Ed and Barbara Bridges created a loyal customer base during the seventeen years they owned Ed’s Seafood Shed on the Causeway. With no prior restaurant experience, the rookie restaurateurs did an incredible job serving their family recipes cooked the ‘Old Mobile’way.
This past October the Bridges were able to comfortably pass the torch to a group of new owners. They know that the business is in good hands and have been assured that what they built will always have a an “Ed” in it.
Pete Blohme, Nick Dimario and Robert Kabakoff partnered to refresh and relaunch the restaurant and offer their customers Southern coastal classics. Gumbo, fried oysters, fried gulf shrimp, a variety of fish, scallops, crab claws, turnip greens, garlic cheese grits and the famous cole slaw with crackers are just some of what Ed’s Shed has offered and will continue to offer. They are dedicated to improve and enhance without changing what Ed’s is all about.
The gorgeous view of Mobile Bay could not be improved upon but some of the building’s features have. The spacious back patios have been redecked and freshly painted, new windows and state of the art heaters have been installed. An outdoor kid’s zone is in the works and lots of great live music is being scheduled.
Neal Hollingshead is the General Manager of Ed’s Seafood Shed and preceeded the purchase of the business. His commitment and dedication to this location and the industry is just one of the reasons that the PP Restaurant Group successful. The passion that this group of guys displays is more than evident, not only in words but in actions
“Everything that Pete has talked about has happened” says Dimario “and more!”
The company’s brands (Panini Pete’s, Sunset Pointe and now Ed’s Shed) not only serve the public with great food they also share a commitment to develop and mentor their employees. “Food is a great way to make friends.” says Blohme, “Develop them, enhance their skills and launch them onto something that makes them better.”
In conjunction with helping others, the PP Group has created the PR Foundation. Through fundraisers, volunteer efforts and donations the foundation’s purpose is to do very special things for very special people giving back to individuals with special needs, Veterans of the Armed Forces, no kill animal shelters and other community causes.
Ed’s Seafood Shed • 3382 Battleship Parkway, Spanish Fort • (251) 625-1947
Facebook “Ed’s Seafood Shed” • www.edsshed.com
Two couples – same dream, the dream of one day opening a coffee shop. What ultimately brought the Lynne and Gabe Holloway and Mallory and Eric Friese together could best be described as divine intervention. Both husbands were at crossroads with their career futures. Gabe, an Associate Pastor, was contemplating ordination. Eric had a successful career with Hewlett Packard. When Eric quit his job and started volunteering at church, the couples discovered their commonalities. Now the these two families are not only accomplishing business goals but spiritual goals as well.
Not only is Beef ‘O’ Brady’s a Family Sports Bar, it is owned and operated by a local family, The Kesslers. Linda and Larry Kessler often frequented a Florida Beef ‘O’ Brady’s while raising their two sons. They really enjoyed the kid friendly atmosphere, sports focus and the fact that the company was vested in supporting local youth sports and various community events. Larry and sons, Nick and Joel, always talked about opening a restaurant and with such fond memories of the times they spent at “Beef’s” they decided to invest in their very own franchise. It was almost ten years ago when the first Beef ‘O’ Brady’s opened in Spanish Fort.
her 9th year of operation at Church Street’s Bay Breeze Cafe in Downtown Fairhope. This Fairhope native’s inspiration comes from her “needing to get a job” while she was in school. Throughout her college career, Julie was fortunate to have worked with some food service folks that were well trained and passionate about the profession. She took that opportunity to learn all she could. After obtaining her Masters Degree in Athletic Training, Julie worked for Troy University. She returned to Fairhope to be closer to family.
Since 2007 the hibachi tables at Tokyo Japanese Hibachi and Sushi have been host to many memorable meals that include fire, knives and clanging spatulas. Mr. Adam was a familiar and friendly face greeting patrons who frequented the Fairhope establishment. Recently, he sold the business and moved to Atlanta to pursue other interests. The new faces you will see are those of Andy and Jacky. They are partners and the new owners of the Tokyo Hibachi and Sushi. They purchased the business and took over operations in December of 2015. They have added some booths to the dining area to give it a different look but the menu has remained the same with just with a few special additions. The focus now is not only on quality but also on presentation. They want the food to look as good as it tastes. Jacky spent 12 years working in New York as a sushi chef and brings his talents to Toyko’s sushi bar while Andy’s prowess is unmatched in the kitchen arena. The partners are truly the Yin and Yang of sushi and hibachi. They are also fortunate to have an incredible support staff that recognizes their talent and hard work.
