Corks & Cleaver Shows Off on the Mississippi Gulf Coast

by Jay Ducote

Chef David Dickensauge used to be a fixture in the Baton Rouge food scene, running the kitchen at Bin 77 with a creative and ever-changing menu as well as participating in numerous charity events by serving up inspired dishes to the crowds. When I got word that he'd be leaving Bin 77 to head to the Mississippi Gulf Coast, I knew it would be the capital city's loss and the coast's gain. 

I recently got a chance to check out his first restaurant in Gulfport, MS, Corks & Cleaver. With only a quick glance of the menu, you can evidently see his flair and flavor profile. A friend and I decided to feast on a sampling of small plates along with a bottle of wine, after all, corks is in the name. 

Coffee Braised Veal Cheeks, Truffled Popcorn Grits, Fermented Greens, Sweet Corn Pudding, Parsnip Volutte

Tender, and packed with flavor, the coffee braised veal cheeks fell apart at the prodding of a fork. That bitterness of the coffee offset the sweetness of the corn while the dish got an acidic bite from the fermented greens. The only thing I would have liked to add to this dish would be a crunch textural element. The grits, greens, corn pudding and veal all had a soft and smooth texture and could have used a snap but the flavors were on point.

Creole Devils on Horseback: Bacon wrapped Boudin and Andouille stuffed Medjool Dates with Piquillo-Tomato Sauce

A staple of Chef Dickensauge's arsenal is the Creole Devils on Horseback. He's made these before, he'll make them again and I'll be happy to eat them every time. Boudin and andouille get stuffed in a sweet Medjool date, then all of that is wrapped in bacon and plated atop a piquillo pepper and tomato sauce. The dish is smoky, porky, sweet, spicy and tangy. I need more.

Duck Confit Beignets, Bok Choy Kimchi, Smoked Date Marmalade, Cayenne Powdered Sugar

We opted for the duck confit beignets as our final small plate, because duck. These crispy, fluffy orbs of fried dough came stuffed with savory duck confit and bok choy kimchi. It's an interesting flavor combination to be sure, but one that works on multiple levels. The tartness from kimchi is just enough to counter the richness from the duck and dough, while the cayenne powdered sugar left just the right amount of sweet and spice.

David Dickensauge's Tres Leches Cake with Blueberries and Blackberries

We had to have something for dessert and our server suggested the tres leches cake. I'm not normally a fan of tres leches as sometimes the textures just don't agree with me, but we were assured that this tres leches cake would live up to the hype.

Earlier this year I had hands down the best panna cotta of my life, and now I can also say that this year I've tried my favorite tres leches cake ever. What Chef David Dickensauge and his team really nailed is the texture. Instead of being a soggy mess, the moist cake held up to the milk and the flavors hit all the right notes.

Hopefully I'll get a chance to get back to Corks & Cleaver at some point. I'm also really excited about Chef David's new seafood restaurant, Brackish. Check it out if you're ever on the Mississippi Gulf Coast!

Between Two Shells: Chargrilled Oysters with Gnarly Barley's Catahoula Common

by Blair "B-Rex" Loup

There are few things in this world better than things cooked in butter. We’ve all blasted Paula Deen about her obsession with the stuff, but in our heart of hearts we know she knows what’s up.

While the list of tasty things cooked in butter goes on and on, I’d like to narrow the discussion to chargrilled oysters. Envision this: plump, juicy Gulf oysters sizzling in a small pool of buttery, garlic-y goodness at Jolie Pearl Oyster Bar.

A pint of Gnarly Barley Brewing's Catahoula Common with a chargrilled oyster at Jolie Pearl Oyster Bar in Baton Rouge

All of the flavor gods assemble to make this dreamy, classic bite happen. The flavor profile is super simple and allows for another element to really set things off.

Enter Gnarly Barley’s Catahoula Common. My obsession with Gnarly Barley Brewing is no secret. They are my craft beer spirit animal, but that’s beside the point.

