In French, maringouin means mosquito. It is an unusual name for a restaurant, but for this new Ocean Springs dining destination, it fits. There is a buzz surrounding Maringouin, and after one meal, I understood why.
Tucked inside The Roost hotel on Porter Avenue, Maringouin is beautiful before you ever take a bite. A mosquito on the sign hints at what is waiting inside while a living wall and the hotel’s signature coastal charm make the entrance feel both elegant and unexpected. Parking can be slim, but this is downtown Ocean Springs, after all. Give yourself a few extra minutes and trust that the experience is worth it.
A HIDDEN DOOR AND A STRONG POUR
We visited on a Friday night with a large group celebrating two birthdays, and the restaurant was packed. Although it had been open for months, the energy still felt like opening weekend. While we waited for our table, we slipped through a bookshelf-style hidden door into the speakeasy. It is moody, chic and exactly where you want to begin a celebratory dinner.
The cocktails immediately let us know the kitchen was not the only place taking creative risks. The Garden District Martini may be one of the most refreshing and unusual drinks I have ever ordered. The Green Flash Margarita definitely caught up with me; there are no weak pours here. These are not afterthought cocktails. They are layered, memorable and just plain fun.
Even the water service has personality. After filling our glasses, the staff brought a small plate of sliced lemons, limes and grapefruit for the table. I had never seen that done before, and it became a favorite touch of the evening. Maringouin understands that the smallest details can turn dinner into an experience.
Then came a skillet of warm cornbread with a generous mound of butter melting over the top. Not a crumb survived.
SMALL PLATES, BIG SURPRISES
Led by Executive Chef Lauren Joffrion and Sous Chef Brennan Edmonds, Maringouin describes its food as “Southern soul buzzing with global bite,” and the menu delivers. Familiar ingredients show up in combinations you would never think to put together but suddenly cannot imagine apart.
The appetizers are where Maringouin shines, so go with people who like to share and order plenty. The pickle dip, topped with fried shallots, herb oil and dill and served with house-made chips, was an instant favorite. It is playful, tangy and much more interesting than the usual starter.
The butterbean hummus was another surprise. Made with vadouvan oil, olive tapenade and za’atar and served with house-made naan, it takes a Southern staple and sends it somewhere entirely new. That is the rhythm of this menu: something recognizable, followed by a twist that makes everyone at the table stop and talk about it.
The Little Gem Caesar came topped with corn nuts, and now I wonder why every salad does not contain corn nuts; they added the best salty crunch. The cucumber salad, with sweet chili, chili crisp, peanuts and cilantro, was cool and fresh with just enough heat.
But the undisputed star of our table was the sausage and shrimp gyoza served in red coconut curry with chili crisp and green onion. We liked them so much that we tried to order six more servings only to learn the kitchen had sold out. I could have happily eaten a plate of those dumplings as my entire meal. Consider this your warning: order them early.
For my entrée, I chose the cavatelli with collard pesto, sausage, grana Padano and mint. The pasta had that tender, made-from-scratch texture, and the collard pesto was another meeting of Southern ingredients and international technique. A friend and I split the cavatelli and a steak, which was the perfect move. The pasta was rich and comforting, while the steak added the protein and balance we wanted.
I also appreciated how clearly the menu was labeled. Many dishes were marked certified gluten-free, giving the gluten-free guest in our party plenty of appealing choices instead of one obligatory option. Seafood harvested from domestic waters was identified, too, which made it easy to feel good about ordering from the sea.
WHERE A MEAL IS AN EXPERIENCE
Our large party was handled with ease by a professional staff. Dinner was not quick, but it was never supposed to be. The courses arrived at a pace that allowed us to sip, share, laugh and celebrate without feeling rushed.
Maringouin comes from Misty and Steve Daigle, the owners behind the former Staigle’s Steakhouse in Wiggins — another restaurant known for making dinner feel like an occasion. Their newest concept is every bit as thoughtful but with a personality all its own. Ocean Springs is lucky to have it.
Go for a birthday, date night or any evening that deserves a little more buzz. Order the gyoza first.
IF YOU GO
Maringouin
604 Porter Ave, Ocean Springs
Open Monday and Sunday from 3–9 pm
Tuesday through Saturday from 5–10 pm
themaringouin.com