Anyone who knows anything about New Orleans will surely appreciate the opening of Mandina’s Restaurant in Spanish Fort.

For those not so familiar with our Louisiana neighbor, history takes us back to 1898 when Sebastian Mandina of Palermo, Italy arrived in New Orleans. Mandina opened a neighborhood grocery on Canal Street. The business transitioned into a pool hall where sandwiches were sold during the Great Depression. By 1920, Italians owned an estimated forty-nine percent of grocery stores in New Orleans. Many became restaurants in the early 1900s, including Mandina’s Restaurant.

Sebastian’s two sons, Anthony and Frank opened Mandina’s Restaurant in 1932. Still owned by the same family 120 years later, Mandina’s is one of the most historic and authentic Italian New Orleans restaurants in existence. It is still going strong and continues to be owned and operated by the Mandina Family.

Hurricane Katrina resulted in a strong influx of Louisiana natives who have come to love and live in this area. Eastern Shore resident, Tommy Mandina is one of them. Since there are so many lower Alabama residents with Louisiana roots along with people and visitors that visit the Cresent city because of it’s proximity to this area, a Spanish Fort location seemed like and excellent idea. The mothership had long made a name for herself and a second location has proven to be very well received.

Paul Drouant and Frank Marcello are the partners who spearhead the day to day operations of both Mandina’s Restaurants. The Spanish Fort location is full of New Orleans flair. The dining room is adorned with artwork from well known artists and boasts a full bar with a daily happy hour from 3pm-6pm.

There isn’t much that you won’t find on the menu at Mandina’s of Spanish Fort.

Italian specialties, New Orleans staples like red beans & rice/shrimp creole, steaks, seafood, pork chops and chicken, sandwiches, burgers and po-boys. Appetizers include calamari, crab fingers and an incredible smoked crawfish spinach dip. Their regular soups are turtle and homemade seafood gumbo. Mandina’s House specialties include trout, catfish or soft shell crab prepared almandine or meunière style, a seafood platter and homemade lasagna. 

There are Daily specials that aren’t on the menu. On Monday it’s Pasta Jambalaya, Tuesday is Beef Stew, Wednesdays: stuffed bell peppers, Thursday: liver and onions and on Friday it’s Shrimp Mandina. Nightly specials include a shrimp boil & brew on Monday and Tuesday night is Steak night. The kids have a special menu and don’t forget dessert!

There is a lunch menu served daily from 11am-3pm and they also offer Sunday Brunch.

Mandina’s of Spanish Fort is located just north of the interstate in Spanish Fort Center just past Bass Pro Shop and next door to Fairways Indoor Golf. 

Mandina’s Restaurant • 25000 Bass Pro Drive, Suite 100 • Facebook “Mandina’s of Spanish Fort”

Cheryl and Kirk Dye both have traveled all over the United States with their former careers involving the military and defense contracting. Not being afraid to try something different, they decided that it was time to travel back to the South and focus on a business of their own.
Kirk actually grew up in Pensacola, graduated from University of South Alabama and has family ties to Fairhope. Cheryl’s experience in a management capacity, combined with legal and human resources is the perfect transition to being a successful business owner.
The couple discovered that The Mill was for sale and loved the concept. With two popular dining options (MaryAnn’s Deli and Ox Kitchen) that provide a firm foundation, the couple plans to simply build what is already in place.
They have changed the atmosphere only slightly with more large screen televisions and vintage signage. They are still very family friendly with plans to add more live weekend entertainment. Kirk and Cheryl see The Mill lending itself to a more adult oriented environment during evening hours.
While The Mill opens every day at 10am. The Bar – Southern Chill @ the Mill currently operates Thursday through Sunday. There are plenty of craft and domestic beers on tap along with  champagne, wine and even canned beer. Also available are non-alcoholic beverages such as coffee, hot tea and hot chocolate.
The generous amount of indoor and outdoor space makes The Mill perfect for large groups and/or social distancing. Kirk and Cheryl are also working on some enhancements to the third kitchen that will soon be available to occupy a third eatery. Make sure to stop by soon for a bite or a beverage!
The Mill • 85 Bancroft Street, Fairhope • (251) 333-0211 • www.themillfairhope.com