The creaminess of the chargrilled oyster pairs perfectly with the crispy brew. The beer kind of lifts all of those strong flavors off of the tongue and is light and refreshing making it perfect for this warm Louisiana weather.

A match made in heaven, I’d say. Trust me, I’m a professional.

Below are some of the other pairings we suggest at Jolie Pearl:

Raw Gulf Oysters with Fresh Margaritas
Oysters Rockefellar and the Louisiana Mule
Raw Gulf Oysters topped with Cucumber Mignonette and Fresh Grapefruit Margaritas
Asian Style Chargrilled Oysters with Tin Roof Turnrow Harvest Ale

Between Two Shells: Asian Style Chargrilled Oysters with Tin Roof Turnrow Harvest Ale

by Blair "B-Rex" Loup

A pint of Tin Roof Brewing's Turnrow Harvest Ale and the Asian Style Chargrilled Oyster at Jolie Pearl Oyster Bar

All this hot weather has me constantly in the mood for spicy food. Then again, I’m always down for any bite with a kick. 

I know I can always get my heat fix at Jolie Pearl Oyster Bar by dousing any raw oyster that comes my way with habanero hot sauce, but I recently discovered another spicy menu item at my favorite downtown spot.

The Asian Style chargrilled oysters are everything you’ve wanted oysters to be. Seafood and ponzu sauce just works. It’s like ponzu sauce walked into the oyster bar, arms wide open (lookin’ at you Creed) and said, “I’m here. Love me.”

Ponzu sauce has everything an oyster needs: a little citrus, a little sweet, and just enough vinegar to compliment the briny taste of the oyster. Top that puppy with some Sriracha sauce and I’m a happy girl.

I chose to pair this tasty morsel with a Tin Roof Tunrow. Turnrow is a harvest ale brewed with fresh ground coriander (aka cilantro). This means it's citrusy, spiced, and light, which translates to a “perfect for hot, humid days” brew.

This is what ‘Between Two Shells’ is all about: separately yummy, but magical together.

Below are some of the other pairings we suggest at Jolie Pearl:

Raw Gulf Oysters and Fresh Margaritas

Oysters Rockefellar and the Louisiana Mule

Raw Gulf Oysters topped with Cucumber Mignonette and Fresh Grapefruit Margaritas

Barbecue Bites: Jay D's BBQ Shrimp

We are so fortunate to live in a state with direct access to Gulf of Mexico seafood. There’s nothing like a fresh Louisiana shrimp, all plump and pink and perfect for popping in your mouth.

Luckily, Indie Plate saved us the trouble of hopping on our shrimp boat and heading out to sea. Indie Plate, a Baton Rouge-based grocery delivery service, sources food items from local producers (including these gorgeous shrimp). 

Jay D's BBQ Shrimp, photo by Maria Do from Indie Plate

For this recipe by Chef Eusebio Gongora, we brought together our beloved Gulf shrimp from Indie Plate and Jay D’s Barbecue Sauce to make a delicious and simple summer seafood dish, perfect for enjoying outdoors with a chilled glass of wine. For more tasty recipes featuring local ingredients, check out HugJayD.com.

BBQ Shrimp

1 lb large head-on shrimp, marinated (see recipe below)
½ cup BBQ butter, divided (see recipe below)
½ cup heavy whipping cream 
1 tbsp Jay D's Barbecue Rub (available at Red Stick Spice)
1 loaf French bread
¼ cup green onion, chopped

Preheat oven to 350 degrees. Cut the French bread into 1/2" crostinis and spread 1 tsp of the BBQ butter. Place crostinis on a sheet pan and bake for 5-7 minutes until slices are golden brown. Heat a large skillet over medium high heat, and add marinated shrimp to cook for 3-4 minutes. Flip the shrimp and add the cream. Reduce cream by half and add the remaining BBQ butter and the Jay D's Barbecue Rub. Continue to cook the shrimp and stir in the butter until the sauce reaches a creamy consistency. Plate the shrimp on a platter and garnish with green onions and crostinis.

