Let’s be honest—Rack House brunch isn’t for the timid. I’t’s for the bold, the hungry, and the unapologetically decisive. The kind of brunchers who aren’t afraid to order bourbon before noon and who appreciate the beauty of a steakhouse that knows how to do breakfast with confidence.
The menu is extensive and intentional—every flavor, every pairing, every cocktail crafted with finesse. Skip Suffern, my server and the mastermind behind the Bloody Mary Board, guided me through the experience like a mentor, and Kitchen Manager Lauren Dedeaux runs a kitchen that doesn’t miss a beat.
The meal began with the Mimosa Fusions Flight, which set the perfect tone—lighthearted, creative, and dangerously drinkable. The Honey Lavender led with sweet honey and subtle floral notes. The Blueberry Mint tasted like summer, bursting with flavor from plump, ripe blueberries. The Strawberry Basil struck a lovely balance of tart fruit and crisp herbal freshness. But the Pineapple Jalapeño stole the show—a margarita lover’s mimosa, perfectly balanced with a slow-building heat that grows bolder as it sits.
Then came the Bloody Mary Board, featuring three distinct takes on the brunch classic. The Classic Bloody hits all the right notes—flavorful with a pleasant kick. The Bacon-Infused Bourbon Mary packs a punch and pairs beautifully with the cheeses and savory accompaniments on the board—pickled okra, spiced beans, toast points, and smoky bacon. My favorite, though, was the Bloody Maria, made with cucumber- and jalapeño-infused tequila. It’s fresh, spicy, and layered with complexity.
The food itself was a masterclass in balance and indulgence. The Crab Cake Benedict came stacked with what had to be more than a half-pound of sweet blue crab, perched on an airy biscuit instead of an English muffin—a Gulf Coast twist that feels right at home. The Butcher’s Omelette was a carnivore’s dream, stuffed with house-made sausage (crafted from steak trimmings and sage), shortrib, bacon and just enough cheese to give you that satisfying pull without overdoing it.
The sides held their own—Smoked Gouda Grits that were creamy yet toothsome, and Candied Bacon thick-cut and dripping with sticky bourbon glaze and chopped pecans.
For the sweet side of brunch, the Cinnamon Skillet arrived piping hot in an iron skillet. These pull-aparts were caramelized outside, pillowy inside, and smothered in cream cheese icing and pecans. The Waffle Sampler stole my heart, especially the Chocolate Peanut Butter Waffle, which might just be the best waffle I’ve ever had, topped with peanut butter mousse, bourbon whipped cream and perfectly balanced with semi-sweet chocolate chips. The Chocolate Strawberry offered a mix of textures with big pops of juicy strawberry, while the Blueberry Waffle shone with a slow-cooked compote and bourbon whipped cream that could double as dessert.
Speaking of dessert, the Banana Nut Bread Pudding wrapped things up—crispy, deep-fried rolls of banana nut bread topped with vanilla bean ice cream and a bourbon pecan glaze.
To end our meal, we sampled two expertly-crafted cocktails: the Bittersweet Symphony Old Fashioned and the “That’s That Me, Espresso” Martini. They were both mellow, rich and a fitting finale to a beautiful meal. Sabrina Carpenter would be proud to know there is a cocktail in Mississippi that quotes her hit song.
Rack House’s brunch is Coastal Mississippi sophistication with a bourbon backbone—bold, modern, and quintessentially Gulfport.
The Rack House Steaks & Spirits
1301 26th Ave., Gulfport
228.206.2744
www.rackhousesteaks.com
Hours: Mon-Thurs, 11 a.m.-10 p.m.;
Fri, 11 a.m.-11 p.m.;
Sat, 10 a.m.-11 p.m.;
Sun, 10 a.m.-9 p.m.
Brunch: Sat & Sun, 10 a.m.-3 p.m.
