Page 47 - South Mississippi Living - December, 2015

I always suggest you start small, at least in an appetizer sort of way. Breaking your meal into multiple courses adds time for social discourse, a glass of wine or two, and more pleasantries with your friends. You’ve got to try the Coastal West Indies Salad. It’s an old school recipe that’s making a big comeback — colossal crab meat, wild caught Gulf shrimp, capers, tangy lemon juice, and a homemade white vinaigrette served over fresh romaine and topped with parmesan. You might also try the Mardi Gras Poppers, stuffed spicy jalapenos with bacon, Italian sausage and cheese. The seared sashimi grade tuna is another recommended choice.
Bacchus describes itself as an oyster grill, so trying the raw or grilled oysters is a good idea. You can get them char-baked, Rockefeller, casino, or as a trio to get a taste of all three. These are fat, salty oysters, fresh from the Gulf and absolutely delicious.
Staying local, look for the fried shrimp platter, but these aren’t the brown or white Gulf shrimp. These are royal reds, perhaps the king of all shrimp, a little larger and a lot more lobster like. You can’t go wrong with this classic.
There’s plenty more on the menu — pastas, great sandwiches such as the Creole Club and the Cajun Cordon Bleu, po-boys, and innovative dishes such as the salmon nachos and a great Cajun marinated ribeye.
Bacchus in Biloxi is the new standard for chillin’ bars, sensational vistas, and great food. It’s a perfect spot to meet friends, family or that special soul mate.
ABOVE: HUGE pork chop. LEFT: RUSSELL MOODY, the coolest bartender in town, will keep you happy.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
December 2015 • SOUTH MISSISSIPPI Living 47