Shrimp Marinade

¼ cup Jay D’s Louisiana Barbecue Sauce
¼ cup canola oil
¼ cup garlic, minced 
1 tbsp freshly ground black pepper
½ tsp cayenne
1 tbsp Slap Ya Mama Cajun Pepper Sauce

In a mixing bowl, combine Jay D's Barbecue sauce, oil, garlic, black pepper, cayenne, and Slap Ya Mama Cajun Pepper Sauce. Place shrimp into gallon Ziploc bag and add the marinade mixture. Allow shrimp to marinate for 4 hours in the refrigerator.

BBQ Butter

½ lb unsalted butter, divided
¼ cup garlic, minced

1 tbsp fresh rosemary, minced
1 tbsp fresh oregano, minced
¼ cup Jay D's Louisiana Barbecue Sauce
1 tsp freshly ground black pepper

Heat a skillet over medium heat. Place 2 tbsp of butter in the skillet and allow it to melt. Add the garlic, rosemary, and oregano and cook for 2-3 minutes until the garlic is soft. Add Jay D's Louisiana Barbecue Sauce and cook for additional 2 minutes. Pour the contents of the skillet into the mixing bowl of stand mixer and allow it to cool. Once cool, add the remaining butter, black pepper, and whip butter for 4-5 minutes. The mixture should double in size.

Jolie Pearl Sets the Bar for Oysters

Beausoleil Oysters at Jolie Pearl

Jolie Pearl, located at 315 North Blvd.

Recently I had the opportunity to check out one of Baton Rouge's newest and most hyped restaurants, Jolie Pearl. The downtown oyster bar, situated across from the North Boulevard's Town Square, serves raw and cooked oysters that delight the senses. Upon entering the old Jobe's building, it became clear that Jolie Pearl's strength is branding. We were beyond impressed with the unique custom decor, the light fixtures, the ambiance, and the amazing chalkboard art lining the walls. Sitting out for all to see are whole oysters, on ice, and labeled according to where they came from. An open Bloody Mary bar faces patrons, and during happy hour diners can choose an album from the restaurant's extensive vinyl collection to play.

Jolie Pearl's atmosphere disarms even the most timid of diners. Oysters, particularly raw oysters, can be intimidating to the untrained palate. They're salty, slimy, and hard to stab with a tiny fork. But the restaurant's transparency and emphasis on educating diners about oysters works in its favor. If you've ever had a trouble getting a whole raw gulf oyster down, perhaps you get acclimated with a smaller Atlantic or Pacific oyster. 

Corn Maque Choux Baked Oysters

Jolie Pearl offers oysters from the west, east, and gulf coasts. Vendors ship a steady supply of the freshest oysters to the downtown restaurant. Purists can order a sampling of oysters raw, with an array of flavor-enhancing toppings like Bloody Mary granita, cucumber mignonette, and rum mango salsa. The gulf oysters have always been my favorite. You just can't beat an oyster that grew up in the salty, muddy waters of the gulf. Getting to try them side by side with some New York, Canadian, and West Coast oysters presented a fun dining experience... and confirmed my evaluation though you should really try them for yourselves. For the folks who aren't serious raw enthusiasts, Jolie Pearl slings classic baked and chargrilled oysters. Our favorites off the cooked menu were the baked corn maque choux and the classic chargrilled oysters, though I'd go eat a sampling of the entire menu again and again. Amazingly, Jolie Pearl sells oysters at such a reasonable cost that it won't break the bank to try four of everything when you share them with a group of people. The imported Atlantic and Pacific oysters run a little higher at fair market prices, but they are certainly still worthy of sampling for your taste-buds' delight.

Hand-Painted Chalkboard Art

The cocktail menu had some eclectic options. Blair and I went with the Corpse Reviver, a mix of gin, Cointreau, Lillet, Corsair red absinthe, and lemon juice. Our intern Sydney opted for the fresh margarita (which she claims is the best she's ever had), a mix of lemon, lime, and orange juice, agave nectar, Silver tequila, and a half salt, half sugar rim. Classy. 

