Vestige
(228) 818-9699 Reserve

Ocean Springs, Mississippi

An evening,
course by course.

A contemporary tasting menu shaped by Japanese ingredients and what the Gulf Coast gives us, served by a small team in a quaint dining room on Washington Avenue, without a hair of pretension.

Reserve on OpenTable The Menu
Dinner, Tue to Sat, 5 to 9 Five courses, one menu $105 per person Parties of up to four
A dark, moss-dusted course plated on a dried magnolia leaf at Vestige
From the current menu · @vestige_restaurant
MICHELIN Guide · 2025James Beard Awards Finalists · Best Chef: SouthTasting Menu by Alex Perry & Kumi OmoriOcean Springs, MississippiEst. 20134.9★ on Google5.0★ on OpenTableMICHELIN Guide · 2025James Beard Awards Finalists · Best Chef: SouthTasting Menu by Alex Perry & Kumi OmoriOcean Springs, MississippiEst. 20134.9★ on Google5.0★ on OpenTable

The Idea

Japanese technique, Gulf Coast ground.

Vestige opened in 2013, the work of husband-and-wife chefs Alex Perry and Kumi Omori. The cooking leans on shiso, seaweed, aged miso, and koji; the sourcing leans on the water and farms outside the door. The MICHELIN Guide calls it one of the most ambitious restaurants in the region.

The dining room stays small. Modern art on the walls, tables with room to breathe, and a menu that changes as the Coast does.

Meet Alex & Kumi
A composed course with shaved black truffle over a broth, on a ribbed white plate

The Evening

Courses I to IV

From the water.

The Gulf opens the evening with what the boats brought in, treated with restraint. A single path through the season, a sequence of small courses that build on each other.

The Evening

Courses V to VIII

From the land.

Farms, woods, and the pantry of miso, koji, and time. Trust the kitchen; that is the point.

The Evening

To drink

Poured to match.

Sake poured from ceramic, natural wine, and spirits with a story. All of it matched to the menu, not bolted on.

How the menu is built

The Record

The Coast’s table,
on the national map.

  1. 2025

    MICHELIN Guide. Selected in the Guide’s first Mississippi edition.

  2. 2024

    James Beard Awards. Semifinalist, Outstanding Restaurant, the national short list.

  3. 2023

    James Beard Awards. Alex & Kumi named finalists for Best Chef: South.

  4. Now

    4.9★ on Google across 229 reviews, and a straight 5.0★ on OpenTable across 797.

None of it changes the room: friendly staff, generous tables, dinner at ease.

The Vestige team celebrating with their MICHELIN 2025 plaque outside the restaurant
The night the plaque arrived · @vestige_restaurant

The Guest Book

“This was my second visit to Vestige and will certainly not be my last. Everything was exceptional. It’s an incredible dining experience and one of the favorites I have ever had.”

Madeline Livingston, Google review
Open the Guest Book
4.9229 Google
reviews

Reservations

One seating at a time.

Five courses, one menu, a room that seats a handful of tables. Reserve on OpenTable or call. A person answers either way.

Reserve on OpenTable Call (228) 818-9699

Dinner · Tue to Sat · 5 to 9 PM · 715 Washington Ave, Ocean Springs · Parties of up to four