Beloved restaurant opens third Coast location. Here’s what makes this one special
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- Bacchus on the Bluff opens in Gulfport, Nicaud's 9th MS spot, 3rd on Coast.
- Menu highlights: oysters, Cajun staples, pork chops, steaks, year‑round seafood.
- Waterfront dining, boat access and weekend live music anchor the experience.
The staff welcoming people to the new Bacchus on the Bluff Wednesday were eager to ensure their customers’ first visit would deliver more than good food from the kitchen and craft cocktails from the bar.
The restaurant at 8813 Lorraine Road is an experience, whether people sit inside the dining room with its whimsical Mardi Gras mural or outdoors on the shore of Bernard Bayou at sunset.
“We’re very excited to be in Gulfport,” said Jourdan Nicaud. This is the ninth restaurant Nicaud Restaurant Group will operate in South Mississippi and the third Bacchus restaurant on the Coast.
Like Bacchus on the Beach in Pass Christian and Bacchus on the Bayou in Ocean Springs, this Gulfport restaurant in the middle makes the most of the water views and pairs the setting with a menu of seafood, steaks, their renowned pork chops and a big selection of handcrafted cocktails.
Part of the experience is deciding where to sit. Those who choose the indoor dining room, out of the weather, have beautiful views thanks to a wall of windows. An indoor bar, dressed in Bacchus blues and white, offers comfortable couches for a relaxing drink or barstools where singles and groups can order a drink and dinner and watch games on TV.
On the first level, where the water laps at the docks, is where the bayou really impresses. Those who arrive by vehicle, golf cart or boat can eat there and play corn hole or other games. They can even have their take-out order delivered to their boat, said Elisha Snell-Cuevas, a manager at the new restaurant.
Bacchus favorites
Customers who drive to the Pass or Ocean Springs for a taste of Bacchus now can get their fill of Cajun cuisine, grilled oysters and steaks close to home in Gulfport.
Bacchus is known for its oysters — raw; chargrilled; Rockefeller; jackpot with jalapeño, bacon and cheddar sauce; or oysters with sweet and spicy New Orleans Gris Gris sauce.
The menu of Cajun and coastal favorites starts with seafood gumbo and fried green tomatoes followed by Mardi Gras pasta, Cajun Cordon Bleu sandwiches and bananas Foster pudding or cheesecake for dessert.
Fish and seafood entrées, platters, and sandwiches are available all year. Their daily specials offer something different every week. Mondays is a pork chop special with collard greens and jalapeño cornbread. Tuesdays is a fried catfish platter. On Wednesday, a Gulf shrimp platter comes fried, grilled or blackened. Thursday’s special is petite filet with mashed potatoes.
A toast to the Coast
After work or on vacation is time to explore the Bacchus drink menu. An espresso martini or a pirate’s ol’ fashioned will get people’s attention. Or they might be swayed to go with the famous Nectar of the Gods’ tequila concoction or the Bacchus tea that has similarities to Long Island plus raspberry liquor, orange juice and sour, a sugar rim and a garnish of orange and cherry.
Live music is planned for the weekends at the waterfront bar, named “Handsboro Yacht Club” as a tribute to a small bar that was on the bayou before Hurricane Katrina. Among the first bands will be Mark Schloegel and his band Handsboro Slim.
Bacchus on the Bluff is open Sunday through Thursday from 11 a.m.-9 p.m. and Friday and Saturday until 10 p.m.
