The folks who brought you Corks & Cleaver in Gulfport and Brackish Seafood in Long Beach now have something to tempt the burger lover in everyone.
Joey and Kimmy Homrighausen, and David and Khrysta Dickensauge opened 27th Avenue Burger Bar on Monday, just below Corks & Cleaver, at 1308 27th Ave. in downtown Gulfport. It’s a more laid-back atmosphere than their other two restaurants, but don’t expect a mundane menu. This is, after all, food by chef David Dickensauge.
So you’ll find gourmet burgers ($8 to $14), duck fat or truffle fries, beer-battered onion rings and sweetbread nuggets on the menu. All burgers come with house-made chips. The Bayou, at $6, might be called a Bayou Brat: alligator sausage with gumbo aioli, Creole mustard, caremelized onions and pickled greens.
“The burgers are cooked to order, and that’s something you’re not going to find everywhere,” Dickensauge said. “We literally patty every burger, too, as soon as it’s ordered.”
“Everything is handmade and house made, too,” Kimmy Homrighausen said.
They’re not your typical burgers. Sure, you can get the Classic American Cheeseburger, but for those with adventure on their minds and palates, there are:
▪ The Snout ($10), an adouille, pork, boudin and bacon patty with bacon, ketchup, pork belly mayo, hog head cheese, lettuce tomato and pickle;
▪ The Billy Goat ($12), ground goat patty with curried mushroom, mozzarella, spinach and tzaziki;
▪ The Farm House ($12), an organic beef patty with fried egg, bacon, comeback sauce, arugula, heirloom tomato, red onion, mustard and locally made Country Girl cheese on a potato bun.
▪ The Crabby Patty ($12) might satisfy fish fans: A seared crab cake with crawfat remoulade, fire roasted corn and pepper chow chow, spring mix, pickled shallots and pimento cheese.
▪ The Gardener ($8) makes sure vegetarians haven’t been forgotten. It’s a cauliflower steak patty with sundried tomato aioli, cilantro and arugula.
Homrighausen said she’s already seeing customers trending toward The Farm House as well as Border Jumper ($8), a chorizo patty with black bean puree, poblano aioli, jalapeno ketchup, pico de gallo, arugula and avocado, and Buffalo Bill ($12), a smoked bison patty with housemade barbecue aioli, ketchup, onion strings, bacon, sliced avocado, lettuce, tomato and butter pickles.
Big screens in the bar area will carry games of local interest, Homrighausen said. “We have your Sunday tickets.”
Hours are 11 a.m. to 2 p.m. and 5:30 to 9 p.m. Monday through Thursday, 11 a.m. to 2 p.m. and 5:30 to 11 p.m. Friday and Saturday, and 11 a.m. to 11 p.m. Sunday. The phone number is 228-206-6310.