Page 92 - South Mississippi Living - April, 2019

THIRTY-TWO
Chef Matthew Kallinikos
ADDRESS:
850 Bayview Avenue Biloxi
PHONE:
888.946.2847
HOURS:
Wed, Thu & Sun 5 p.m. - 10 p.m.
Fri - Sat
5 p.m. - 11 p.m.
story and photos by Lori Beth Susman
Chef Matthew Kallinikos knows about the food he serves — and not just the finished product. The chef de cuisine at thirty-two, IP Casino Resort Spa’s fine dining restaurant, Kallinikos can tell you the name of the farm where the pork he serves comes from or where in the North Atlantic waters the salmon was harvested.
This attention to detail is just one of the distinctions that sets the dining experience at the award- winning restaurant a step above. Another feature of the restaurant is that everything is prepped or made in-house — from the confit duck, candying pecans, curing the bacon and hand-cutting the chops.
After being seated in the beautiful restaurant, located on the 32nd floor of the IP hotel tower, guests are served a basket of delicious breads, including olive loaf and cheese crisps, along with creamy butter
and roasted garlic. We sampled just about everything in the basket as we perused the extensive wine list and dinner menu.
The braised lamb and ravioli appetizer really caught our attention. Braised for hours, the lamb is served with the goat cheese ravioli (made in- house) in a red wine demi-glace. Each bite of this rich dish was delicious,
as were the pan-seared crab cakes,
a signature staple that came with
a warm remoulade and apple and celery slaw. Having the remoulade served warm, instead of icy cold, added a tasty dimension to the dish.
The Brussels sprouts salad, which also has duck confit, candied pecans, and roasted red grapes, was one of two salads we enjoyed; the other was the salt-roasted beet salad with greens, toasted pumpkin seeds, goat cheese and a truffle vinaigrette. Both were delicious and fresh.
We selected something unique for
92 SOUTH MISSISSIPPI Living • April 2019
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PAN-SEARED Salmon
SUNDAE
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