We at the Coast Observer are here at Harrah’s Biloxi to introduce you to the latest and greatest new stellar restaurant, Coast Chophouse. Set in black with an outstanding bar featuring an excellent selection of bourbons, the lay out offers a superb view of the Mississippi Gulf and our breath-taking sunsets. The casual to formal restaurant serves USDA Prime Steaks and local seafood with a coastal flair that makes for a perfect date night or a treat-yourself outing. We were very impressed with the atmosphere and the positive vibe we experienced from our first steps in the door. We met with the GM Justin Hill and their Advertising and Marketing Specialist Claudia Daltro De Souza as well as the media specialist/writer for the Observer, Danika Cook, and the ladies joined us for a spectacular culinary adventure. Our server Sally was very professional as well as knowledgeable, and her expertise made the experience even more outstanding!
We began with some specialty cocktails, Cheli having just returned from Italy had to have an Espresso martini, Danika had a Blueberry martini, Claudia had a nice glass of white wine, and I sipped on a very smooth Rowan’s Creek Small Batch Bourbon over ice. The “rocks” is actually one giant cube with the logo stamped on top, the large cube chills the drink without melting and watering-down the taste of the bourbon. We were served a warm bread basket with fresh baguettes and soft pretzels with fresh creamy whipped butter and garlic whipped butter. This was tough to ignore, after all, lots of food coming, lol! After approval from the chef, we savored a sampling of appetizers to cover the bases. We had Fried Crab Claws, perfectly seasoned and very lightly fried to prevent them from being tough. The best Crab Cakes we’ve enjoyed since the price of crab went through the roof, loaded with blue crab and served with remoulade, I highly recommend this! The Pork Belly with a bourbon glaze and smashed root veggie was such a culinary infusion, we loved it! The Fried Green Tomatoes were panko breaded and topped with creole sauteed shrimp remoulade, and the Carpaccio with shaved USDA Prime Filet, arugula, Parmigiano-Reggiano, balsamic vinaigrette and crostini made for a splendid salad. Therefore, we skipped the three salad choices and had two soups instead. The Classic Baked French Onion Soup was everything you can imagine and more, with, of course, the thick layer of Gruyere cheese that you carefully bust open to layers of caramelized onions, beef broth and croutons! Such a wonderful classic soup! The Lobster Bisque with Maine Lobster, cognac and sherry was quite tasty as well, and we did manage to put a hurting on those warm breads with the bisque! Everything is absolutely amazing so far and we still have four entrees coming, oh my!
For variety we ordered the Duroc Pork Chop, cooked with apple butter, about an inch and a half thick, the moist and succulent pork paired perfectly with baked brussel sprouts. The Shrimp Scampi with jumbo shrimp and angel hair pasta is always a favorite, and prepared delectably at the Chophouse. When it comes to fish I am all for the Red Fish which was a large fillet, blackened, still moist with lemon butter, and served over a delicious crawfish and spinach risotto. It was total perfection, but they do offer Chilean Sea Bass as well (another one of my favorites), pan seared with lemon butter and red pepper coulis, sounds yummy. They serve Braised Short Ribs described as fall-off-the-bone with red wine sauce, polenta and sauteed spinach. These are the fabulous entrée options that are not cow, all wonderful, and they are saving a bird here, no chicken necessary!
The options for USDA Prime Steaks are a 7 or 10 oz. Filet Mignon, a 14 oz. Delmonico Ribeye, a Cowboy Ribeye, the Tomahawk Ribeye is not listed but is available, and the 14 oz. New York Strip. Perfectly matched toppings and add-ons are available also. We ordered the Cowboy Ribeye, medium rare with a Canadian Lobster tail and Jumbo Lump blue crab on the side. The steak was so juicy, tender, and tasty with a bite all three ways! Other options for toppings include Bleu Cheese crusted, Grilled Gulf Shrimp, Crab Oscar, Mushrooms and Hollandaise sauce. I love a good grilled steak naked, topped, sauced or crusted! With a nice list of tempting Sides we opted for Lobster Mac & Cheese – creamy and dreamy with the perfect hint of seasoning from the lobster to the creamy sharp cheddar blend, superb Potatoes Au Gratin that should be an option anywhere that offers a baked potato, and Truffle Fries with parmesan. All the sides and veggies were absolutely fantastic and large enough to share or have as a meal.
Many breaks and many go-boxes later, we still must endure dessert, lol! Cheli ordered a dessert coffee, I had a top shelf Old Fashion, dude, dressed with fresh muddled cherries, oranges, a smoked cinnamon stick and other specialties. For the sinfulness we had Crème Brulee, Cheesecake, and a Triple Chocolate Threat Cake. All of the desserts were a slice of heaven, for sure! I can certainly see myself enjoying an exquisite whiskey with a decadent dessert on a sunset visit. The Coast Chophouse should move to the top of your list for a new and indulgent experience!
Dark Monday and Tuesday, opens at 5 and accepts Caesars rewards Thursday through Sunday, treat yo-self!!! Make sure to get a glimpse of the most beautiful sunsets offered by the heavens!
