The Top Ten Eateries
The Foodie Awards recognize great local dining experiences across Mobile and Baldwin Counties. Celebrating the top chefs, restaurants, cuisine and even cocktails, while promoting distinguished talent and diversity in the culinary community, is what the Foodies is all about. This year we’ve gone the distance, canvasing the Bay Area, sipping and sampling all it has to offer. From downtown Mobile’s ever-growing culinary scene and Fairhope’s innovative thinkers to the local farms and the shores of our local waters for the freshest ingredients, Access presents our comprehensive guide to all things “good eats,” including our Top 10 and list of local staples we can’t live without, each restaurant epitomizes our city’s unique blend of worldly and Southern cultures.
The Noble South & The Wash House
The Noble South and The Wash House go hand-in-hand, sharing the same executive chef (Chris Rainosek), general manager (Myles Meade), owners, and the philosophy of incorporating fresh ingredients straight from area farm Local Appetite Growers. Both restaurants were the first to bring the idea of “farm to table” upscale cuisine to the Bay area, paving the way for a high standard of fresh cuisine and locally sourced ingredients.
By Caroline Edmondson
Tallahassee native and general manager of both The Noble South and The Wash House, Myles Meade says he can’t remember not having an interest in the food industry. “I started waiting tables when I was 18 at The Grand Hotel,” he explains. “When I graduated from the University of South Alabama, I wanted to take a year off before applying for medical school, and The Grand Hotel offered me an assistant management job, so I took it. I fell in love, and never looked back.” After spending 13 years in the industry, The Noble South and The Wash House approached him, offering him the role of general manager of both locations. Five years in, he couldn’t be happier.
Executive chef of both restaurants and owner of The Noble South Chris Rainosek’s path has been a tad different. Originally from Buffalo, NY, Chris didn’t always have an interest in the food industry, although his first job out of college did involve managing a restaurant in Boulder, Colo. (he says it was just something to do while he figured out his next step). Fast forward to today, and Chris has now been the chef at The Wash House for the past nine years. He even opened his own restaurant, The Noble South, five years ago with his business partner, who just so happens to be the owner of The Wash House.
The Wash House features a menu of coastal dishes such as classic seafood gumbo, red fish, fresh catch and more. The atmosphere of The Wash House is extremely intimate with its white tablecloths and candlelit tables. Featuring a wood and stone interior, Chris describes the décor as “almost dark, but very cozy and warm.” Chris describes their food philosophy as serving classic dishes and combinations with a twist but always prepared with integrity. With this philosophy it is no wonder The Wash House has a large customer base, many of whom have become regulars. “We have the best staff and atmosphere for when you have a special occasion in Baldwin County,” Myles says. With bestsellers like their classic 8 oz. filet of beef tenderloin served with mashed potatoes, grilled asparagus, and a béarnaise sauce and their Chateaubriand (one of the most delicious cuts of beef), it can be difficult to choose a favorite dish, which is why Chef Chris jokes that it’s “like choosing between your kids.”
The Noble South is the true definition of “farm to table” cuisine, offering the freshest ingredients cooked with cutting edge techniques by a knowledgeable staff. The atmosphere here is a bit more modern and brighter than The Wash House, but the same exceptional service abounds. The menu changes often, as they only use seasonal ingredients from Local Appetite Growers, who specializes in hydroponic lettuce, leafy greens, and herbs. “We use zero synthetic pesticides or fertilizers on our soil beds, and we grow our field crops on a no-till system with biologically rich soil beds,” says Will Mastin, one of the farmers. “Fresh ingredients give you a head start on your dishes being delicious,” Myles says. “The less a product can be processed, the better it is. When a living and growing thing is harvested it starts to die, so the quicker it can get from the farm to the table, the better. That’s why we choose local. It literally is harvested and comes to the restaurant the same day almost 100 percent of the time,” he adds. “You trust the farmer to bring you their best, and in turn, they trust you to honor their hard work,” adds Chris. Will Mastin adds, “using local ingredients not only provides the consumers with fresher, more nutrient dense produce, it ensures you are buying from a farmer in your area that grows for quality. Local produce is typically much fresher than that found on the wholesale market because it is not sitting for days or weeks.” Because of this, fresh ingredients arrive twice a week ensuring everything is as fresh as possible. And although you can’t go wrong with any dish from the menu, Myles admits his favorite is the Fish of the Day. “Chef Chris and Josh cook fish like no one around,” he boasts.
