1623 25th Ave, Gulfport, MS
The staff, the view, the food.....wow, wow, wow!
Tasty Tours was able to attended a soft opening of Brackish Seafood Restaurant last night where Jessica and I enjoyed an incredible three course meal. Let me tell you Chef David Dickensauge and his amazing family have done a wonderful job with this new restaurant. For those of you who don't know David and his family also run Cork & Cleaver Wine Bistro in downtown Gulfport.
Where do I begin? Let me start with our arrival. I have seen this building many times from HWY90/beach Blvd and it always seemed like an "antique spaceship" had lifted into the air. I know crazy description, but it is such a unique building you don't fully understand the shape and why it looks that way until you step off the elevator and into the restaurant. The view alone is enough to make you want to return, and The decor' with its soft tones of gray and sea foam green envoke the feeling of an upscale beach house. The tables are handmade made by the family and they add a nice touch to the over all feel. I also loved the dress of the staff. The bright bold blue and lite coral colors really stand out amongst the muted decor. They have a beautiful bar with a great mixology team who have developed some tasty drinks. We will have to make a return trip to fully appreciate this aspect.
Now on to what you really want to know about....The Food. We started with the smoked tuna dip and the seafood gumbo. The tuna was fresh with a soft smokey undertone and was served beautifully on a spoon with a saltine underneath. This tuna dip has officially made me a fan. The seafood gumbo came brimming with blue crab meat, shrimp, crawfish, blue crab claws, and was topped with a fried oyster. I had seafood in every bite. We were very impressed with the slight spicy flavor and the rich roux of the gumbo. This gumbo is a delight. Our second dish was a combination of three different bites: a crawfish & kimchi empanada, a fire cracker shrimp spring roll, and a crab & shrimp beignet each set in their own sauce. This plate's bold and unique flavor combinations have inspired me to request an interview with the chef. Hopefully I will be sharing that with you in the future. Finally we enjoyed the seared flounder with crawfish & parsnip risotto, roasted beet purée, wilted Swiss Card, & a crawfish Étouffée sauce. Ok, that maybe a mouthful to say but, you will want every bite of it! The flounder was cooked perfectly with a nice hint of lemon. The risotto was topped with the greens and both were a perfect complement to the flounder.
The staff, the view, the food, all were impressive. Don't wait try this great spot soon, you will not be disappointed. And check back here for our chef interview!