The Choctaw name for a tiny tribe of Native Americans that resided near the Pascagoula River was Pasa Okla, meaning bread people. They were a peaceful tribe, and Hernando De Soto encountered them when exploring the Mississippi River area for Spain in the 1540s.
The European settlers’ mythology of the Pascagoula people started with an ill-fated love between two coexisting tribes. Anola, a Biloxi princess, married Altama, a Pascagoula chief. When she found out about the elopement, she was already betrothed to a Biloxi leader who launched war on the Pascagoula tribe. The Pascagoula, outnumbered by the ferocious Biloxi, feared death or captivity.
The couple went into the river with the Pascagoula people, chanting a dying song. The Pascagoula River was dubbed the Singing River. Throughout the summer and autumn, an unexplained humming may be heard near the river at night.
Pascagoula is the state capital of Mississippi. The rich history spans 300 years. Every year, people are drawn to the ancient architecture and colorful individuals who have visited or lived there, including pirates, presidents, and beloved son, musician Jimmy Buffet.
The city is 21 miles east of Biloxi and 100 miles from New Orleans, which influences the culinary culture. Fresh seafood from the Gulf of Mexico is available, as are Cajun cuisine influenced by Louisiana. Pascagoula, like other coastal Mississippi cities, underwent economic ups and downs following the Civil War.
Then came severe fires and the natural calamities of Hurricanes Camille and Katrina. Pascagoula, like her neighbors, is rebuilding to welcome visitors who enjoy vacationing along the white sand beaches and experiencing all this historic resort town has to offer.
Visiting other places in Mississippi? Check out our other tasty guides:
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- 5 Best Pass Christian Restaurants
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- 6 Best Jackson MS BBQ Restaurants
The Top 9 Restaurants in Pascagoula
Delmas Avenue + 1 (228) 762-1900623
The Scranton Fire Company houses Scrantons Restaurant. This structure was constructed approximately 90 years ago as the new Fire Station and City Hall after the destruction of the older station on Delmas Avenue and along Magnolia and Pascagoula Streets by fire.
Four months later, a second fire destroyed the remaining businesses and residences. On February 12, 1925, the dedication of the new structure was a happy occasion. There was a procession and tours of the new City Hall, which held the Mayor’s Office, Courtroom, Prison, Engine Room, and Firemen’s Quarters. A spacious area upstairs hosted private dinners, boxing fights, parties, and meetings.
Now, visitors may learn about the town’s past by seeing the ancient jail cell, where the bars bent by rowdy inmates are still evident and memorabilia decorates the walls. It’s a neighborhood favorite for lunch or supper, as well as catering for parties and gatherings, thanks to daily specials and distinctive dishes.
I came for lunch after first seeing the old place. I enjoyed the space’s charm. I was particularly impressed by the menu’s variety, which included Poboys, gumbos, house-made red beans and rice, and Cajun-spiced shrimp and grits.
But I was in the mood for a sandwich. My eyes were drawn to the Reuben sandwich, which consisted of thinly sliced corned beef, sauerkraut, Swiss cheese, and special mustard. I got it with coleslaw as a side. The sandwich was cooked and crispy when it came. The crunchy exterior of the golden bread and the melting cheese draped over the sauerkraut were both delicious. That was perfect. The mustard was just the proper amount of spicy to tie everything together, and the creamy coleslaw soothed my senses.
Although I did not order a local delicacy, I did notice the plates go by, and they all looked great. The quantities are big, and the atmosphere is friendly and inviting. It’s a historic section of Pascagoula with great cuisine and atmosphere that everyone should visit.
Jacks Along the Tracks
Krebs Avenue + 1(228) 334-2337709
Jacks is a one-of-a-kind eating experience in Pascagoula. Southern mainstays like shrimp and grits and Poboys are available, as well as Asian-inspired crawfish balls, poke bowls, tacos with Asian or Latin tastes, and Mississushi. What exactly is Mississushi? It’s the best sushi around, constructed into rolls like The Pascagoula Run and The Great Bayou. It’s a juke joint, a restaurant with a vibrant bar, and a joyful environment, with free live music twice a week.
