This Mississippi Seafood Spot Is Famous For Big Plates And The Kind Of Flavors You Won’t Forget

A seafood restaurant got wiped out by a hurricane, then came back sitting about 29 feet in the air. That alone makes me want to grab a table.

The view from up there includes shrimp boats, a busy marina, and Deer Island.

The story goes back to a family root drink stand in 1957. Decades later, the same family still runs a waterfront dining room serving Gulf seafood.

I like how stubborn that feels in the best possible way.

The plates here lean big and Southern. Think seafood platters loaded with catfish, shrimp, scallops, and oysters.

Then there are chargrilled oysters with Cajun butter and Parmesan, which sound like trouble for any diet.

I can’t imagine a better way to spend an evening along the Mississippi coast. So what happens when great food meets a sunset over the harbor?

A Comeback Story Worth Ordering A Second Helping Of

Few restaurants can say they started as a root drink stand. McElroy’s Harbor House can, and the family behind it has been feeding people since 1957.

That first A&W stand led to a snack bar at the Biloxi Small Craft Harbor. The McElroys bought it in 1972, and the Harbor House officially opened in February 1974.

Mickey and Jane McElroy ran the place in those early days. Their name still hangs on the building, which says a lot about staying power.

Then came Hurricane Katrina in 2005. The storm destroyed the restaurant completely, and plenty of businesses never returned after that kind of loss.

This one did. The doors reopened in May 2012, and the new building sits up high to meet flood safety rules.

The comeback paid off in a big way. McElroy’s Harbor House celebrated its 50th anniversary in 2024.

It now ranks among the oldest seafood restaurants still running on the Mississippi Gulf Coast. That kind of history doesn’t show up on a menu, but you can feel it.

Every meal here comes with a little bit of grit. Not the breakfast kind, though those show up too.

Twenty-Nine Feet Up Changes Everything About The View

Height is the secret weapon here. The rebuilt restaurant stands roughly 29 feet above the ground, and that lift turns a nice view into a wide one.

From the windows, you can see the active marina below. Shrimp boats come and go, which feels about right for a seafood place.

Look farther out and Deer Island stretches across the water. Past that sits the Mississippi Sound, shining under the Gulf Coast sky.

Sunsets are a major part of the appeal. The restaurant is known for them, so timing dinner for golden hour makes a lot of sense.

Big panoramic windows mean indoor diners don’t miss out. You can stay cool inside and still watch the harbor do its thing.

Getting up there is easy too. The new building includes an elevator, so stairs aren’t a problem for anyone in your group.

I believe a good view makes food taste better. Science may not back me up, but a harbor sunset sure helps the argument.

Grab a window seat if one opens up. Your camera roll will thank you later.

Go Ahead And Split The Seafood Platter, Or Don’t

Some dishes arrive like a whole fishing trip on one plate. The Fisherman’s Platter at McElroy’s Harbor House is that kind of order.

It brings catfish, shrimp, scallops, and oysters together. That’s four Gulf Coast favorites sharing space, and none of them seem shy about it.

The fun part is choosing how it’s cooked. Most entrees can be fried, blackened, broiled, or grilled, so you get a say in the crunch level.

Fried feels classic and Southern. Blackened adds a spicy kick, while grilled or broiled keeps things a bit lighter.

Sharing is a smart move with a platter like this. It’s also a great way to sample several seafood types without ordering half the menu.

Kids who aren’t sure about oysters can stick with shrimp. Adventurous eaters can take the scallops before anyone else notices.

Picky eaters have options too. The catfish is US farm-raised and also comes as a po’boy or on a bun.

Either way, napkins are not optional. Grab a few extra before the platter lands.

Oysters Three Ways Means Nobody Leaves Out

Raw, chargrilled, or fried? That’s the big question on the oyster side of the menu.

Raw oysters come on the half shell. They’re simple and briny, the way oyster fans usually like them.

Chargrilled oysters get the fancy treatment. They’re topped with Cajun butter and Parmesan, then cooked until everything bubbles together.

Fried oysters are the safe bet for newcomers. A crispy coating makes them feel familiar, kind of like the seafood version of a chicken nugget.

Ordering a mix is a clever way to settle family debates. Everyone tries a style, and somebody always changes their mind.

