The Ultimate Mississippi Dining Guide 2026

By: The Local Palate

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Best Chef: Beth Broussard Rogers

Rogers grew up beside her chef father and now carries on the business he began. Her approach is purposeful, reflected in limited seatings and intentional time with her diners. Consistency, supporting local farmers, and the relentless pursuit of the freshest ingredients are key to her vision at J. Broussard’s. Steadfast standouts like pecan pane catfish grace her menu alongside newly minted additions: Champagne-crusted grouper with spicy crab butter and pork schnitzel with sweet corn cream and chimichurri.

Beth Broussard Rogers’ Recommendations:

Breakfast: Baked at J. Broussard’s

A fried pork chop on a cheddar and chive biscuit with Creole pepper jelly or breakfast pizzas are stellar when we have them.

Lunch: Munson and Brothers Trading Post

I do the build-your-own-pizza with chicken, jalapeños, and onion. Delicious! I can also scoop up some of Molly Munson’s brownies on my way home any night.

Dinner: Proffitt’s Porch

A sandwich out at Proffitt’s Porch to enjoy the breeze on the deck.

Drinks: La Familia Grocery and Restaurant

I love to grab an agua fresca when I stop by to shop. They usually have horchata and my favorite, the Jamaica.

J Broussard's crab salad — J Broussard’s crab salad

Best Beverage Pro: Maddie Cate

Jinsei, Oxford

Maddie Cate Jinsei bartender Mississippi

A native Missourian, Maddie Cate came to Oxford for school but found a passion in bartending. Her recent win at Bit of the Sip’s Iron Bartender 2025 came from a pineapple-infused Wonderbird Dry Gin, Strega, lemon juice, and housemade sage cold foam blend. She pours personality into every concoction, through playful names and unlikely flavor pairings. Case in point, the Siren’s Call: muddled strawberries, peppercorn-infused Volcan Blanco tequila, Cocchi Rosa, basil syrup, and lemon juice topped with an egg white.

Maddie Cate’s Current Favorites:

MISSISSIPPI PRODUCT

Wonderbird Gin! When creating a new cocktail list, gin is usually the first bottle I grab off the shelf, and now that Wonderbird has several different spirits it’s so easy and fun to experi- ment with it.

BEVERAGE TREND

I think the spritz trend is fun right now. Although I tend to lean toward a ne- groni or a dirty martini my- self, I do think once spring and summer hit it will be super fun to do some unique twists on a classic Aperol or Hugo spritz.

DRINK SOMEWHERE ELSE

One of my favorite cocktails of all time is The Count, The Sage, The Temptress at Saint Leo. It’s perfect in every way to me.

The Best of Mississippi

Best New Restaurant: Staple Food and Drink, Cleveland

Part of the Cotton House hotel’s recent refashion, Staple fuses upscale Delta-inspired dishes with seasonal, global influences with choice selections like the Staple Plate Special, charbroiled oysters elote, and duck ragu rigatoni.

Best Meat and Three: Pearl’s Diner, Laurel

Staple Food and Drink cocktails MISSISSIPPI — Staple Food and Drink

After 40 years away, longtime cook “Ms. Pearl” returned to her roots and opened this delightful blue-plate destination. Together with her family, inspired by her grandmother, she brings true home cooking and heart to this lively corner café. It’s lunch only, and often crowded, so get in line early for her famous fried chicken.

Best Spot to Catch a Sunset: The Boxcar, Meridian

Come for cocktails or a brick-oven pizza and stay for the views. Any stop in Meridian should include a toast to the golden hour on the 11th floor of the art-deco Threefoot Hotel. This cozy bar, with indoor and outdoor seating, serves shareable bites, Mississippi beer, and the catbird seat.

Most Outstanding Ingredients: Birdie’s, Hattiesburg

BirdHouse Café, aka Birdie’s, is chef Katie Dixon’s whole-body philosophy made manifest. No pretense, just a steadfastly nutritious, mostly plant- based array of cold-pressed juices, bowls, salads, and wraps. Deciding is hard but fans swear by the Risi Pisi smoothie bowl named for Dixon’s daughter.

Best Take on Classic Diner Dishes: Brent’s Drugs, Jackson

Step into the past at this former soda fountain/pharmacy. Eighty years later, Brent’s still answers the call for uncomplicated American fare. Grab a booth or barstool and settle in for a nostalgic dining experience. The cherry Cokes and egg and olive sandwiches are early originals, but it’s all satisfying comfort food.

Best Culinary Hotel: Hotel Vela, Gulfport

Hotel Vela stands out with a winning trifecta of coastal vibes, sleek design, and meticulously crafted courses at Siren Social Club. From caviar to cocktails, “King of American Seafood” chef Austin Sumrall, his wife, Tresse, and a top- notch team bring next-level attention to detail to this MICHELIN-recommended restaurant.

Best Under-the-Radar: Anthony’s Good Food Market, WestPoint

This 90-year-old local institution— once a grocery store, now a neighborhood haunt—is so entrenched in the community, every regular has a story to share about it. The current owners, Ray and Carrie Hamilton, keep the portions generous with Cajun-Creole entrees, pasta dishes, and steaks. No frills, just straightforward cuisine done right.

Most Decadent Desserts: Sugaree’s Bakery, New Albany

Layer cakes, double doozie cookie sandwiches, Vardaman sweet potato pies—no sugar-filled stone has been left unturned here. Owner Mary Jennifer Russell has spent three decades fine-tuning family recipes into picture-perfect, finger-licking desserts. Made from scratch in the old-fashioned way, these sweet treats are a testament to Southern baking traditions.