A Taste of Seasonal Flair

 

 

 

 

 

 

 

 

 

Tucked inside the Oliver Hotel on Oxford’s historic Square, Kingswood Restaurant & Bar has established itself as more than just a dining venue; it’s a testament to Mississippi’s rich culinary heritage, reimagined with a contemporary flair. Situated at the corner of University Avenue and South Lamar, Kingswood offers prime real estate for locals and visitors alike, where the relaxed Southern charm is paired with culinary sophistication. Overseen by Executive Chef Joel Miller, Kingswood is a place where guests are invited to slow down, share plates, and savor flavors that speak to both the history and the evolution of Southern cuisine.

Chef Joel Miller is a seasoned craftsman of flavor, a Southern native with roots stretching from the Delta to the kitchens of New Orleans and California. Known for his distinctive style and commitment to the local food scene, his expertise and culinary passion quickly garnered a dedicated following here in Oxford.

Recognizing his talent and influence, Kingswood eagerly invited him to elevate their culinary offerings.

Here, Chef Joel’s vision is expressed through a menu celebrating seasonal ingredients, inspired Southern flavors, and modern flair.

According to Miller, Kingswood’s appeal lies in the freedom to build a menu that feels truly personal. “They handed me the reins and trusted my reputation,” he says, acknowledging the restaurant’s faith in his seasoned vision. The result is a menu that ebbs and flows with the seasons, bringing to life a culinary concept as fluid as it is rooted in place.

The ethos of Kingswood’s menu is shaped by what’s fresh and available. “We try to be as Seasonal and local as possible,” Miller says. Some months are easier than others.”

Miller’s dedication to sourcing local ingredients is as much about principle as practicality; the nearby farmers’ market is a regular stop, and he keeps tabs on Mississippi’s small but diverse network of suppliers. For example, he recently scouted a new mushroom purveyor after a longtime supplier in Memphis stopped delivering. “Sourcing has been a challenge over the years,” Miller admits, “but that’s part of what keeps it interesting.”

Dishes change with the seasons- no tomatoes in winter, no beets in July. This commitment to freshness is as much about practicality as flavor.

Miller explains, “We want our guests to taste the season, to experience a real connection to Mississippi’s agricultural rhythms.”

This seasonal dynamism becomes especially meaningful during the holiday season. Open 365 days a year, they serve up dishes with festive influences but steers clear of traditional holiday fare. “You can have turkey at home,” Miller says with a grin. Instead, guests can expect dishes like duck and hearty fall vegetables, meals that bring warmth and comfort without falling into cliché.

Miller’s food reflects his Southern roots, drawing on family traditions as well as Mississippi’s diverse foodways.

Inspired by memories of his grandfather’s cooking in the Delta, Miller brings Southern elements into his dishes, adding his own creative flair. “We’ve got a crab dip on the dinner menu that’s full of Delta influence, dairy-heavy and hearty,” he notes. Another favorite is a fried chicken Benedict, a playful twist on the classic dish that swaps out English muffins for biscuits and ham for fried chicken-a combination that’s both nostalgic and innovative.

Miller is quick to emphasize that at Kingswood, the dining experience is as much about ambiance and connection as it is about flavor. “We’re not about rushing people,” he insists. “When guests come here, we want them to feel at ease, to take their time.” This approach to service reflects true Southern hospitality-a warm, welcoming spirit that sees diners not just as patrons but as part of an extended community. “The goal is to make everyone feel welcomed and every experience personal,” he adds.

Regulars know they’re appreciated. Miller and his team go the extra mile to remember their preferences, right down to their favorite seats. It’s this dedication to personalized service that makes Kingswood stand out, even among the esteemed establishments on Oxford’s Square.

In addition to its a la carte menu, they host exclusive, ticketed events like five-course wine dinners, which offer an intimate dining experience themed around a particular culinary inspiration or wine selection.

“We’ll do one in November or December, maybe with a Rhône Valley theme,” Miller says.

These events are opportunities for Miller to experiment and for guests to enjoy an immersive food and wine journey.

As the holiday season approaches, Miller and his team are busy crafting menus that reflect the cooler weather. The shift toward heartier fares like braised short ribs, a dish Miller hints may make a return at some point. “It’s perfect for winter-stick-to-your-bones food that just feels right when the weather’s cold.”

Kingswood Restaurant & Bar is a modern Southern gem where tradition and creativity blend seamlessly. Miller’s dedication to seasonality, his respect for Southern culinary traditions, and his thoughtful approach to hospitality make each meal feel both timeless and excitingly new. Whether you’re stopping by for brunch, sharing small plates with friends, or settling in for a cozy dinner, Kingswood offers a warm, comforting taste of Mississippi.

In a region where culinary heritage is as rich as the land itself, Kingswood stands as a true homage to the flavors, stories, and spirit of the South.

By Victoria Hutton

Photos by Bruce Newman and Erin Austen Abbott