A new restaurant concept is opening on the Mississippi Gulf Coast in a very historic location. Set to open in early to mid-December, the White Pillars restaurant will be farm-to-table with seasonal ingredients and Southern cuisine. Chef Austin Sumrall and his wife Tresse are pleased to bring their take on this concept to the Mississippi Gulf Coast. Chef Austin works daily to source the highest quality and freshest local ingredients for his dishes to ensure his impeccable flavors appease your palate. As proud Mississippians, everything you see, touch, and taste will likely be from Chef Austin and Tresse's home state. From the serving dishes to the hand-crafted tables, every detail of your experience at White Pillars has been thought through with quintessential Southern hospitality in mind.
White Pillars epitomizes the farm-to-table concept. Every menu item lists its source so guests will know where their food comes from. This is important for the Sumralls as they strive to give every guest the very best of what they have to offer. And since the best comes in limited quantities, the menu is likely to change on a daily basis. Chef Austin said, “It’s important to us to support our local farmers and suppliers. Their ingredients are of superior quality, which aligns with all aspects of our restaurant. We want everyone to experience top-notch cuisine and service when they dine at White Pillars.”
Dining can also be enjoyed in the bar and lounge area known as the "WP." With an extensive list of small-batch whiskeys, wines, and premium craft cocktails, the bar will be the go-to hot spot in town. The WP has its own menu of small bites and seasonal cocktails. The turn-of-the-century, 34-foot-long walnut bar is the oldest known on the coast and was originally a fixture in Chicago’s Blackstone Hotel. From Chicago, this elegant fixture traveled to Biloxi’s “Magic Door Lounge” before making its way to White Pillars in the late 1960’s. Just stepping up to the bar will transport you through Biloxi’s deep-rooted history. The WP offers the ambiance, libations, and fare of the past with a contemporary twist.
Gunston Hall, which houses the White Pillars, was built in 1905. The history of the original family and the building can be found at history.biloxiwhitepillars.com. The original owners of the White Pillars, John and Virginia Mladinich of Biloxi, had a hospitality empire with several local restaurants and bars. Longing for a steak and seafood concept with “old southern charm,” White Pillars was born. Furnished with lavish antiques and crystal chandeliers, the restaurant was a coast staple and is sure to continue this tradition for years to come.
Chef Austin Sumrall is originally from McComb, Mississippi. He graduated from the University of Mississippi with a degree in Hospitality Management and attended the Culinary Institute of America in New York. Prior to relocating to the Coast, Chef Austin was Chef de Cuisine of Hot and Hot Fish Club under Chris Hastings in Birmingham, Alabama.
For more information on the restaurant, or to book a special event, please visit biloxiwhitepillars.com or call 228-207-0885