Myles hopes that diners understand what they are trying to with their ever-evolving menu and hope it excites them. “I hope the locals get the itch to come in at least once a month to see what we’re up to on the menu,” he says. “We are inspired by our local farms, so we want to show this in our food.” Ever purveyors of delicious, locally sourced cuisine, The Noble South and the Wash House continue show people what “fresh from the farm” really is, making for an incredible dining experience no matter the season.
The Noble South
203 Dauphin Street, Mobile
251.690.6824
The Wash House
17111 Scenic Hwy. 98, Fairhope
251.928.4838
The Holy Cooper Trinity
Everyone in the Bay area knows of the Cooper restaurants, all leaders in dining experiences since the late 90s. Each restaurant has set a standard for excellent food, even better costumer service, and a pristine restaurant, setting them head and shoulders above the rest.
By Caroline Edmondson
Brothers David J. Cooper Sr. and Angus R. Cooper originally took over the local Ruth’s Chris Steak House, which has always been a favorite of the Cooper family. Originally owned by another and even set to close, the Cooper brothers were devastated and fought to keep it afloat. David even traveled to New Orleans to speak with Ruth’s Chris founder Ruth Fertel to try and convince him to keep their favorite restaurant in Mobile open. David and Ruth were able to come to an agreement, and thus the first of the Cooper restaurants was born. Today, their businesses include two additional Cooper-founded restaurants on the Bay: Felix’s Fish Camp and BLUEGILL. Each restaurant is unique and offers a variety of different menu items, but all share the same goal of creating a memorable guest experience for anyone who walks through their doors.
Ruth’s Chris Steak House is well known for its high-quality selection of steaks, white tablecloths, and luxurious dining experience. Specializing in custom-aged USDA Prime Midwestern beef (the finest 2 percent on the market), Ruth’s Chris broils their steaks exactly the way each diner wants it in order to lock in the flavor. Finished with butter and freshly chopped parsley, each steak is served on a sizzling 500-degree plate to keep your food warm between bites and friendly chatter with your dinner guests. Ruth’s Chris is the perfect place for anniversaries, birthdays, corporate dinners, or just when you’re craving a top-grade, expertly prepared steak.
Felix’s Fish Camp combines the Coopers’ love for steak as well as their love for Mobile’s plentiful seafood. Situated on the Causeway along Mobile Bay, Felix’s has the best views of the sunsets in town, so guests should be sure to arrive in plenty of time to catch the breathtaking scene. Here, diners enjoy fresh Gulf seafood, specialty drinks, and incredible service. Try their famous Turtle Soup, Shrimp & Grits (shrimp sautéed with chives and served in a creamy rosemary sauce with grits), or their Crabmeat Stuffed Fish Fillet (broiled boneless premium white fish fillet with Felix's delicious Gulf crabmeat stuffing, topped with a ladle of herbed Alfredo sauce).
The Cooper’s third restaurant is BLUEGILL, famous for having some of the best entertainment and oysters on the Bay. Try their famous Flaming Oysters (fresh shucked oysters from a flaming hot grill, ladled with a perfect concoction of butter plus a few secret ingredients and drizzled with cheese, all served sizzling to your table), or stick with a classic such as one of their delicious Po-Boys. BLUEGILL also hosts a wide variety of local singers and musicians, making sitting on their patio and enjoying some seafood to the music the best way to spend your day. You can always find a list of upcoming guests on their website.
No matter which of the three restaurants you decide to visit (although you should make it to all three eventually), you are sure to be met with good food, even better service, and an experience that will stick around in your memory for years to come.
Ruth’s Chris Steak House
2058 Airport Boulevard, Mobile
251.476.0516
Felix’s Fish Camp
1530 Battleship Parkway, Spanish Fort
251.626.6710
BLUEGILL Restaurant
3775 Battleship Parkway, Spanish Fort
251. 625.1998
The Original Oyster House
Known for its hand-shucked raw, fire-grilled, and baked oysters, the Original Oyster House is the legendary hotspot for fresh Gulf seafood, Southern hospitality, and a spectacular waterfront view. Behind the scenes, this restaurant’s sustainable practices have taken oysters beyond the kitchen to help ensure their future. Becoming the first restaurant in the state to recycle the oyster shell, the Original Oyster House has pledged its environmental allegiance even further by becoming one of the only local restaurants to “oyster garden,” or grow stocker oysters for reef restoration.
