There’s a new name creating a buzz among Mississippi Gulf Coast restaurants, and it’s easy to see why. Boonie’s on the Bayou, owned by husband-and-wife team Chef Ricky Herring and Mikayla Capps, may be a rookie restaurant, but the people behind it are anything but rookie restaurateurs.
Even though many of the dishes feel familiar, Chef Ricky’s unique style is in every dish, adding subtle twists and unexpected layers of flavor.
We started with the gumbo, which might be the most unique version I’ve ever encountered on the Gulf Coast. It begins with a dark Cajun roux packed with plump Gulf shrimp and seasoned generously with file. But the secret ingredient is what makes it stand out: beef tallow. Instead of butter or oil, the roux is built with tallow, giving it a deeper, smokier richness that coats the palate and adds incredible savory complexity.
Next up was the seafood bread, a hearty loaf of po’boy bread stuffed with classic seafood dressing made from breadcrumbs, shrimp, crab and crawfish. It’s topped with a velvety Bayou cream sauce and finished with fresh green onions that add a welcome pop of brightness.
The charbroiled oysters—currently a daily sell-out even before officially landing on the menu—are destined to become a house favorite. Plump oysters are dressed the traditional way and slipped under the broiler until the Parmesan topping caramelizes and the buttery dressing toasts at the edges. The oysters themselves stay juicy and tender.
The jalapeño poppers come with a warning label for spice lovers. Massive jalapeños are stuffed with cream cheese and brisket, wrapped in bacon and dusted with “pigsy dust”—crushed pork cracklins. The whole thing is smoked, creating an aromatic bite that’s creamy, smoky and spicy all at once.
One of the most memorable dishes of the evening was the crab carbonara, a sophisticated twist on a Gulf Coast favorite. Many local seafood pastas lean heavily on cream and Cajun seasoning. This version takes the traditional Italian route, relying on egg yolk and pasta water to create a silky sauce. The result is rich but surprisingly light, allowing sweet Gulf lump crabmeat to shine.
Of course, a restaurant known for barbecue demands a sample from the smoker. Da Carnivore features brisket, turkey, pulled pork, ribs, wings and pork cracklins—all tender from hours of slow cooking. It also introduces diners to Boonie’s trio of sauces: Original Butt Butter, Pickle’Ina Butt Butter and Jalapeño Honey Butt Butter. The names are playful, but the flavors are serious—especially the tangy Pickle’Ina version with its hint of vinegar and dill.
Then came dessert, and it was worth every calorie. Mikayla’s cheesecake-stuffed apple cobbler, served warm with house-made vanilla bean ice cream, is the kind of finale you remember long after the meal ends.
Boonie’s on the Bayou manages to strike a rare balance: comforting Gulf Coast flavors elevated by thoughtful technique and genuine hospitality. For diners searching for scratch-made food, barbecue, seafood and creative Southern cooking on the Mississippi Gulf Coast, this newcomer is already proving it belongs in the conversation.
Boonie’s on the Bayou
10408 MS-603, Bay St Louis
228.265.5527
Hours: Closed Mon & Tues
Wed-Sat, 11 a.m.-9 p.m.
Sun, 11 a.m.-3 p.m.
