Page 76 - South Mississippi Living - May, 2025

On his one day off a week, award-winning Chef Austin Sumrall, the restauranteur mastermind behind Biloxi’s
White Pillars and Siren Social Club, is on a journey to find the perfect Shrimp Po’Boy. “I want fresh shrimp that’s well seasoned and crispy,” Sumrall says. “The next most important thing is the bread, the French bread. You want a little bit of crunch on the outside and soft and airy on the inside with just a little bit of chew. And you don’t want it to be dry. It needs the right ratio of mayonnaise. Not too little, not too much.”
Sumrall has documented his off-day po’boy travels on his social media pages with more than 20 videos and has visited Ben’s Deli in Gulfport, Quave Brothers Poboys in D’Iberville,
story by Cherie Ward
photos courtesy of Featured Locations
Fayard’s in Biloxi.
Quave Brothers Poboys.
and Fayard’s in Biloxi, just to name a few. He added his quest is simply a fun way to support other restaurants while he enjoys his favorite sandwich.
Spreading the culinary love around to several restaurants and bars seems to be a trend with chefs and restauranteurs. Coastal Entrepreneur Ramsay Taylor, who is the chef-owner of Tay’s BBQ in Moss Point and Pascagoula, The Jury Room in Pascagoula, and Jacks By The Tracks in Pascagoula, said it's hard to pick a favorite place to eat when he’s not working. Taylor and his business partner just revamped the menu at Jacks By The Tracks, adding more kid-friendly, family options. Since Taylor spends a lot of time in Jackson County, he tends
76 | May 2025
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