Two grandmothers. One shared table.

Will Taylor grew up eating at his grandmother’s home in West Point, Mississippi. Chris McDonald grew up at his grandmother’s table in New Orleans. Their recipes, rituals, and instinct for feeding people became the starting point for The Lady May.

Stacks of mismatched heirloom china prepared for service in the Lady May kitchen

THE TABLES THAT TAUGHT US

A place setting can carry a family story.

Mismatched china, inherited recipes, and a table set for one more guest are part of the Lady May language. The details are collected, useful, and meant to be shared—not staged behind glass.

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Recipes that became a restaurant.

The menu blends Southern and Italian Catholic influences: fried chicken, scratch biscuits, homemade jams and pepper jellies, brunch, Bloody Marys, and vegetables pickled the way family kitchens taught us.

Historic May’s Market Fine Foods sign above shelves of pantry goods in Ocean Springs

MAY’S MARKET · OCEAN SPRINGS

The restaurant story became a market shelf.

May’s Market gathers the honey, preserves, pickled vegetables, cooking tallow, biscuits, sauces, and food gifts that grew from the same recipes and hospitality as the dining room.

Shop May’s Market See pantry favorites

The restaurant kept opening new doors.

Following those recipes led to beekeeping, hot sauces, honey butter, pickled vegetables, cooking with tallow, pantry staples, and Southern gift boxes. May’s Market is where the journey continues—and where restaurant guests can bring a piece of The Lady May home.

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