By Keylee Fillingim & Cecilia Mace
Recycling shell and growing oysters to help restore the reef is a champion strategy in preserving this culinary masterpiece. Savory signature dishes like Original Oyster House’s award-winning Fire-Grilled Oysters have locals and tourists alike raving about them and coming back for more. Oyster cams capture the flaming Gulf oysters on the 7 ft. grill at the Causeway location, authenticating their “fresh from the water to the fire” claim. The grill master ladles hand-shucked, plump Gulf oysters in garlic butter, tops them with Parmesan and Romano cheeses, and finishes the dish with a grill-marked, crusty New Orleans-style French bread, which is great for sopping. You can hear the sizzle and smell the charbroiled flavors. The Fire-Grilled Oysters arrive at the table still bubbling hot, perfectly seared, and sizzling with juices. And as you savor this signature dish, you, too, will be supporting the oyster shell recycling program.
In 2016, the Original Oyster House piloted Alabama’s first Oyster Shell Recycling Program through the Alabama Coastal Foundation. The restaurant recycles the oyster shells to help restore the oyster reef, prevent coastal erosion, and help to enhance the oyster, fish, shrimp, and crab populations. As of September 2019, 9.4 million oyster shells have been recovered from participating Gulf Coast restaurants, which amounts to more than 24 acres of oyster shells.If you prefer variety, the Shell-Shocked Oyster Sampler is another great menu option. This dish features baked parmesan garlic oysters, fried oysters, and Joe & Dave’s Favorites. The Joe & Dave’s Favorite Oysters are baked with garlic cocktail sauce, Bill-E’s small batch bacon, and grated Parmesan cheese.
With a wide variety of menu selections, there are plenty of fan favorites and signature dishes to choose from, including Josh’s Shrimp and Grits, Mahi down on Da Bayou, Fisherman’s Pride, succulent Alaskan Snow Crab, Whole Flounder, tacos, pastas, chicken, burgers, Po’ Boys, a fine salad bar, and much more. Southern staples like seasoned turnip greens, seafood gumbo, bread pudding, homemade key lime pie, and the restaurant’s world-famous Chocolate Chip Peanut Butter Pie are top crowd picks. The restaurant also offers the Key Lime and Peanut Butter Chocolate Chip whole pies as grab-and-go items from the refrigerator, as well as quarts and half gallons of seafood gumbo.
At its Gulf Shores and Mobile Bay Causeway locations, you may also spot the 4 ft. tall sponsored oyster sculptures of the Oyster Trail. Founded in 2013, the Oyster Trail, a project of the Mobile Oyster Gardening Program, is a public art trail that raises awareness for endangered wild oysters. More than 85 percent of oyster reefs have been lost globally. An oyster reef provides an essential habitat for all kinds of marine and plant life, and a healthy oyster population improves the quality of water, which enhances commercial and recreational fishing and ecotourism. Sponsorships of the Oyster Trail help fund oyster gardening.
In the Mobile Bay Oyster Gardening Program, volunteers grow oysters in gardens that hang from their piers from June to November. The oysters are collected in November and planted on restoration reefs in Mobile Bay and the Mississippi Sound. This education and research program has planted more than 940,000 oysters since it began in 2001. Last season, more than 120,000 advanced stocker-sized oysters were grown for restoration by volunteer oyster gardeners which included the Original Oyster House gardeners. Children too can get involved, become oyster trailblazers and earn an Oyster Shell Recycling tattoo. All they have to do is answer five “true or false” questions on the kid’s menu about oysters. From recycling shells, to helping restore the reefs, to giving back to the community, the Original Oyster House is making more than great food – they’re making a difference. So, the next time you’re in Gulf Shores or cutting across the Causeway, be sure to stop by for fresh Gulf seafood complete with a waterfront view at the Original Oyster House, where you, too, may become an Oyster Trailblazer. Talk about sustainability on the half shell!
Tongue & Groove
Have you ever dreamed of partying like Gatsby or sipping on forbidden cocktails in a speakeasy during the Prohibition? Well, now is your chance to journey back in time to the 1920s at Fairhope’s speakeasy-style bar, Tongue & Groove Drinkery and Wine Bar. Featuring hand crafted cocktails made with the freshest ingredients and an inviting atmosphere, you’ll feel as glamourous as Gatsby himself.
