Page 37 - South Mississippi Living - October, 2025

Ahi Tuna
Stuffed Flounder
Bayou “Cootery” Board
Fried Green Tomatoes
Sauce, leaned into Gulf flavors. The shellfish were big, fresh and plump. The creamy base of the sauce was rich but balanced by green onions and diced tomato.
From there, we moved into heartier plates. The Bayou Bernard Burger, a favorite of owner Jonathan Allen, was stacked high with cheddar, bacon, vegetables, and an onion ring. The toasted bun held up until the last bite, a small detail that made a big difference. I also tried the 12-ounce ribeye. This is not normally my go-to cut, but this one was tender, smoky, evenly marbled and high quality. It was perfectly charred and seasoned well. I would highly recommend visiting Blow Fly if you’re looking for a solid steak dinner.
The standout, though, was the whole stuffed flounder, a dish that once defined the Coast but is harder to find these days. The delicate white fish was baked with crabmeat dressing and topped with jumbo shrimp. Eating it is a small ritual: working through the first layer, lifting the skeleton, and uncov- ering more meat beneath. It’s a dish rooted in tradition, and it tasted like home.
The Blow Fly isn’t flashy. It doesn’t need to be. What makes it special is the combination of honest cooking, a million-dollar view, and a place in Gulfport’s collective memory. It’s the kind of restaurant that reminds you why we love the Gulf Coast.
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