I like sushi and was surprised to discover about Jacks By The Tracks. I was surprised since I had never expected to discover a sushi restaurant in Pascagoula. Yet it was some of the most inventive and fresh sushi I’d ever had. When I dropped there, they were preparing for some live music, but because I had a late supper planned, it was there for a later lunch that day.
I was disappointed to miss out on the music, but not on the sushi; the options were creative. I chose the Rainbow Roll, which had Momos Kani salad, tuna, avocado, salmon, sweet soy sauce, and sesame seeds, as well as The Pascagoula Run. Fried shrimp Kani and avocado in a soy wrap, with crunchies, tobiko, wasabi coulis, sweet soy, and spicy mayo. Both rolls were delicious and quite fresh.
I liked both and would have tried more if they hadn’t been so filling. Crawsome crawfish sushi was available at Jacks. If you’re in town, I strongly suggest this musical, sushi, and social event.
The Paradise Deli and Grill
Delmas Avenue, +1 (228) 769-3000610
Paradise Deli is well-known in the area for its delicious charbroiled burgers and delectable jerk chicken sandwiches. It’s a laid-back spot where you can have a fantastic breakfast or lunch at the grill or pick up your take-out order.
The quantities are massive, and the menu offers something for everyone at an affordable price. You’ll discover gumbo, salads, and a Muffuletta, a famous New Orleans submarine sandwich. The Muffuletta is famous in these regions for a particular combination of meats: ham, turkey, salami, and provolone cheese.
The bread is then slathered with olive salad. The bread is an unique muffuletta bread made just for this sandwich. East Coasters can also eat wonderful Philadelphia Cheesesteaks, but the Paradise Burger is the true appeal.
I had to try the Paradise Burger after hearing so much about it. The jalapeo bun is everything. The chopped peppers are baked directly into the dish. The grilled fresh ground chuck burger is basted with BBQ sauce. When finished, the burger is topped with fried onions, pepper jack cheese, crisp bacon, sunset sauce, lettuce, tomato, and pickles. It was juicy, fresh, and full of flavor.
Paradise does not provide fries, but you may have a side of potato casserole, which is similar to a delicious potato au gratin. There was a different side to me, but it was really rewarding. I can understand why a Paradise Burger is a popular choice among regulars.
The chicken sandwich is also quite flavorful. After the burger, the jerk chicken is a customer favorite. The chicken is jerk-marinated, grilled, and topped with pepper jack cheese. It’s also served on that delicious jalapeo bread. It will be my selection the next time.
Seafood Market Bozos
2012 Ingalls Avenue
Ask anybody in Pascagoula or the surrounding region where they get the greatest Poboy. You will certainly get the response Bozos, Seafood Market. Nonetheless, there are regulations to obey. You must wait in line, put your order, pay, and get your ticket.
When your number is called, you may dine at the large communal tables with condiments and napkins or go to your next location. In any case, you will not be disappointed when you unwrap the greatest Poboy you have ever eaten. Over the last sixty years, Bozos has been offering the finest seafood, shrimp, and crawfish.
Locals are often the first to recommend restaurants with outstanding meals. Bozos were an example of this. Even though Bozos isn’t fancy, there’s always a queue out the door. Since the system works, I didn’t have to wait long to place my purchase. You just follow the guidelines and everything runs well.
When I inquired what the finest Poboy aside shrimp was, I was surprised to learn that roast beef was the second favorite. I ordered a half and it arrived wrapped in white butcher paper like a baby. My roast beef sandwich arrived completely dressed, with brown gravy, mayonnaise, lettuce, tomato, and pickles on top. Indeed, it was a sloppy mess, but what a great sandwich.
Every day, fresh meat is prepared and thinly sliced. I was in ecstasy since it was so tasty and delicate. Everyone around me were conversing with their guests, but I couldn’t even make small conversation. I was enamored with and concentrated on my Poboy.
Since the first sandwich was so wonderful, I kept thinking I’d missed out. I was still in the vicinity the following day, so I invited a buddy to join me, and we made a beeline for Bozos. I’m not afraid to confess it since knowing is knowing.
