- by Lisa Monti
After a low-key opening over Labor Day weekend and a soaking from Hurricane Ida, the owners of Beachside at Buoys say they’re “rolling with the punches” as more and more people find out about their new place, which they share with Buoys Bar on South Beach Boulevard.
Michelle Beauregard and Chef Joseph Castoro jumped at the chance to take over the spot formerly held by a barbecue restaurant. “We want it to be a local place,” said Michelle, a local herself and an OLA alum. So far, she said, “We’ve had such a great response.”
This Big Buzz
is sponsored by
Customers walk up and place their order and settle in on the deck to enjoy the beach view, gulf breezes, and live music available on weekends.
Chef Joseph, a graduate of the Florida Culinary Institute, brought his skills to the tiki bar and grill at Bay Marina, which his parents own and where his famous burgers had a following. After many years as a chef in fine-dining restaurants in south Florida, Michelle said that Chef Joe had always wanted to do something like Beachside.
His dream has been simple, straightforward and fresh, made-to-order menu items. Basically, nothing sit-down where he could control the menu. Tyler Necaise, another local, helps out in the kitchen as Chef Jo’s sous chef.
The small, soft-launch menu at Beachside at Buoys leads off with Chef Joseph’s strong suit: three hand-crafted burgers, each made with freshly-ground Angus beef served on a sesame-seed bun with a side of hand-cut fries. You can choose the namesake burger dressed in classic style, double down with two beef patties or add bacon slices into the mix.
If you’re leaning toward poultry, there’s the Chicken Caprese with pesto, mozzarella, tomato and spring mix atop a ciabatta bun with those hand-cut fries.
Wing fans can order a traditional butter-and-hot-sauce portion, or try the garlic-parmesan version. Wings are accompanied by ranch or bleu cheese dressing made in house daily. Michelle says the wings have been a hit with customers.
If it’s a wrap you’re craving, Chef Joseph slow-roasts marinated pork overnight and then crisps it up before adding his fresh Pico de Gallo to the Crispy Carnitas wrap. Wraps also are available with chicken salad or vegetarian ingredients.
The beverage list is simple, too, with sodas, iced tea and bottled water.
Plans call for adding some local favorites to the menu, dressing up the order window, hosting a ribbon-cutting ceremony and eventually offering delivery.
Beachside at Buoys is open Wednesday, Thursday and Sunday from 11am to 8pm and Friday and Saturday from 11am to 2am with a smaller, late-night menu.
For more info, call 504-258-0133, or keep up with them on their Facebook page.
115 South Beach Boulevard, Bay St. Louis
Enjoy the story?
Find out more here or use the button below to give now.
Use the button below now to keep 'em coming!