For the high-rollers, $500 buys access to an old-school liquor locker, customized with the keyholder's name. Regular customers can purchase bottles of booze from the restaurant and store them in the locker to drink with their meals. Maybe I need to go ahead and sign up for a Bite and Booze locker. They only have two left and so far they've all gone to lawyers.

At Jolie Pearl, it's the details. The record player, the chalkboard art, the colors from the wood on the ceiling and tables, even the logo set the tone of the experience you'll have. And of course, the details in the oysters. Jolie Pearl brings a unique, inspired concept that deserves attention, so check it out for after-work drinks and perfectly prepared oysters. 

Dock & Dine: Bite and Booze does Orange Beach Brunch at Fisher's Dockside

Fisher's Upstairs

Fisher's Upstairs

There are plenty of places to get great Gulf seafood in the resort destination of Gulf Shore and Orange Beach, but Fisher's is stepping things up a notch. Their downstairs oyster bar is great for families, large groups, and anyone looking to have a few good bites and a good time. Fisher's Upstairs is a completely different feel. It's fine dining, but Chef Bill Briand says you should feel just as comfortable in shorts and flip flops as you feel in a button up and tie. The attention to detail in the atmosphere is absolutely impeccable and I can't wait to experience a dinner upstairs. It will happen for sure, but for now I'll settle for brunch at the dock. I know, life is hard.

A couple of $3 mimosas, a bushwhacker, and some delectable dishes from Chef Bill and I was set for the trip back home on a Sunday afternoon. We started out with a tour of the upstairs restaurant and then he treated us to some excellent Gulf smoked tuna dip and deliciously fried crab claws.

The fried crab claws and smoked tuna dip at Fisher's Brunch

Creamy, crispy, and fresh all at the same time... that's what to love about a friend oyster. Gulf oysters are one of my favorite things to eat. While I typically favor them raw, when they are masterfully fried it is hard to go wrong. The Fried Oysters Benedict featured some of the succulent fried oysters with wilted spinach, poached eggs, and hollandaise. This sort of brunch dish can set any Sunday morning right!

Fried Gulf Oysters Benedict

Grits and grillades are a hearty Southern brunch favorite. The pan fried veal covered in a thick gravy over creamy grits is an automatic score in my book any day. The gravy really may have been the star of this dish. As great as the grits and veal were, the rustic brown goodness tied it all together.

Grits and Grillades

Fisher's smoked brisket hash brings another comfort dish to the table which can do no wrong. Served in a cast-iron skillet, the brisket is smoked in house then cooked down with some peppers, onions, and home potatoes before getting topped off with sunny side up eggs. This dish is like a hug for your hungover soul.

Smoked Brisket Hash

Fisher's makes me happy to eat bread pudding again. Okay, I'm usually pretty happy to eat bread pudding. But in Louisiana you can barely go out to eat without seeing it on a dessert menu. While bread pudding typically boasts delicious sweetness, it rarely presents something new and refreshing. But not here. Fisher's bread pudding is light and creamy. The toasted coconut brightens the entire dish. You will definitely want to save room for this on your trip!

Toasted Coconut Bread Pudding

Lucy B Goode: A Farm-to-Table Gem in Gulf Shores

The list of local farms they source their ingredients from.

Let me start by saying, "Wow." We rolled up to Lucy B Goode, which rests by the harbor, surrounded by the spectacle that is LuLu's, to an extremely embarrassing though fun-spirited surprise. Personalized menus gave Blair and Aimee some gut-bursting laughter while our rock star waiter articulated the mission of this farm to table restaurant. I guess sometimes when a restaurant knows who they are inviting over for a media dinner, they feel like going the extra mile. From the moment we walked in the door until we were almost the last people to leave, Lucy B Goode provided a dining (complete with custom cocktails) experience I would love to have again.










