New Mississippi Coast restaurant has family dining in the front, and a party in the back
A new restaurant with an unusual name, Flatheads and Bottom Feeders is open in Woolmarket and every detail was considered to make it a local favorite, the manager says.
“It’s all well thought out,” said general manager John Graham, and both the restaurant and bar are non-smoking.
Owner Jerry Saucier made catfish and prime steaks the specialties of the house.
He gave the restaurant a dual personality, with family dining at the front that Graham says has “no bar scene whatsoever,” and a separate bar in the back of the building at 8161 Woolmarket Road.
“The bar serves all the same food,” Graham said.
“When the restaurant shuts down, that’s when everything starts up,” he said. Karaoke Thursday kicks off at 9 p.m. as does live music Friday and Saturday nights.
What’s on the menu?
Catfish is the star of the show on both the lunch and dinner menus. Customers can order catfish atop their salad, in a po-boy, on a dinner platter that features a generous five pieces of fish, as part of the seafood platter, as an all-you-can-eat lunch special and as a Fancy Cat — topped with shrimp and bayou bliss.
“Our slogan is friends don’t let friends eat frozen fish,” Graham said.
The steaks from Black Jack Ranch in Stone County are Premium Black Angus beef, and the filet and ribeye dinners start at $39.
Catfish, shrimp and oyster baskets are on the lunch menu, along with blackened or fried chicken tenders and a lineup of weekday specials:
Monday — Red beans and rice topped with a catfish filet
Tuesday — All you can eat catfish.
Wednesday — Chopped steak topped with mushrooms and onion gravy
Thursday — Crawfish etouffee
Friday — Two fried or grilled pork chops
Dinner is all about choices, whether a customer wants a dinner plate of pasta Alfredo topped with chicken, shrimp or scallops or a combo platter. They can pair an appetizer with a smash burger or a chicken sandwich that Graham said is “killer.” There’s also a children’s menu.
Their own gumbo is on the menu all year and sides like okra, deviled egg potato salad and sidewinders instead of fries add another Southern touch.
For dessert are homemade cheesecake and Nina’s pies.
What’s on tap?
The bar was built for fun and outfitted with a digital fish tank, lit catfish and gator, a couple of pool tables, several large TVs, a long, live-edge bar and a back patio.
In addition to favorite beers, the bar has wine and a craft cocktail menu.
To snack on during entertainment of the game, wings come in a variety of styles, like Buffalo, honey hot, garlic Parmesan and sweet chili. Graham said the Chum Bucket sampler of appetizers may become the quick favorite.
The restaurant is open from 11 a.m.-9 p.m. daily. Bar hours are 11 a.m.-midnight, and until 2 a.m. on Friday and Saturday.
