Coterie: Coastal Charm Meets Culinary Craft

Coast Cuisine - June 2025

After making their mark in New Orleans, Kristian and Timi Wadsleigh set their sights east, landing in Long Beach, Mississippi, for the second location of their acclaimed restaurant.

– By Francesca Bianci

Kristian and Timi Wadsleigh’s years in New Orleans, one of the nation’s most competitive culinary cities, helped them perfect their recipes, adjust their menus, and learn the ins and outs of the restaurant business. When they were ready to expand, the Mississippi Gulf Coast stood out as the perfect place to grow their vision.
 

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At Coterie Long Beach, you’ll find a thoughtful mix of Southern hospitality and elevated Gulf Coast cuisine in an environment that’s stylish and approachable. The entire interior was designed by Timi, who brought a warm, upscale sensibility that’s equally suited for date night or a relaxed meal with family and friends.

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But make no mistake—at Coterie, the food is the star of the show.
 
We began our meal with the Fried Green Tomato and Crab Cake appetizer, a dish that immediately set the tone. A single, lightly battered green tomato formed the base, topped with a delicate crab cake packed with lump crab meat. It was fresh, citrusy, and expertly seasoned – barely any breading, allowing the crab’s natural sweetness to shine. The tartness of the tomato provided the perfect foil for the richness of the seafood, with a bright remoulade and fresh greens tying the flavors together beautifully.
 

 
For our entrée, we chose the Parmesan-crusted Grouper, served with sautéed vegetables and mashed potatoes. The grouper was tender, flaky, and full of flavor, with a salty, umami crust that gave it a subtle crisp. A delicate beurre blanc sauce added a bright, silky note that elevated the dish without overwhelming it. The vegetables – squash, carrots, onion, and red bell pepper – were sautéed to tender perfection, not your average side but a standout in their own right. The garlic mashed potatoes were creamy and comforting, rounding out the plate with buttery depth.
 
To give us a true sense of the menu’s range, the manager brought out samplings of the “Taste of Arcadiana” and the “Taste of New Orleans,” two of their signature samplers. Each offered a snapshot of the restaurant’s deep Louisiana roots and culinary finesse.
 

 
The Red Beans and Rice were creamy and spiced just right, with a cayenne kick that crept in at the end. It had a depth of flavor that’s rarely achieved in this classic dish. The Crawfish Étouffée offered a slightly acidic, tomato-forward richness that let the seafood flavor shine. Both the Seafood and Chicken & Sausage Gumbo were dark, smoky, and full of character—clearly made with a roux that had been patiently developed. And the Jambalaya? Easily the star. This brown-based jambalaya was decadent and bold, with a balance of savory, smoky, and spiced notes that hit every part of the palate. The texture was tender and rich, soaking up the seasoning in every bite. THE BEST BROWN JAMBALAYA I've ever eaten. It’s a don't-miss dish.
 
Even after all of that, dessert was a must—and the Key Lime Pie did not disappoint. Made from a family recipe shared by general manager Kyle Croke, it was the perfect finish: smooth and creamy, with just the right tartness from the key limes and a mellow sweetness from the condensed milk. It struck that ideal balance of bright and indulgent – simple, but unforgettable.
 

 
Whether you're walking in straight from the beach or dressed up for a night out, Coterie welcomes you with open arms and serious flavor. It's polished and unpretentious, with food that speaks for itself.
 
Pro tip: Don’t sleep on the burger. According to Kristian, it’s his favorite item on the menu—and it’s already at the top of our list for next time.
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