Page 35 - South Mississippi Living - March, 2026

RESTAURANT
playful dance between sweet and spicy as the wasabi and whiskey traded blows on the palate. The drink was strong and warming, with the white chocolate arriving at the end to soften the edges and linger sweetly. The standout, though, was the truffle-infused, tobacco- smoked whiskey made with locally distilled Cut Above Whiskey. The scent of cherry-blend tobacco seemed to transfer directly into the glass, melding seamlessly with the earthy truffle notes. It was smoky, sweet, deeply aromatic, and unapologetically whiskey-forward.
The food holds its own beautifully against such bold drinks. Purple hull pea falafel, fried in beef tallow, had a thick, crunchy crust and a surprisingly smooth interior, delivering rich umami flavor. Corned watermelon radish added a playful chew and crunch. Hog’s head soup dumplings were perfectly bite-sized, filled with salty, meaty richness and served with a fiery chili crisp that demands respect— proceed carefully unless you love heat.
Then came the wagyu corn dogs, a childhood favorite reimagined for grown-ups. The wagyu franks were dense and snappy, coated
in a thin, crispy cornmeal crust. Bread-and-butter-brined jalapeños and onions added acidity and juiciness, all tied together with sweet, creamy yum yum sauce.
A trio of homemade breads—ciabatta, rye, and a deceptively simple white—arrived warm and toasty, served with European-style butter and garlic confit. These are crafted by co-owner Stephanie Paoletti, the bread baker extraordinaire behind the scenes. Her breads truly hit different. Fresh, unrushed, and made with care, they taste fuller and warmer—the kind of bread that reminds
you why homemade matters. The breads are available for sale at the restaurant alongside the meats, cheeses, and other savories.
If you have a sweet tooth, go visit Stephanie’s bakery, Sweet Enchantments, a few doors down. The peanut butter cup cookie
is fantastic. She is also one of the few bakers who does gluten-free really well.
The muffuletta pizza was a love letter to locals: thin yet chewy crust, a nutty olive-oil sauce in place of tomato, premium meats and cheeses, and that briny olive salad crunch muffuletta lovers crave.
After the meal, Chef Michael Paoletti—the salty half of the Butcher Baker brand and Stephanie’s husband—came out to visit, offering insight into his creative approach. Speaking with him made it clear that this food isn’t accidental. He is a true artist, with a deep love and respect for ingredients, technique, and culinary tradition, balanced by a willingness to push boundaries. That passion is woven into every dish, from playful bar snacks to refined, thoughtful plates.
Dessert sealed the deal. The Bananas Foster Crème Brûlée was decadent and nostalgic all at once. Cracking the sugar top was pure joy, revealing a thick, rich custard with bold banana flavor. Honestly? It was giving Southern banana pudding—in the best possible way. If you’ve ever been torn between Bananas Foster, crème brûlée, and banana pudding, this dessert is your answer.
Butcher Baker isn’t just cool—it’s confident, creative, and deeply skilled. Ocean Springs, you’ve got something special here.
Was Up Be
Hog’s Head Soup Dumplings
Purple Hull Pea Falafel
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