By Caroline Edmondson
Opened in the fall of 2016, Tongue & Groove was owner Dr. James Corte’s first venture into the bar business. After realizing that Fairhope needed an upscale speakeasy-type bar for stylish adults to enjoy handcrafted cocktails and great beer and wine, Dr. Corte decided Tongue & Groove would be the perfect addition to the downtown area. “The space is small yet cozy, so it was better suited to develop a prohibition-style speakeasy or secret drinking room,” Dr. Corte shares. The atmosphere is warm, rich, and comfortable, making it the perfect place for after-work beer or wine rounds, and yet elegant enough to host nice events like birthdays or rehearsal parties. “The antique Baldwin oak boards that are on the walls are fashioned together using the tongue and groove method. It describes how our drinks are made: quality ingredients and craftsmanship that you won’t find at most bars,” Dr. Corte shares.
When it comes to the drinks on the menu, Tongue & Groove offers a large selection of specialty cocktails such as Obi-Juan, Lavender Ledia, and Dead Man Walking – just to name a few. Each cocktail is made with the freshest ingredients sourced locally. Their bestselling cocktail is the Old Fashioned (which also happens to be Dr. Corte’s favorite), made with Bullet Rye, Angoaturu Bitters, Orange Bitters, Donurara Syrup, Muddled Cherry, and Muddled Orange. “The Old Fashioned has become the new go-to cocktail in speakeasy bars,” he shares. And although their barman can make nearly anything, Tongue & Groove prefers to make classic cocktails by combining layers of the best spirits and freshly made ingredients and bitters. “Simple one and one (Gin/Tonic) drinks are great, but I want our guests to try something different and yummy and so delicious that as soon as they taste it, they want to know what’s in it, how it’s made, and more importantly, ask, ‘May I have another?’” he jokes. So next time you’re in Fairhope and craving a refreshing drink, keep an eye out for Tongue & Groove’s secret location… you might just miss it.
Tongue & Groove
77 S. Section St.
Fairhope, AL
251.517.7771
WOK BY d’BAY
Authentic Asian cuisine can be hard to find in Southern Alabama, but thanks to Fairhope’s newest restaurant, Wok By d’Bay, natives and tourists alike can enjoy genuine Asian dishes inspired by Owner Joe Ou’s upbringing in China and time spent studying the art in Japan.
By Caroline Edmondson
Master Joe Ou’s road to restaurant success has been a lengthy one, having crossed the world over to settle in his new home of Fairhope, Ala., in the early 2000s, where he recently opened Wok By d’Bay on Fairhope Avenue. But Joe says he hasn’t always been known as a Sushi Master, or “Joe,” for that matter. Born in China as Xian C. Ou, Joe (as we know him) began his career as a pediatrician in China. However, due to unforeseen financial strain, Joe ultimately left the medical field and made the decision to move to Japan in order to learn how to become a true Sushi Master. He rigorously studied under a formal sushi program for 10 years, spending four to five of those years simultaneously putting in long hours at a nearby sushi restaurant in order to make the money needed to survive. After some time, Joe realized working in this particular restaurant wasn’t where he wanted to be, so he packed his bags and decided to move to the U.S. in order to chase the American dream.
After touching down in New York, Joe adopted his new name in order to make it easier for people to pronounce in his new country. Despite not knowing any English, Joe worked for years in sushi restaurants in Chinatown while taking classes at Queens College in order to learn the language, but was disheartened by the cost difference of college between those that possessed green cards and those that didn’t. Where a green card holder would pay $1000 for a whole school year, Joe was being forced to pay $1000 every month, thereby making it financially impossible for him to make his way back to the medical field he had once loved in China.
But a new love was on the horizon, as Joe met and fell in love with his wife, Karen, during his time in the Big Apple. The pair later decided they should move elsewhere to raise their future children and, as fate would have it, stumbled upon their opportunity in 1999 when a friend invited Joe to Alabama to work with him. It was then that Joe got his first taste of “Southern living,” and after later visiting Fairhope in 2005, Karen and Joe felt they had found their “forever home.” The two fell in love with the quiet charm of Fairhope and found it to be the perfect place to start a family. Joe, however, found it slightly shocking that Fairhope had no authentic sushi restaurants to offer, ultimately prompting him to open his first restaurant, Master Joe’s Sushi, in March of 2009. As soon as the doors to Master Joe’s opened, sushi-lovers from all over the Bay area flocked in, devouring his delicious cuisine in droves. Master Joe’s remains one of the Eastern Shore’s most precious jewels and is a staple of the Fairhope community.
