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Dig into their famous Delta tamales before slicing into a perfectly cooked steak

This bone-in ribeye is enough for two.
This bone-in ribeye is enough for two. Special to the Sun Herald

Doe’s Eat Place is a Delta-style steak house with true Southern charm. This surprising restaurant has earned accolades from the James Beard Foundation, Men’s Journal, and Bon Appetit Magazine, but the setting remains casual. Come dressed as you like, and dig into famous Delta tamales, no silverware required, just lots of napkins.

The original location opened in Greenville in 1941, and to say it has had a colorful history is an understatement. There was a 40-barrel still on the property for a while, and then a honky tonk, serving buffalo fish and chili. Big Doe Signa was the first owner, and the original business remains in the family. So, even though you are walking into a Gulf Coast restaurant, located on the top floor of a family resort and hotel, you are in fact getting a true taste of the Mississippi Delta.

There are more than 10 appetizers, but it would be a mistake to not start with the tamales, a Delta staple. Try a dozen tamales with house made chili for $20, add a cold beer, and you will be home free. In truth, a dozen tamales would be a nice start for two or three people, and a full meal for one. And they are delicious!

Another great way to start is with the fried shrimp platter. You can order a half dozen for $14, or a full dozen for $26, and Doe’s really does know how to fry shrimp. They are lightly battered and seasoned, and quick fried so that they are tender, and are all about the delicate flavor of fresh Gulf shrimp. Doe’s cocktail sauce is one of the best I have had. It is tangy and spicy, just a tad sharp, but perfect for lightly dunking with crisp shrimp. This is a delightful choice.

Doe’s is a steak house, and so a good look at the steak selection is in order. There are six options to choose from, but a note on how they are cooked is in order first. Doe’s uses a 1,900-degree grill, as many of the better steak houses do, that insures a seared outside and a perfectly cooked inside. A conventional grill just doesn’t get hot enough for that perfect sear.

My choice for the best steak has got to be the bone-in ribeye ($48), which Doe’s calls the “Cowboy.” It’s 2 pounds of beef perfection and more than enough to share with a friend. It comes with sautéed mushrooms and caramelized onions, and it would be hard to think of a better pairing.

There are 10 sides and sauces to choose from, but other than a side of garlic toast ($5), I don’t see the point. If you are in the mood for a killer good steak, this is your best bet.

Doe’s also offers a small hand full of classic Southern desserts, if you have any room left. Check out the Mississippi Mud Cake, Peanut Butter Pie and the Bread Pudding (all $7-$8).

Doe’s also sports a very cool bar with an extensive selection of Scotch and bourbon. Check out the Pappy Van Winkle, if you are a true aficionado.

Doe’s Eat Place

Address: Margaritaville Resort Biloxi , 195 Beach Blvd. Biloxi

Hours: 5-9 p.m. Sunday through Thursday; 5-10 p.m. Friday and Saturday

Phone: 228-271-6330

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