Page 153 - South Mississippi Living - June, 2017

listed separately, you have a choice of eleven. We over indulged with five starters, all of which got high marks for conceptual design and spot on plating. New Zealand lamb lollipops, fresh main scallops, a fine Caprese salad, and bourbon pecan-glazed bacon were all vibrant with color and exciting treats for our palate, but the tuna and crabmeat stack was the hands down winner for us. It was made of yellowfin sashimi, jumbo lump crabmeat and my favorite fruit in the world, avocado and was delightful.
This is a steak house, and beef lovers will be pleased to know that USDA prime beef is on the menu, along with choice and high choice cuts. You can choose from center cut filets, sirloin, Angus Kansas City dry aged strip, porterhouse, Delmonico ribeye, and an amazingly huge tomahawk ribeye — an impressive thick-cut ribeye with at least five inches of bare bone handle protruding.
For those who want a little something extra with their steak, there are ten toppings, but I’ve got to tell you I heavily favor the sautéed wild mushrooms, Béarnaise sauce, or roasted garlic butter. I am not a surf and turf kind of eater.
But even if you are not a beef eater, there is plenty
more to choose from. There are veal and lamb chops, duck breast, and even chicken and waffles. Chicken and waffles came to us from Alabama and doesn’t seem steak house fare, but I am sure it will be a welcome sight for some, and, I’ve got to tell you, when done right, this is a wonderful Southern dish.
Lesley and I also had a go at the crème brulee. There are four good looking desserts to choose from in total,
ABOVE: Tomahawk Steak BELOW: Crème brulee
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June 2017 • SOUTH MISSISSIPPI Living 153
and, if you are into America’s newest fad, now would be a great time for a good bourbon (ask about the bourbon club). If you are not an aficionado, move to the upstairs bar, and you’ll find an expert there who will guide you along. My suggestion is to end the night with a flight of bourdon. Cheers, and welcome to one of the coolest new upscale eateries on the Coast.