Mark Strickland was born and raised in Mobile, Alabama. After graduating from McGill, he served in the United States Marine Corps and then ventured on to pursue his culinary aspirations in Colorado. He had the opportunity to work for Chef Rick Kangas at Grouse Mountain Grill and also with Chef David Walford at Splendido, both James Beard Award winning chefs.
In 2002, Mark was offered a head chef position at Cafe 615 in Downtown Mobile by good friend, former classmate and business owner Noell Broughton. Strickland accepted the position and made the journey back to his old stomping grounds. Being classically French trained, it was a smooth transition and definite enhancement to the fine dining scene in a historic downtown venue.
Mark decided to take a break from Back of the House operations and further develop his resume. He went to work for Cooper Restaurants to learn the details of Front of the House procedure and did so with Ruth’s Chris and Felix’s Fish Camp.
In 2013, Strickland went to the water and accepted a culinary position in the oil and gas industry. He was responsible for preparing and feeding engineers and crews on supply boats, rigs and other platforms from a remote operating vessel. Mark took to dry land in 2018 to welcome a son and enjoy some family time.
While freelancing as a Chef partner with Thermador and Bosch appliances, Mark re-entered the full time culinary world and went to work with two of his best and oldest friends, Noell Broughton and Bobby Kilpatrick, as head chef at The Bone & Barrel in Downtown Fairhope last September. With an existing menu in place and thriving business, Mark placed his emphasis on minor tweaks while focusing on consistency and attention to detail. Strickland will implement some menu changes in the Spring with the offering some lighter seasonal fare.
But for now…you might want to try their Mother Clucker! A buttermilk fried chicken breast that has been marinated in a pickle juice and sweet tea brine, topped with a bourbon bacon and caramelized onion jam, drizzled with white BBQ sauces and topped with Wickles pickles. This sandwich is accompanied by a serving of white cheddar jalapeno mac & cheese…mouthwatering!
Their other “Between the Bun” specialties include Po-Boys (debris, shrimp and/or oyster), a Wicked Cuban, a Spider (soft shell crab) Sandwich and incredible burgers. They have some hearty appetizers that could also serve as entrees; Fried Ribs, Sugar Cane Shrimp, Nachos a la Hawg and Wings (Rosemary Parmesan, Bourbon Molasses and Classic Buffalo) in addition to Crab Cakes and Blue Crab Dip. Their signature entrees include an 18 ounce Bone-In Ribeye and Fried Spinach & Goat Cheese Grits.
Bone and Barrel offers a daily lunch and dinner special as well as seasonal desserts and cobblers. Kids are welcome and they even have a special menu. The Bone and Barrel opens every day at 11am with full bar service and the kitchen serves until 10pm on weekdays and 11pm on weekends.
There is live music almost every day and always on weekends, indoor and outdoor seating and upstairs accommodations for special events.
The Bone and Barrel • 311 Fairhope Ave, Downtown Fairhope (251) 990-0782