- story by Ellis Anderson
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.
This Big Buzz
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.
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.
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.
Monday: 4pm – 9pm
Tues. – Thursday: 11am – 2pm & 4pm -9pm
Friday & Saturday: 11am – 10pm
Sunday: 11am – 9pm
“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.”