Page 43 - South Mississippi Living - March, 2025

thirty-two Steakhouse Salad.
Braised Rabbit Cacciatore.
Red Fish Imperial.
Australian Wagyu.
Soup Sampler.
Intermezzo.
consommé, French onion, and my favorite – lobster bisque. The thirty-two steakhouse salad is Chef Kallinikos’ take on a wedge salad, featuring his signature Green Goddess dressing, while the Winter Saison salad is a delightful
mix of winter vegetables, goat cheese, and chamomile vinaigrette. The intermezzo, or palate cleanser, was a beautifully blended blackberry-orange sorbet, paving the way for a trio of incredible entrées.
thirty-two’s specialties offer a variety of dishes sure to please. The half-roasted chicken is served atop a medley of winter vegetables with a rich house lemon-herb sauce. Best known for its steaks, thirty-two boasts an impressive selection, including Japanese A5, a USDA Prime tomahawk, and my new favorite – the Australian wagyu. Served with smoked chimichurri and garlic pommes frites, this steak is a standout. Still, my favorite entrée was the redfish imperial. This unexpected winner featured flaky fish, jumbo lump crab, and grilled andouille resting atop
a braised leek fondue with chive oil. It’s a dish I’ll dream about and will return for soon. The meal concluded with chocolate fudge doberge cake and a lemon and blueberry posset – two desserts so magical I’m still processing them.
Chef Kallinikos embraces the casino industry with open arms. Having spent nearly 14 years at the IP Casino Resort Spa, he knows the industry well and appreciates what it brings to the Gulf Coast. He credits his success to the support of his team and IP management. Entrusted with growing thirty-two into a top-tier restaurant, he has been able to expand and refine it in ways he never imagined. With a menu that never disappoints, thirty-two is the perfect place to celebrate, relax, or simply enjoy a world- class meal. It is elevated dining at its finest – an experience like no other.
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