Chef Randall Baldwin welcomed us by sending out an off menu starter. Aimee doesn't go for tuna (still don't understand why), so that meant more for Blair and myself! The juicy grapefruit slices and sesame chili oil took the fresh tuna to an entirely different level. Seasoned with superb salt and pepper, this dish delivered a light and refreshing combination of bold and natural flavors.

Fresh Gulf Tuna, Grapefruit Slices, and Celery Leaves in a Sesame Chili Oil

Next came a dynamite pimento cheese dish which will make you wonder how anybody could possibly live outside the south. Pimento cheese is a simple concept, but when done right it can be irresistible. And as much as I don't like pickles, these house-pickled local cucumbers were pretty delicious as well. Merging the flavors together, the subtle savoriness of the pimento cheese combines with the sweet and slightly spicy pickles to create an appetizer that could be served as a game-day snack or on the finest of dining menus.

Pa-menna Cheese: House Made Pimento Cheese served with Rosemary Flatbread, Roasted Pecans, and LuLu's Sweet and Sassy Icebox Pickles

As we moved on to entrees we felt it necessary to try different dishes so that we could also sample them. While known for their fresh fish, I couldn't help but notice the braised ribs on the menu. I thought it would be an interesting twist on the Gulf Seafood weekend. The ribs are incredibly tender while boasting an Asian barbecue flare. The jicama slaw on top adds a pleasant crunch and the cheese grits on the bottom catch all of the juicy goodness coming off of the ribs... a little bonus at the bottom of the bowl!

Braised Sticky Sweet Pork Ribs topped with Homemade Jicama Slaw served over Cheese Grits

The two fish dishes we tried were the fresh catches of the day prepared two different ways. Both of the preparation options were quite rustic in a way that let the fresh Gulf fish be the star. We enjoyed red snapper with roasted potatoes and green beans as well as wahoo with a lovely summer succotash. Both dishes were absolutely on-point with their execution of the fish and pairing of the hearty sides.

Fresh Gulf Red Snapper served with Red Potatoes, Sautéed Green Beans, Grilled Lemon, and Brown Butter Vinaigrette

Fresh Gulf Wahoo served over a Summer Succotash with Sweet Corn, Field Peas, Cherry Tomatoes, Bacon Lardons, and Fresh Herbs

No meal is complete without curing the sweet tooth at the end. We tried a couple devilishly delicious desserts, but I almost have to say the star of the sweets were the local blueberries. They really lightened up decadent chocolate and cream flavors we had in store. One of the local blueberry farmers actually had a table behind us! Lucy B Goode presents a dining option that is unique to Gulf Shores though it is bringing dining back to the basics at the same time. I might have a hard time going back to the beach without stopping in to dine there again.

House Made Fudgesicle dunked in Mascarpone Cream topped with local Berries

Tres Leches Cake topped with local Berries

Mojitos, Burgers, and Ceviche...Oh My: Bite and Booze Goes to Work at Orange Beach's The Gulf

The Gulf at Orange Beach

Ordering up some burgers for the ladies!

After a long, hot day aboard the Wild Hearts Dolphin Cruise, team Bite and Booze hopped over to The Gulf. Made out of shipping containers with a gorgeous outdoor seating area, The Gulf is serving up juicy burgers, fresh fish dishes, and other delectable eats. The beach-side restaurant has a nice lawn as well as some lounge furniture on the sand. It's absolutely a funky spot and I would recommend it to anyone.

We had the pleasure of trying their Gulf Red Snapper Ceviche. Citrus juices combined with a bright pico and super fresh Red Snapper on a crisp tortilla chip will set you right after a decent trip on the water... and don't forget the mojito!

Red Snapper Ceviche

The Gulf's burgers presented a simple but tantalizing flurry of flavor. A buttery, toasted brioche bun cradled the juicy patty that bathed in aioli and melted pepper jack cheese. 

