Page 54 - Play Coastal Mississippi - Summer, 2025

DINING
Juicy Caboosy
THROUGH THE EYES OF COASTAL CULINARY LEADERS
Story by Cherie Ward
Just like their patrons, the best chefs and brewmasters are always on a steady hunt for the most swoon-worthy dishes and uniquely iconic drinks uncovered at a myriad of restaurants along the Coast. Since no one appreciates culinary havens and brewology gems more than a chef de cuisine or a master mixologist, just where do these culinary artisans like to frequent when their aprons are hung up for a relaxing day away from their own establishments? Is it a search for a specific bite or sip? Maybe it’s a tried-and-true meal and beverage that brings comfort and speaks to the heart?
On his one day off a week, award-winning Chef Austin Sumrall, the restauranteur mastermind behind Biloxi’s White Pillars and Siren Social Club, is on a journey to find the perfect Shrimp Po’Boy. “I want shrimp that’s well seasoned and crispy,” Sumrall says. “The next most important thing is the bread, the French bread. You want a little bit of crunch on the outside and soft and airy on the inside with just a little bit of chew. And you don’t want it to be dry. It needs the right ratio of mayonnaise. Not too little, not too much.”
Fayard’s in Biloxi
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