Page 36 - South Mississippi Living - February, 2026

DINING STAIGLE’S STEAKHOUSE
Wagyu Ribeye
Sous Chef Brennan Edmonds and Chef Lauren Joffrion
ADDRESS
154 E Pine Ave. Wiggins
CONTACT
601.723.0512
WEBSITE
www.staigles.com
HOURS
Wed-Fri, 5-9 p.m.
Sat, 10 a.m.-2 p.m. & 5-9 p.m.
Sun, 10 a.m.-2 p.m.
story and photos by Anne Pitre
Wiggins Old Fashioned
36 | February 2026
www.smliving.net | SOUTH MISSISSIPPI Living
Cloud Nine Four
I’ll admit it—I’ve been sleeping on Wiggins. A recent drive north revealed
a charming little downtown and,
tucked within it, Staigle’s Steakhouse: a restaurant that feels confident, polished, and quietly impressive. The space sets
the tone immediately. Dark, moody colors, a dramatic marble wall, and a backlit logo give the dining room a sleek, modern elegance that signals you’re in for something special.
That first impression carries through
to the menu, which is as sophisticated as the décor. It’s seasonal and thoughtfully composed, with ingredient origins listed so diners can make informed choices. The front-of-house team reinforces that sense of intention. Dressed in crisp white button-downs, the staff is professional, polished, and well-versed in the menu, offering guidance without pretension.
We started with cocktails. Winter calls for bourbon, so I ordered the Wiggins
Old Fashioned, made with brown butter- washed Four Roses. The butter wash gave the cocktail added body and a silky mouthfeel that pulled all the flavors together. It is smoked tableside using
a phin, smoking gun, and wooden lid, allowing the smoke to fully infuse the drink and linger through the last sip.
My dining companion opted for a mocktail called the Cloud Nine Four,
a bright, fluffy blend of lemon, lime, pineapple, coconut, and egg white froth— playful, lightly sweet and pretty. An amuse bouche of brown butter potato croquettes and warm bread with honey butter, local honey, and basil butter followed, offering a lovely prelude to the meal ahead.
I always like to taste the gumbo at all of our local restaurants, and Staigle’s duck and andouille version did not disappoint. The dark roux was full of earthy flavor and made more complex by the richness of the duck. The andouille was distinct