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2020 James Beard nominated Chef! King of American Seafood 2021.Voted Best Restaurant, Best Happy Hour, Best Wedding Venue, and Best Chef on the Mississippi Gulf Coast and in the State! We source all of our ingredients from local farms and our menu changes with what we get in fresh! You can enjoy Gulf fish, seafood, steak, rabbit, and fresh made pasta just to name a few! We have a casual Lounge and bar with an extensive bourbon collection, craft cocktails, wine, and local beer. We offer nightly drink specials in the Lounge Wednesday-Saturday. **Beach Casual Attire, no reservation required but appreciated! Come enjoy a true taste of Mississippi in a restored historic beach front mansion!
Local seafood, steak & handmade pasta served in elegant quarters with a fireplace & chic wood bar.
Hours
| Thursday | 5:30–9 PM |
| Friday | 5:30–9 PM |
| Saturday | 5:30–9 PM |
| Sunday | 5:30–9 PM |
| Monday | 5:30–9 PM |
| Tuesday | 5:30–9 PM |
| Wednesday | 5:30–9 PM |
Address and Contact Information
Address: 1696 Beach Blvd, Biloxi, MS 39531
Phone: (228) 207-0885
Website: http://biloxiwhitepillars.com/
Menu Photos
Order and Reservations
Reservations: biloxiwhitepillars.comopentable.com
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White Pillars of Biloxi, Mississippi | Now Open. Reservations Available.
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At the table, chefs Alex Perry and Kumi Omori of Vestige and chef Austin Sumrall of White Pillars, both 2025 Michelin-recommended restaurants on the Mississippi …
Reviews
Tom Garriga
Fine dining in a relaxed setting. White Pillars is a great change of pace from the typical Coast seafood restaurants. The chef is well known to those that follow the restaurant scene on the coast. The menu has something to offer most diners from smoked fried chicken to steaks and seafood.
For our visit we had chicken Parmesan which was the most tender crispy chicken breast I’ve tasted. We also had amberjack fish dish served with coconut rice and hits of Thai flavors. For sides we had collard greens and Brussel sprouts. The greens were our favorite.
The Ambience is classic with white table cloth and a larger center room with views of the chef’s hard at work creating very inspired dishes. Great for a celebration with your spouse or a special dinner with family and friends.
… moreFor our visit we had chicken Parmesan which was the most tender crispy chicken breast I’ve tasted. We also had amberjack fish dish served with coconut rice and hits of Thai flavors. For sides we had collard greens and Brussel sprouts. The greens were our favorite.
The Ambience is classic with white table cloth and a larger center room with views of the chef’s hard at work creating very inspired dishes. Great for a celebration with your spouse or a special dinner with family and friends.
James Lowther
We went to White pillars restaurant and had the most exquisite time. We ate at the bar and got the most extraordinary service ever we started on appetizers and never left. We had a crab Rangoon, the fish carpaccio, the Biloxi, hot oysters, and each one of them was better than the last. The setting is deep rich south. The bartenders as well as the customers were ingratiating and fun. This is one of the best restaurants we’ve ever been to. It’s a must stop in Biloxi.
… moreLindy B.
Let me start by saying, we’ll be back. Great chef and amazing menus. With that being said, we dined here on Thanksgiving and there were a couple highlights. The pork belly appetizer, house salad and fish entree were beyond delicious. A few reasons I gave 4 stars; 5pm reservation and we were seated at 5:20pm. The sides we ordered were tasty but lukewarm at best. Our server was slightly inattentive, and we didn’t get any coffee with our dessert as an example.
Again, we’ll be back.
… moreAgain, we’ll be back.
Chris Giddens
So me and my wife ordered the Korean pork belly and salad for our appetizer and the Korean pork belly was pretty good. It was only two bites of food literally for $16. Our salad was OK and it was literally just lettuce with tomatoes in it for our entrées we had I believe it was amberjack and what was supposed to be a pork chop. They had ran out of pork chops and replaced it with pork shoulder. The amberjack was gross from the time it was brought to us. The smell was terrible. The fish was not good. The fish was placed on top of what they claim was Butterbean I believe, and it was not, and it was on top of some grits that were very bland And her pork shoulder was far from good food and the pork shoulder as well as the fish were both basically raw and we were not asked how we would like either of them cooked, and since it was our anniversary, I did not really feel like arguing or complaining about the food, and our waiter could clearly see that we have not eaten any of our food as the buyer too and didn’t ask us you know is there something wrong with the food or anything like that? I don’t know we’ve had a very good experience in the past which is why we came back but this experience was not it. I will say that the atmosphere was pretty great. The piano player was doing an excellent job not too loud but still loud enough to cover the crowd but after spending $120 roughly for our food and that is without any drink drinks just food we drink water we left and had to stop for food on the way home
… moreA guy who travels
The steak was good. Tried the duck fat fries ( letdown), mac n cheese(letdown)and the rangoon raviolis(tiny portion)and the wife’s swordfish.(meh) The steak was the best of it all. The drinks were meh. I really wanted to like this place. I did a lot of planning for a special evening and I’m left wishing we had went elsewhere. The restaurant was beautiful and the piano was great.
… moreHaley Raines
I can confidently say that The White Pillars is the best restaurant I’ve visited in the area. From the moment I arrived, Ebony made the experience exceptional. She was detail-oriented, accommodating, and genuinely delightful throughout the evening. Her attentiveness made my visit feel both memorable and incredibly comfortable.
I ordered two of each of the oysters they were serving, along with the duck fat fries, and both were unforgettable. The fries, in particular, were some of the best I’ve had in a long time—perfectly crisp and flavorful. Even the ketchup was outstanding (yes, the ketchup!)—I wish I could keep a bottle of it stocked in my own kitchen.
