Whether you call them crawfish or mudbugs, crayfish or crawdads, the Pine Belt loves to eat them! Here are some of our must-try dishes from local spots.
350º Bake Shop
521 Old Richton Road, Petal
Perfectly-cooked fettuccine topped with a creamy, well-seasoned sauce and a bounty of plump crawfish tails.
3822 West 4th Street, H’burg
Looking to get out on the town to enjoy some crawfish? There are plenty of opportunities!
Seasonal Crawfish Menu, Crescent City Grill
• When? Mid-March to Mid-April
• Where: Crescent City Grill and Mahogany Bar, 3810 Hardy, Hattiesburg
• Details: Pine Belt diners look forward to the seasonal crawfish menu at Crescent City Grill for good reason – no one celebrates the South’s favorite crustacean quite like they do.
Spring is here, y’all, and that can only mean one thing. No, not the return of the fine layer of pollen covering the Pine Belt. It means that downtown is hopping!
The Porter threw open its doors in May 2016, and kicked off a wave of new business openings in east Hattiesburg. Downtown is the place to be right now.
Gas station pizza. It’s the kind of thing you eat when you are on the road, hungry and limited in options. It sits like a brick in your stomach, and more often than not turns out to be a bad idea.
It certainly doesn’t call to mind exciting flavors, imported ingredients and precision execution.
But we’re going to ask you to take everything you know about gas station pizza, ball it up nice and tight and throw it away. Go ahead. Get rid of it.
Scenario: You’re getting together with family – a pretty big, multi-generational group WITH kids. You’re going out to dinner without a reservation. You want time to catch up with the grown folks, but Grandpa’s been sneaking sugar to the kids all day, and they are bouncing off the walls.
Someone’s feeling salady, someone else wants a burger, and your sister’s kid will only eat chicken fingers. Your brother-in-law has a hankering for pancakes that won’t go away, and your cousin has gone Paleo.
Where to go?
Crunch time is here, folks. We are neck deep in holiday shopping, visits with family and friends, candle lightings and Christmas pageants. We’re spending our spare time making lists, hanging lights and driving over the river and through the woods, so to speak. One thing we aren’t doing? Arriving at Grandmother’s house empty-handed.
To grandmother’s house we go
When you cook and everybody knows it, showing up at a family function without a foil-wrapped dish - well, we just don’t do that, lest we earn some serious side-eye from the relatives.
Have you been to The Depot Coffee House and Bistro lately? If so, you might have noticed the joint has been spruced up – a fresh coat of cheerful orange paint, new light fixtures and handmade tabletops, a sparkling set of dishes and bright bouquets of flowers from neighboring Blooms.
All signs point to one thing – new energy fuels The Depot.
The source of that energy? Chef Josh Casper, who took over during the change of ownership in May 2015.
What does it mean to constantly innovate? How does it feel to put yourself in front of decisions that can make all the sense in the world to some people, but feel questionable to others?
In the restaurant business, innovation is the controversial balancing act of creating something that you’re proud of while meeting the expectations of the patrons who facilitate growth.
“Your cholesterol is high, so you need to go on a low-fat diet and we’ll check it again in a year.”
Like it or not (I didn’t like it), that’s exactly what the nurse who reviewed my recent lab work told me.
It was not the most specific advice, so it sent me to the Internet in a googling frenzy:
How to lower cholesterol
Foods that lower cholesterol
Does a diet of mostly flour tortillas and cheese cause high cholesterol?
4 small sweet potatoes
5 tbsp olive oil
3 tbsp balsamic vinegar
1 1⁄2 tbsp superfine sugar
12 green onions, halved lengthwise and cut into 1 1⁄2 -in segments
1 red chile, thinly sliced
6 ripe figs, quartered
5 oz soft goat’s milk cheese
freshly ground black pepper