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Lakeview Oyster House |
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Big Bob Gibson Bar-B-Q |
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The Southland Restaurant |
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Mossy Grove Schoolhouse Restaurant |
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Dreamland BBQ |
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A NOTE TO OUR READERS:
"Our Favorite Regional Restaurants" is from the Favorites 2005 issue of Southern Living.
BIRMINGHAM
The Bright Star (Seafood): 304 19th Street North, Bessemer (approximately 20 miles west of downtown Birmingham); (205)
426-1861 or www.thebrightstar.com. The specialty of this local landmark is Snapper Broiled Greek Style. Order the Texas
Special, and you get the snapper plus Lobster and Crabmeat Au Gratin and Tenderloin of Beef, along with potato and Greek salad.
Lunch, dinner.
The Fish Market Restaurant (Seafood): 611 21st Street South; (205) 322-3330. As of April 2005, the new location is 612 22nd
Street South. Short on atmosphere, but the fresh seafood--broiled, fried, or grilled--is fabulous. Start with West Indies salad, a tangy concoction of crabmeat and onions in a
vinegary marinade. Lunch, dinner.
Highlands Bar and Grill (Contemporary Southern): 2011 11th Avenue South; (205) 939-1400 or www.highlandsbarandgrill.com. In
our opinion, this is the best restaurant in town. Chef Frank Stitt turns fresh, local ingredients into culinary art. His Stone
Ground Baked Grits, with country ham, fresh thyme, wild mushrooms, and Parmesan, sets the standard for all variations of this
Southern dish. Dinner (closed Sunday-Monday; reservations recommended).
Lakeview Oyster House (Seafood): 731 29th Street South; (205) 252-5888. The menu reflects Creole, Southern, and Southwestern
flavors. Try the Grilled Destin Red Grouper, as well as the stewed collard greens and Jalape?o-Cheddar Grits. Lunch, dinner
(closed Sunday).
Niki's West Steak and Seafood Restaurant (Traditional Southern): 233 Finley Avenue West; (205) 252-5751. More than 30 fresh
veggies and salads, plus a dozen meats, will make your mouth water and your head spin. But don't tarry too long over whether
to get the fried okra, collards, or squash casserole--there'll be a long line of hungry folks in the buffet line behind you.
Breakfast, lunch, dinner.
Seafood and Chicken Box (Traditional Southern): 1617-B Center Point Road; (205) 853-7414. It takes 20 minutes to drive
northeast via I-59 from downtown (take Exit 134) to this hole-in-the-wall that serves some of the tastiest fried chicken in
the South. They cook to order (25 minutes for chicken), so call ahead if you're short on time. Lunch, dinner (closed Monday).
DECATUR
Big Bob Gibson Bar-B-Q (Barbecue): 1715 Sixth Avenue SE.; (256) 350-6969; and 2520 Danville Road SW.; (256) 350-0404 or
www.bigbobgibsonbbq.com. This family-run business serves fall-off-the-bone pit barbecue with Bob's trademark tangy white sauce.
Lunch, dinner.
HOLLYWOOD
Mud Creek Bar-B-Que (Barbecue/Catfish): 804 County 213; (256) 259-2493. A local institution since 1946, this joint sits
right on the banks of peaceful Mud Creek in the northeastern part of the state. In spite of the name, go for the catfish,
fried in a light cornmeal-based batter and accompanied by buttery hush puppies and sweet White Slaw. Lunch, dinner (closed
Monday).
MOBILE BAY'S EASTERN SHORE
Manci's Antique Club, Inc. (Seafood): 1715 Main Street, Daphne; (251) 626-9917 or www.manci.net. A generous serving of
lightly fried shrimp and oysters spill off their French roll in the seafood po'boys. Choose the hand-cut fries over the slaw
as an accompaniment. Lunch, dinner.
Fairhope Inn & Restaurant (Seafood): 63 South Church Street, Fairhope; (251) 928-6226 or www.fairhopeinn.com. Seafood
reigns, especially the crab cakes and delicious pan-seared red snapper. Lunch, dinner (closed Monday).
Wolf Bay Lodge (Seafood): 9050 Pinewood Avenue, Elberta (off State 20, east of Foley); (251) 987-5129. You'll probably need
to call for directions. But don't let that keep you from this ultra-fresh, simply prepared seafood straight from the Gulf. The
fried crab claws here are the best we've tasted. Lunch, dinner (closed Monday).
MOBILE
Bayley's Restaurant (Seafood): 10805 Dauphin Island Parkway, Theodore; (251) 973-1572. You'll pass this on your way to
Bellingrath Gardens. Ignore the cinder-block look and stop in for simple but delicious seafood. Try the West Indies Salad, a
tangy crabmeat treat (prepared with onions, oil, and vinegar) rumored to have originated here. Pile a forkful of the stuff on
a saltine and enjoy. Lunch, dinner (closed Sunday-Monday).
The Pillars (Contemporary Southern): 1757 Government Street; (251) 471-3411. Here's a chance to dine in an elegant Southern
mansion. You don't have to be a vegetarian to enjoy the Butter Bean Cakes. But order them as an appetizer and save room for
the fabulous Gorgonzola Filet with Jumbo Crab. Lunch, dinner (closed Sunday).
SHEFFIELD
The Southland Restaurant (Catfish): 1309 South Jackson Highway; (256) 383-8236. Catfish fillets, coated with a cracker-meal
based batter, fry up light and flaky. Finish with a slice of creamy lemon pie. Lunch, dinner (closed Monday).
TROY
Mossy Grove Schoolhouse Restaurant (Traditional Southern): 1841 State 87 South; (334) 566-4921. Country cooking in a former
schoolhouse built in the 1850s. A platter of great Northern beans, red pepper relish, and homemade hush puppies accompanies
each meal. The place is known for its fried seafood. Dinner (closed Sunday-Monday).
TUSCALOOSA
The Cypress Inn (Traditional Southern): 501 Rice Mine Road North; (205) 345-6963 or www.cypressinnrestaurant.com. The
signature item is catfish, served in an upscale setting, on the banks of the Black Warrior River. Other choices include
seafood, steaks, and a smoked pork chop that's grilled and served with cheese grits and topped with tomato chutney. Side dishes include mustard greens and hoppin' John. Lunch, dinner (dinner only on Saturday).
Dreamland BBQ (Barbecue): 5535 15th Avenue East; (205) 758-8135 or www.dreamlandbbq.com. The original (other locations in
Birmingham, Huntsville, Mobile, and Montgomery, Alabama; Baton Rouge, Louisiana; and Roswell, Georgia) is small, with a few
tables and booths and a potbellied stove. We love the big, meaty spare ribs with a red sauce that leaves a gentle burn. Slices
of white bread that come on top are perfect for soaking up the sauce. Lunch, dinner.
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