Corks & Cleaver Officially Opens in Bay

A popular Gulfport restaurant has moved to the first block of Main Street in Bay St. Louis:   sneak peek on Thursday, July 13th and soft opening Friday, July 14th.  

We've posted the soft opening menu below (look for the full menu later next week!)
- story by Lisa Monti

Cork & Cleaver
111 Main Street
Bay St. Louis 

Soft Opening Bistro Hours:  
(Chef David says that they'll be expanding hours as they get settled in.)
Sneak Peek, Thursday:  5pm - 9pm
Friday: 11am - 2pm, 5pm - 10pm
Saturday:  11am - 10pm
Sunday:  11am - 6pm 

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Chef David Dickensauge, during the restaurant's "sneak peak" on Second Saturday, July 8th. The pizza oven is in the background. photo by Ellis Anderson

When Corks & Cleaver Italian Bistro opens on Main Street in the second week of July, diners can expect the real deal.

“It will be a bistro with true Italian fare, not just lasagna and eggplant parmesan but dishes you would find in upscale rustic Italian restaurants all over Italy and in New York, Chicago and New Orleans,” said Chef David Dickensauge, owner of the former Corks & Cleaver location in Gulfport and the former chef of Brackish in Long Beach.
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The dishes will be made with local, sustainable produce from Mississippi, Louisiana and Alabama. There will be imported cheeses and meats, the pasta will be made in house and the wine list will be eclectic. “What we do is not the food everybody else does,” he said.

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Soft Opening Lunch & Dinner Menus
click on images to open PDF

C&C Soft Opening LUNCH Menu, click to open PDF

C&C Soft Opening DINNER menu, click to open PDF

Dickensauge and Jim Parrish have partnered up on the restaurant under the umbrella of their new restaurant group. Parrish bought and renovated the historic building at 111 Main Street a few years ago. Until recently, the space housed Old Cuevas Bistro. 

Dickensauge promised the “same foodie-style food like at Corks & Cleaver, but with a different flavor profile, ingredients and ambiance.”

Parrish said, “We want to keep the Corks & Cleaver name because it has a following and is so successful,” Parrish said. He and Dickensauge have hired David Woodward, the longtime executive chef at the New Orleans Hilton, as a consultant on the new restaurant.
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A brick wood fired pizza oven, manufactured by Marra Forni and one of a few in the South, will be the centerpiece of the dining room. “The one we’re getting is the best you can get,” Dickensauge said.

The menu won’t be long at first but will have artisan pizzas made from scratch, fresh pasta, small plates and entrees for lunch and dinner. ​

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