We were greeted by our gorgeous host, Karla, a former co-worker, and forever friend. Also B.B Minton, the manager and host showed the beautiful remodeling and seated us at the perfect table. B.B. was the owner of BB’s Poboys for a couple of decades, and moved into management after closing his place. Cheli took this time to do her first TikTok live so that the world can enjoy our review of our dining experiences right along with us. I was extremely mortified for people to watch me eat, but, when I watched it I saw a great presentation of the meal. So, check it out if you are a foodie, and enjoy savoring the flavors with us. Executive Chef Adrian Halpaus came to say hello and discuss menu options. Adrian informed us that as much of the menu as possible is the freshest available, with two seafood houses delivering daily.
Our waiter, Wang, was very professional as well as very pleasing to look at. We began with two specialty cocktails, an Aperol Spritzer for myself, and Christians Farewell for Cheli. The Aperol Spritzer was a must do for myself with Hope and Michele Berry telling me how much they like this old Italian drink that has become one of the latest crazes made with Aperol, Prosecco and a splash of club soda, very refreshing, as was Cheli’s drink – like a mojito made with blueberry vodka and a splash of Prosecco, We were served fresh warm bread, made in house daily as are all options, including the honey – almond butter that tasted so amazing on the warm bread.
The array of appetizers were splayed before us, and our mouths began to water over these choice selections. We’ve learned to taste small amounts so that we can get past the small plates and enjoy sampling the entrees. We began with sharing a Fried Green Tomato – perfectly battered and fried, topped with gulf shrimp, crawfish tails, cayenne cream, very tasty indeed. We loved the marinated and broiled Blue Crab Claws with a hint of worchestershire and Parmagiano-Reggiano. The Crab Cake – made with shallots, sweet peppers, and topped with a cucumber salad and remoulade, this detail made the flavor of the crab pop, I love fresh cucumber with seafood! As wonderful as all of this was, the Char-Grilled Seasoned Oysters were unbelievable – garlic butter and Cajun seasonings topped with Parmagiano—Reggiano. Served with French bread for dipping, we did have to eat all six of them! I also was amazed at my Caesar Salad, topped with the same cheese and parmesan crisps. The three different Italian dry cheeses are Parmesan – saltier, Parmagiano-Reggiano – more robust and flavorful, and Asiago – creamier. The upgrade on the cheese really put the accompaniments on a whole other level.
