Looking for a Gulf-to-table, waterfront restaurant that provides the perfect atmosphere to spend an intimate evening with someone special or have an unforgettable dining experience with family and friends? Look no further than Coraline’s at the Beau Rivage Resort & Casino, a destination for creating culinary memories with the finest in fresh seafood and Gulf Coast cuisine.
Opened this past June, Coraline’s is the sister restaurant to Beau Rivage’s acclaimed BR Prime Steakhouse, offering a sophisticated seafood dining experience that complements its steakhouse counterpart. The coastal-inspired menu focuses on fresh, locally sourced ingredients, balancing inventive seafood dishes with refined takes on timeless favorites.
“From the moment guests enter through Coraline’s trellised entryway, they are greeted with welcoming smiles and breathtaking views of the Mississippi Sound,” says Executive Chef Austin Dedeaux. “South Mississippi is known for its seafood, and Coraline’s aims to give guests an appreciation for the Gulf Coast. Our locally sourced menu and world-famous Southern hospitality combine to create one of the most unforgettable Gulf-fresh seafood dining experiences Mississippi has to offer.”
‘UNMISTAKABLY SOUTHERN, WELCOMING AND REFINED’
Overseeing the restaurant’s daily operations is General Manager Stephanie Scott, whose leadership and attention to detail ensure that every guest’s experience reflects the warmth, hospitality and excellence for which Coraline’s is known.
My fiancée, Lauryn, and I got to experience this firsthand on a recent visit. Entering through the alley lined with local artwork, we instantly were drawn into the beautifully designed space, inspired by the New Orleans French Quarter. After passing the expansive, mirror backed bar, we were shown to the elegant dining room, where a mix of cozy booths and open seating offers front-row views of oysters being freshly shucked and char-grilled New Orleans-style at the oyster bar, as well as views of the Mississippi Sound through large arched windows, providing the perfect setting to enjoy a great meal.
Our server, Michael Armstrong, welcomed us warmly, and we began the evening with a pair of specialty cocktails while perusing the menu. I opted for the Night on the Bayou martini, a refreshing blend of Tito’s vodka, blueberry and lavender syrup, lemon and pineapple, while Lauryn chose a classic vodka gimlet. Both drinks were expertly crafted, and mine was so good, I couldn’t resist ordering a second.
Coraline’s Gulf seafood menu reflects a collaboration between Beau Rivage Executive Chef Kristian Wade and Chef Austin, both Coast natives who bring over 30 years of combined experience from acclaimed MGM Resorts and top Coastal Mississippi restaurants.
“Coraline’s pays homage to the Gulf of Mexico; we are fortunate to have the Gulf in our backyard and enjoy introducing seafood and outstanding regional, seasonal cuisine to our guests,” says Chef Kristian, whose deep-rooted passion for coastal cuisine is inspired by family traditions. “Unmistakably Southern, welcoming and refined, Coraline’s personifies traditional Cajun and Creole-inspired recipes presented with a modern, hometown twist.”
‘BEST-IN-CLASS HOSPITALITY, AUTHENTIC REGIONAL CUISINE’
For our meal, we started with the Tuna Poke Tostado, a flavorful mix of tuna, cucumber, avocado, scallions and sesame seeds, all tossed in a bright marinade of soy sauce, sesame oil and a touch of chili. It was the perfect light and refreshing beginning.
Next, we tried the Oyster Dedeaux, a decadent, chargrilled oyster dish topped with crab, Tasso ham and a rich béarnaise sauce. The dish carries a special meaning, as it was named in honor of Chef Austin’s late father, Kendall Dedeaux — a longtime presence in the Mississippi Gulf Coast restaurant scene who once managed Memphis Q, the restaurant that once occupied Coraline’s current space.
For our main course, we shared the Snapper Coraline, a beautifully composed dish featuring snapper topped with blackened shrimp, mushrooms, sautéed potatoes and asparagus, topped with Coraline’s signature sauce. We also treated ourselves to two pounds of steamed Alaskan snow crab, expertly cracked tableside, and the sweet meat melted in our mouths. On the side, we had the Sweet Potato Soufflé, which was so good we decided to skip dessert.
“Coraline’s Gulf view, French Quarter-inspired design and locally sourced seafood menu showcases the region’s rich heritage and culture in a setting that excites all the senses,” says Beau Rivage President and COO Brandon Dardeau. “Diners can look forward to best-in-class hospitality and authentic regional cuisine in a stunning venue that overlooks the Mississippi Sound. We welcome our valued guests, food enthusiasts and local community to experience Coraline’s.”
Coraline’s is open for dinner Monday, Thursday and Sunday from 4:30-10 p.m., and Friday and Saturday from 4:30-10:30 p.m., with the restaurant closed on Tuesdays and Wednesdays. Coraline’s will offer a special Mother’s Day menu, in addition to its regular menu, on Sunday, May 11. Reservations are highly encouraged.
IF YOU GO
Coraline’s
875 Beach Blvd., Biloxi
(888) 750-7111
www.beaurivage.com