Page 35 - South Mississippi Living - April, 2026

OYSTER BAR
Chargrilled Oysters
Boudin Egg Rolls
Pimm’s Cup and French 007
boudin—hits the mark. The egg rolls were perfectly crisp, with a balanced blend of pepper jack cheese and savory meat. The dipping sauce was addictive: creamy, tangy and peppery with just enough heat.
The restaurant’s award-winning chargrilled oysters quickly followed, and it was easy to see why they’re such a crowd favorite. Served extra saucy with herb butter and melted cheeses, the oysters were lightly toasted so they remained plump and juicy. A generous slice of Leidenheimer po’boy bread arrives alongside to soak up every last drop of that decadent butter.
For entrées, we sampled the Catfish Napoleon and the Extra Napkin Po’Boy. The catfish featured thick, fresh filets topped with a rich shrimp and andouille cream sauce loaded with shrimp and crawfish. It was comforting, flavorful and deeply satisfying. The Extra Napkin Po’Boy lived up to its name. Packed with turkey, ham, Swiss, cheddar and roast beef debris on Leidenheimer bread, it sounds over the top—but it works beautifully. The roast beef is served with au jus rather than heavy gravy, which keeps the sandwich hearty without feeling overwhelming.
Dessert sealed the deal. The High Peanut Butter Pie was decadently thick with silky chocolate and whipped cream, while the bread pudding—made from Leidenheimer bread—came draped in a warm bourbon sauce with
caramel-forward notes of vanilla and cinnamon.
Overall, Coterie Restaurant and Oyster Bar in Long Beach
should be on your list of restaurants to try. With family-friendly vibes, a gorgeous view and a menu packed with Cajun and Creole favorites, it’s easy to see why this restaurant is quickly becoming a Gulf Coast favorite. And if brunch is anything like dinner, I can’t wait to go back and try it.
Gumbo
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April 2026 | 35
High Peanut Butter Pie