Biloxi/Gulfport restaurant recommendations

[Wildfowler]

Wildfowler, why are you going to the coast?

Well........, I just got married. The wife and I wanted to have a little "getaway" this week. We had some good eats to report too. Most notable of which is the stuffed softshell crawfish appetizer from Trapani's. Man, that was far and away the best tasting item I had put in my mouth all week.

I really appreciate the recomendations.

[BAY KINGFISHER]

Hey man , Im glad you enjoyed yourself down in my hometown, I absolutely love that little restaraunt. The owner, Tony, is a friend of mine, he has always been a big time marlin fisherman, but here lately he has gotten the duck bug big time, Last year even got in a duck club somewhere in the Delta, he is a really good guy. There are some other places in Bay St. Louis and Waveland that prepare some jam up cuisine, I've just been partial to Traps. since it opened. Hell, I'd go out on a limb as say per capita we have probably the finest eating in the country, I guess thats because of our diverse culture and proxiamety to New Orleans. Also, probably the reason I weigh in at 245, hehehehe

[Wildfowler]

Contentment is a belly full of these beauties



Fresh from the gulf. Just a little bonus from my trip this week. Or at least what's left of them.

Hambone, our friend Pat would have slapped his momma if he had tasted these.

[redduck]

Go west on 90 to Bay St. Louis (25minutes worth the drive) cross the Bay and take a left at the light, go to the down town area and its on the right, if you make it to main st you went to far. I suggest the panned speckled trout covered in lump crab meat and mushrooms or the fried soft crab covered with etouffe, or grilled tuna, try the fried bow tie pasta and artichoke spinach dip for appetizer.
Get there early to get a seat, unless you dont mind waiting in line.
Place is small but you cant ask for better food and ambience anywhere.


Name of the place is Trapani's on the right going in on beach front road. I have had most everything on the menu and have found nothing bad. Blacken yellow fin with garlic angle hair pasta. Damn it's good