"The bottom line: UNIQUE, UNIQUE, UNIQUE. The food is not only fantastic, but the 1880s house that houses this restaurant is a splendid representation of Southern charm. The owners, Al and Celia McSwain, are incredibly gracious hosts, and their son Chris is a culinary master. They've been running this family business together for 24 years, and it’s a resounding success!
We ordered the Pow Pow Shrimp, Fried Catfish, Lemonade Green Beans, Garden Salad with Raspberry Vinaigrette, Cornbread, Yeast Rolls, Deep Fried Oysters, Zucchini Muffins, Turnip Greens Soup, Bread Pudding, and Pineapple Casserole. Everything—yes, everything—was incredibly fresh, clearly homemade, and each dish stood out in its own delightful way. Personally, I always request salad dressing on the side because most restaurants use bottled dressings that don’t appeal to me. However, the Raspberry Vinaigrette at Porches was so outstandingly fresh that I ended up joyfully drenching my simple garden salad in it after just one taste.
The Turnip Greens soup was superb and truly original—a creamy creation that could easily become a comfort food if I lived in Wesson. The homemade, daily-baked yeast rolls and cornbread were delicious. The Lemonade Green Beans, an old family recipe, were both flavorful and whimsical. Since the gift shop was out of the Porches recipe book, Mrs. McSwain kindly shared the green bean recipe with me.
As for the POW POW Shrimp, just ORDER IT! You need to taste it to fully appreciate it. I’m not an expert on deep-fried catfish, but I did enjoy this dish, and the oysters were also excellent. The tartar sauce was well-seasoned and homemade. Even if you don’t get a chance to chat with the family, take a moment to explore the various rooms on the first floor of the house, which makes up the restaurant.
Despite a population of only 1,500, the locals from Wesson crowd this place. When newcomers arrive, both the family and the community take pride in welcoming them. Don’t miss the former sleeping porch, which has been transformed into a lovely atrium with tables. The history of the location is fascinating; after the Civil War, Colonel Wesson moved to Mississippi and essentially established the town by creating Mississippi Mills, which, at its peak, provided jobs for 3,000 people manufacturing fine cotton and woolen fabrics. The comptroller of the Mills did so well for himself that he built the house that is now Porches. This house and restaurant have been featured in various magazines and even had a film made about them.
If this review isn’t enough to convince you to dine at this restaurant, just know that I thoroughly enjoyed my meal there. And here’s a little secret: right now, I'm sitting in the French Quarter of New Orleans, fondly reminiscing about my lunch at Porches while enjoying the last of those fabulous yeast rolls!"