is slated to be the pinnacle of a weekend at Beau Rivage where fresh- squeezed mimosas, poinsettias and bellinis are offered by the glass or bottomless and paired with favorites like shrimp and grits, chicken and waffles, eggs Sardou and avocado toast. Not to be missed
is the crab Louie, a salad of blue crab, asparagus, cucumbers, radish, tomatoes, boiled eggs, romaine lettuce and tangy Louie dressing.
Whether planning on brunch for the family or a girls day out, Salt & Ivy gives guests the ability to book a reservation and utilize Beau Rivage’s valet service to make getting to the restaurant – and getting down to enjoying – a breeze.
Weekend brunch and weekday lunch ends at 2 p.m. Dinner service starts at 4 p.m. and that’s when the restaurant features a new dining experience as sandwiches and snacks are replaced by upscale starters and entrees designed to please all palettes. Starters include crab and artichoke dip, lump crab cakes and roasted cauliflower with tahini, pumpkin seeds and harissa.
www.smliving.net | SOUTH MISSISSIPPI Living
46 | May 2023