New restaurants near me in Gulfport MS: Woody’s, Qdoba

One of southern Mississippi’s hottest places to eat and shop, Cowan Road in Gulfport, is welcoming four new locations in the same neighborhood to add spice and freshness to summer.

Qdoba Mexican Eats has a scheduled opening date of June 13 at 1109 Cowan Road in Sweetwater Square, where Woody’s Roadside and Chillville just opened.

A local franchise, fast-casual Mexican restaurant Qdoba offers favorites like the new cheese-crusted quesadilla, Southwestern steak burrito, and fajita bowl.

It is known for its fresh ingredients and artisanal dishes, simmered and flame-grilled to create flavor. Queso and other sauces, salsas and toppings are free with every meal.

Just down the road, Woody’s Gulfport Road open Monday at 1121 Cowan Road. This is the third location on the coast for Woody’s, which is also open to US 90 in Ocean Springs and Biloxi Beach.

The Big Ben blue cheese burger, as well as salads and fish tacos are the specialties of Woody’s Roadside, now open on Cowan Road in Gulfport. Julien Brunt Special for Sun Herald

Next to Woody’s Chillville Creamery opened in early May at 1121 Cowan Road, Suite B. The new ice cream shop offers Mayfield ice cream in flavors such as Orange Pineapple, Strawberry Cheesecake, Smokey Mountain Fudge and Walnut coconut or dairy-free lavender.

They turn ice cream into shakes, floats, sundaes and banana splits – or grow up and relax with beer and wine floats.

The new store is open daily from 11 a.m. to 10 p.m.

The Italian restaurant Mangiamo will also open shortly on the corner of Cowan Road and Magnolia Street and opposite Captain Al’s.

Italian Mangiamo.jpeg
Mangiamo Italian Restaurant will soon be opening at the corner of Cowan and Magnolia Roads in Gulfport. Mary Perez [email protected]

This story was originally published May 18, 2022 10:45 a.m.

Mary Perez has won awards for her articles on business and casinos for the Sun Herald. She also writes about Biloxi, jobs and new restaurants and developments coming to the coast. She’s a fourth-generation journalist.

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