THE RACK HOUSE
Gulfport restaurant showcases steaks and spirits by Chris Dearman
With outstanding cuisine and a terrific ambiance, The Rack House Steaks & Spirits in downtown Gulfport is a great venue for succulent, made-from-scratch food that will have you coming back for more. The Rack House opened in March and is the brainchild of the Gulf Coast Restaurant Group, which has won numerous awards with its flagship brand, Half Shell Oyster House. Partners Bob Taylor, Rob Heffner, Kevin Fish and Brian Raspberry saw a need for a restaurant that filled the gap between fine dining and chain steakhouses. “Our price point is very reasonable for what you get,” says Josh Lord, general manager of the restaurant. “We provide the quality and service of high end restaurants such as Ruth’s Chris and Morton’s, but at a price point that is not quite as expensive.” The decor of the bourbon- and steak-themed restaurant captures the feel warehouse distillers use to store and age their barrels, and of course, many mouthwatering dishes feature the spirit. Start with an appetizer or two from cold or hot varieties. From the cold side, they offer three versions of tartare: filet, salmon and Yellowfin sashimi. They also feature a beautiful charcuterie board of premium meats and cheeses, and a Tuna & Crabmeat Stack garnished with sushi sauce and sriracha lime mayo. From the hot side, you will find the delicious Bourbon Pecan Glazed Bacon, Bone Marrow Canoes, and the highly popular New Zealand Lamb Lollipops. The Rack House entrée menu features USDA Prime and High Choice steaks that are flame-broiled at high temperature, seasoned with Himalayan pink salt and fresh ground black pepper, and finished with house-made herb infused olive oil. They also serve veal, lamb, short ribs and fresh seafood — all 128
May-June 2017
with a “Rack House style” flair. As an added bonus, you can choose from any of their six salad options to be included without an extra charge. I decided to go with The Rack House’s staple steak, which is a huge 28-ounce Angus Tomahawk Ribeye. The beef is aged 28 to 40 days and is cooked to absolute perfection. The bone literally hangs off the plate! Any steak can be accompanied with a number of infused butters such as sun-dried tomato and basil, truffle, bourbon or roasted garlic. Other additions available include sautéed wild mushrooms, seared scallops, Vidalia onions, Oscar topping, broiled shrimp or even a savory cold-water lobster tail. If at all possible, try to save room for one of the signature desserts. The Chocolate Grand Marnier Creme Brulee is a crowd favorite, along with the Banana Nut Bread Pudding, which is topped with house-made salted caramel bourbon ice cream and bourbon maple syrup. The Rack House also has started the first Bourbon Society on the Gulf Coast with an aim of bringing members together to share their love of various bourbons, ryes, whiskeys and scotches. Once a member, you can be part of periodic tastings and be alerted when there are highly prized and allocated bourbons available such as the hard-to-find bottle of Pappy Van Winkle that The Rack House was able to acquire for the grand opening of the Bourbon Society.
IF YOU GO 1301 26th Ave., Gulfport (228) 206-2744 rackhousesteaks.com facebook.com/therackhouse Open daily at 4 p.m.