But Joe’s genius didn’t stop there. In November of 2018 he opened Wok By d’Bay with the specific intent to offer a pan fusion/hibachi/sushi restaurant modeled after New York Metro style restaurants – not too big; just good food and service. With menu items ranging from classics like Pad Thai, General Tso’s and Kung Pao chicken, and super-fresh Summer Rolls and Gyoza, the restaurant seemingly offers all of the staples, plus a few more exciting fusion dishes like seared scallops served with watermelon, avocado cream, crispy potatoes, and cilantro, as well as Kimchi and Poke bowls.
A beautifully designed Zen-like space, this neutral toned, casual-yet-upscale eatery is lined with booths for both intimate and celebratory meals, as well as your simple Thursday night supper. If dining alone, cool counter seating offers front row sushi rolling views and a wonderful wine display. Joe wisely created an additional private room to accommodate approximately 25 guests, complete with a state-of-the-art sound system, screen, and projector.
With both Fairhope establishments thriving with local crowds, Joe and his staff hope to show area tourists the fabulous food scene Fairhope has to offer. With Joe currently owning four different restaurants along the Bay (each one offering dishes that are not available elsewhere), we are grateful Joe found his own personal slice of paradise in Fairhope!
Master Joe’s Sushi
21 North Section St., Fairhope
251.928.8668
Wok By d’Bay
420 Fairhope Ave., Fairhope
251.270.7262
Bone & Barrel
Checking all the boxes for a guaranteed good meal and even better time, The Bone and Barrel is a local favorite that never disappoints. Raising the food bar with mouthwatering fare and cutting-edge cocktails, this gastropub is where it’s at.
By Hayley Hill
Everyone knows “The Bone” has one of the most happening outdoor patios scenes in the area. Complete with fun bands, high-end cocktails, and assorted brews, it’s that place where everyone knows your name (Yes, that’s a “Cheers” reference). With no Sam Malone similarities, owners Noelle Broughton and Bobby Kilpatrick are local semi-celebrities. Don’t believe us? Google the movie “Limo Ride.” Characters in their own rights, catch them if you can as they dart through the crowds.
Longtime friends, Noell and Bobby wanted to open a restaurant together ever since they can remember. In 2015 they launched The Bone in downtown Fairhope and haven’t looked back. With a knack for thrifting, Bobby affectionately refers to the Bone’s vibe as “nostalgically rusty.” Nostalgia in the form of cassette tapes used as a chair rail along the back wall, cool black and white pics of rock and roll legends, and random treasures that remind you of days gone by line the walls of the ever-crowded establishment. Noell is also quite the restaurateur, claiming Fairhope’s newcomer The Little Whiskey Christmas Club with Bobby, the Lucky Irish Pub & Grill in both Saraland and Mobile, and Mobile’s Brickyard as well.
Whether you’re seeking lunch, dinner, or a place to catch the game, good grub is always in order. Rest assured, Bobby and Noell take food seriously. And while it could possibly be categorized as “bar food” or “pub grub,” it’s so much more. With fresh ingredients from sprouts to spinach and everything in between, the main ingredient is love, which is clearly stated on the menu. The team works hard to elevate what some might consider un-elevatable. Think juicy ribs smothered in BBQ sauce and then fried. Yes, fried ribs. Go it alone – you won’t want to share. Or, how about hummus with roasted red peppers and goat cheese? If sharing, take big scoops, as it won’t last long. The salads are always fresh and full of crisp super greens, not soggy iceberg. There are classics like their killer chicken sandwich big enough to feed a family of five, and then – oh man – there’s the burgers… and the Po’boys… and Bobby’s favorite, the Spider Sandwich that consists of two soft shell crabs fried crisp and dressed with fresh lemon. There’s also the Seared Ahi Tuna Sandwich served with crisp cucumbers and a wasabi aioli. Talk about flavor town! And while you won’t have room, get a dessert to go because they are overwhelmingly decadent and delicious.
Proud and passionate about creating great food, Bobby credits his success to his early days. “Washing dishes at Original Bens Jr. in 1990 was my first service industry job, and I’m beyond thankful it was my introduction to this world,” Bobby says. “Bubba and Rise’ were, and still are, like my work parents. I’m so lucky!”
