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Started By
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Coasties...y'all have to try the new Cork and Cleaver in BSL
Posted on 10/19/17 at 11:08 am
Posted on 10/19/17 at 11:08 am
Adventurous Italian. So damn good. They're about to roll out the fall menu and it's going to be crazy.
They remodeled Old Cuevas Bistro and it's a great spot.
Lots of fermented ingredients...yum.
https://www.corkandcleaveritalian.com/menu
They remodeled Old Cuevas Bistro and it's a great spot.
Lots of fermented ingredients...yum.
https://www.corkandcleaveritalian.com/menu
4
Posted on 10/19/17 at 12:21 pm to Gaston
They had one in Gulfport that everyone raved about. I guess they relocated
Posted on 10/19/17 at 12:57 pm to CorkSoaker
I think the head chef from Gulfport bought (I'm not sure what went down) and moved it to BSL. He's the owner and head chef now. He's a really nice guy and VERY into his restaurant.
Talked to him last night and he said when he sat down to create the fall menu his intention was to simplify, effectively dumb down, the ingredient list. He said it drove him crazy so he did the absolute opposite and went full bore adventurous. There're crazy ingredients on this menu, so I can't wait.
We ate there with one of my parents friends, really consetvative retired neurosurgeon, and he got a dish with a black garlic aioli. The chef came up as I had just tried a fermented mushroom off of my wife's steak and I had a sour look on my face...he said he loved fermenting ingredients to make the flavor more rich. He said, want to know how I make the black garlic?...I put it in a crock pot and leave it on low for a month. You should have seen this doctors face, it was priceless.
Talked to him last night and he said when he sat down to create the fall menu his intention was to simplify, effectively dumb down, the ingredient list. He said it drove him crazy so he did the absolute opposite and went full bore adventurous. There're crazy ingredients on this menu, so I can't wait.
We ate there with one of my parents friends, really consetvative retired neurosurgeon, and he got a dish with a black garlic aioli. The chef came up as I had just tried a fermented mushroom off of my wife's steak and I had a sour look on my face...he said he loved fermenting ingredients to make the flavor more rich. He said, want to know how I make the black garlic?...I put it in a crock pot and leave it on low for a month. You should have seen this doctors face, it was priceless.
This post was edited on 10/19/17 at 1:00 pm
Posted on 10/19/17 at 1:33 pm to Gaston
I'm intrigued and must try it asap
Posted on 10/19/17 at 1:34 pm to Gaston
havent been able to visit the MIL in the while.... been wanting to try it since they’ve opened up. Good to hear it’s doing good!
Posted on 10/19/17 at 1:37 pm to Gaston
I'm sure it is delicious, but god do I hate the current trend on naming restaurants.
Posted on 10/19/17 at 2:00 pm to Gaston
Its great to see a nicer restaurant opening in BSL. I took a glance at the menu you linked and thought to myself why wouldn't a restaurant like this apply traditional Italian techniques to local seafood instead of serving the generic "sea bass"? I mean its steps away from the harbor.
Gaston, have you been to Dan B's since its opened?
Gaston, have you been to Dan B's since its opened?
Posted on 10/19/17 at 5:23 pm to Saskwatch
They have local fish specials most nights.
The whole 1.5lb Redfish was $45 the one night we were told specials. My dad asked the price, then got the seabass. He loved his choice.
Oh yea on Dan B's, many times. It's a great location.
The whole 1.5lb Redfish was $45 the one night we were told specials. My dad asked the price, then got the seabass. He loved his choice.
Oh yea on Dan B's, many times. It's a great location.
This post was edited on 10/19/17 at 5:25 pm
Posted on 10/20/17 at 8:48 am to Gaston
Any breakfast places that serve booze at 9 am on a Friday?
Posted on 10/20/17 at 8:56 am to yellowfin
Mockingbird. They have a real chef now, it's better than it once was.
If booze = beer.
If booze = beer.
This post was edited on 10/20/17 at 8:57 am
Posted on 10/20/17 at 9:00 am to Gaston
Bloody Mary's?
Posted on 10/20/17 at 9:13 am to yellowfin
Nope.
Bars on Hwy 90 open at 10, knock knock and Cat 5. Everything else at 11.
Bars on Hwy 90 open at 10, knock knock and Cat 5. Everything else at 11.
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