Page 41 - South Mississippi Living - December, 2019
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breakfast menu feature the famous praline bacon, but has plates for the health-conscious such as chia seed oatmeal and fresh fruit. They also offer upper-end breakfast staples such as shrimp and grits, blueberry ricotta pancakes and banana foster French toast.
I’m a sucker for lox and bagels and Blue Dog’s version was one of the best I’ve had. In fact, the only one I’ve
had that is in the same league with Blue Dog is the one
at Barney Greengrass, a Kosher deli in New York City. The thin-sliced salmon at Blue Dog is smoked in-house and served open-faced on a split toasted bagel with the perfect schmear of cream cheese on both bagels with fresh dill and capers.
We also tried a couple of vegetarian dishes including the Burrata Caprese. I love Caprese salad – the combination of fresh mozzarella cheese, basil and tomatoes is one of my favorite flavor profiles. Blue Dog uses fresh burrata cheese, which is basically fresh mozzarella that is filled with soft cheese curds. It is paired with miniature tomatoes, basil, fresh garlic and a balsamic reduction, and it’s delicious. It’s an amped-up take on the traditional tomato and basil salad.
ABOVE LEFT: THE HOUSE-MADE LABNEH is topped with an olive tapenade and pistachio pesto. ABOVE RIGHT: THE BURRATA Caprese is made with burrata cheese instead of the traditional mozzarella.
The house-made labneh was divine. Labneh is something of a cross between yogurt and soft cheese. It’s tangy and creamy and it goes perfectly with the olive tapenade and pistachio pesto at Blue Dog. It is served with crostini so you can get a healthy portion of labneh and tapenade and spread them on the toasted bread.
It’s exciting to think about Lord’s next step with dinner. On the day we went for brunch, our server, Summer, said he had been pretty tight-lipped with his staff about the menu. She mentioned there’s going to be a delicious bread pudding dessert, but past that she had no idea. I assure you, whatever Lord does next is going to be fabulous.
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