Page 145 - South Mississippi Living - June, 2018

a sauce that just demands bread for sopping. Add a glass of wine and I’m content as I can be.
The house made pastas are wonderful. I’ve spent hours in the kitchen watching the chef hand make
an amazing array of pasta, from the complicated tortellini and cappelletti to the simple rigatoni. And the sauces that adorn the pasta are sitting on the stove, simmering for as long as it takes to get it right. Please remember that it’s about the pasta, and Chef David isn’t going to serve it to you floating in sauce like a soup. This pasta is too good to be overpowered by too much sauce.
The seafood is as fresh as it can possibly be, and the beef is USDA prime and of the best quality. Freshness and quality are hallmarks at the Italian Bistro and the attention to every detail that Chef David insists on ensures excellence.
Chef David takes old world recipes using local and seasonal ingredients, and adds his touch, which I can only describe as magical. This is a restaurant that you’ve got to try.
TOP: LAMB CHOP MIDDLE: FRESH AND LOCAL seafood in an Italian style. RIGHT: LASAGNA is made with a traditional Italian white sauce
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June 2018 • SOUTH MISSISSIPPI Living 145