Oysters also pop up elsewhere on the menu. You’ll find them on the seafood platter and tucked inside a po’boy.

The Gulf of Mexico is right there, after all. McElroy’s Harbor House takes pride in fresh seafood, much of it caught locally in Gulf waters.

So if you’ve been nervous about oysters, this is a friendly place to start. Begin with fried, then work your way up to the half shell.

The Gumbo Recipe That Stuck Around For Decades

Original recipes carry a certain weight. At McElroy’s Harbor House, the gumbo is made from the restaurant’s own original recipe, and it’s a menu favorite.

Gumbo is basically a hug in a bowl along the Gulf Coast. It’s rich, warm, and packed with flavor that builds with every spoonful.

The dish sits near the top of the list for a reason. It’s one of the most talked-about items here, right alongside the crab cakes.

Starting a meal with gumbo is a smart play. It warms you up before the bigger plates arrive.

It also works on its own for a lighter lunch. Pair it with a salad, and you’ve got a meal without needing a nap afterward.

Rainy days make gumbo even better. Sitting by the window with a steaming bowl while boats bob outside sounds like a perfect afternoon.

Every Southern kitchen has its own take on this classic. Trying the McElroy family version feels like tasting a piece of Mississippi coastal history.

Just don’t rush it. Good gumbo deserves slow spoonfuls.

Shrimp And Grits With A Crispy Plot Twist

Grits usually show up soft and creamy. Here, they arrive as a fried grit cake, and that changes things.

The cake gets topped with the house cream sauce. Then come sautéed shrimp and a sprinkle of Parmesan cheese.

That mix of crunchy, creamy, and savory is hard to resist. It’s one of the most popular dishes on the menu for good reason.

Shrimp lovers have plenty of other choices too. Fried tail-on domestic shrimp and popcorn shrimp both make an appearance.

Boiled Argentina Reds come shell-on with corn on the cob and sausage. They’re a great pick for anyone who likes peeling their own shrimp.

A side of garlic bread pairs nicely with the shrimp and grits. Use it to scoop up every last bit of that sauce.

This dish feels very Southern and very Mississippi. It’s comfort food with a coastal accent.

Brunch-style flavors at dinner? Sure, why not.

Nobody here is going to judge your choices, and that cream sauce makes a convincing case.

Snapper, Tuna, And Po’boys For Every Kind Of Craving

Fish fans, this section is yours. The snapper fillet comes topped with lump crab and Cajun cream, which feels like seafood stacked on seafood.

The snapper is wild caught and imported. Like most entrees here, it can be blackened, grilled, broiled, or fried.

Yellowfin tuna takes a different path. It’s seared, then finished with teriyaki glaze and toasted sesame seeds.

That tuna adds a fresh twist to a mostly Southern menu. It’s a nice pick when you want something lighter.

Po’boys cover the casual side of things. Choices include shrimp, catfish, oyster, crabcake, roast beef, and even a hamburger.

That hamburger option is handy for the one person in every group who skips seafood. Everyone gets fed, and nobody complains.

All the po’boys come on Gambino bread. It’s a classic Gulf Coast choice that holds everything together.

So whether you want fancy fish or a sandwich, the menu has you covered. Good luck picking just one on your first visit.

Save Room For Pie, Then Plan Your Harbor Visit

Dessert here keeps things Southern. Pecan Smash, Key Lime Pie, and Brownie all wait at the end of the menu.

Key lime pie brings a tangy finish after a seafood feast. Pecan Smash offers a rich combination of ice cream and sea salt caramel.

The brownie is another sweet choice. Served with ice cream and chocolate drizzle, it’s a comforting way to finish the meal.

Planning a visit is simple. McElroy’s Harbor House sits at 695 Beach Blvd, Biloxi, MS 39530, right next to the Biloxi Small Craft Harbor.

Hours run Monday through Saturday from 11 AM to 9 PM. The restaurant is closed on Sundays, so plan your craving accordingly.

Outdoor seating includes a deck with harbor views. Indoors, a cozy nautical-themed dining room keeps things relaxed and family-friendly.

Service is known for being fast, which helps with hungry kids. Southern hospitality comes along at no extra charge.

After fifty years, this family spot still serves the Mississippi coast with big flavors. Order the pie, watch the boats, and stay for one more sunset.