C&C's Italian Grill, one of Bay St. Louis's most popular eateries, becomes C&C Farm to Table on September 3rd. Check out the new menu and find out why Chef David Dickensauge is giving the restaurant a delicious - and sustainable - makeover.
- story by Ellis Anderson
- story by Ellis Anderson
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In July, C&C’s Italian Bistro celebrated its first birthday in Old Town Bay St. Louis, but already the restaurant has garnered kudos from foodies across the region. While people drive across state lines to dine on Chef David Dickensauge’s creative cuisine, C&C’s has also developed an enormous local fan base.
So Chef David is confident that the restaurant’s new concept and menu will be wholeheartedly embraced when they’re both launched on Labor Day, September 3. C&C’s Italian Bistro will close Saturday (Sept. 1) evening at the regular closing hour. It will remain closed Sunday (September 2). The “new” restaurant reopens on Monday evening at 4pm as C&C Farm To Fork: Tapas, Restaurant & Bar. The logo, the menu and even the décor will be new. |
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What remains is the award-winning chef’s dedication to fine food created from locally sourced ingredients. The new concept meshes seamlessly from another of the chef’s businesses slated to open a few blocks away in mid-September – the Ugly Carrot, an artisan juice bar and local produce market.
According to Dickensauge, all the food served in C&C Farm to Table will be produced within 100 miles of the restaurant. “Since we’re doing it with the Ugly Carrot, it made sense to change over the restaurant now too.”
“No large food purveyor will be delivering to this restaurant,” said the chef. “The food we serve will be all produced by local farmers. And all our seafood will be local too - not brought in from who-knows-where. Every dish will be made from scratch. We’ll be the only restaurant in South Mississippi to be 100% farm to table.”
While Dickensauge enjoyed the Italian theme of the original C&C’s, he said he felt confined by the menu. The new menu will change often, depending on what’s in season. The basic theme is Southern, but expect to see the chef’s regional spin on Asian, Moroccan, Greek and Mediterranean dishes as well.
According to Dickensauge, all the food served in C&C Farm to Table will be produced within 100 miles of the restaurant. “Since we’re doing it with the Ugly Carrot, it made sense to change over the restaurant now too.”
“No large food purveyor will be delivering to this restaurant,” said the chef. “The food we serve will be all produced by local farmers. And all our seafood will be local too - not brought in from who-knows-where. Every dish will be made from scratch. We’ll be the only restaurant in South Mississippi to be 100% farm to table.”
While Dickensauge enjoyed the Italian theme of the original C&C’s, he said he felt confined by the menu. The new menu will change often, depending on what’s in season. The basic theme is Southern, but expect to see the chef’s regional spin on Asian, Moroccan, Greek and Mediterranean dishes as well.
On the opening menu, diners who love to sample many flavors will have 18 fascinating small plates to choose from, like Lamb Empanadas, Smoked Crawfish Boudin Balls and Duck Confit Beignets. Heirloom Tomato salad and Organic Mixed Greens are just two of the salad offerings, available with toppers that range from poached shrimp to grilled duck.
Sandwiches include a Pork Belly Reuben, Soft Shell Crab BLT and a locally-raised Wagyu burger (Wagyu is a type of cattle prized for its rich tasting beef). The “Big Plates” selections shine with Cous-cuos Crusted Local Lambchops, Cold Smoked Prime Rib and Cast Iron Crusted Local Catch.
Locals will be happy to learn the restaurant’s tradition of daily specials will be carried on.
Sandwiches include a Pork Belly Reuben, Soft Shell Crab BLT and a locally-raised Wagyu burger (Wagyu is a type of cattle prized for its rich tasting beef). The “Big Plates” selections shine with Cous-cuos Crusted Local Lambchops, Cold Smoked Prime Rib and Cast Iron Crusted Local Catch.
Locals will be happy to learn the restaurant’s tradition of daily specials will be carried on.
Monday: Southern Style Steak Night specials
Tuesday: A Taco Tuesday where all tortillas are made in house by hand. Look for lamb, pork belly and smoked duck burritos.
Wednesday: Half price Small Plates, bottles of wine and cocktails.
Thursday: $25 three-course specials.
Friday: Steak night - $28 steak with locally-sourced twice-baked potatoes and vegetables.
Saturday: A different special each week.
Sunday: Single menu brunch and dinner available all day.
Happy Hour – Monday thru Friday, 3-6pm (at the bar only): Half price drinks and $5 for Wagyu burgers, flatbreads and small plates.
New Hours:
Monday: 4pm – 9pm
Tues. – Thursday: 11am – 2pm & 4pm -9pm
Friday & Saturday: 11am – 10pm
Sunday: 11am – 9pm
Tuesday: A Taco Tuesday where all tortillas are made in house by hand. Look for lamb, pork belly and smoked duck burritos.
Wednesday: Half price Small Plates, bottles of wine and cocktails.
Thursday: $25 three-course specials.
Friday: Steak night - $28 steak with locally-sourced twice-baked potatoes and vegetables.
Saturday: A different special each week.
Sunday: Single menu brunch and dinner available all day.
Happy Hour – Monday thru Friday, 3-6pm (at the bar only): Half price drinks and $5 for Wagyu burgers, flatbreads and small plates.
New Hours:
Monday: 4pm – 9pm
Tues. – Thursday: 11am – 2pm & 4pm -9pm
Friday & Saturday: 11am – 10pm
Sunday: 11am – 9pm
For the inaugural Farm to Table opening on Labor Day evening, diners will have choices of steak and pork chop specials.
“We’re really just returning to the original Cork & Cleaver concept,” says Dickensauge, referring to his original local in Gulfport. “It’s all about the ingredients and cooking food the way it should be cooked.”
“We’re really just returning to the original Cork & Cleaver concept,” says Dickensauge, referring to his original local in Gulfport. “It’s all about the ingredients and cooking food the way it should be cooked.”
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