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Itta Bena Restaurant Review: Intentionally hard to find, the entrance to Itta Bena is tucked away atop B.B. King’s Blues Club. Its 1920s speakeasy feel would seem a perfect fit for a mobster hideaway, but there are neither bank robbers nor gun molls in this dimly lit joint. Rather, in-the-know locals and well-read tourists may be found dining on head chef Kevin Quinnell’s Delta-inspired seasonal contemporary cuisine, such as char-grilled shrimp and grits, confit of duck and waffles, and wild mushroom pasta with Parmesan herb cream. Sides range from mac ‘n’ cheese to fresh vegetable sautés made with locally grown produce. Desserts keep the Southern theme going with white chocolate bread pudding under a rum caramel sauce, and cobblers based on seasonal fruit. The wine list includes several fine offerings (all priced at more than $40 per bottle) and more than 20 wines by the glass. Note: One must be able to navigate a formidable flight of stairs to access this establishment.