Jesse’s Restaurant has a charming history in the quaint little town of Magnolia Springs. The restaurant is considered a staple in the community and the building has been a Magnolia Springs tradition for over 75 years, opening as Moore Bros Store in 1922. It has been just over three years since Steve and Angie Coltharp purchased the business in Magnolia Springs. Angie’s experience and enthusiasm for the steakhouse aspect of the fine dining experience along with the incredible talents of Chef Jeremiah Matthews have continued to make this Magnolia Springs destination location a haven for locals as well as visitors to the area. Chef Matthews is a local guy all the way around. From his roots to the ingredients that he procures for his kitchen. Matthews attended culinary school in upstate New York and then went abroad to Le Cordon Bleu in Paris, France. For the majority of his professional career he has worked in the South Baldwin area as Executive Chef for fine dining establishments. He has also spent time cheffing in Jackson Hole, Wyoming. Although Matthews was classically French trained he leans more towards the preparation of a Southern coastal cuisine. He uses classical sauces that he has modernized to compliment local staples. He prides himself in researching and using his resources to continuously create new and different experiences for the guests at Jesse’s. This past Summer, Matthews joined the Coltharps as a partner in the business. The dinner menu at Jesse’s includes “Starters” such as Lobster Brie Quesadilla, Smoked Duck and Goat Cheese Spring Rolls, New Orleans Barbeque Shrimp, Crab Toast, House-Cured Slab Bacon, Calamari Fritti and Brie En Croute. Dinner Salads listed are Classic Caesar, Baby Green, Romaine Wedge, Roasted Beet, Tomato Stack, Pan Seared Salmon and a Grilled Alabama Shrimp Salad. Oysters are available on the half shell and they also feature a daily selection of premium oysters from local waters as well as oysters from around the country as they are available. The selection of steaks that Jesse’s offers is beyond comparison. They offer dry-aged and wet-aged certified angus beef. Cuts include a Bone-in Filet, Delmonico Ribeye, King’s Cut Bone-In Filet, Signature Bone-In of Ribeye, Petit Delmonico, Filet Mignon and Ribeye. Rack of Lamb, Double Cut Pork Chop and Bacon wrapped Sika Venison Chop are also on the menu. All of the proteins that are offered can be enhanced with a variety of options that include Lobster Oscar (sauteed lobster, asparagus, hollandaise), Magnolia (jumbo lump crab, fried green tomato, hollandaise), bleu cheese gratine, fresh creamed baby spinach, sauteed mushrooms & onions and more. The fish and oysters are not listed as part of the regular menu because they change daily. Signature Creations include Diver Scallops, Shrimp & Grits, Ashley Farms Airline Breast of Chicken and Oak Street Linguine. Jesse’s Lunch menu is a basically a scaled down version of the dinner menu with the option of burgers and sandwiches. All of their hamburger is ground daily, breads and buns are baked in house and they hand cut their fries. They have several different burger options and sandwiches include a Cuban, Classic Club, Smoked Brisket Au Jus, Southern BLT and a Smoked Duck Melt. The lunch menu also includes appetizers, entree salads and entrees. In addition to an incredible lunch and dinner menu, a full bar and extensive wine list have been carefully selected to compliment all the flavor profiles. For New Years Eve, Chef Matthews will be preparing a special four course dinner that is available by reservation only from 5pm until 9pm. The cost is $65 per person exclusive of tax and gratuity. The regular menu will not be available that evening. Regular hours of operation are Monday through Saturday for lunch and dinner. Jesse’s Restaurant & The Cold Hole , 14770 Oak Street, Magnolia Springs (251) 965-3827 • 
Noell Broughton and Bobby Kilpatrick have been friends for years. Twenty years ago, Bobby worked for Noell at his restaurant, 14 South on Church Street in Fairhope. Even in the early stages of their work relationship the idea of their someday partnering was a dialogue. After the restaurant sold each went on to pursue different interests in the food and entertainment industry. Bobby remained in Baldwin County while Noell, a Mobile native, focused his efforts in the Port City. Noell’s longevity and success in Mobile has been proven by businesses such as Cafe 615, Boo Radley’s, The Brickyard, The Bar and Noell B’s – just to name a few. Bobby and Noell first partnered on an Eastern Shore drinkery, PLOW in 2014, after Bobby’s business My Place was unable to renew the lease on the building in which the bar was contained. Then along came another opportunity. Kilpatrick had always admired the location at 311 Fairhope Avenue. After seeing several businesses unsuccessful in that spot, he knew he could make it work. So Bobby, Noell and Dave Shipman drew up an agreement and gave it a name, The Bone and Barrel. The guys have classed it up but left that rustic touch and are incredibly pleased with the way it has turned out. They give credit where credit is due and realize that they are only as good as the people that they hire. They have put together an incredible staff that makes their job a dream. Music is scheduled on the back patio every Tuesday and Thursdays through Saturdays. There is also a patio bar and outdoor seating in addition to the main bar and dining area and upstairs bar, balcony, and dining room. The guys had fun creating a menu of casual fare to make sure there was something for everyone to enjoy. Soups and salads, appetizers of Conecuh bacon, sugar cane shrimp, fried ribs, wings, pan seared crab cakes, blue crab dip and more! Between the Buns boasts of burgers and chicken sandwiches, seared tuna, shrimp and oyster poboys, soft shelled crab, cuban sandwich and even slow roasted beef. Entrees include a fried spinach and goat cheese grits dish topped with shrimp and tomato gravy, an 18 oz bone in ribeye and a daily pasta. Tuesdays for Boozy Bluesy Tuesday featuring a live solo artist, drink and appetizer specials. The Bone and Barrel is open daily at 11am. The Bone and Barrel, 311 Fairhope Avenue, Fairhope (251) 990-0782 • Facebook “Bone and Barrel”
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