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 a Table The Menu
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 GoogleMICHELIN Guide · 2025James Beard Awards Finalists · Best Chef: SouthTasting Menu by Alex Perry & Kumi OmoriOcean Springs, MississippiEst. 20134.9★ on Google

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

A progression, not a plate.

Dinner at Vestige is a single path through the season — a sequence of small courses that build on each other. Trust the kitchen; that’s the point.

From the water

The Gulf opens the evening — what the boats brought in, treated with restraint.

A cured fillet of fish resting in a pale broth dotted with oil

From the land

Farms, woods, and the pantry of miso, koji, and time.

A moss-green course arranged with mushrooms on a dried magnolia leaf

To drink

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

Sake pouring from a ceramic tokkuri into a footed glass

Recognition

The Coast’s table,
on the national map.

  • MICHELIN Guide, 2025 — selected in the Guide’s first Mississippi edition.
  • James Beard Awards finalists — Best Chef: South (2023); Outstanding Restaurant semifinalist (2024).
  • 4.9★ on Google across 228 reviews.

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

Reservations

One seating at a time.

The menu is a progression; the room is small on purpose. Reserve by phone, and we’ll take care of the rest.

Call (228) 818-9699 Plan Your Visit

Dinner · Tuesday–Saturday · 715 Washington Ave, Ocean Springs