At The Club at Diamondhead, there’s something for every appetite. Latitude 30 offers casual, come-as-you-are dining every day of the week, complete with a lively atmosphere and views of the driving range. But from Thursday through Sunday, the lights dim, the tempo slows, and the doors to The Oak Room open—inviting guests into a fine dining experience that feels both elevated and welcoming. It’s the kind of place that delivers old-school club sophistication with a modern Gulf Coast sensibility—refined, yes, but never pretentious.
To begin, you do not have to be a member to dine here. The restaurant is open to all who wish to experience an impeccable meal. The Club offers the best of both worlds: the polish and refinement of an old-school club experience, but without the stuffiness. The service is genuine, the atmosphere relaxed, and the food—crafted by Chef Mikey Turan—is worthy of a special trip.
My evening began with a Chocolate Raspberry Martini, clarified for a crystal-clear finish. I expected creamy decadence but found something far more sophisticated: a swirl of chocolate scent, a burst of Chambord flavor, and a deceptive strength that made me pace myself.
From there, we eased into appetizers that showcased both creativity and comfort. The Ahi Tuna was seared with a delicate hand, leaving room for the natural flavor of the fish to shine. A colorful Asian slaw added brightness, and the plate was decorated with eel and wasabi glazes that turned it into a small work of art.
The Fried Green Tomatoes, meanwhile, brought a taste of home. Thick slices held their shape beneath a golden, seasoned crust, topped with a peppery crawfish cream sauce and crowned by plump Gulf shrimp. It was Southern indulgence at its finest.
For soup, the Pork Belly Ramen stole the show. “Ramen, but fashion,” I scribbled in my notes, and I stand by it. The pork belly was easily the best I’ve ever had—caramelized, chewy, and perfectly rendered—floating in a rich mushroom-beef broth with jammy egg, mushrooms, noodles, and a sprinkle of green onion and cilantro. It’s the kind of dish that would be perfect after a chilly day on the golf course.
For the main course, we split our attention between the French Onion Smash Burger—a local legend that recently won first place at the 2024 Bud & Burgers competition—and the 18-Hour Braised Short Rib, served bone-in with heirloom carrots and garlic-herb mashed potatoes. The burger’s layers of caramelized onion, melted cheese, and sweet onion bun earned every bit of its trophy, while the short rib offered the kind of fork-tender comfort food that lingers in memory.
If you’re wondering whether The Club plans to defend that Bud & Burgers title—well, they do. While I can’t share any spoilers, I can say that their plans sound absolutely divine. To find out what Chef Mikey and his team have up their sleeves, you’ll have to be there in person on Saturday, November 8th starting at 11 a.m. at the Historic Hancock County Courthouse Grounds on Main Street in Bay St. Louis.
Dessert was a towering Bread Pudding with vanilla bean ice cream and a warm bourbon-pecan glaze—crisp on the outside, fluffy inside, and utterly Southern.
But beyond the food, what makes The Oak Room truly special is its warmth. Between bites and conversation, I met the manager, the chef, my gracious server Shannon, and even a table of regulars who invited me into their birthday celebration. It was one of those evenings that remind you why dining out can feel like community.
The Oak Room is luxury without pretense—old-school finery with a modern soul. Whether you’re a local or just passing through, this absolute gem in Diamondhead is worth the drive.
The Club at Diamondhead
7600 Country Club Cir., Diamondhead
228.255.2918
www.theclubatdiamondhead.com
Hours: Mon & Tues, 10 a.m.-8 p.m.;
Wed & Thurs, 10 a.m.-10 p.m.;
Fri & Sat, 7 a.m.-10 p.m.;
Sun, 7 a.m.-8 p.m.
