By: Nancy Baker Faul

Vice President of Food and Beverage at IP Casino Resort and Spa, Chef Steven Morgan, has spared no expense in creating what is possibly the finest restaurant in Mississippi. Thirty-Two has the most amazing views on the coast and some of the best food in the world. Everything is handpicked and chosen for freshness. From the Famous beef of Allen Brothers in Chicago to fish and crab that is flown in daily. The menu is to be envied.
Guests are treated like royalty from the moment they arrive at the host desk in front of the huge wine cellar that holds over 5000 bottles of the finest wines in the world. Sommelier, Harry Hall, has been specially trained to answer even your most detailed questions concerning wines. Restaurant Manager, John Gaulke, heads a staff that was chosen one by one because of their unique talents.
Because of the very experienced staff, guests will find that their dining experience is timed perfectly at a pace that lends itself to indulgence and complete serenity. Everything runs like clock work because of the crack kitchen staff. Executive Chef, Chris Poplin, is a top award winner that insists on perfection in all areas. Chef Charlie Nieves, Pastry Chef Alfred Kiever and Pastry Chef George Cook bring their varied styles to the steakhouse in the form culinary excellence. From perfectly steamed lobster tails and fresh veggies to what has to be the best homemade carrot cake anywhere, this team of professionals has it all down to a science.
“I will settle for nothing less than the very best for Thirty-Two guests. That is why we make everything on the menu from scratch including our stocks and desserts. I will fly in anything we need to make sure guests receive only the highest quality, “said Chef Morgan. After a guided tour by Chef Morgan and a meal fit for heads of state,  this restaurant truly lives up to its “Four Diamond Award”.
Our front and back waiters never missed a beat as we dined at a pleasing pace. Harry Hall, Sommelier, selected the best wine to accompany our meal. The soups and bisques were devine! A Salt Roasted Beet Salad and the Duck Confit Chop Salad was so fresh and delicious that it tasted as if the ingredients were just picked from the garden.  The steak, lobster, crab cakes and Chilean Sea bass were a bounty of flavors and expertly prepared. Temperatures of all the foods were perfect from beginning to end.
The springtime menu will be introduced in March and will feature more fresh new exciting selections.
When it is time for you to pop the question, seal an important business deal, celebrate an anniversary or just treat yourself to the best, we recommend Thirty-Two for your dining pleasure.  Reservations are always suggested.

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