Page 42 - South Mississippi Living - November, 2025

DINING THE RACK HOUSE STEAKS &
Crab Cakes Benedict, Butcher’s Omelet with Smoked Gouda Grits and Candied Bacon
Skip Suffern and Lauren Dedeaux
ADDRESS
1301 26th Ave. Gulfport
CONTACT
228.206.2744
WEBSITE
www.rackhousesteaks.com
HOURS
Mon-Thurs, 11 a.m.-10 p.m.; Fri, 11 a.m.-11 p.m.;
Sat, 10 a.m.-11 p.m.;
Sun, 10 a.m.-9 p.m.
BRUNCH:
Sat & Sun, 10 a.m.-3 p.m.
story by Anne Pitre photos by Anne Pitre
and courtesy of The Rack House Steaks & Spirits
42 | November 2025
www.smliving.net | SOUTH MISSISSIPPI Living
Let’s be honest—Rack House brunch isn’t for the timid. I’t’s for the bold, the hungry, and the unapologetically decisive. The kind of brunchers who aren’t afraid to order bourbon before noon and who appreciate the beauty of a steakhouse that knows how to do breakfast with confi- dence.
The menu is extensive and intentional— every flavor, every pairing, every cocktail crafted with finesse. Skip Suffern, my server and the mastermind behind the Bloody Mary Board, guided me through the experience like a mentor, and Kitchen Manager Lauren Dedeaux runs a kitchen that doesn’t miss a beat.
The meal began with the Mimosa
Fusions Flight, which set the perfect tone—lighthearted, creative, and danger- ously drinkable. The Honey Lavender led with sweet honey and subtle floral notes. The Blueberry Mint tasted like summer, bursting with flavor from plump, ripe blueberries. The Strawberry Basil struck a lovely balance of tart fruit and crisp herbal freshness. But the Pineapple Jalapeño stole the show—a margarita lover’s mimosa, perfectly balanced with a slow-building heat that grows bolder as it sits.
Then came the Bloody Mary Board, featuring three distinct takes on the brunch classic. The Classic Bloody hits all the right notes—flavorful with a pleasant kick. The Bacon-Infused Bourbon Mary packs