Page 36 - South Mississippi Living - October, 2025

DINING THE BLOW FLY BAR & GRILL Chef,
Bayou Bernard Burger
Billy Parker
ADDRESS
1201 Washington Ave. Gulfport
CONTACT
228.206.1442
WEBSITE
www.blowflybarandgrill.com
SOCIAL
Facebook @blowflybarandgrill
HOURS
Mon-Fri 11 a.m.-9 p.m. Sat-Sun 10 a.m.-9 p.m.
story by Anne Pitre
36 | October 2025
www.smliving.net | SOUTH MISSISSIPPI Living
If you grew up in Gulfport, you probably have a memory of the Blow Fly. Maybe it was family dinners, a catch-up session with friends, or simply laughing when a plastic fly showed up on your plate back in the day. For decades, this stilted spot on Bayou Bernard has been part of the communi- ty—a casual, unpretentious place that feels both familiar and special.
On a recent evening, I was reminded why. Chef William “Billy” Parker greet-
ed us at the door and introduced Cindy, our server, who led us to a high-top table overlooking the water. The sun was setting, illuminating a cotton candy sky as we set- tled in with a Rum Relaxer and a Spiced Peach Sidecar. The cocktails set the tone: the Sidecar glowing with late-summer peach and a honey-lemon finish, the Rum
Relaxer cheerful and sweet with Midori and cherries, tempered by a mellow spice.
We started with the Bayou “Cootery” Board, a sampler made for sharing. Bou- din balls, fried pickles, Conecuh sausage, onion rings, and chicken salad came with homemade dips and fire-seasoned crack- ers. The highlights were the smoky chicken salad with its crunchy crackers and the boudin balls—medium spice, cheddar tucked inside, and perfectly matched with Chef Billy’s tangy remoulade. This would be a perfect grazing board for game day. The Ahi Tuna showed off Chef Billy’s knack for sauces. Seared outside and rare inside, it was drizzled with Bayou Soy Glaze—sweet, salty, and glossy—served over crisp broccoli slaw. The Fried Green Tomatoes, topped with Shrimp & Crawfish