It’s clear Bobby and Noell have carried on the tradition of creating work families, and naturally extend it to all their guests. With each member of their staff going above and beyond, it’s like sharing a meal or cocktails with your friends or family. If you’re having a special occasion, their team will go to great lengths to ensure success from set up to shut down. In full transparency, this is an ACCESS fave. Why? After all is said and done, it comes down to Southern hospitality, and The Bone has it by the barrel full.
The Bone and Barrel
311 Fairhope Avenue, Fairhope
251.990.0782
Dumbwaiter Restaurant
Dumbwaiter has been a staple in “good eats” for both Mobile and Fairhope, having paved the way for an influx of fine dining in downtown Mobile. In sticking to its roots, this restaurant showcases the fine Southern cuisine owner Wes Lambert grew up with.
By Caroline Edmondson
Wes Lambert, owner of Dumbwaiter Restaurant, was born and raised in Mobile where he says he was raised on Southern comfort food and fresh seafood straight from our local waters. That’s why he and wife, Dana, decided that opening a restaurant to showcase this amazing cuisine was the perfect venture. “I took a chance and made it a reality,” Wes says of first opening his flagship restaurant in March of 2015. Wes knew that his restaurant belonged in Downtown Mobile where, at the time, it was lacking an upscale, Southern-style dining experience, so he set out to secure a location. Wes found the perfect spot in an 1830s-era building right off Bienville Square and sought the expertise of local artisans and tradesmen to bring the building back to life, ultimately transforming the space into his dream venue. “They were able to craft the atmosphere inside Dumbwaiter to reflect the ambience of the city just outside of its doors,” Wes beams.
When it comes to the menu, Dumbwaiter delivers classic Southern dishes with its own unique flavors, often having been described by diners as “Southern heritage cooking with a coastal flair.” Dumbwaiter takes pride in using only locally and regionally sourced high-quality, fresh ingredients. This can be seen in one of its bestselling dishes, the Hook to Table, which is made up of fresh fish, cheddar grits, bacon caramelized green beans, and Conecuh shrimp sauce. Another bestseller is the Tensaw Tournedos, a dish of twin 4 oz. filet medallions, grilled shrimp, goat cheese scallion mashed potatoes, and grilled asparagus covered in bourbon peppercorn sauce. “These dishes are staples and are always fresh and consistent,” Wes says.
Adding to its original location in Downtown Mobile, Dumbwaiter now holds a spot in the heart of Fairhope as well. Wes says his favorite part about his job is being able to make great food day after day and meeting even greater people in the process. “I just want to thank everyone who has supported us since day one,” he says. “We are very blessed to have such great clientele.”
Dumbwaiter Downtown Mobile
167 Dauphin Street, Mobile
251.445.3802
Texarbama BBQ
Traditional, Texas, and barbecue – three words that perfectly sum up Fairhope’s newest hidden smokehouse gem, TexarBama BBQ. Tucked in an ally in Downtown Fairhope, this joint is serving up juicy, delicious meats the great state of Texas itself would envy.
Owner/Pitmaster of TexarBama BBQ Bradley Parmer is an expert when it comes to authentic Texas barbecue. Hailing from Central Texas, Bradley says the barbecue there is on a whole other level – a level he has worked tirelessly to achieve in his own business. Cooking out every weekend for years in his home state, Bradley gained quite the following over time as friends, family, and even strangers flocked to his house to taste his famous brisket. After moving to his current home of Fairhope, Ala., Bradley met fellow barbecue lover Casey Carrigan, and the two joined forces to continue the tradition of smoking meats and perfecting the craft. “We formed ‘First Saturday Backyard Barbecues’ and word of mouth quickly spread,” Bradley says. “At about our sixth monthly barbecue, we had around 100 people showing up. Casey and I looked at each other and said, ‘This is it; let’s do it.’”
With financial assistance from friends and family, Bradley and Casey built their barbecue trailer, ultimately opening for business on March 9, 2018. “At the time, we were staying up all night smoking 150 pounds of Brisket and Pork on our hand-built offset smoker,” Bradley shares. “My hours were roughly 4 p.m. to 9 a.m., and then Casey would take over from 9 a.m. until we opened. There was a lot of lost sleep during these times. I guess you can call it paying our dues,” Bradley jokes. After three long months, the men invested in a Texas Oyler (an all wood-fired rotisserie smoker) made by J&R Manufacturing out of Mesquite, Texas. The Texas Oyler is not assisted by propane or electrics; instead, one must start a fire and manage it throughout the week. “We were thrilled with this purchase because it allowed us to continue doing barbecue the traditional way and allotted us a few extra hours of sleep every night,” Bradley says. With a Texas Oyler in tow, Bradley and Casey decided their next move was to open a brick and mortar location in Downtown Fairhope, and thus the search for the perfect spot commenced.
