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Field’s Steak & Oyster Bar will fill a prime location in Bay St. Louis which is within steps of the city’s harbor and Old Town’s other restaurants, bars, shops and galleries.

Nicaud set to open restaurant in Bay St. Louis

By LISA MONTI

The Nicaud family’s restaurant group that spans the coast and dots the state is about to add a new one this spring.

Chef Field Nicaud is returning to the Coast from New York to open a steak and oyster restaurant at 111 Main St. in Bay St. Louis. It’s the same space where the Old Cuevas Bistro reopened after the original burned down in Pass Christian and, until last month, where Chef David Dickensauge operated C&C Farm to Fork.

Restaurateur Jourdan Nicaud said this will be the first restaurant his 23-year-old brother will be opening. Field’s Steak & Oyster Bar is set to open up in April.

Jourdan Nicaud said his brother has been in New York for the past two years, studying and working for the past two years in New York where he attended the Institute of Culinary Education and worked at the storied Eleven Madison Park and La Nacional. Field recently worked with Jose Garces in the Iron Chef’s Philadelphia restaurant.

Jourdan Nicaud said the new restaurant’s steaks will be aged in house and hand cut and sell for $20 and up. Field is creating the menu’s specialty oyster recipes which will be locally harvested, if all goes according to plan.

Jourdan Nicaud owns a string a restaurants including Charred, a steakhouse/oyster bar in Ocean Springs, Bacchus on the Beach in Pass Christian and Biloxi, and Fill-Up with Billups breakfast/brunch restaurants in Biloxi, Jackson and Oxford. Another one will open soon next to his Hotel Pass Christian overlooking the harbor.

The new restaurant will fill a prime location in Bay St. Louis which is within steps of the city’s harbor and Old Town’s other restaurants, bars, shops and galleries. And things are about to get busier when the planned boutique hotel next door on the vacant corner at Main and North Beach Boulevard gets under way.

The city building department issued Cure Land Co. a building permit Jan. 31 for the hotel with a valuation listed at $10.7 million. The 50,205-square-foot hotel has been in the works for some time. The Bay St. Louis Historic Preservation Commission voted unanimously in 2017 to give conceptual approval to the preliminary drawings for a four-story, 60-room hotel. It will have a restaurant among other amenities but the developers say they aren’t ready to release any details on the tenants.

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