Cheryl and Kirk Dye both have traveled all over the United States with their former careers involving the military and defense contracting. Not being afraid to try something different, they decided that it was time to travel back to the South and focus on a business of their own.
Kirk actually grew up in Pensacola, graduated from University of South Alabama and has family ties to Fairhope. Cheryl’s experience in a management capacity, combined with legal and human resources is the perfect transition to being a successful business owner.
The couple discovered that The Mill was for sale and loved the concept. With two popular dining options (MaryAnn’s Deli and Ox Kitchen) that provide a firm foundation, the couple plans to simply build what is already in place.
They have changed the atmosphere only slightly with more large screen televisions and vintage signage. They are still very family friendly with plans to add more live weekend entertainment. Kirk and Cheryl see The Mill lending itself to a more adult oriented environment during evening hours.
While The Mill opens every day at 10am. The Bar – Southern Chill @ the Mill currently operates Thursday through Sunday. There are plenty of craft and domestic beers on tap along with  champagne, wine and even canned beer. Also available are non-alcoholic beverages such as coffee, hot tea and hot chocolate.
The generous amount of indoor and outdoor space makes The Mill perfect for large groups and/or social distancing. Kirk and Cheryl are also working on some enhancements to the third kitchen that will soon be available to occupy a third eatery. Make sure to stop by soon for a bite or a beverage!
The Mill • 85 Bancroft Street, Fairhope • (251) 333-0211 • www.themillfairhope.com

Things are awful quiet at Fairhope’s Rotary Youth Club without the kids. Covid-19 has made sure of that. But nonetheless, generous sponsorship, community volunteers and dedicated staff at the center are doing everything in their power to make sure the children and elderly of the Fairhope community knows they are of utmost priority.

Feeding the Gulf Coast, a local food bank, works through the Fairhope Youth Club providing single-day distributions to hundreds of families in need. This location provides 200 meals (breakfast and lunch) each week day for children up to age eighteen. They have a drive up distribution and are happy to provide these meals. They want everyone to know that anyone is eligible to take advantage of this opportunity. Gallons of milk have also been donated and are also available at no charge.

Also on hand, are miscellaneous pantry essentials, dry goods and household supplies. If there is a need for cleaning supplies, hand sanitizer and masks during these uncertain times, those in need are encouraged to ask. They are happy to oblige.

On Fridays the focus is on providing a hot lunch to the elderly and shut in. Local churches participate by assembling and delivering and there is also drive up access.

Executive Director Tracey Miller is in the process of implementing A Virtual Summer Enrichment Program. Computers will be used to help keep children engaged and be able to access some of the benefits of enrichment and tutoring as it relates to reading and math. The costs associated with this process are considerably more than the traditional method. Each computer costs $328. They are looking at purchasing 100 computers and are accepting donations to help with the expense. Miller and her staff truly miss and worry about all of the Rotary Youth Families. They look forward to getting back to the way things used to be. In the meantime, they are doing their best to maximize efforts and provide services to Fairhope’s youth as we all proceed with this much different way of getting needs met.

To donate to the Fairhope Rotary Youth Club, please contact Executive Director Tracey Miller at 251-928-9148 email: [email protected]

Any time is Tailgate time according to Paige and Jimmy Dill. This cute couple started baking their cheesestraws just for the fun of it and have turned it into a thriving business.
Jimmy Dill has taken a recipe that was given to him by a beloved friend, made a few tweaks and has come up with his version of a popular Southern entertaining staple. 
The Dill’s, who both enjoy baking, started out in the kitchen of their home under the Cottage Law and quickly realized that they needed a larger space. They moved their operation to the kitchen at Camp Beckwith in Fairhope. Because of the equipment they were using, the couple was producing small batches and putting in a tremendous amount of hours. Within a short amount of time, they realized that they just couldn’t keep up and it was time to step up their game. They relocated to their own commercial kitchen in Fairhope, upgraded their equipment and are now capable of producing multiple batches of thousands of cheese straws.
Tailgate Cheesestraws are made with quality ingredients. They are crispy, savory and pair perfectly with a nice glass of wine. They can be served as an appetizer or just simply eaten as a snack. They contain just the right amount of seasoning but, if you prefer, a spicier version is available for those who “like it hot”. 
Paige and Jimmy are thankful to all their friends whom have supported their endeavor and spread the word (and their product) throughout the community. The Dills also appreciate local vendors like B&B Pecans, Hazel’s, Greer’s, Piggly Wiggly and Rouses who have also embraced their business by offering Tailgate Cheese Straws for sale in their locations.
This past Christmas season they participated in a Christmas Market (Merry Little Market in Point Clear) showcasing not only their cheese straws but other family favorites;  cheese cake cookies, oatmeal craisin cookies and poundcake! Because of the shelf life of those items, they are not sold in stores but available as a special order. For more information on Tailgate Traditions Cheese Straws, special orders or shipping contact Jimmy Dill at (251) 278-9600 or email [email protected].