Page 54 - South Mississippi Living - May, 2021

ULTIMATE
DINING GUIDE
story by Kimberly C. Rasmussen
he walrus and the carpenter. Two intrinsically di erent characters, yet both taking delight in the same, delicious thing: oysters. Made famous by the Lewis Carrol poem, both the walrus and the
carpenter earned themselves a somewhat villainous reputation for misleading oysters into leaving their reef, only to later be devoured by the pair on the nearby shore.
Now, before you rush quick to judge these two ends and their tricky plot, ask yourself if you wouldn’t do the exact same thing, given the chance? After all, oysters are incredibly appetizing. They are a charming delicacy, that when suitably prepared, present an attractive, luscious, and dare I say, sensual meal. It’s no surprise that the Gulf Coast boasts a multitude of locations that feature these delectable bivalves in all of their salty glory, and I am ecstatic to highlight a few of these popular spots.
Over in the Bay you can nd Field’s Steak and Oyster Bar, an incredible establishment that recently celebrated two years of serving up delectable dishes to its local patrons. Field’s recognizes the importance of oysters as a staple of coastal cuisine and loves that people come from all around to try this delicacy. They serve up raw oysters on the half shell, but one of their most popular items is their oysters baked in a special
rotating oven then topped with
house-made Gris Gris butter,
caramelized Danish blue cheese and
applewood smoked bacon. By changing
their oyster options from time to time,
Field’s keeps their menu fresh and keep
their guests coming back for more.
111 Main St. Unit A, Bay St. Louis 228.231.1972 • www. eldsbsl.com
If you prefer your oysters posh with a chic approach, travel to
White Pillars,
Biloxi, for an
incredible
experience of
cutting-edge oysters.
White Pillars serves
French Hermit Oysters,
which are grown and
harvested just south of
Deer Island. French Hermit
is a product of the o -bottom aquaculture movement
where oysters are cultivated in cages above the water bottom, resulting in a salty and delicious product. Chef Austin Sumrall is excited about the oyster movement on the Gulf Coast and is proud to serve what he believes is a consistently delicious and superior product. Chef Austin prefers raw oysters with a simple squeeze of lemon but takes pleasure in preparing oysters in a
myriad of ways. Order the Oyster Trio for a fresh take on a longstanding tradition.
1696 Beach Blvd., Biloxi
228.207.0885 www.biloxiwhitepillars.com
54 | May 2021 | SOUTH MISSISSIPPI Living