photo courtesy Yamato Pascagoula
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Yamato's Steak House of Japan
Foodies are celebrating in Bay-Waveland this week, with the news of a Japanese restaurant opening in Bay St. Louis, homemade donuts returning to Waveland and a new breakfast menu for an Old Town favorite. The new restaurant offering Japanese fare in the Bay will open this summer, according to Shoofly correspondent and local blogger Lisa Monti. |
This Big Buzz story
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photo courtesy Yamato Pascagoula
Yamato Steak House of Japan has several locations in Mississippi and Louisiana. The Bay St. Louis restaurant, in Zuppardo’s shopping center (at the former site of Rickey’s) will be the latest addition. More details here.
Ana's Café
In Waveland, delectable homemade donuts will be making a comeback soon to Ana’s Café.
The restaurant and bakery is located at 2401 McLaurin, just off Hwy. 90. The owner, Ana Rogers, made her culinary mark in Hancock County by creating irresistible treats at her first restaurant, Grammy’s Donuts (which has since been sold).
Ana's Café
In Waveland, delectable homemade donuts will be making a comeback soon to Ana’s Café.
The restaurant and bakery is located at 2401 McLaurin, just off Hwy. 90. The owner, Ana Rogers, made her culinary mark in Hancock County by creating irresistible treats at her first restaurant, Grammy’s Donuts (which has since been sold).
Turnovers at Ana's Cafe
She’s been operating Ana’s Café in Waveland for nearly a year, and although the bakery counter is filled with a tempting array of goodies, the donuts she’s best known for have been missing. Starting on April 28th, the donuts will be available on Friday, Saturdays and Sundays. People are welcome to order in advance at (228) 344-3223.
Ana’s Café will be featured in the “Coast Cuisine” column of the upcoming May issue of the Shoofly Magazine. Check there after May 1st for the story by Lisa Monti.
Lulu's on Main
Another favorite local restaurant is also expanding their menu by offering breakfast. Lulu’s on Main (126 Main Street, Bay St. Louis), a popular lunch and Sunday brunch choice began serving breakfast on Tuesday, April 25th.
Owner and chef Nancy Moynan is serving up traditional breakfast egg dishes, alongside specialties like fried chicken beignets, lox and bagels, and a “EBLT,” a BLT made with a fried egg and multi-grained bread, dressed with a bacon remoulade sauce. And pancakes, made with her secret recipe.
Ana’s Café will be featured in the “Coast Cuisine” column of the upcoming May issue of the Shoofly Magazine. Check there after May 1st for the story by Lisa Monti.
Lulu's on Main
Another favorite local restaurant is also expanding their menu by offering breakfast. Lulu’s on Main (126 Main Street, Bay St. Louis), a popular lunch and Sunday brunch choice began serving breakfast on Tuesday, April 25th.
Owner and chef Nancy Moynan is serving up traditional breakfast egg dishes, alongside specialties like fried chicken beignets, lox and bagels, and a “EBLT,” a BLT made with a fried egg and multi-grained bread, dressed with a bacon remoulade sauce. And pancakes, made with her secret recipe.
Fried-Chicken beignets at Lulu's
“Our Sunday Jazz Brunch has been such a hit, I wanted to expand on that idea, but on an everyday, casual way,” says Moynan. “After all, everything tastes better with a fried egg on it.”
Breakfast will be served all day from 8am to 3pm, Tuesday through Saturday. The regular lunch menu, which features items like Moynan’s signature roast beef po-boys and fried oyster BLTs, will be available from 11am – 3pm.
Locals know to look for Moynan’s weekly specials too, like crawfish quesadillas and fried meat pies.
“The specials depend on what seasonal foods I can get fresh,” she says. “And whatever comes out of my crazy little head.”
Breakfast will be served all day from 8am to 3pm, Tuesday through Saturday. The regular lunch menu, which features items like Moynan’s signature roast beef po-boys and fried oyster BLTs, will be available from 11am – 3pm.
Locals know to look for Moynan’s weekly specials too, like crawfish quesadillas and fried meat pies.
“The specials depend on what seasonal foods I can get fresh,” she says. “And whatever comes out of my crazy little head.”
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