Page 79 - South Mississippi Living - January, 2026

and the corn and crab chowder. The gumbo, a medium-dark roux thickened with filé, struck
a perfect middle ground—enough depth and spice to please the Cajuns and with a balance that Creoles will appreciate. It was loaded with shrimp and crab, including a full crab leg. The chowder was equally comforting on a cold, rainy afternoon: creamy, mild, and packed with lump crabmeat and sweet, juicy corn.
For appetizers, we followed the staff recom- mendations—Red Bean Egg Rolls and Petit Bois Tomatoes. The egg rolls lived up to the hype: smoky, cheesy, and finished with green onions and sriracha mayo for that perfect fresh-meets- spicy contrast. The Petit Bois Tomatoes were beautiful, lightly breaded, and topped with plump fried shrimp that absolutely stole the show. This dish hits crispy, juicy, tangy, and Gulf-for- ward all at once. Pro tip: ask for a little extra remoulade on the side.
For our entrées, we chose the Pimento Cheese Chicken Sandwich and the Blackened Red Snapper Creole. The chicken sandwich was stacked high on toasted ciabatta, glazed with local Lucedale honey, and topped with warm, creamy pimento cheese that felt more like a luxurious spread. The Truffle Fries on the side featured a housemade aioli—Chef Josh blends the mayonnaise himself—which made them even more decadent.
The Red Snapper Creole was my favorite part of the meal. Fresh, flaky, and clearly just out of Gulf waters, it reminded me of my dad bringing home red snapper after fishing offshore. The veg- etables were tender and deeply flavorful, and the Gulf shrimp rounded out a dish that was both nostalgic and beautifully executed.
We ended with the bread pudding, made from Chef Josh’s own recipe. The custard base keeps it soft and luscious, and the buttered rum sauce brings hints of vanilla and toasted caramel with- out overpowering the dish.
Czak’s isn’t just raising the bar in Pascagoula— it’s setting a whole new standard. This is the kind of restaurant that re-energizes a town. With a team that genuinely loves what they do and Chef Josh driving the vision with heart and hustle, Czak’s delivers food that feeds both your appetite and your optimism. If you want to taste what the future of Pascagoula dining looks like, start here.
Petit Bois Tomatoes
Red Bean Egg Rolls
Corn and Crab Chowder
Gumbo
Pimento Cheese Chicken Sandwich
SOUTH MISSISSIPPI Living | www.smliving.net
January 2026 | 79
Bread Pudding