Chef’s Table

Julie Ragusa: Mockingbird Cafe

The teeny, tiny downtown of Bay St. Louis is a treasure trove of chill vibes. One of its prettiest jewels is the Mockingbird Cafe, where New Orleans native Chef Julie Ragusa offers a menu of simple, classic breakfast and lunch options.

We chatted with Chef Julie to see what culinary revelations stints in Belgium, New Orleans and London have brought her.

WHAT DO YOU EAT WHEN …

  1. … you are down for decadent indulgence?

Belgian frites with mammoetsaus (mammoth sauce), a sundried tomato-infused mayo that you find in fritte shops all over Flanders, where I lived for several years. Paired with La Chouffe or a Duvel, the world could be ending and I wouldn’t notice.

 

  1. … you’re on your best dietary behavior?

My favorite is a mix of baby spinach and arugula topped with homemade ginger and miso dressing. Throw in some purple cabbage for color and toasted walnuts to make you feel like a champ — and a small glass of red wine on the side is healthy, I hear.

 

  1. What’s your edible Achilles heel, the food whose seductive siren song you cannot resist?

I can never resist a warm, glazed apple fritter. Ever. The kind that has real apples. Sugary, fried and tart — perfectly good and bad at the same time.

 

Mockingbird Cafe

110 S. 2nd St

Bay St. Louis, Miss.

 

 

Written by

Troy Coll is a New Orleans-born, Mississippi-raised investigator of all things gustatory. A 2007 graduate of The University of Southern Mississippi, Troy has written for a number of now-deceased Hattiesburg publications, along with hubcitylife.com and Signature Magazine. He also assisted in the efforts of Raise Your Pints, a grassroots organization dedicated to modernizing Mississippi’s draconian beer laws. By day, he runs Mr. Sippi Beverages, Hattiesburg-area bottled water provider. Otherwise you can find him roaming the South, with a glass in his hand and food in his mouth. His non-edible interests include meeting new dogs, making mix CD’s and tweeting a lot. Follow him across social media @TacoHole.

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