Page 43 - South Mississippi Living - November, 2025

SPIRITS
a punch and pairs beautifully with the cheeses and savory accompaniments on the board—pickled okra, spiced beans, toast points, and smoky bacon. My favorite, though, was the Bloody Maria, made with cucumber- and jalapeño-infused tequila. It’s fresh, spicy, and layered with complexity.
The food itself was a masterclass in balance
and indulgence. The Crab Cake Benedict came stacked with what had to be more than a half- pound of sweet blue crab, perched on an airy biscuit instead of an English muffin—a Gulf Coast twist that feels right at home. The Butcher’s Omelette was a carnivore’s dream, stuffed with house-made sausage (crafted from steak trimmings and sage), shortrib, bacon and just enough cheese to give you that satisfying pull without overdoing it.
The sides held their own—Smoked Gouda Grits that were creamy yet toothsome, and Candied Bacon thick-cut and dripping with sticky bourbon glaze and chopped pecans.
For the sweet side of brunch, the Cinnamon Skillet arrived piping hot in an iron skillet. These pull-aparts were caramelized outside, pillowy inside, and smothered in cream cheese icing
and pecans. The Waffle Sampler stole my heart, especially the Chocolate Peanut Butter Waffle, which might just be the best waffle I’ve ever had, topped with peanut butter mousse, bourbon whipped cream and perfectly balanced with semi- sweet chocolate chips. The Chocolate Strawberry offered a mix of textures with big pops of juicy strawberry, while the Blueberry Waffle shone with a slow-cooked compote and bourbon whipped cream that could double as dessert.
Speaking of dessert, the Banana Nut Bread Pud- ding wrapped things up—crispy, deep-fried rolls of banana nut bread topped with vanilla bean ice cream and a bourbon pecan glaze.
To end our meal, we sampled two expertly-craft- ed cocktails: the Bittersweet Symphony Old Fashioned and the “That’s That Me, Espresso” Martini. They were both mellow, rich and a fitting finale to a beautiful meal. Sabrina Carpenter would be proud to know there is a cocktail in Mississippi that quotes her hit song.
Rack House’s brunch is Coastal Mississippi sophistication with a bourbon backbone—bold, modern, and quintessentially Gulfport.
Waffle Sampler
Banana Nut Bread Pudding
Bittersweet Symphony Old Fashioned
“That’s That Me, Espresso” Martini
SOUTH MISSISSIPPI Living | www.smliving.net
November 2025 | 43