Bacchus in Madison, co-owned by Flora native Ross Pickering and his friend Jourdan Nicaud, has a variety of cajun flavors and signature dishes on their menus including lunch, dinner and everyday brunch offerings.
Their Famous Pork Chop, listed on the menu as “the best pork chop you’ve ever had,” has a lot to live up to, but Pickering claims the popularity of the dish speaks for itself. Every day it runs for $18.95 served with a salad and a side, but on Mondays the 14-ounce cooked-to-order, bone-in pork chop finds its home on their $10 dollar lunch plate, served with collard greens and cornbread. This deal was pioneered at their location in Oxford that he said would keep their dining room busy all day.
No cajun restaurant is complete without fresh seafood options. Bacchus carries oysters delivered fresh from the coast on their “Starters” menu in familiar offerings such as raw, chargrilled, Rockefeller and casino. But, they also carry their own take, Gris Gris.
“Those are kind of something we came up with. They come served in our house-made creole BBQ sauce,” Pickering said. “You can break down our oysters into a combo where you can try different ones, but I always recommend throwing in a few Gris Gris.”
Meal offerings include an always-changing catch of the day, a crispy shrimp platter and their special Cajun Marinated Ribeye or the Aged Filet. These meals come complete with a house or caesar salad and a “lagniappe,” their term for sides.
Lagniappe options include creamed spinach, loaded mashed potato, cajun fries and a side salad.
Pickering said he enjoys all offerings but more often than not he opts for their Vegetable du Jour.
“I think we have something for everyone, it just depends on what you like, but I like our vegetables. They usually come steamed, but we are always changing it up based on what is available,” Pickering said.
In true New Orleans fashion there is always something else to offer including beer and cocktail selections to a lengthy wine list — and of course — dessert.
Pickering recommends settling into a bread pudding smothered in a house made rum sauce to cap off any meal.
