Thursday February 16, 2023
In Pensacola we mentioned to a young waitress that we were headed towards Biloxi. She said that we absolutely had to try a restaurant in nearby Ocean Springs called Vestige.
Thank you, thank you for your recommendation!
As soon as we got to Biloxi Bay RV Resort, Tim booked a reservation for one of nine tables in the dining room.
Vestige offers a multi course tasting menu by Chef Alex Perry. Chef Perry was a semi finalist in the Best Chef, South Category James Beard Awards.
Vestige’s website says their food is inspired by techniques and flavors of Japan. Chef Perry’s wife Kumi Omori grew up there and she creates all of their breads and desserts.
Their menu changes monthly according to our waitress, although it can change as often as daily as they use only what is fresh and available.
So, what did we have?
We started off with a glass of Mumm champagne since it’s still my birthday month and why not?
The wait team got us started right away with an appetizer of chutoro tuna sashimi, foie gras, freshly grated wasabi purple sweet potato jam and marinated rose petals.
Our second course was a pork belly, carrot kimchi, shaved black truffles, uni & carrot kosher hot sauce, and a black truffle veil. Pork belly is one of my favorite foods and this was the best of the best.
The room was small and for the most part quiet with the exception of the gal in the red shirt you see in the background. She decided at one point to regale us with a water glass/silverware concert. Thankfully someone else at her table told her this was probably not the time and place to share her talents.
Course three was an ora king salmon, with poached rhubarb, bel fiore radicchio, kaluga caviar and white miso-whey butter.
Then came the bread and butter! I love that this came in the middle of the meal. The winter carrot multigrain/gougeres miso & sorghum syrup was delicious and each of the three different breads was amazing. I particularly loved the little “popover.”
The robata charcoal grilled wagyu beef with black trumpet mushroom purée, fermented cabbage, roasted scarlet turnips and lovage was the next course. The beef was perfectly prepared and the sauce was dense and incredibly fragrant. Google tells me robata is short for robatayakin which means fireside cooking.
Of course the meal ended with a fabulous dessert. We had a local a honey Bavarian with strawberries, grapefruit lemon curd, matcha buttercream, shaved almonds and a dusting of chocolate.
We had an amazing experience and unbelievably, this meal was just $92 per person plus tax, tips and the champagne and cocktails we also ordered.
If you are anywhere near Biloxi make a reservation. We will be back many times.
http://www.vestigerestaurant.com
