Saint Leo

“We aim to raise the expectations for good food in Mississippi. We pride ourselves on caring for our employees, our suppliers, our customers, our natural environment and our community. Thoughtfulness and respect permeate all of the tangible aspects of the business, from farmer interactions to our handcrafted tables. Our intention is that our attention to detail will always reflect the sense of belonging and community we aim to nurture by taking care with all things.”

Farinata (chickpea pancake made with rosemary, cooked in an iron skillet in the wood-fired oven); assorted pizza (Neapolitan-style dough topped with house-made mozzarella and ricotta from a local organic dairy); seasonal crostata.

Sourcing first from Mississippi Hill Country and the Delta regions, Saint Leo counts farmers like Native Son in Tupelo and Home Place Pastures in Como as close allies. Seafood here comes from the Gulf and about one-third of the wine list is biodynamic. Blount is especially motivated by her staff, who she aims to recognize for their individual skills and talents, while supporting gender equity as a main priority in the restaurant.

One of Blount’s broader concerns is to impact hunger in the United States. She actively supports nonprofit No Kid Hungry in a state where one in four children doesn’t get enough food. “I am powerfully compelled to advocate for real change“, she says.

2018 Best Restaurant, Mississippi Southern Living