Coast Cuisine - July/August 2017
Cuz’s Old Town Oyster Bar & Grill
Three generations of a coast family check out the new location of a popular restaurant that's a three-generation operation. The result? An exceptionally satisfying meal.
- story by Lisa Monti, photos by Lisa Monti and Ellis Anderson
Cuz’s is open daily at 108 South Beach Boulevard.
Hours are 11 a.m. to 9 p.m. Monday–Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 8 p.m. Sunday.
A bit before the lunch time crush, we settled into a booth overlooking the courtyard seating, which was filling up as quickly as the dining room on this warm weekday with regulars, workers on lunch break, and visitors with shopping bags.
Cuz’s opened last year with a new name to reflect its new beach location – Cuz’s Old Town Oyster Bar & Grill – and polished up the popular seafood-packed menu with some new items like smoked redfish and tuna appetizers, chargrilled oysters, and pastas. The new grilled items are winning raves from customers while the old favorites, like fresh seafood served boiled or fried, are as popular as ever. The seafood is local and it’s cooked fresh.
We three generations – my niece Becky Monti Necaise, her daughter Emily, and me – bounced around the menu before settling on our favorites from the poboy section, where there’s no way you can go wrong. One half oyster poboy, one half shrimp and one half roast beef, with shared onion rings and fried sweet potatoes on the side.
We waited for our orders while visiting with other customers going in out of the dining room and talked briefly with Christy as she worked her way around the tables, checking to make sure things were flowing smoothly.
Cuz’s, she said, is a real family operation with the Barnes daughters and grandchildren playing a part in the day-to-day operation. “So it is definitely a family affair,” Christy said.
What’s better at the height of hunger than a properly made poboy on chewy french bread, fried seafood spilling out and dressed modestly with shredded lettuce, tomato slices and crispy pickles? Not much. The shrimp were fresh and tasty, seasoned and fried just right, as were the oysters.
The onion rings, something of a rare treat for me, were the crispiest I can remember ever having, and those sweet potato fries were as delicious as any side you could order. The roast beef, Emily reported, was juicy, full of flavor and piled high.
The new location in the French Settlement building also gave the owners some room to add offerings for their customers. Frozen daiquiris have been a big hit, and so have the gourmet popsicles handcrafted in small batches by Gulfport-based Pop Brothers. Don’t be surprised if the Cuz’s crew keeps coming up with new things to keep the restaurant fresh for its new and regular customers.
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