Page 19 - Jackpot Magazine South ~ May, 2026

(Clockwise from top) Sauteed crab claws; redfish atop spinach and crawfish risotto; a traditional Old Fashioned; pork belly appetizer with jalapenos and cinnamon; and velvety lobster bisque.
made with Buffalo Trace, simple syrup, bitters and a twist. The ample beer selection includes favorites like Goose Island IPA.
Appetizers include crab cakes, shrimp cocktail, fried green tomatoes with Creole sauteed shrimp remoulade, and pork belly — tasty pieces of pork with a sweet bourbon glaze and
candied jalapenos atop a
root vegetable puree. The
smoky, sweet flavors with
a bite of spicy jalapeno
made this a perfect melt- in-your-mouth dish.
We also tried the meaty,
sauteed crab claws that
were so wonderful in
rich, flavorful sauce. We
greedily used pieces of the freshly baked bread to dip in the pan sauce after the claws were gone.
Our two appetizers were a delicious way to start the meal. We also noted there are fresh shucked and char-broiled Gulf oysters on the menu.
The popular wedge is one of three
salads offered, along with the Caesar and Chophouse that has tomatoes, cucumbers, bacon and feta. We went with the wedge and found that the pickled onion and bleu cheese mixed well together giving the salad a nice flavor. Guests will also want to try the classic baked French onion soup or the
lobster bisque, a creamy soup with Maine lobster, cognac and aged sherry that will help prepare the taste buds for the meal yet to come. We enjoyed the hot bisque with its generous pieces of lobster.
Coast Chophouse has a number of high-quality USDA Prime steaks on
the menu, including filet mignon in two sizes, Delmonico ribeye, cowboy ribeye and New York strip. And while each piece is perfectly prepared and tasty as is, guests can add an enhancement, such as grilled Gulf shrimp, jumbo lump
See Coast Chophouse, Page 20
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com
May 2026 • JACKPOT! MAGAZINE 19