You might expect a place called Martinis to serve delicious drinks. After all, a destination named for a cocktail synonymous with sophistication has a reputation to uphold. But the sophisticated menu definitely shares the billing.
Open only about six months, Biloxi’s newest nightspot is on Howard Avenue, right behind Shuckers Stadium and handy to downtown, as well as most of the Coast’s casinos. In fact, those are factors that stood out for general manager and main owner Mark Stafford when choosing the location.
“It’s close to the center of town and the casinos. It’s a great location,” he says. “Word is spreading about us, and people are starting to find us — both locals and visitors. A couple of days ago, a couple from Alabama – Opelika, I think – pulled up and told us they were blown away by the food the night before.”
Along with being near the middle of everything in Biloxi, Martinis has hours that night owls will appreciate. Hours are 4 p.m. to 2 a.m. Monday through Wednesday, 4 p.m. to 4 a.m. Thursday, 4 p.m. to 5 a.m. Friday, 10 a.m. to 5 a.m. Saturday and 10 a.m. to 2 a.m. Sunday.
There’s live entertainment Wednesday through Saturday, and a lit dance floor is located near the band’s stage.
“We have brunch from 10 a.m. to 3 p.m. both Saturday and Sunday,” Stafford notes.
Outside, a dramatically lit fountain gives a sneak peek at plans to expand Martinis with an event venue called 926 Live and the VIP Rooftop Bar.
Back inside, it was time to choose my drink. While the menu includes the classic martini (Dean Martin) and the dirty martini (Mick Jagger), several of the options were rum- and vodka-based. I narrowed my choice to Sting: vodka, peach schnapps, Champagne and raspberries. It was an excellent choice for me — not too sweet, with the bubblies giving a subtle kick. Bartender Sarah Butrich did a great job. Another time, I plan to try the Fats Domino (rum, fresh mint, fresh blueberries and lime) and the Ella Fitzgerald (Malibu rum, vanilla vodka, pineapple and cranberry juice).
“The Madonna, the Sting and the B.B. King are our top sellers,” Stafford notes. The Madonna features raspberry vodka, lemonade and raspberries with a sugar rim. And the B.B. King is a chocolate martini with vanilla vodka, crème’ de cacao, Godiva Liqueur and half and half — a dessert in a glass.
The food menu at Martinis includes small bites, tapas, soup and salad and dessert. I knew I wanted to try the seared beef and the crawfish cakes, and head chef Matt Stuart brought out some more samples for me to try, including his award-winning gumbo.
The seared beef is a great choice if you want lighter fare that’s still filling. Petite medallions of Black Angus beef are seared and served over sautéed spinach and a red wine demi-glace. The beef’s slightly crunchy and peppery exterior juxtaposed nicely with the velvety interior; I’ll admit, I cleaned that plate, but I needed to keep room for everything else!
The crawfish cakes are a satisfying coastal nod to traditional crab cakes (also offered on the Martinis menu). Generous lumps of Louisiana crawfish are held together, but not overwhelmed, by panko breadcrumbs, then fried and topped with a zippy remoulade sauce.
Martinis offers crab claws three ways: marinated, fried and Alfredo. Stuart brought out marinated and fried, and both were delicious. The marinated claws displayed their garlic butter sauce, and the fried ones were served with cocktail sauce. In case you’re wondering, there’s a story behind the alfredo crab claws. When she was 5 years old, Stafford’s daughter asked him to make her some crab claws with Alfredo sauce.
“They’re messy, but good,” he says.
The spinach dip includes artichoke and is served with fried bowtie pasta. It’s a craveable combination, and the dip can be ordered with lump crab added.
Stuart’s gumbo has won cookoffs in Hattiesburg and Natchitoches, Louisiana., and it’s easy to see why. Seafood and sausage combined with the trinity in a dark savory roux, paired with fluffy rice and chives, makes for a bowl of cool-weather heaven. It also serves double duty on the brunch menu with the gumbo omelet: a three-egg creation stuffed with bacon and white cheddar, then topped with the gumbo and served with grits and a grilled (yes, grilled) biscuit.
“We make everything fresh, and all the sauces are homemade,” Stafford says.
WANT TO GO?
Martinis
918 Howard Ave., Biloxi
(228) 207-2066
www.martinisbiloxims.com
www.facebook.com/MartinisBiloxi