High atop the IP Casino Resort Spa’s hotel tower sits thirty-two, my favorite restaurant on the Mississippi Gulf Coast. I’ve had the honor of dining at many incredible restaurants, but for me, thirty-two takes the top spot – literally. Its ambiance, view, staff, and, of course, its food make it a standout. An award-winning restaurant, thirty-two brings an elevated experience to the Coast while staying true to its coastal roots in every way. At the helm of this gastronomic steeple is Chef Matthew Kallinikos.
Chef Kallinikos is a gem in the coastal food scene. Having cooked at home since age nine and professionally since 14, he always knew his place was in the kitchen. He and his wife, Patti – executive pastry chef at the Beau Rivage Resort and Casino – are a culinary powerhouse, planning trips and vacations around meals. His experiences at other restaurants have shaped his love of food and his ability to nourish patrons. He embraces the science behind good cooking, explaining that understanding the theory of food allows one to create almost anything – and create, he does.
The thirty-two menu is carefully curated and changes with the seasons. Ingredients are sourced locally whenever possible, with careful consideration given to each dish. From the start, I knew I was about to indulge. Appetizers such as tuna carpaccio and braised rabbit cacciatore showcased ingredients like fresh tuna, yuzu pearls, and watermelon radish, as well as tender braised rabbit in a red wine sauce atop house-made garganelli pasta.
The soup sampler was a highlight, offering the perfect tasting of duck consommé, French onion, and my favorite – lobster bisque. The thirty-two steakhouse salad is Chef Kallinikos’ take on a wedge salad, featuring his signature Green Goddess dressing, while the Winter Saison salad is a delightful mix of winter vegetables, goat cheese, and chamomile vinaigrette. The intermezzo, or palate cleanser, was a beautifully blended blackberry-orange sorbet, paving the way for a trio of incredible entrées.
thirty-two’s specialties offer a variety of dishes sure to please. The half-roasted chicken is served atop a medley of winter vegetables with a rich house lemon-herb sauce. Best known for its steaks, thirty-two boasts an impressive selection, including Japanese A5, a USDA Prime tomahawk, and my new favorite – the Australian wagyu. Served with smoked chimichurri and garlic pommes frites, this steak is a standout. Still, my favorite entrée was the redfish imperial. This unexpected winner featured flaky fish, jumbo lump crab, and grilled andouille resting atop a braised leek fondue with chive oil. It’s a dish I’ll dream about and will return for soon. The meal concluded with chocolate fudge doberge cake and a lemon and blueberry posset – two desserts so magical I’m still processing them.
Chef Kallinikos embraces the casino industry with open arms. Having spent nearly 14 years at the IP Casino Resort Spa, he knows the industry well and appreciates what it brings to the Gulf Coast. He credits his success to the support of his team and IP management. Entrusted with growing thirty-two into a top-tier restaurant, he has been able to expand and refine it in ways he never imagined. With a menu that never disappoints, thirty-two is the perfect place to celebrate, relax, or simply enjoy a world-class meal. It is elevated dining at its finest – an experience like no other.
thirty-two
850 Bayview Ave., Biloxi
228.436.3000
ipbiloxi.boydgaming.com/dine/thirty-two-ip
Hours: Fri & Sat, 5-11 p.m.
Wed, Thurs, & Sun, 5-10 pm. Mon & Tues, closed
