Page 39 - South Mississippi Living - April, 2026

Da Carnivore
Charbroiled Oysters
Jalapeño Poppers
spicy all at once.
One of the most memorable dishes of the evening was
the crab carbonara, a sophisticated twist on a Gulf Coast favorite. Many local seafood pastas lean heavily on cream and Cajun seasoning. This version takes the traditional Italian route, relying on egg yolk and pasta water to create a silky sauce. The result is rich but surprisingly light, allowing sweet Gulf lump crabmeat to shine.
Of course, a restaurant known for barbecue demands a sample from the smoker. Da Carnivore features brisket, turkey, pulled pork, ribs, wings and pork cracklins—all tender from hours of slow cooking. It also introduces diners to Boonie’s trio of sauces: Original Butt Butter, Pickle’Ina Butt Butter and Jalapeño Honey Butt Butter. The names are playful, but the flavors are serious—especially the tangy Pickle’Ina version with its hint of vinegar and dill.
Then came dessert, and it was worth every calorie. Mikayla’s cheesecake-stuffed apple cobbler, served warm with house-made vanilla bean ice cream, is the kind of finale you remember long after the meal ends.
Boonie’s on the Bayou manages to strike a rare balance: comforting Gulf Coast flavors elevated by thoughtful technique and genuine hospitality. For diners searching
for scratch-made food, barbecue, seafood and creative Southern cooking on the Mississippi Gulf Coast, this newcomer is already proving it belongs in the conversation.
Mikayla’s Cheesecake- Stuffed Apple Cobbler
SOUTH MISSISSIPPI Living | www.smliving.net
April 2026 | 39
Seafood Bread
Gumbo
Barbecue Sauces