The Gulf's Signature Burger

The Gulf provides a really chill spot right on the water in Orange Beach. It's welcoming atmostphere provides a great place to relax and watch all of the boats go by. They have a few special night life activities,  but it's mostly a great lunch spot the whole family can enjoy. Especially with the mojitos. Mojitos for everyone.

Beach-side Dining at The Gulf

LA, meet L.A.: Getting Acquainted with Lower Alabama

I recently had the opportunity to take Team Bite and Booze on a press trip down to Gulf Shores Orange Beach for a little local wining, dining, and R&R. We had the chance to soak up some rays, but the real treat was all of the fresh gulf seafood we were invited to feast on everyday! Here's a look at a few places that were worthy of a pulling up a chair and chowing down:

We arrived at The Wharf ready to get tasting and luckily for us there was a nice little daiquiri shop right next to the parking garage! After we got settled in we walked to one of the restaurants downstairs from our condo: Villaggio Grille. Definitely the nicest restaurant at The Wharf, Villaggio has modern American cuisine with a slight Italian and Mediterranean influence. It's not a place to get spaghetti and meatballs, but they have some great Italian inspired seafood dishes.

Prince Edward Island Mussels: Roasted Tomatoes, White Wine, Lemon, Garlic, & Shallot

The next day we took a trek to The Beach Club to meet with their property managers over lunch at the Village Hideaway. They offered some awesome insight to the cool things going on in the Gulf Shores Orange Beach area and the really great beers from the nearby town of Fairhope. We had a couple of their amber ales while we toyed around with the golf simulator (Aimee and I schooled Blair) then sat down to a pretty tasty rack of ribs, fresh mahi tacos, and coconut shrimp. After lunch we got the chance to relax on the beach and catch some waves before heading back to The Wharf for a Gulf Coast/Alabama Seafood Twitter party and dinner.

Seafood Tacos: Fresh Gulf Mahi, Cilantro Slaw, Sliced Avocado, Key Lime Cream Sauce

Perhaps one of the most fun days we had during our stay in Gulf Shores Orange Beach started out with breakfast at Brick and Spoon. They had a build your own Bloody Mary menu, some massive pancakes, and some killer breakfast tacos. The unique breakfast tacos featured fried wonton wrappers as the shell. Brick and Spoon proved to be a great place to grab breakfast on your way to a sweet dolphin cruise!

Breakfast Tacos: Fried Wonton Shell, Chorizo Scrambled Eggs, Lettuce, Sour Cream, and Mango Salsa with a side of Cheese Grits

If you're going to take a sailing adventure while on the Alabama Gulf Coast, I'd gladly suggest the Wild Hearts Dolphin Cruise. Wild Hearts operates a nice catamaran sailboat that provides a great beer drinking platform in the bay and the gulf. They have fun stuff for kids to play with, water and snacks on board, and a great crew. It was a really nice, relaxing day on the water while soaking up some vitamin D.

View from the Wild Hearts Sailboat at Perdido Bay

We did some more dining in Gulf Shore and Orange Beach, but those places were so good that we wanted to give them their own blog posts. So coming up soon on Bite and Booze will be posts about The Gulf, Lucy B. Goode, and brunch at Fisher's! 

Alabama's White Sand Beaches: Part III

After leaving Tacky Jacks, Eric and I had a few hours to kill before we needed to meet up with the group again for lunch.  Naturally, we used that opportunity to try to find a few craft beers that we can't get in Baton Rouge.  Since we were rolling around before 10 AM, finding an open liquor store proved to be a bit of a challenge, but eventually we spotted one with an open sign and walked on in.  After grabbing a couple of six packs we journeyed back to the Phoenix All-Suites West where Brett/Robinson Properties put us up for the weekend.  Thanks, guys!

The View of the Oil-Free Beach from our Room at the Phoenix All-Suites West in Gulf Shores, AL

Once we got back to the room the time had come to pry open a few cold ones.  Eric, my beer-blogging brother, selected the Tommy Knocker Imperial Nut Brown Ale and the Bell's Two Hearted Ale for us to "research".  You can check the BR Beer Scene for some reviews of the beers themselves.  I will say that I really enjoyed the Two Hearted Ale as it fairly excellently combined malt with some great hops to leave a well balanced pale ale.