This time, we went with the number one best-seller, the shrimp Poboy, and requested a whole. Let me just add that it was massive. The bread was packed with delicious fried shrimp from Mississippi and about a foot long. We had it completely dressed with mayonnaise, lettuce, and slices of tomato and pickles. That was quite a sight. Although we didn’t complete all of the bread, we did finish all of the shrimp on the sandwich. That was fantastic.
A lot of parties here get Poboys and a pound of cooked crawfish to split. They will gather at communal tables for a feast. You may acquire fresh fish prepared to eat or take away since this is a seafood market. Three of the most popular things are oysters, shrimp, and crawfish.
Crawfish boils are popular among locals. I noticed boils wherever I went on the Mississippi Gulf Coast. It’s no different at Bozos, and they know how to do it correctly. To properly prepare pounds of crawfish, you’ll need a large pot with plenty of water. Cook them for too long and they’ll be mushy; cook them for too little and they’ll be rubbery.
During crawfish season, which is normally in the spring, boil the crawfish for 2 minutes and then let them steam for 15 minutes, usually in an ice chest. They will then be ready for peeling and eating.
The flesh will taste sweet, like a mix between shrimp and crab. Every professional sucks on the head. I stood there in wonder as a bunch devoured a pound in record time. I requested a lesson, and this is how it is done: To begin, use your thumb and index finger to grip the crawfish on each side of the tail. Snap the head away from the tail with a twisting motion.
Suck the crawfish butter off the crawfish head as an optional but highly recommended step. Peel the shell away from the widest part of the tail with your thumb, then pull off the tail flesh. When I inquired what the head juice tasted like, they claimed it was salty and sweet.
If you’ve ever visited to Asia and tasted native street cuisine, this location will remind you of it. I liked how informal and laid-back the vibe was. I also appreciated how delicious the dinner was. This neighborhood establishment gets five stars from me; don’t pass it up.
The Edds Drive-In
Market Street + (228) 762- 21773834
Edds first began as a Dairy Queen in Pascagoula in 1953. Ed McElroy was the owner at the time. He served shakes, burgers, and soft-serve ice cream, and it quickly became a neighborhood favorite for its low prices and high quality cuisine. Don Dean took over as the next owner and renamed it Edds. The personnel at Edds completed orders without writing anything down or using calculators. It became the attraction.
The waitstaff astounded everyone. Edds is now owned by the Foster-Martin family companies. They wish to keep the traditions of Pascagoula, Moss Point, and Wade alive. They also want to guarantee that the superb service and food that made Edds renowned, such as chili, cheeseburgers, authentic milkshakes, fries, and hot dogs, continue. It’s nostalgia that makes everyone happy.
As I pulled up, I was quickly taken back to the 1950s. I adored the classic striped awning and the massive neon sign that says Edds Drive-In, complete with a large ice cream cone. I was astonished to see a steady stream of people parking up and coming up to the window to place their orders.
I went for the authentic milkshakes since I hadn’t had one in a long time. I saw the upgraded equipment when I got my favorite, a chocolate shake. I’m not sure why I expected it to look old, but everything in the kitchen seemed contemporary.
Nonetheless, the menu remains the same. There are several nods to burgers and fries, hot dogs, chili, and chili toppings on all of the other products mentioned. My chocolate shake was rich and creamy. I sat outside, against my vehicle, stirring it with my straw, enjoying both the dessert and the setting. I was delighted it was still there to give honor to Pascagoula’s previous customs.
Trina’s Sweets and More
601-307-3839303 Delmas Boulevard
Catrina Mitchell-Harris was never a baker, but when her mother got sick and eventually paralyzed, she felt she had to do something to support her family. Her mother would always bake for her father on Sundays, which was no longer feasible. Trina boldly took on the baking job and began baking.
Trina started the habit of presenting her father to Sunday baked goodies by using her grandmother’s recipes. Her parents resided near Moss Point, so she would drive from Pascagoula to spend time with them and bake.
