Pioneered by gastro guru Shayne Varone, an alumnus of the prestigious Culinary Institute¬ of America, G.T.'s pleases hungry palates with contemporary American cuisine infused with Cajun and Creole twang. G.T.'s menu complements the surrounding sea breezes and panoramic gulf views with entrees such as the seared red snapper ($22), the chicken and shrimp jambalaya dancing amidst a trinity of veggies ($15), and the 12 oz. rib-eye steak hugging a plate of herb-roasted potatoes and haricot vert ($27). While at least one food item must be purchased with this Groupon, left-over value can be used toward any of G.T.'s wines (most glasses are $5 to $15), specialty cocktails (most are $8 to $10), or local craft beers from the Lazy Magnolia Brewery Company ($4 draft, $4.50 bottle). As you lounge in the restaurant's tranquil spaces, keep a watchful eye out for merman mischief, which often includes using jumbo shrimp to heckle customers that are allergic to oxymorons.
Rife with pristine sands and thick tendrils of marsh grass, Bay St. Louis is known as one of the highest elevations on the Gulf of Mexico coastline, falling almost directly between Mobile, Alabama and New Orleans, Louisiana. Just a short walk from the hotel, travelers discover alluring beaches, artist cafés serving up healthy portions of cappuccino and poetry, and quaint local shops with a clever combination of fashion and local flair. Arguably the hub of the downtown arts scene, the Alice Moseley Folk Art and Antique Museum proudly displays honest portraits of life in 20th-century Mississippi.When the quiet life gets too quiet, guests pop over to New Orleans for a wild night of music and revelry. Although Bourbon Street enchants party-harders, the storied Big Easy has as many faces as it has nicknames, and foodies, music aficionados, and architecture buffs all find their place. With a truly rich musical history, countless bars and speakeasies offer opportunities to see renowned local and national artists. At the intersection of it all is the French Market, an eclectic open-air market dating back to the 1790s when it was a trading post for Native Americans, Germans, and Caribbean immigrants. This cultural crossroads is vibrant circus of creole cuisine, live music, and shopping.
In business for more than 50 years, Tay’s Barbeque satisfies its carnivorous clientele with a menu of savory smoked meats, house-made sauces, and an inviting sports-centric atmosphere. Patrons can dish the juiciest gossip about local karaoke divas between bites of the crispy-fried Trashy onions, served with dipping sauce ($2.99 for regular; $5.99 for large). Pulled pork and beef brisket, like the gumdrops in Candyland, are available in 1-pound portions ($9.99 each) or piled onto a sandwich ($7.50 for pulled pork; $6.99 for beef brisket). Barbecue plates come with a pair of traditional sides such as Mendy’s Best beans, Low Tide coleslaw, or Millard’s mac 'n' cheese. Layers of pulled pork, coleslaw, and sauce unite with garlic dill pickles to form the Pig Sunday ($5.99), which diners can wash down with fresh brewed iced tea while admiring Tay’s flat-screen televisions and autographed sports jerseys.
The Catfish Shack’s management team harnesses more than 40 years in restaurant experience to pack seafood, steaks, and gumbo with dense southern flavor. Entrees, including whole catfish and boneless-catfish fillets, play Marco Polo with a variety of sides, from coleslaw to mustard greens. Aged wooden tables and chairs add to the eatery's homey feeling, and a piano awaits nimble fingers and aficionados of the Silver Spoons theme song.
The experienced bakers and pastry chefs of Crème de la Crème practice the sweetest form of kitchen alchemy, whirling fresh ingredients into a legion of cupcakes, cakes, and other baked goods. Complete with elegant decorations or popular children's characters, cakes layer delectable flavors for celebratory occasions including weddings, birthdays, or Tuesdays. A huge cast of cupcakes rotates into the bakery daily, with flavors ranging from lemon strawberry and éclair to chocolate chip and vanilla. Bakers also craft a variety of cannoli, cake pops, and cake shooters, which combine the delicacy of cake with the engineering innovation of a tube on a stick.
Chef Christopher Case fills his stretch of Carey Street with the spicy, sizzling aroma of classic creole cuisine crafted from the region's freshly farmed and fished products. Trained in kitchen disciplines at Johnson & Wales University and the Delgado School of Culinary Arts, chef Case has crafted sauces and comestibles for such notable and demanding diners as Gordon Ramsay, Anthony Bourdain, and the Cookie Monster. His wealth of experience blends with a lasting love for his hometown's cuisine to showcase surprising, flavorful ingredients such as pompano, venison, and green tomatoes.
The restaurant itself welcomes guests into a cozy atmosphere, where pristine tablecloths provide a white backdrop for plates of colorful delta fare. Mirrors and bright wall sconces add depth and character to the intimate dining area.