by The Great Foodini
Not only are there plenty of foodies who read this column each week, but there are plenty of history buffs in the audience too. Well surprise, here is a treat for both sets of people who like either.
I went to a restaurant this past week called Scranton’s in Pascagoula that is steeped in history of a bygone age. The Old Scranton, jail, courtroom, fire station and mayor’s office from all the way back to 1883 once occupied this hallowed building that was originally built in 1883, which then burned down and was rebuilt in the early 1920s.
Although hurricanes have wrecked some of the artifacts, the building is still completely full of old memorabilia from days gone by.
As much dedication that has been put into keeping the past preserved, this living museum is known county-wide as the “go to” spot for fantastic food.
Every month, the restaurant has a themed menu, but most of the items stay the same. One item that I suggest most diners try as an appetizer propellent is the Roasted Red Pepper Gouda Soup. This soup is a creamy broth made of roasted tomatoes and red peppers with a healthy dose of savory smoked gouda. Perfect for a cold rainy day.
The crab Rangoon eggrolls were not what I was expecting. The crispy eggroll actually was chocked full of real crab meat, cream cheese, green onion and paired with a sweet chili dipping sauce. They were so fresh tasting that I could have easily eaten them plain, but I chose to dip mine in melted butter.
Next, I tried the Bee’s Deviled Eggs. These southern-style deviled egg halves are topped with crispy bacon, drizzled with sriracha and topped with green onions. These are the most unique deviled eggs I’ve ever tried and the combo really made an impression that I won’t forget anytime soon.
Scranton’s has been serving a Reuben sandwich since 1982 and it is fantastic. It is by far the closest Reuben I have eaten on the coast to an authentic New York styled Reuben.
I topped the meal off with some of the best rum-sauced bread pudding I have ever had. The trick to a great bread pudding that stands out above the rest is a non-icing-based sauce. When chefs do that, I hate it, but this isn’t the case here.
I plan to come back to Scranton’s to try out some other items, but as I write this I think I might fear for the chef’s eternal safety because I just know he sold his soul to the devil to be able to cook that many things that well. Thanks for the sacrifice chef. We appreciate the grub.