As for drinks, I had the best cognac Negroni I’ve ever experienced, crafted by Dylan. It was beautifully balanced and expertly composed—truly a spectacular cocktail I won’t soon forget. Impressed, I asked him to make my espresso martini as well. Once again, he delivered a perfectly balanced drink that took me by surprise and served as the ideal finale to the evening. Dylan is clearly a professional who takes pride in his craft.
I can’t say enough great things about this restaurant and am already looking forward to my next visit!
… moreI ordered two of each of the oysters they were serving, along with the duck fat fries, and both were unforgettable. The fries, in particular, were some of the best I’ve had in a long time—perfectly crisp and flavorful. Even the ketchup was outstanding (yes, the ketchup!)—I wish I could keep a bottle of it stocked in my own kitchen.
As for drinks, I had the best cognac Negroni I’ve ever experienced, crafted by Dylan. It was beautifully balanced and expertly composed—truly a spectacular cocktail I won’t soon forget. Impressed, I asked him to make my espresso martini as well. Once again, he delivered a perfectly balanced drink that took me by surprise and served as the ideal finale to the evening. Dylan is clearly a professional who takes pride in his craft.
I can’t say enough great things about this restaurant and am already looking forward to my next visit!
Jennifer
We enjoyed a wonderful evening at White Pillars last night. There were five of us and we sat in the bar/lounge. The atmosphere is beautiful from the entry to the dining area. Ebony took care of us and she is great! Super knowledgeable and personable. Our cocktails were delicious! All the wait staff were friendly and engaging. We ordered alot for sharing and all dishes came out perfectly. We enjoyed the Duck Fat fries, steak tartar, oysters, pork belly as well as Eggplant Josephine, shrimp and grits, mushroom risotto and my favorite, mushroom flat bread. The food was brought out in stages and it was a comfortable process. Not rushed or too slow. We will definitely be back.
… moreMike Fix
Went for my wife’s birthday and it was our first time. Everything from the food to the service, to the atmosphere were amazing and very memorable for our special occasion. The “Farm to Table” concept drives an ever-evolving menu building the desire to return soon. Lastly, kudos to Liliana who really set the bar high for service and courtesy. We’ll definitely be back!
… moreDavid Mitchum
The restaurant its self is very nice elegant and has a great atmosphere. However the food was a significant disappointment. My wife has the Smoked and Fried Chicken and was not impressed however she loved the greens. I had the Pork Steak Parmesan and it was terrible. The pork steak was over cooked to the point is was tough and the batter tasted like it was fried with fish or cross contaminated. The noodles with pesto were not very good at all and I notice there are responses to reviews from the owner saying they would address issues if brought to their attention. Myself and one other person in our party did in fact tell the waiter the noodles were not tasty and asked for them to be replaced without the pesto and perhaps some marinara. The replacement came out with nothing on them and they were terrible. A member of our party ordered the Mac and cheese with crispy chicken skin and it came out cold with a few crumbs. Two members ordered the Ham Hock and both noted it was salty. Before the end of our meal the chef came out and was visiting tables and conveniently skilled our table as he made his rounds. However we all agreed the pork belly was delicious and the salad while not extravagant was good. Frankly we had a party of eight and no one really enjoyed their meal.
… moreJoseph Hoffman
When your somm best friend of over 30 years recommends a restaurant, you listen.
Chef Sumrall is doing amazing things at this place. Everything from the drunk/cocktail program, ever-changing menu with fresh, local ingredients, to the chic interior with a view to the well-designed kitchen is evidence to mindful design and functionality.
Grabbing a cocktail in the lounge while we waited for our friends to arrive was a delightful experience; it gave us the opportunity to enjoy the lounge before being seated in the main dining room.
There are several rooms within the restaurant,with some being set aside for private dining and or meeting rooms.
The drinks were exceptionally made. I was pleased tonsee that they have several options of barrel select and craft brand liquors. A paper airplane made with K.LUKE was one of the best cocktails I’ve had.
The food was delicious and so fresh. Watching it be prepared on the massive custom Boos board/prep table was quite the show. The beef tartar with bone marrow and the oysters were delicious. For dinner, pompano was a great choice, but the soft shell crabs were the star: I’ve not had better. Dessert included a nanner pudding ice cream that was the perfect end to the meal.
Making everything in house and the quality of the ingredients was noticeable.
I highly recommend checking this place out if you’re looking for an exceptional evening. I can’t wait to return.
… moreChef Sumrall is doing amazing things at this place. Everything from the drunk/cocktail program, ever-changing menu with fresh, local ingredients, to the chic interior with a view to the well-designed kitchen is evidence to mindful design and functionality.
Grabbing a cocktail in the lounge while we waited for our friends to arrive was a delightful experience; it gave us the opportunity to enjoy the lounge before being seated in the main dining room.
There are several rooms within the restaurant,with some being set aside for private dining and or meeting rooms.
The drinks were exceptionally made. I was pleased tonsee that they have several options of barrel select and craft brand liquors. A paper airplane made with K.LUKE was one of the best cocktails I’ve had.
The food was delicious and so fresh. Watching it be prepared on the massive custom Boos board/prep table was quite the show. The beef tartar with bone marrow and the oysters were delicious. For dinner, pompano was a great choice, but the soft shell crabs were the star: I’ve not had better. Dessert included a nanner pudding ice cream that was the perfect end to the meal.
Making everything in house and the quality of the ingredients was noticeable.
I highly recommend checking this place out if you’re looking for an exceptional evening. I can’t wait to return.