Our story

Gulf Coast Table started with a fish house on Harbor View Drive and a simple rule: cook what the boats bring in, the way the coast has always cooked it.

The raw bar came first — oysters shucked to order, a pile of peel-and-eat shrimp, a bucket for the shells. The kitchen followed: gumbo that starts with a dark roux, redfish blackened in cast iron, grits that take the better part of an hour.

The dining room looks out over the harbor for the same reason the menu changes with the season: this is a Gulf Coast kitchen first, and everything else follows from that.