Page 141 - South Mississippi Living - June, 2018

Chef Austin boils and hand picks his own crawfish, a testament to White Pillars insistence on being a from-scratch kitchen. It’s served on brioche toast with micro greens and preserved lemon aioli (house made of course) creating a wonderful combination of contrasting textures and mouth bursting flavors.
If you’re a seafood fan, then you just have to try
the Seafood Tower. It’s a throwback to be sure, but its brash appearance and fabulous collection of all-things Gulf seafood make it a show stopper. Oysters, boiled shrimp, shrimp ceviche, Mississippi paddlefish caviar, and snapper crudo round out this dish. Obviously, it’s a selection to be shared, and if you start with one of the small plates, this just serves as an entrée.
Everything on this menu is worth noting, but the Wood Grilled Wahoo and the Pan Seared Mangrove Snapper just might top the list. Also check out
the house cured charcuterie and buttermilk fried chicken.
White Pillars is setting new standards on the Coast, whether you visit the main dining room, or one of the private rooms, you can be assured of excellence in every detail. Be sure to check out the tasting menu that can be had in the dining room or the main kitchen.
TOP: GRILLED WAHOO MIDDLE: BUTTERMILK FRIED CHICKEN ABOVE: THE FINE ART of plating
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
June 2018 • SOUTH MISSISSIPPI Living 141