Page 47 - South Mississippi Living - October, 2015

almost decadent pasta dish, loaded with shrimp, crawfish, a rich and delicious cream sauce, and garnished with crispy fried Gulf oysters and asparagus. The blackened red fish is another favorite that takes the recipe that Chef Paul Prudhomme used to revolutionize Cajun cooking and serves it on andouille hash, along with crawfish etoufeé. If you want to stay simple, go for one of the seafood platters, catfish, oyster, or shrimp, or get the best of all with a combo platter.
A wise choice many people turn to these days, is to select a small handful of appetizers. That way everybody gets to sample a variety of delicious things to eat. North Beach menu has nine choices, but don’t dare leave out the fried green tomatoes, served over swamp sauce, with crawfish etoufeé and crabmeat. How could you possibly go wrong? Other good choices include crab cakes, spinach and artichoke dip, and chicken wings served in six styles.
North Beach has made its reputation as a seafood restaurant, and the menu is seafood heavy, but there’s still a good variety of sandwiches and po-boys to try. There is a Cuban sandwich that is notable, a good burger, shrimp, catfish, prime rib, oysters, and soft shell crab New Orleans-style po-boys. If you want fries or onion rings with your po-boy, add on cheddar, provolone, Swiss, bleu, or pepper jack cheese, mushrooms and bacon to make your signature creation.
North Beach is a great spot for the hungry, but if you’d rather get a cold one and chill out with your friends and family, that will work just as well. Sit where you want, snack or dine. North Beach has what you’re looking for. Look for daily and weekend specials as well.
OPPOSITE PAGE: OYSTERS on the Half Shell. ABOVE, TOP: THE SEAFOOD PLATTER with fries and hushpuppies. BOTTOM: BLACKENED RED FISH with a veggie side.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
October 2015 • SOUTH MISSISSIPPI Living 47