The men met with Will Carlton who told them of an empty building in the warehouse district of Fairhope where he was looking to incorporate their BBQ trailer into it. Bradley and Casey loved it and got to work with their designs. “I spent most of my career in architecture and building and had a vision to build a Texas Icehouse-type venue – a bar with food trailers outside,” Bradley explains. “With Casey’s help, I designed and built for several months as our vision came into fruition. It is now called ‘District Hall.’ We originally parked our trailer here and reopened our doors on March 9th, 2018, and hit the ground running,” Bradley says. After three months slinging BBQ at District Hall, they quickly ran out of space and decided to expand, looking for a more permanent structure. Now they are located where the old Gumbo Shack used to be in downtown Fairhope.
Walking through the doors of TexarBama, one steps into a slice of Texas, immediately inundated with intoxicating smells, Honky Tonk music, and a laid-back atmosphere, making one feel as if plopped right in the middle of the Lone Star state. “I miss Texas, so that’s why I created a little piece of it here,” Bradley shares. Naturally, their best-selling menu item is their brisket, hands down. Customers claim you can’t get brisket like this anywhere this side of the Mississippi river. “A lot of time was spent searching out the best of the best for our brisket,” Bradley says. “The meat comes from Creekstone Farms in Arkansas City, Kansas, where one out of 100 cattle is chosen for their program. Temple Grandin, an animal welfare activist, actually designed their slaughterhouse to assure that the cattle were slaughtered in the most humane way, which is very important in picking quality beef. She observed that cattle never make 90-degree turns in pastures and went on to design a spiraling pin to gradually bring the cattle to slaughter. Creekstone even goes as far as pumping the smell from the kill floor to the other end of the building to insure that the cattle are as relaxed as possible before slaughter. This results in a top-quality Black Angus beef comparable to no other. Animal stress is a big factor in meat.”
Ultimately, both Casey and Bradley love their job, saying it’s the smiles and sounds they hear coming from customers as they experience the “umami” feeling that make their job worth it. “You can have a stressful day and all it takes is for someone to take the time to tell you how much they enjoyed what we work so hard to do and your day is brightened immediately,” Bradley says. So, to experience real Texas barbecue right here in the heart of South Alabama, just follow your nose. You’ll be glad you did!
Pour Baby
Offering more than 50 different wines by the sip, pour, or glass with its state-of-the-art Enomatic Wine Serving System, Pour Baby on Airport Boulevard in Mobile is the perfect spot to “wine and dine.” With more than 150 wines offered by the bottle, handcrafted and domestic beers, and a selection of Premium liquors, Pour Baby affords patrons a fresh, “new tasting” approach to delectable drinks from all over the world. This buzzy bistro also boasts seasonal small plates including Artisanal Cheese and Charcuterie Boards, Lump Blue Crab cakes, and Korean Beef Wraps, as well as an extensive dinner menu with offerings such as their 14 oz. Angus Ribeye, Colorado Lambchop, and Diver Scallops & Shrimp. Pop in and enjoy their Happy Hour Specials or sit and sip a while over a meal – and “wine” all you want!
6808 Airport Boulevard, Suite H, Mobile
pour-baby.com
Southern National
By Caroline Edmondson
Opened in 2018 by Chef Duane Nutter and Reginald Washington, Southern National combines fresh local fish and global flavors to bring their traditional Southern dishes a unique flare. With a menu ranging from small plates such as their Seared Scallops served over sugar snap peas & bok choy, green onion, and a sesame buttermilk sauce and the Gulf Shrimp & Crawfish Toast to their famous entrees like a coffee rub grilled pork chop and the SoNat Fish + Rice, which is a pan roasted salmon, with corn and Andouille jasmine rice and an oyster gravy, there is something on the menu to please every palate. Located in the ground floor of the Wilkins-Higgins building on Dauphin St., the atmosphere exudes southern hospitality with its antiques and Alabama pine and exposed brick walls. Southern National is the perfect place to experience both worldly flavors and your favorite southern comfort food.
