In this episode of The Gulf Coast Food Show, we discuss updates on local restaurants, and shares his experiences dining out. He also talks about a new method for deboning rotisserie chickens and asks for feedback on a restaurant's policy of only offering happy hour at the bar. The host also reviews his recent visit to Shaggy's restaurant and highlights their specialty po' boy. He concludes by mentioning upcoming episodes featuring a guest from the Turks and Caicos Islands and encourages listeners to reach out with their thoughts and feedback.

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