Page 27 - Observer April 2026
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For something sweet, the Strawberry Shortcake Monkey
Bread offered a soft, pull-apart bread with fresh straw-
berry compote a perfect blend of breakfast and dessert.
The Simply Breakfast plate offered two eggs, crispy hash-
browns, beef bacon or chicken sausage, and homemade
grits. One thing that sets Jacked Up Coffee Bar apart
is that they do not serve pork, making the menu inclu-
sive for all guests. The grits were creamy, rich, and full of
flavor.
Another standout was the Loaded Avoca-
do Toast. Even as someone who
typically doesn’t love avocado,
this one completely won me over.
Layered with avocado, cream
cheese, feta, diced tomatoes, and
topped with crispy beef bacon, it’s
a combination that works perfectly
in every bite.
Other highlights included Belgian
waffles, the Spicy Honey Chicken Bis-
Despite the early mornings, cuit with eggs, the indulgent Jacked
Newman has poured her Up BLT (stacked with chicken strips,
heart into building the busi- cheese, eggs, and comeback sauce),
ness. Much of the inspiration and the Kickin’ Buffalo Chicken Sand-
behind the food comes from wich on a pretzel bun. We also tried
someone very important in an Apple Strudel Muffin, a product of a
her life her mother. friendly competition among employees
“If it wasn’t for my mom, I to see who can make the best muffin. You
don’t know where the shop could taste the love and a little bit of that
would be,” Newman shared. rivalry in every bite.
After Hurricane Zeta, the shop experienced Of course, no visit to Jacked Up Coffee Bar
an overwhelming wave of support from the is complete without trying their coffee and
community, bringing in large numbers of cus- this is where the shop really stands out. Their most
tomers and to-go orders. While the rush was popular drink, the NOLA Iced Coffee, is a 24-hour cold
intense, Newman’s mother stepped in to help CONTINUED ON PAGE 28
keep everything running smoothly. Newman
credits her mother’s influence not only for the
help during busy times but also for her recipes
and cooking skills, many of which shine in the
menu today. Her brother is often in the kitch-
en, cooking alongside Dixie and the team,
adding to the family energy that makes every
dish feel homemade.
That love for food and family is reflected
throughout the menu. During our visit, we had
the opportunity to try a variety of dishes, and
it quickly became clear that a lot of thought
and care goes into everything that comes out
of the kitchen.
One of my personal favorites was the Sausage
Gravy Monkey Bread, packed with flavor and
perfectly paired with the rich sausage gravy.
What’s Hot on the Mississippi Gulf Coast... 27
