Page 55 - South Mississippi Living - July, 2018

fried oysters, dressed and beautifully plated. Po-boys are new to the menu and fit perfectly.
If you want to stay with a breakfast theme, check out the Spicy Seafood Fromage Omelet. Shrimp,
crab, spinach, portabella mushrooms, Colby Jack and Gruyere cheese, topped off with a remoulade sauce. You also have the choice of quiche, shrimp and grits, or the Pain Perdu, the French way of making what we call French toast. It’s a sliced baguette dipped in egg custard, grilled, then topped with pecan praline sauce and fruit.
Le Café Beignet also serves some of the old Creole and Cajun standards, including gumbo, crab and artichoke bisque, etouffee, and red beans and rice. Often these dishes are found at their best in home kitchens, but Chef Alonzo nails these recipes just as he does the entire menu.
It’s hard not to overstate the many ways that
Le Café gets things right. Great atmosphere, well balanced menu, amazingly talented chef, and world class food. Do not rush your visit here; be prepared to wait for a table, but stay a while and enjoy the moment.
TOP: SOUTH MOUTH SANDWICH MIDDLE: SOUTHERN CRAB STACK RIGHT: OYSTER PO-BOY
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July 2018 • SOUTH MISSISSIPPI Living 55