Page 46 - South Mississippi Living - November, 2024

DINING CORA’S RESTAURANT
Gulf Fish.
ADDRESS
1230 Beach Blvd. Biloxi
CONTACT
228.233.1230
WEBSITE
www.whitehousebiloxi.com
HOURS
Breakfast Mon-Fri, 7-11 a.m.
Dinner
Tues, Thurs-Sat, 5-9 p.m.
Brunch
Sat & Sun, 8 a.m.-2 p.m.
story and photos by Kimberly C. Rasmussen
46 | November 2024
www.smliving.net | SOUTH MISSISSIPPI Living
Fall is definitely (and finally) in the air! The changing seasons bring new opportu- nities, growth, and the chance for some- thing innovative.
A fresh start is always exciting, and a fresh start is exactly what Chef Tremayne Davis is cooking up at Cora’s Restaurant and Bar at the White House Hotel. With over 22 years of experience in the restau- rant industry, Chef Davis has worked his way from dishwasher to executive chef. He’s recently taken over as head chef of Cora’s and he’s got some incredible things in store.
The weekend Brunch at Cora’s is an excellent place to start. I loved everything about the menu, the food and the prices. With options from burgers to omelets
to traditional breakfast, the brunch has plenty of items for a little indulgence. The Gulf Fish is perfect for those looking for
a more savory brunch item. Fresh Gulf fish is grilled and served atop a corn mach choux, topped with blackened shrimp and a Crystal hot sauce beurre blanc. If you
want a heavier feast, the Cora’s Bar Burger is perfection with bacon and onion jam,
a fried green tomato, and house pimento cheese. But it’s brunch and you want a traditional breakfast plate, so definitely opt for the Big Breakfast. It’s just that: BIG. Three eggs, bacon, sausage, toast, break- fast potatoes, and a warm, fluffy pancake are served with all the fixins and I guaran- tee you won’t leave hungry.
If dinner is your choice, prepare yourself for a great meal from start to finish. Truffle fries are a personal favorite and Chef Davis doesn’t disappoint with this appe- tizer staple. The Meat and Cheese Board is one of the best charcuterie-style options I’ve found with a generous portion of salami and prosciutto, a variety of cheeses, fresh fruit, toasted pecans, tuna salad, and finished off with a port wine syrup that’s perfect for dipping. The Gulf Crab Cake is a customer favorite and with its accom- panying fried green tomato and Creole remoulade, it’s easy to see why.
The Baked Oysters and House Salmon