Trina did all she could to make them taste like her mother’s cakes, often asking her to sample her cake and checking in with her to see what was lacking. She was working full-time for the Department of Human Services in Pascagoula at the time, so it was a weekend endeavor. When she finally got it correct, her father’s face brightened up and he exclaimed, “This is it!”
She started bringing homemade cupcakes and baked items to work after she got the hang of it. Her coworkers took note and asked Trina if she could bake for them as well. Orders began to pour in so quickly that she decided to build her own bakery, which she did.
Tragically, her mother died away, but Trinas Sweet Treats continues to bake in her honor every day. This year marks the sixth anniversary of the store, which is run by a family. My sister, sister-in-law, and even my father pitch in here. Trina offers over 100 cupcake varieties, with red velvet being the most popular.
She also makes cakes in jars, intricate wedding cakes, and any other form of cake a buyer might imagine. Her most unique creation was a Budweiser Bucket Cake replete with candy ice she made for a Grooms Cake.
When I went a few months ago, I tried the red velvet cake in a jar, and it was delicious. Moist cake and rich creamy frosting are piled in the cake jars. The greatest thing is that you may reseal the container and dig in later till you’ve finished it for good. Trina, thankfully, will transport her delectable pastries anywhere in the United States.
Brady’s Steakhouse & Seafood
228-205-37493801 Magnolia Street
The main restaurant on the second level of this sprawling seaside property is reached by a sweeping stairway. Bradys nails it when it comes to initial impressions. The main restaurant space is both large and cozy. It has a fresh seaside vibe that is ideal for anything from family gatherings and lunch dates to after-work get-togethers and romantic meals for two.
The wrap-around terrace offers spectacular views of the Pascagoula River and neighboring marshes. If you remain long enough, you will observe local boats and fisherman enjoying their gorgeous natural surroundings.
Here is the ideal location to enjoy a Coastal Mississippi sunset while sipping on some delectable homemade drinks (I recommend the cucumber lime mojito). The bottom level under the Main Restaurant has a huge covered space with an outside bar, which is ideal for al fresco gatherings and live music performances.
My companion and I had supper, beverages, and watched the sunset. We took in the breathtaking scenery since here is the ideal location for it. Bradys is a neighborhood family restaurant noted for its steaks, seafood, and oysters.
Since the fish is fresh, I wanted to consume as much of it as possible. That is why I got the Mississippi Sound Platter, their largest platter. The catch of the day, usually fried, is served with numerous fried oysters, fried big shrimp, and a massive crab cake. The fish that day was redfish, and I love it blackened, so I requested it that way. The remainder was cooked in the traditional manner.
My companion got the filet mignon with handmade steak butter. We decided to divide the feast so that we could make our own surf and turf. The premium tenderloin cut was cooked to medium-rare perfection, and the fish and shellfish buffet was delicious.
The crunchy fried shrimp was delicious, and the crab cake was densely filled with sweet crab. I’m pleased I charred the redfish since it was wonderfully cooked that way. We ate our fill since Bradys’ servings and sides are ample.
The service is also outstanding, as they made certain that our food was prepared just how we wanted it. This restaurant is highly recommended for its cuisine, service, and environment.
Cajun Grill & Off The Hook Seafood
228.762.9004707 Krebs Avenue
This little restaurant in Pascagoula’s downtown is a hidden treasure. If you go too quickly along Krebs Avenue, you could miss it, but this is one of the greatest sites on the coast for fresh seafood and coastal charm. As you step in, you are transported to a fishing town lunchroom from decades ago.
The walls are adorned with coast-inspired paintings displaying bright fish, blue crabs, and one that covers the whole left side of the room! The service is pleasant and polite, evoking southern hospitality. This is the place to go if you want fresh seafood that isn’t necessarily fried.
Its menu features a wide variety of Cajun-creole-inspired dishes. Many fresh catches (including snapper, grouper, and triggerfish) may be grilled, blackened, or fried, and are served with delectable house-made sides such collard greens, potato salad, my favorite red beans and rice.
End with something sweet, like their house-made key lime pie or their classic bread pudding with rum sauce. One thing is certain: you will not leave hungry.
