After receiving more than 250,000 votes across multiple rounds, Blue Bayou Bar and Grill was named the best steakhouse on the coast in the Sun Herald’s first-ever Steakhouse Bracket.
Blue Bayou is nestled inside the Silver Slipper Casino and overlooks the Mississippi Sound and has a modern steak house aesthetic with white tablecloths and an open kitchen, where diners can watch Executive Chef David Gooch and his team prepare dishes. .
The regular menu is made up of all the classic dishes one would expect at a Coastal steak restaurant. Appetizers include a shrimp cocktail, crab cakes and oysters, while the main courses section offers a wide variety of steaks, a chicken dish and seafood options.
For dinner, editor Justin Mitchell and I snagged a table conveniently located in the corner of the restaurant, with water views on both sides.
We spent the next two and a half hours at this table enjoying a nine-course tasting menu that explained why the Blue Bayou won our poll for best steakhouse.
The meal started with a selection of grilled oysters, shrimp cocktail and giant crab cakes. The latter was the highlight of the course. The crab cakes were just gritty enough with a good texture and a wonderful homemade remoulade sauce.
The next course was soup and we got to try two. Although often overlooked on the menu, the two soups we tried were simple dishes, well seasoned and brilliantly executed.
The two soups offered on the day was a crab brie soup with a frothy texture. The soup was hot and perfectly seasoned, a surprising rarity in restaurants. The other soup was a Chicken Santa Fe, which had a creamy base and was packed with protein and spices.
The wedge salad should not be overlooked either. It’s topped with pecans and candied bacon and we opted for Blue Bayou’s artichoke vinaigrette, which was decadent.
Then main courses said to appear.
The first was a classic rack of lamb with whipped potatoes.
The lamb was excellent, tender and fatty while the soft potatoes complimented the dish. It was the first of several excellent mashed potato dishes.
Then there was a fish dish, which we were told is one of the most popular items on the menu. Gulf Fish Amandine, a seared red fish with a brown butter sauce topped with crab and vegetables.
Finally, we came to the steaks.
First, a creole mustard-crusted filet, with crab-stuffed avocado and curried whipped potatoes. The tenderloin was well cooked and the mustard sauce gave the dish a unique kick.
After a delicious dish of fried calamari, there was a cowboy ribeye with blackened shrimp and covered in a blue cheese sauce. Few things can match a melt-in-your-mouth ribeye and this one is delivered well.
And finally, dessert: a trio of white chocolate bread pudding, crème brûlée and praline tart.
All three were exceptional, but for me the standout was the bread pudding. Very often the bread pudding is dry and lifeless, but it was the opposite. Moist and sweet, it was a unique and remarkable dessert.
Next time you’re in Hancock County, head to the Blue Bayou and ask for a table by the windows so you can see the water and enjoy delicious steaks and seafood.
This story was originally published August 2, 2022 5:50 a.m.