Jourdan and Lloyd Nicaud are teaming up with Guy Billups III to open Fill-up with Billups cafe on U.S. 90 in downtown Biloxi. Fill-up with Billups were once popular gas stations in southeastern states in the 1950s and 60s. The 24/7 cafe with have
Kelli Bell, owner of Chillville Creamery in Gulfport, explains why you should try their beer ice cream float. Chillville has teamed up with Chandeleur Island Brewing Company, but they also offer kid-friendly nonalcoholic treats.
Chef David Dickensauge talks about his vision for The Ugly Carrot which he plans to open upstairs at Century Hall on Second Street in Bay St. Louis. The store will carry packaged locally sourced foods and juices.
Central Station Bistro will soon be opening in Bay St. Louis. It will offer clientele a peaceful and relaxing place to enjoy wine, cheese and charcuterie. Janice Hall talks about talks about what visitors can expect.
Paul Black Blacksmith of Crooked Letter Brewing Company talks about the move to its new location on Porter Avenue in Ocean Springs. The new location will feature a full bar that serves numerous craft beers, not just Crooked Letter, as well as food.
Le Cafe Beignet owner Sita La’Cap wants her restaurant to be an integral part of downtown Biloxi. The breakfast and lunch spot recently moved to the old Biloxi Library building on Lameuse Street, just down the road where she lives. La’Cap also pla
Shawn Gollott and his wife, Lilian, will be opening Gollott’s Seafood Restaurant in the old Hook Up location on Biloxi Back Bay this spring. It’s a location that has seen two previous restaurants fail, but they are confident they can make it work
David Reese, brewmaster for Chandeleur Island Brewing in downtown Gulfport, is one of only 78 Advanced Cicerones world-wide. In this video he shows you how to taste beer to get the most out of a glass.
It can mix 120 perfect cocktails in an hour, but will it listen to your problems? Robobar made its debut at Hard Rock Hotel & Casino in Biloxi, offering some techno entertainment to make the cocktail hour a little more modern.
What would it be like to make pizza in zero gravity? Astronauts aboard the International Space Station worked together to add sauce and toppings to pizza crusts, making for an unusual spectacle of floating food.
Southport Line Poor Boys restaurant owner Curtis Schmitt has transformed an 1898 Creole cottage on Howard Avenue into his vision of what a New Orleans po-boy restaurant should be. They local-source as many ingredients as possible, and are known fo