Czak’s in Pascagoula is a restaurant with an eye toward the future of the community. Contemporary, breezy and open, it brings fresh energy to one of the city’s older corridors and feels poised to elevate the local dining scene. Owner and Head Chef Josh Walczak pours his entire self into this place—the food, the bar program, the décor—every detail reflects his vision. In each bite, you taste not just technique, but genuine passion.
One of the first things that impressed me was the front-of-house staff. Our server, Julia, set the tone with warm hospitality, and before long Chef Josh was at the table introducing himself. He made the rounds to every table, chatting food, catching up with regulars, and even reminiscing with his fifth grade teacher who made a point to tell me what a sweet boy he was. The entire staff mirrored that energy: conversational, knowledgeable, and excited about the food. That’s how you build a restaurant culture—from the top down.
Czak’s also operates as close to a true scratch kitchen as you’ll find. Anything not made in-house is sourced locally from trusted vendors, and—bonus for diners with dietary restrictions—the menu is almost entirely gluten-free. The only exception is the pork sandwich.
We began with tastes of the gumbo and the corn and crab chowder. The gumbo, a medium-dark roux thickened with filé, struck a perfect middle ground—enough depth and spice to please the Cajuns and with a balance that Creoles will appreciate. It was loaded with shrimp and crab, including a full crab leg. The chowder was equally comforting on a cold, rainy afternoon: creamy, mild, and packed with lump crabmeat and sweet, juicy corn.
For appetizers, we followed the staff recommendations—Red Bean Egg Rolls and Petit Bois Tomatoes. The egg rolls lived up to the hype: smoky, cheesy, and finished with green onions and sriracha mayo for that perfect fresh-meets-spicy contrast. The Petit Bois Tomatoes were beautiful, lightly breaded, and topped with plump fried shrimp that absolutely stole the show. This dish hits crispy, juicy, tangy, and Gulf-forward all at once. Pro tip: ask for a little extra remoulade on the side.
For our entrées, we chose the Pimento Cheese Chicken Sandwich and the Blackened Red Snapper Creole. The chicken sandwich was stacked high on toasted ciabatta, glazed with local Lucedale honey, and topped with warm, creamy pimento cheese that felt more like a luxurious spread. The Truffle Fries on the side featured a housemade aioli—Chef Josh blends the mayonnaise himself—which made them even more decadent.
The Red Snapper Creole was my favorite part of the meal. Fresh, flaky, and clearly just out of Gulf waters, it reminded me of my dad bringing home red snapper after fishing offshore. The vegetables were tender and deeply flavorful, and the Gulf shrimp rounded out a dish that was both nostalgic and beautifully executed.
We ended with the bread pudding, made from Chef Josh’s own recipe. The custard base keeps it soft and luscious, and the buttered rum sauce brings hints of vanilla and toasted caramel without overpowering the dish.
Czak’s isn’t just raising the bar in Pascagoula—it’s setting a whole new standard. This is the kind of restaurant that re-energizes a town. With a team that genuinely loves what they do and Chef Josh driving the vision with heart and hustle, Czak’s delivers food that feeds both your appetite and your optimism. If you want to taste what the future of Pascagoula dining looks like, start here.
Czak’s Coastal Cuisine
617 Krebs Ave., Pascagoula
228.471.5070
czakscoastalcuisine@gmail.com
Hours: Mon & Tues 11 a.m.-2 p.m.
Wed & Thurs 11 a.m.-2 p.m. & 4:30-7:30 p.m.
Fri 11 a.m.-2 p.m. & 4:30-8:30 p.m.
Closed Sat & Sun
