A pared-down menu packs all the Sycamore favorites to go, to satisfy the cravings of their loyal customer base.
- Story by Lisa Monti
“We do takeout all the time because of our pizzas, so we were used to doing takeout, just not all takeout,” LeGardeur said.
For customers who want a no-contact pickup, they can call in their order, have a credit card processed over the phone, and their order will be delivered curbside to their car along with a receipt.
“We do have a limited menu, and we’re limited to what we can purchase, too,” said LeGardeur. “Our purveyors don’t have everything; meat companies are closing, and there’s not as much fish available.”
The new menu features classic dishes like grilled salmon, pan-seared fresh fish topped with almond butter sauce, and steaks. Most popular are the burgers and the gourmet pizzas with specialty toppings like barbecue shrimp or a generous variety of meats.
Mainstay appetizers include the rich crabmeat and mushroom cheesecake and the Flauta du Jour, the restaurant’s namesake sun choke soup and salads from Caesar to the Salmon version. Dessert includes creme brûlée and house-made ice cream.
If you want to check on what’s available for order, check the restaurant’s Facebook page or call to receive a menu by email.
The Sycamore House’s tiny bar at the back entrance adjacent to the patio is closed for now, though you can get a drink in a plastic cup. “We’re not encouraging people to come and sit and socialize,” LeGardeur said.
She and Eastham, who were both trained at the prestigious Culinary Institute of America in Hyde Park, New York, have learned how to make things work under the new rules.
“It’s going okay, not ideal,” she said. “Obviously restaurants make a lot of money off alcohol sales, and people are not ordering huge amounts of food, but we’ve learned how to make things work. We run a tight ship.”
The Sycamore House
210 Main St
Bay Saint Louis, Mississippi
Read our full review of the Sycamore House here
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