Page 36 - South Mississippi Living - April, 2025

DINING BLUE BAYOU BAR & GRILL Chad Johnson,
Cowboy cut ribeye with haricots verts.
ADDRESS
Silver Slipper Casino Hotel 5000 S. Beach Blvd.
Bay St. Louis
CONTACT
228.469.2777, ext. 2870
WEBSITE
www.silverslipper-ms.com
HOURS
Wed & Thurs, 5-9 p.m. Fri & Sat, 5-10 p.m. Sunday, 11 a.m.-3 p.m.
story and photos by Anne Pitre
If you’re seeking a truly upscale dining experience, Blue Bayou is waiting for you right inside Silver Slipper Casino Hotel. Every aspect of the restaurant is a treat
for the senses. Upon entering, guests are greeted by a beautiful bar and lounge complete with comfortable, plush seating. The atmosphere is sophisticated while still maintaining a coastal, down-to-earth charm. As you walk through, the intimate bar opens up to a grand dining room with a stunning view of the Gulf. Our hostess led us to a table with large comfortable seats where we were met by our server, Kyle. Little did we know what a treat this dining experience would be.
We began our meal with a warm bread basket with a classic white and a multigrain baguette. Blue Bayou serves each bread basket with olive oil and balsamic, freshly shredded parmesan cheese, garlic spread and butter – all of which are top quality. There was an extensive wine and cocktail list, but we went with classic lemon drops to start. They were perfectly balanced – sweet and tart with a crunchy sugar rim. We also enjoyed a variety of appetizers, including their signature scallops, the burnt end pork belly, the crab claws, and the gumbo.
The scallops were fresh, large and melt-in-your-mouth tender. They were pan- seared with just a touch of seasoning, which maximized their natural, delicate flavor and left a light char around the edge. They are topped with beurre blanc sauce and a citrus salad consisting of arugula, radish and mandarin orange slices. There is an art and a science to mixing strong flavors like citrus with the delicate flavor of seafood, but it worked perfectly with this dish. The sweet and slightly tart oranges blended well with the light, creamy beurre blanc. That, combined with the crunch and freshness from the arugula and radishes added a fun contrast of texture for the star of the show: those fresh, mouthwatering scallops.
The burnt end pork belly was another fun experience with something new. These sweet and savory morsels were served over a light, fluffy béchamel with a balsamic demi glace. I am big on texture with foods, and these had it all. They had a pleasant chew without being tough and a satisfying crispness from the slightly over-charred
36 | April 2025
www.smliving.net | SOUTH MISSISSIPPI Living
Chef.