Page 79 - South Mississippi Living - August, 2016

welcome you to the restaurant. Yep, Ginger, the Chef’s wife and partner, is the redhead lady and the other half of this delightful culinary equation.
But the friendly faces and jazzy atmosphere are only half the house. Pick up the petite menu and take a serious look. All too often a chef loads a menu with too many fringe items; maybe the chef can nail this dish, and maybe he can’t. But when you find a menu of just the right heft, as this one is, then you know that absolutely everything on it is going to be drop dead delicious.
Don’t hesitate or waver, just get an appetizer or two and start with the fried green tomatoes — perfectly fried green tomatoes with a delectable remoulade sauce that’s simple and crazy good. Next, order the Oysters la Luzianne. Has ever an oyster been graced by a more delicious and flawlessly paired harmony of garlic aioli and parmesan? Never!
You’re on a roll now, so don’t mess up. With some authority, order Eggplant Algiers (appetizer or entree). Imagine crispy and not overcooked eggplant, boiled shrimp, crab cake, crabmeat, and another example of this chef’s mastery of sauces, a light cream sherry sauce.
If you are still in the game, try Pasta De Orleans, or one of the chef’s signature dishes, such as blackened red fish the way it’s supposed to be, or redfish Galvez. If you timing is right, check out the $8 lunch specials, and don’t dare leave out the Hummingbird cake.
You can’t go wrong at Louie and the Redhead Lady, as Guy Fieri of Food Network fame found out (the episode has been re-aired hundreds of times).
TOP: PASTA De Orleans ABOVE: EGGPLANT Algiers
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August 2016 • SOUTH MISSISSIPPI Living 79