BAY ST. LOUIS OLD TOWN MERCHANTS ASSOCIATION
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  • Home
    • Upcoming Events
  • HOT SPOTS
  • Shop
    • 211 Main
    • Antique Maison
    • Bay Books
    • Bay Elements
    • Bay Life
    • Bay-Tique
    • B.E.E. by the Bay - A Fine Art Gallery
    • Biz-zee Bee
    • California Drawstrings
    • Clay Creations
    • Cottage Curios
    • Fleurty Girl
    • Gallery 220
    • Jane Evans Designs
    • Magnolia Antiques
    • Salty Soul Outfitters
    • Sassy Bird Interiors
    • Smith & Lens Gallery
    • Social Chair
    • Southern Accents
    • Tami Curtis Gallery
    • The French Potager
    • The Porch
  • Dine/Drink
    • 200 North Beach Restaurant
    • Bodega Spirits and Liquor
    • Cuz’s Old Town Oyster Bar & Grill
    • Daiquiri Shak
    • Dan B Murphy's Restaurant & Bar
    • Ms. Mary's Old Town Snoball
    • Mockingbird Cafe
    • Parrot Head Bar & Grill
    • PJ's Coffee
    • Pop Brothers
    • Purple Banana
    • Serious Bread Bakery
    • Smokin' Jo's
    • The Buttercup on Second Street
    • The Creole Creamery
    • The Sycamore House
  • Stay
    • Bay Cottages
    • Bay Town Inn
    • Life's A Beach Cottage
    • Sandy Feet Retreat
    • The Trust Bed & Breakfast
  • Services
    • Bay St. Louis Historic Depot, Visitor Center, Museum, & Displays
    • Bodega BSL
    • Full Moon Clockworks
    • Hancock Chamber of Commerce
    • Hancock County Historical Society
    • O'Dwyer Realty
    • The Arts, Hancock County
    • The Loft
  • Entertainment
    • 100 Men Hall
    • Alice Moseley Museum
    • Bay St. Louis Little Theatre
    • The Shoofly Magazine
  • Maps
  • 2nd Saturdays
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
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C&C Italian bistro 

Website 

C&C Italian Bistro 

Chef David Dickensauge, Jr., owner at Cork & Cleaver, which features upscale, casual, authentic Italian cuisine, is a happily busy man. The chef is assisted on the financial side by his business partner and father, David Dickensauge, Sr., and appreciatively so. 

“Dad is retired Air Force," Chef David notes, “with no clue about the day-to-day operational part of a farm-to-table restaurant. We both do what we're good at, and it works out perfectly."
 
As operational manager and chef, Dickensauge is either sourcing food, planning menus, preparing food, or managing the restaurant. “We’re not warming things up here,” the Chef notes. “No big truck pulls up to make deliveries here. I’m busy with marketing, cooking, making sure the restaurant is running, the food is perfect, and the kitchen meticulous. I design everything here, and I run it.” 
 
And it shows. Lisa Monti, restaurant reviewer for the Shoofly Magazine, stated it perfectly in her February 2018 review of C&C—“Dickensauge has crafted weekly specials that might make you want to double down for lunch and then back for dinner in quick succession.”
​While the menu changes eight times a year to reflect the availability of fresh foods from Mississippi, Louisiana, and Alabama, the fare is always true Italian, the pasta is always made in-house, and the pizza prepared in a special gas-fired brick oven.
 
Weekly specials are popular with the local crowd, a crowd that enjoys special Happy Hour deals from 4:00 to 6:00, as well. Monday draws beef lovers for the $20 ribeye and/or sirloin filet, each served with black truffle ricotta salada and twice-baked potatoes. Pasta fans enjoy the $10 Tuesday homemade signature pastas and/or a selection of artisan pizzas. Wine Down Wednesdays are becoming quite a big deal in part because of the great selection of wines by the bottle at half price and in part because of the freshly shucked char baked oysters that sell for $8.00.
 
Thursday deserves a paragraph of its own. Thursday evening diners should prepare themselves for a four-course set dinner option for just $38 a person. The menu varies, but a recent Thursday, Chef David prepared a first course of roasted cauliflower with a goat cheese and feta spread, a second course of  seared scallop over scallion mashed potatoes with roasted red pepper sauce, a third course of coffee crusted tenderloin (4 oz) with grilled polenta and sautéed vegetables, and a fourth course of ricotta cheesecake in a Mason Jar with fresh blueberries & lavender.
 
On major holidays, Chef David offers six-course meals with a seventh course lagniappe.
 
There’s really no excuse not to try C&C Italian Bistro at least once. The weekly specials make it easy, but don’t stop there! The menu itself guarantees one of the finest dining experiences on the Mississippi Gulf Coast. You'll be back.
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