Page 144 - South Mississippi Living - June, 2018

C&C ITALIAN BISTRO
Pastas are made by hand in the old fashion way.
ADDRESS:
111 Main Street, Bay Saint Louis
PHONE:
228.344.3295
HOURS:
LUNCH
Tuesday-Friday 11 a.m. - 2 p.m. Saturday
11 a.m. - 5 p.m. Sunday
11 a.m., till DINNER Monday-Thursday 5-9 p.m. Friday-Saturday 5 p.m. -10 p.m.
story and photos by Julian Brunt
There’s a new breed of chef and
an exciting new restaurant motif on
the Mississippi Gulf Coast. The chefs carry pretty impressive resumes; some went to culinary school but all came up through the ranks, proving themselves in one of the most demanding professions there is. Most weren’t even allowed to pick up a knife when they started, but all fought their way through the kitchen hierarchy to earn the title of chef. It’s a remarkable feat.
Chef David Dickensauge is a member of this elite group (I’d guess there are fewer than half a dozen in all) and his recently opened C&C Italian Bistro in Bay St. Louis is turning heads. Chef David started in New Orleans, made his way to the famous Hot and Hot Fish Club in Birmingham where
he was introduced to the farm-to-table
concept, and eventually found his way to Chicago and the legendary restaurant Charlie Trotter’s. There were other stops along the way for Chef David, including New York City, Italy, Spain, and Ben 77 in Baton Rouge.
It’s important to acknowledge Chef David’s accomplishments because it sets the stage for what you’re going
to enjoy at his Italian Bistro. At the Bistro you will sample Italian favorites prepared as they are in Italy, but using local ingredients. A great example is the lasagna, which is made with a béchamel sauce as it’s done in Italy. If your order has mushrooms, you can bet they were locally grown.
There are just a few antipasti’s to choose from, but if you take my advice you’ll order the Vongole, a magical combination of clams and mussels in
144 SOUTH MISSISSIPPI Living • June 2018
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ABOVE: CHEF DAVID is meticulous in every detail, from purchasing only the best ingredients, to plating.
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