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Fine dining, coastal comfort pair perfectly at Blue Bayou

Nestled within the Silver Slipper Casino in Bay St. Louis, the Blue Bayou Bar and Grill provides an intimate, elegant experience combined with classic comfort.

Upon entering, guests are greeted by the low lights and cool decor of the Blue Bayou Bar, an atmosphere that is at once refined and chic. Patrons may sit at the bar while still enjoying the full kitchen menu, which makes it an ideal place to watch the latest sporting event or dine in a more casual environment.

Adjacent to the bar, the restaurant caters to romantic nights out, dinner parties with friends and everything in between. Its high ceilings, contemporary light fixtures and view of the kitchen suggest an air of trendy modernity while the elegant white tablecloths, adorned with dark blue napkins and the soft light of a single candle, create an intimate feel. Blue Bayou’s food, imagined and prepared by Chef David Gooch, exemplifies the essence of fusion cuisine. Gooch said that his vision is to expand palettes beyond the basic “steak-and-potato” options.

“I hope to get people to trust me and to help them try new things, like fusion foods,” he says.

While dining at Blue Bayou, my husband and I experienced several of Gooch’s dishes, each crafted and presented with utmost care and precision. First, we tried appetizers, including a smoked salmon artichoke dip garnished with capers; a chipotle pork belly topped with salsa verde, black bean puree, and pepper jelly coleslaw; and a Tuscan tenderloin meatball made of ground filet mignon and served over cheesy bread surrounded by diablo sauce.

Each time our server brought a new sampling, we thought it could not possibly be better than the last, but somehow, each dish lent its own mouthwatering quality to the table. While all the appetizers were delicious, my husband and I agreed that we never have tasted such an amazing meatball — and likely never will again.

The soup and salad course consisted of chicken chili and a grilled head of romaine salad. While I do not typically enjoy spicy food, the chicken chili won me over by bringing enough heat to make itself known, which faded before the next bite. The salad, topped with candied pecans and bleu cheese, was both delicious and visually stunning.

We shared samples of three different entrees, showcasing Blue Bayou’s land, sea and regional offerings. The Blackened filet with a cherry demi glacé served with Tuscan spinach, and a blue cheese topping was the most tender, delectable filet I’ve ever tasted and my husband’s favorite menu item of the night. My personal favorite was the Chilean sea bass served over whipped mashed potatoes with a mushroom port demi glacé.

The flavor of the sea bass blended perfectly with the sides, and I could have happily stopped there. However, Chef Gooch insisted we try one final entree, unique for its fusion of regional and exotic characteristics. As our server placed the Southern-fried chicken coq au vin on our table, Gooch told us, “Everyone has fried chicken, but this is something special.”

We finished our evening with the night’s dessert: a brownie waffle with strawberry cream cheese and vanilla bean ice cream. Gooch explained that Blue Bayou offers a new dessert each night with its “Edge” happy hour menu, which is available from 5-7 p.m. Wednesday- Saturday. Regular hours are Wednesday and Thursday 5-9 p.m., Friday and Saturday 5-10 p.m., and Sunday 11 a.m.-3 p.m. for brunch only.

Blue Bayou’s atmosphere, service and food allow guests to experience the exquisite tastes of fine dining while enjoying a relaxing and comfortable environment, which has skyrocketed this coastal gem to the top of my list for evenings out.


IF YOU GO

5000 S. Beach Blvd., Bay St. Louis
(228) 469-2777
Wednesday and Thursday, 5-9 p.m.; Friday and Saturday, 5-10 p.m.; Sunday 11 a.m.-3 p.m. (brunch only) http://silverslipper-ms.com/ dining/blue-bayou-bar-grill/

Written by Kelsie Dove

Kelsie Dove is an English teacher at Gulfport High School and a founding
contributor for Gulf Coast Mom. She can be reached at kdove711@gmail.com.

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