Gulfport’s Backfin Blue Cafe has its reopening set for next month. Credit: Meaghan Habuda

After 18 years in business, Backfin Blue Cafe in Gulfport closed shortly after Labor Day weekend. But locals shouldn't fret — the eatery will reopen in January. Owner and chef Harold Russell's 1927-Florida-cottage-turned-restaurant just needed a few updates.

The restaurant at 2913 Beach Blvd. S., known for its jumbo lump crab cakes cooked up Maryland-style, has experienced a lot of wear and tear. Most of its repairs have been patches rather than permanent solutions, according to Russell, who says he wants Backfin to be better. In order to achieve this, the only choice was to close temporarily.

When the renovation's complete, Backfin plans to showcase a more modern bar area, complete with new shelving and a bar cooler. The restrooms will be redone and the deck transformed, while wood grain and an updated interior design will still highlight the restaurant's historic charm. Russell, who grew up catching fresh fish and crabs for his grandfather's New Jersey smokehouse, says he hopes the changes will be "comfortable and user-friendly."

Patrons will be greeted with a new landscape outside, too. If there's a wait to be seated or people want to enjoy the weather, a garden seating area will be available. Grow boxes are set to nurture herbs, which will then be incorporated into Backfin's food.

Meanwhile, a section of the menu deemed "The Classics" will feature dishes that diners have fallen in love with over the years. Though gourmet meatloaf, certified Angus prime rib and those crab cakes are among the returning fare, the lineup will also have some surprises. New items will include shareable flatbreads, as well as a shout-out to Russell's past: a couple of his family's traditional recipes. His grandmother's seafood chowder is just one option.

A special preview party, where guests may sample the restaurant's fresh tastes, will be announced on the Backfin Facebook page closer to the reopening.

"We need to up our game and make sure people are paying attention to us," Russell says.