Page 18 - Jackpot Magazine South ~ June, 2022

CASINO DINING GUIDE
At Scarlet Pearl Casino Resort
New chef brings delicious changes to Scarlet’s
By Lori Beth Susman
D’IBERVILLE — The fine dining restaurant at Scarlet Pearl Casino Resort has a new chef and a reimagined menu, and already guests are raving about the delicious specialty dishes from Steakhouse Chef Matthew Kallinikos. Boasting a career spanning more than 20 years, Kallinikos joined the team at Scarlet’s Steaks & Seafood at the end of 2021. In the past six months, he has provided
a more progressive Southern style to the dishes, with sharp attention given to using local products and those items found in Mississippi.
For example, the NOLA barbecue shrimp — one of several new appetizers — features Delta Blues rice grits from Ruleville, Mississippi. The dish has Gulf shrimp braised in a Worcestershire and butter sauce served over the creamy grits. The shrimp are served peeled, with those shells used to make a stock that also goes into the velvety barbecue sauce. Everything about this dish is succulent and delicious.
That is Kallinikos’s goal as he and his team make everything,
Veal piccata — three thin slices of veal breaded in crackers and pan-fried — is one of the new chef’s specialties at Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort.
and we mean everything, in dressings, to the sausage and house. From sauces, stocks and pasta served, if Kallinikos plans
18 JACKPOT! MAGAZINE • June 2022 THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com