IN HIS PRIME
Meet Chef Sean Travis. His restaurant, Sean’s Prime Dining, is the talk of the town. He’s carefully curated the right ambiance that makes the social scene just as good as the masterful creations he’s whipping up in the kitchen. Raising standards and demanding the very best prime meats, local seafood and produce, scratch-made sauces and pasta, and, of course, the wine list and cocktails, he’s working hard to fulfill and maintain the top-chef spot in Fairhope—and he’s loving every minute of it.
By Hayley Hill Photos Stevye Photography, StevyePhotography.com
The Bay’s food scene isn’t only booming, the industry insiders are serving up eateries to rival those found in bigger cities and all the innovative culinary delights they offer. With constant content streaming and cookbooks selling like never before, food has become a national obsession. From the unique ingredients to artistically designed presentations, we can’t get enough. And, we’ve learned it’s about so much more than the food, it’s also about the overall dining experience.
For example, today’s guests want that just right ambiance that strikes the perfect balance between casual and formal. Upscale glassware for handcrafted cocktails, linen napkins and polished plates, and more, are expected as is a comfortable yet contemporary vibe. For many women, it’s about having a place they can wear that new dress and mingle with friends at the next table. And men want a place they are proud to bring a date or their wife and also say hello to friends.
The founder of downtown Fairhope’s Sean’s Prime Dining, Chef Sean Travis, is a shining star and he’s getting it all just right. He’s serving everything from the carefully curated dishes adorned with a fresh orchid to the lively bar and social scene that boasts incredible cocktails like the Smokey Old Fashioned and The Tiffany—champagne based and a nod to one of our favorite luxury retailers. And yes, the glassware is both perfection and manicure worthy. The tables are linen and candle topped, and the comfortable social lounge draws a who’s who crowd. As self-professed lighting snobs, we salute the low lighting, as what woman likes bright lights when tearing up a filet?
And then there’s the food. Originally from Delaware, Sean was formerly trained at the acclaimed Johnson & Wales University Culinary School. To say he’s committed to using the absolute best is an understatement. “Every single element of each dish is made from scratch. From the pasta to the desserts and sauces, we do not cut corners. I also insist on using prime meats and I do all my own butchering. It’s important to know that the word ‘prime’ is used to describe the highest quality beef and other meats like veal and lamb. There is no better grade. Our seafood and produce are sourced locally as often as possible. I literally get tuna and U10 scallops, which are the best and biggest, right off the boat. When it comes to the actual dishes, I insist we maintain the integrity as well. For instance, if we serve clam chowder, we make it with real clams from Virginia and our crab cakes are packed with lump blue crap, no fillers like bread and by products,” he confides.
Changing the menu seasonally to maximize the various meats and seafood available and the local produce that ranges from microgreens to purple asparagus and Japanese eggplant, Sean’s favorite flavor influencers can best be described as Caribbean creole with an Asian flare. The appetizers like the Ahi tuna wontons with wasabi lime crema and sweet soy glaze and his fresh North Atlantic lobster rolls poached in house butter are fan favorites. For the entrées, Sean’s center cut certified Angus prime beef filet with a wild mushroom Bordelaise sauce topped with gorgonzola compound butter or served Oscar style with jumbo lump crab and asparagus with homemade béarnaise sauce are quite the crowd pleasers as well. Tasty sides like the truffle fries tossed in Romano cheese, parsley and truffle oil do not disappoint and make the perfect starter or side-kick to the out-of-this-world Wagyu beef burger.
Naturally, there’s brunch too. Sip mimosas over Sean’s Prime Benedict made with blue crab and lobster and creamy soaked gouda grits. Sean also takes exceptional pride in his wine selection and offers the highest quality, specialty varieties you won’t find elsewhere. “From the renowned Hill Family and Ashton Estate wines to real champagne from Champagne, France, bartender Rohan Moodie will ensure you get the right grape. I have an incredible team and If you’re seeking quality food, come dine with us as we’re about fostering relationships. We also host private events from Mardi Gras parties to rehearsal dinners, too,” he tells us.
Having worked in Key West for many years, Sean spent time as a top chef at various resorts and upscale restaurants. He’s cooked with Emeril Lagasse and received countless awards that include two Master Chef titles. After vacationing in Gulf Shores, Sean and Lilian, his wife of 17 years, found Fairhope and decided to call it home ten years ago. They have three children; Emmaline, 12, Abigail, 14, and, Hayden Travis, 17, who Sean describes as the best food runner and host around. “Our children go to school at Bayside Academy and our home is close to the 50-yard line of the football field, so we do a lot of entertaining during the season. I absolutely love entertaining!” Sean shares.
As the family settled down in Fairhope, Sean enjoyed catering various events and working as a private chef for several families. However, he noticed something missing and decided to create it. “From my travels to restaurants in bigger cities to the high-end experience my private clients enjoyed in the comfort of their home, I realized Fairhope was missing a place that offered upscale food with a fun social atmosphere. From good music to even better food and cocktails, we’ve accomplished that. I’m really proud of the what we’ve built. Guests thank me for being here and I feel so blessed, the support has been very humbling,” he tells us.
Sean’s Prime Dining | 58 North Section Street | Fairhope, AL 36532 | 251.517.7229
