Standing strong on Beach Boulevard in Biloxi, Catch 110 feels like stepping onto an old coastal steamer. From the dark blue tones, weathered wood, and nautical paddles to the lobster and fish tanks greeting you at the host stand, the ambiance hits you like a sea breeze. The South side windows open up to a view of towering oak trees, giving the whole place a treehouse vibe—but a classy one with linen napkins and nice stemware.
We kicked off our meal with a show-stopping Bourbon Pecan Pork Belly. It arrived tall and proud, almost like a slice of cake, draped in sticky-sweet bourbon glaze and piled high with candied pecans. I love a salty-sweet combo, and this one nailed it. The pork belly was lighter than expected, rich but not greasy, and full of bacon-y goodness. We dipped our fluffy cheddar biscuits in the extra glaze—highly recommend.
For drinks, I started with the Lemon Drift cocktail: lemon vodka, Sicilian lemon balsamic, fresh lemon, blueberries, and simple syrup. I was a little skeptical of the vinegar at first, but it gave the drink a lovely depth and richness without any tangy bite. Surprisingly, the blueberry flavor came through the most. Fruity, balanced, and definitely refreshing. I followed that with a Horn Island Margarita, where the Grand Marnier stole the show. It added a nostalgic warmth and a citrusy complexity that elevated the classic flavors of lime and tequila.
Next up: Pina Colada Coconut Shrimp. Toasted coconut and Red Stripe beer batter gave the skewered shrimp a perfect crunch, while the piña colada dipping sauce—with juicy bits of crushed pineapple—was so good I asked for extra. Sweet, creamy, and just a little tropical, it was a total crowd-pleaser.
For my entrée, I couldn’t resist the Margarita Fresh Catch of the Day, and I chose snapper. It was grilled just right—firm and flaky—and served over coconut lime rice with pineapple salsa. The citrus and tequila marinade brought out the natural sweetness of the fish, and the rice and salsa tied everything together into one cohesive, sunny dish.
Curiosity got the better of me, so I also tried the Elk Tenderloin—my first time eating elk! Cooked sous vide and served rare, it had the tenderness of a good beef filet but with a mild, earthy flavor. The blackberry balsamic reduction and Danish bleu cheese created a bold yet balanced contrast. I even pulled the rosemary garnish apart to sprinkle on top—those fragrant little leaves added an earthy, aromatic quality.
For dessert, we split two. The Brownie A La Mode came out with a pan-edge crunch (my favorite part!) and was everything a chocolate lover could dream of—rich Ghirardelli brownie, creamy vanilla bean ice cream, candied pecans, and a decadent salted caramel drizzle. Then came the Key Lime Pie, tart enough to hit you right in the cheeks, but mellowed by coconut whipped cream and a buttery graham cracker crust.
I wrapped the meal with a strong, velvety Espresso Martini, dusted with cocoa and tasting of good coffee—nearly Cuban-level intensity. We try the espresso martini at every restaurant, and we place this one firmly in the top three on the Coast.
Catch 110 is classic coastal dining done right. It’s refined but not pretentious, rooted in Gulf Coast flavors with thoughtful, tropical twists. There is a wide variety of items on the menu with something for everyone. A true celebration of summer on the Coast.
Catch 110
110 Lameuse St., Biloxi
228.818.3961
www.catch110.com
Hours:
Mon-Thurs, 3-10 p.m.
Fri 3-11 p.m.
Sat 10:30 a.m.-11 p.m.
Sun 10:30 a.m.-9 p.m.
