If you are looking for a true farm-to-table dining experience and don’t mind a little travel to get there, plan to visit Staigle’s Steakhouse, which is quickly becoming a destination for food enthusiasts. Located in the heart of downtown Wiggins, the high-end Creole and Cajun-influenced steakhouse offers a modern twist on the farm-to-table dining experience that is not to be missed.
Staigle’s Steakhouse opened in December and is the brainchild of Misty and Steve Daigle. Combining high-quality, locally sourced ingredients with a commitment to sustainability, the restaurant is worthy of a trip up from the Coast.
Steve and Misty, who live just outside Wiggins, are passionate about fine dining. Frustrated by the lack of local options, they often found themselves traveling to Gulfport or Hattiesburg. “Frankly, we were tired of having to drive so far for a good meal,” Misty says. This inspired the couple to create their own restaurant, bringing an upscale dining experience to Stone County.
FILLING A NEED
The name Staigle’s, a combination of Steve Daigle’s first and last names, reflects the personal investment Misty and Steve have in their restaurant. As self-proclaimed foodies, their motivation is to bring a fine-dining experience to Stone County, combined with the desire to create a restaurant with an elegant, yet modern ambiance, creative drinks and a world-class menu. Since they couldn’t find a place like that nearby, the pair decided to create one themselves.
“We opened Staigle’s because there’s a need for it,” Misty says. “There was no fine dining in Stone County. We thought that we couldn’t be the only people who felt this way, and we were right. The word got out pretty quickly, and pretty soon our dining room started filling up with people driving up from the Coast, over from New Orleans or down from Hattiesburg to eat with us.”
Misty spearheaded the design of Staigle’s Steakhouse, creating a “sleek, modern and edgy” atmosphere with meticulous attention to detail in every aspect of the decor, from paint colors to dinnerware, and the menu is heavily influenced by Misty’s gardening and farming hobbies. Many of the vegetables served at the restaurant are grown in her Stone County garden, and the eggs used in their dishes come from the 275 chickens she tends on their property.
Staigle’s prides itself on a seasonal menu that adapts to the availability of local produce and meats.
“We provide our guests with a rare fine-dining experience that combines a farm-to-table seasonal menu with a Cajun and Creole flare,” Misty says. Even the Wagyu beef is locally sourced, ensuring that each dish features the freshest ingredients — creating an experience that celebrates the flavors and traditions of the Gulf Coast region.”
GOOD FOOD ROOTED IN COAST TRADITION
During our visit, my fiancé, Lauryn, and I were expertly guided through the dining experience by our head server, Molly Steiner, who thoughtfully explained each dish. Alexis Guerrero, the beverage director and front-of-house manager, presented us with a variety of excellently crafted drinks that perfectly complemented our meal.
We began our evening with a delightful corn custard amuse topped with chard onion Espuma, a flavorful starter that set the tone for the night. Accompanying this was oak wheat bread served with honey butter, adding a simple, warm touch.
For appetizers, we indulged in several standout dishes. The pork belly served with coleslaw, pepper jelly and pickled peppers was flavorful and rich. The tuna crudo, adorned with citrus, chili and crisp shallots, provided a fresh, zesty contrast. The blue crab gratin, made with bechamel and parmesan, was creamy and decadent.
Our meal continued with a remarkable wedge salad featuring house-cured bacon, smoked tomatoes and blue cheese dressing. This salad was a favorite of mine, and I already plan to return for it. Even Lauryn, who usually isn’t a fan of blue cheese, found it enjoyable.
For the main courses, Lauryn enjoyed the seared tuna, which featured yellowfin tuna atop dauphinoise — a layered, French-style potato — paired with wild mushrooms and house-made Worcestershire sauce. I savored the prime black angus ribeye, cooked to perfection and served Oscar style with asparagus and smoked tomatoes and topped with lump crab meat in a lemon butter sauce.
Despite being nearly full, we couldn’t resist dessert. We ended our meal with a delicious blackberry cake and honeysuckle brûlée, accompanied by dessert cocktails, which was a great way to end a fantastic evening.
“We invite our neighbors to come enjoy a rare fine-dining experience on the brick streets of historic downtown Wiggins,” Misty says. “Steve and I are inspired by good food that speaks to the flavors and traditions of the Gulf Coast region, presented in new and exciting ways. We hope to see you soon!”
Staigle’s Steakhouse is open for lunch Monday through Friday from 11 a.m.-2 p.m., dinner Wednesday through Saturday from 5-10 p.m. and Sunday brunch from 11 a.m.-3 p.m., featuring a full bar with drink specials, live music and outdoor dining. Reservations are recommended via OpenTable or Staigles.com.
IF YOU GO
Staigle’s Steakhouse
154 East Pine Ave., Wiggins, MS
(601) 723-0512
www.staigles.com
www.facebook.com/staiglessteakhouse