Tommy Knocker Imperial Nut Brown Ale and Bell's Two Hearted Ale

After bumming around and drinking a few brews, Eric and I headed to King Neptune's Seafood Restaurant for lunch.  King Neptune's is a local joint that has good character and some entrenched history of surviving hurricanes and now an oil spill.  They are known for their quality seafood and outstanding prices, as well as the royal reds that they serve up (deep-water ruby red shrimp).

King Neptune's Seafood Restaurant in Gulf Shores

I met Al Sawyer, the owner of King Neptune's, and chatted with him for a little while about his restaurant, the food on his menu, and his love for seafood.  He gave us a couple suggestions on what to order as well, though he naturally stressed that it is all good!

Jay Ducote and Al Sawyer Inside King Neptune's Seafood Restaurant

Al sent out a round of appetizers to get things started.  We began with some coconut shrimp and assorted baked oysters.  The shrimp may have been the best coconut shrimp that I've ever eaten.  I'm usually not a fan of coconut shrimp, but these were spot on!  The shrimp get dunked into a Coco-lopez batter then covered with shredded coconut and fried before getting served with a Creole Marmalade.  They oysters were certainly edible, but again they just weren't like the Louisiana oysters that I'm used to!

Coconut Shrimp at King Neptune's Seafood Restaurant

Four Kinds of Baked Oysters at King Neptune's

As an effort to not quit drinking, Eric and I each ordered a round of beers.  I opted for the Jimmy Buffett-inspired and Anheuser Busch-produced Land Shark Lager (which, due to the Parrot Head ties, is pretty much the beer of choice down there) while Eric ordered a Yuengling.  Ah, cheap, light swill.  I'll give Land Shark this... it is refreshing!  It tastes like a mix between a Budweiser and a Corona, for whatever that is worth!

Landshark and Yuengling... Enough to Keep Us Going!

As good as the coconut shrimp were, the highlight of the appetizers and really the entire meal had to be the West Indies Crab Salad.  The dish consisted of jumbo lump crab meat and sweet Vidalia onions that were drizzled in a special vinegar-based mixture.  The crab meat tasted fresh and absolutely delicious.  It may not be the cheapest thing on the menu, but it certainly is delightful and worth every penny!

The West Indies Crab Salad at King Neptune's Seafood Restaurant

For our entrées, as if we needed more food, Eric and I ordered shrimp just about every which way we could.  I figured it would be easier to make a decision that way!  My favorites were the boiled shrimp and butterflied shrimp.

 Starting at the Top Left and Going Clockwise: Boiled, Butterflied, BBQ Skewer, and Broiled (with Scallops and Flounder)

Finally, no good meal can be truly complete without dessert.  King Neptune's delivered with quite an interesting option: a deep fried cheesecake!

Deep Fried Cheesecake

I have mixed emotions about the cheesecake.  First, it was incredible.  The crispy exterior, the warm and gooey interior, the caramel and pecan sauce... I really wanted to like it for all the right reasons.  However, I'm a huge fan of cheesecake, and for some reason, something just proved interesting and mildly disturbing about eating a slice in this fashion.  On my first bite, the inside was so warm that it changed the texture of the actual cheesecake and some of it dribbled down my chin.  Hot melted cheesecake just isn't my thing!  However, as I got into the center the texture returned to normal and from that point on it was every bit as good as I had hoped.  Basically it is a frozen wedge of cheesecake that is coated in cornflakes and then flash-fried.  Interesting, yes, but that's just all the more reason for me to suggest that everyone give it a try!

Overall I had a very positive experience at King Neptune's and I would gladly go back.  The only think I really didn't enjoy were the skewed and barbecued shrimp.  Other than that, everything tasted great!  After King Neptune's it was on to a kayaking adventure, but I'll save that for the next post!

Things To Do
Gulf Shores