Foodies can’t miss the exquisite menu at this Mississippi Coast casino steakhouse
Chef Matthew Kallinikos has been a top Coast chef for almost a dozen years, much of that time at Thirty-Two inside IP Casino Resort.
He recently moved to Scarlet’s Steaks and Seafood at the Scarlet Pearl Casino Resort, and as expected, is creating quite a sensation. I have written about Chef Kallinikos many times and always struggle to find the superlatives that accurately portray the stunning food that always comes out of his kitchen.
The restaurant is simply lovely, with cream-colored walls and red and black highlights. The outside wall is filled with large windows with light yellow shades that soften the light and make the room warm and sensual. The visual experience is classy, with Tony Bennett jazz adding to the relaxed experience.
The menu is a four pager with appetizers, oysters, clams and mussels, soups and salads, steaks and a selection of chefs’ selections, seafood, accompaniments and sides.
As I have said many times, it would be easy for me to make a meal out of small plates, and that is exceptionally true with this menu. Feast on tuna tartar taken to amazing heights with the addition of pickled ginger, Maryland lump crab cocktail, escargots de Bourgogne (basil fed snails, braised in red wine demi-glace, apples, mushrooms, pancetta with parmesan cheese) or an amazing pork belly bao bun (Vietnamese steamed buns). This would be an amazing meal in itself, but to skip the rest of the menu would be a terrible mistake.
Other highlights included scallops seared with house made fettuccine, pistachio pesto and shaved summer truffle.
There’s also a dish so good that it’s hard to describe: a Tuscan style pork porterhouse with creamy Grit Girl polenta, house made Italian sausage, pickled cherry peppers, roasted tomatoes and torn basil. As good as this dish was, there was one that was even better. The lamb rack chop was simply the best I have ever had — it was amazingly flavorful and absolutely tender as butter. It’s made with rosemary and olive oil brushed Colorado lamb, balsamic and brown sugar roasted cipollini onions, blistered shishito peppers and tomatoes, tomato jam and vin cotto. I could wax eloquent about this dish all night.
The Coast has a good handful of very good fine dining restaurants, but Scarlet’s has got to be a contender for best overall. If you are a foodie, this is a place you just can’t miss. It is moderately priced, considering what you will be served, and I guarantee that it will be an experience you will long remember. Cheers for Chef Matt and his brilliant transition.
If you go
Address: 9380 Central Ave, D’Iberville
Hours: Wednesday–Saturday 5 p.m. to 10 p.m., Sunday 10 a.m. to 3 p.m.
Phone: 888-752-9772