Vestige
Mississippi
Vestige is Alex Perry and Kumi Omori's restaurant in downtown Ocean Springs, opened in 2013. Its contemporary tasting menu brings Japanese ingredients and techniques into a kitchen shaped by the Mississippi Gulf Coast and local sourcing. The chef's-choice sequence changes with the seasons and the ingredients available each day. Shiso, seaweed, aged miso and koji illustrate the kitchen's flavour vocabulary. Previous dishes have included mochi cornbread and wild-caught tilefish with seaweed gribiche, showing how Southern and Japanese references can meet in one preparation. Modern art and generously spaced tables shape the intimate dining room.