You can’t leave Pascagoula without trying Off The Hook, I’ve heard. They’ve been selling fresh local fish for over a decade and have a loyal following. Fried Trigger Orleans is the restaurant’s specialty dish. I have to look into it.
Triggerfish is fried to golden perfection and served with house-made rice pilaf. It has Orleans sauce, Gulf shrimp, sweet peppers, and Cajun sausage on top. It also comes with Creole green beans on the side. I must confess that I had never tasted Trigger Fish before, but I was eager to try it. The beef is delicious and solid, and everything has a deep fried flavor. The platter was heaped with a heaping quantity of fish covered with Creole sauce. That was delectable. The rich sauce
Tays Barbecue Company
228-205-21662318 Ingalls Avenue
Ramsay Taylor grew up eating his grandfather’s restaurant’s greatest BBQ. Since the 1940s, Grandfather Taylor has been making hickory-smoked meats, ribs, and handmade sausage in Columbia, Mississippi, along with homemade dry rub and sauce offered at the counter. That was the finest there was.
Once the restaurant closed in the 1980s, the only time anybody got to have the sausage, rub, and sauce was at Christmas, when Ramsay’s father and grandfather would prepare it for presents. Ramsay wasn’t sure he wanted to reproduce his grandfather’s company, but his friends had an extra location in a huge convenience store, so he opened Tays Barbeque in 2002.
Tays has been in operation for 19 years and has three sites in Mississippi: Pascagoula, Moss Point, and Madison. Ramsay Taylor and his CIA-trained brother-in-law and business partner, Matthew Mayfield, create everything in-house.
Mayfield’s additions to the menu include ribs, pulled pork, brisket, chicken, wings, sausage, and sides. The company also caters and will handle anything from a ten-person party to disaster assistance, something they are all too familiar with in Coastal Mississippi.
I entered the local eatery, which had formerly been an Italian restaurant before Hurricane Katrina. It’s a brick structure with approximately forty chairs and a casual grill, which is perfect since I’m here for it.
I wanted to sample everything, but I settled on the pulled pork sandwich. Given the background, you can bet Tays knows his way around a grill. Millard Taylor opened his restaurant in 1940 and taught his grandson what he knows; Ramsay does nearly everything the same way. Ramsay and Matthew dry rub the butts and smoke them slowly over a hickory fire. As a consequence, the flesh is delicate and practically falls apart. You choose the sides, and the great majority is served with sauce on the side.
The sauce is a family recipe passed down from Grandfather Taylor. I’ve had a number of pulled pork sandwiches, and everyone cooks barbecue in their own unique style. Tays is recognized for having their own family recipes for rub and sauce that taste wonderful. They cook over hickory wood, which adds a wonderful taste, and they don’t hurry the process. They also keep their pricing low.
My sandwich combination cost roughly $4, which is an amazing deal. It’s difficult to imagine a period when Tays wasn’t so well-known. To get their name out there, they created a Two for Tuesdays promotion, which they still operate today. They’d offer a pulled pork sandwich or a smoked sausage dog and give you a free second one. The eateries are still crowded on Tuesdays for that discount. The difference, according to Ramsay, is that a few weeks later, we receive calls from those same clients asking us to cater a major party. Their devotion keeps them coming back.
At the time of the interview, the Taylors were getting their barbecue pit ready to cook thousands of meals for the energy company. A category 4 storm was building in the Gulf of Mexico and was expected to make landfall in New Orleans. Surprisingly, it was scheduled to impact around the 16th anniversary of Hurricane Katrina, the greatest storm to slam the region in sixteen years.
Tays Barbeque aims to feed 6,000 people every day in preparation for Hurricane Ida. The linemen eat hot, energy-sustaining lunches while they labor diligently to restore electricity in Mississippi following the devastation caused by severe winds and hurricanes.
Restaurants work tirelessly to feed hungry people in good and terrible times. The restaurants aren’t luxurious, but the cuisine is delicious. The family recipes handed down or the new twists on Cajun staples keep customers coming back for more.