The Wicked Pig: A Hidden Gem Serving Bold Flavors

Coast Cuisine - April 2026

Passing this unassuming little building is a big mistake, because the treasures inside and truly inspired and not to be missed.

- by Francesca Bianci

Tucked away like a well-kept secret, The Wicked Pig is the kind of place you might pass without a second glance; that would be a mistake. This hole-in-the-wall defines what gastropub dining looks like in Hancock County, delivering inventive, flavorful dishes you simply won’t find anywhere else around here. From the moment the food hits the table, it’s clear: this isn’t your standard Southern fare.
 

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We started with the brisket bao buns, and they set the tone immediately. The buns were light, airy, and pillowy. Inside, the brisket was deeply smoky, incredibly moist, and cooked down to that tender texture that only results from patience and skill. It was the kind of bite that makes you pause mid-conversation.
 

 
For the main course, my partner went with the rib plate, a half-rack of sticky, fall-off-the-bone baby back ribs that delivered on every level. The cornbread came out with crisp edges and a soft, fluffy center, balanced with just the right touch of sweetness. The vinegar-based coleslaw was tangy, but it never overpowered the plate. And the fries? Hand-cut, shoestring-style, cooked in tallow; crispy, rich, and easily some of the best fries in the area.
 

​I opted for the pulled pork lettuce wraps, and they were nothing short of exceptional, with tender, slow-cooked pork that practically melted apart, layered with black sesame seeds, pickled onions, carrots, and finished with hoisin sauce. Every bite was the perfect balance of savory, sweet, and bright acidity that kept you going back for more.
 

 
But the real show-stopper, the dish that sealed the experience, was dessert: a stunning red velvet cheesecake, crafted in-house by the chef, that absolutely delivered. Smooth, creamy, slightly tangy, and perfectly sweet, it hit every note you want in a dessert without being overwhelming. It wasn’t just good, it was memorable.
 
Then, just when you think you’ve seen what they can do, The Wicked Pig keeps evolving.
 

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Since our visit, they’ve updated their menu for the season and expanded into a full lunch service. One standout addition is the brisket burger, a rich, hand-processed blend that results in a juicy, tender bite. This isn’t anything close to a store-bought patty. It’s real, craveable, and built for people who take their burgers seriously.
 
Another must-try from the updated menu is the fried green tomatoes. Topped with house-made pepper jelly, pimento cheese, and bacon lardons, it’s an explosion of flavor that hits you all at once. 
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The Wicked Pig isn’t trying to be flashy; it doesn’t need to be. The restarant delivers thoughtfully crafted food with bold flavors in an unassuming space. And that’s exactly what makes it special.
 
If you’re looking for something different – something that feels both elevated and approachable – this is your spot. It is reasonably priced, not downtown but still cartable, and offers a level of service (hot, moist hand towels at the end of your meal) that is unmatched anywhere else around here. Just don’t expect it to stay a secret for long.

The Wicked Pig
1100 US Hwy 90 (the old Sonic), Bay St. Louis
(228) 344-3101
Hours: Tues-Sat 11:30 am – 8:30 pm; closed Sun-Mon

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