Vestige

What a wonderful time cooking with at …it was an honor getting to showcase amazing local products and the farmers who work so hard to get em to us. Y’all are the real stars.

A prettier kitchen view I’ve never seen and with and in the mix you know good times are right around the corner.
thanks for keeping this motley crew on task…you run a tight ship, and it was awesome to get to know you.

To all those who came out, thank you for the support! We hope y’all had a good time…I know we definitely did!

outstanding south

Vestige will be closed the rest of the week to spend time with friends and family. Back open on the 30th. We hope y’all have a wonderful holiday!

Beef cheek hobamiso.

Shinrin-Yoku…a bulwark redolent of petrichor and resin that stands singular against the forever march of modernity.
Silent, still serenity where space and time bend to connect two points from across the sea: the forests of Iwate with Mississippi’s underbrush.

Beef cheeks gently confited in mushroom XO fat then basted over charcoal with the clarified juice and a kombucha syrup of magnolia leaf tisane.
XO solids folded into midnight black hatcho miso alongside variations of matsutake.

Dry aged yellowfin aburi, itachi cucumber misozuke, shoyu koji, black tea.

September 17th:

The wonderful folks are graciously hosting us for an evening of fun, fire, and libations!
We will be cooking a family style dinner featuring some dishes from our upcoming sister restaurant Ashiro.

Named after the village Kumi grew up in, it’s a space that will draw inspiration from her childhood memories and the greater Tōhoku region.
More info to come in the next few months.

If anyone is around the Oxford area, we would love for y’all to come gather around the table, and let us tell you a story from across the sea.
Tickets available through the link in our bio!

Domo!

Jimmy red mochi cornbread, cooked in Nambu Tekki.

A white knuckle evening the first time we added this to the menu….Southerners tend to be quite opinionated on food, cornbread in particular. So with ingredients like mochiko, glucose powder, and miso under the hood, we braced for full knives out.

Thankfully it went over well and guests were enjoying the slightly chewy texture as much as we did…a big sigh of relief because every time we pull one from the oven I think it among the prettiest dishes we’ve done.

Nambu Ironware has been made in Kumi’s home prefecture for almost a millennia.
They’re beautiful to behold and quickly became our go-to pans for just about any kitchen task.
If you’re a cast iron metal head like myself, I’d highly recommend adding one to your collection.