Page 54 - Play Coastal Mississippi - Fall, 2024

DINING
When it comes to fine dining, do you think of the local farmers market? Chef Austin Sumrall does. And the dishes he serves up at White Pillars in Biloxi are mouth- watering because of it!
Sumrall, classically trained at the Culinary Institute of America in New York, curates a menu that embodies farm-to-table ingredients. The result? An eclectic array that often changes daily. Because of this, Sumrall
believes people return to White Pillars with the anticipation of trying something new.
A changing menu means what’s served is prepared in the restaurant that day. They bake the bread, cure
the meats, and even churn the ice cream.
The attention to Southern detail extends to where you eat, too. From the dishes you are served on to the tables you sit at are all custom-made for White Pillars. Pieces by local artists are hung on the restaurant walls as well. It’s all part of Sumrall’s
desire to celebrate local farmers, fishermen, and artists.
But Sumrall feels it’s not just about what’s on the table that makes a great dining experience. Being a friend to
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