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.
Soul Caffeine is just as serious about coffee as it is about building community. Their method is simple, its genuine and focused and caring. Their business is a vehicle to allow people to come together. They promote personal value and serve as a “third space” with their unique take on customer service and conversation. Soul Caffeine also serves as a non-denominational networking facility where organizations and churches can gather and be truly ecumenical, not just in word but in deed.
The comfortable set up and friendly staff is welcoming to all. Stay as long as you would like, write on their chalkboard walls, use their wi-fi, play the piano, bring the kids and let them play while you catch up with friends over coffee. Soul Caffeine offers a wide variety of reasonably priced, freshly roasted coffee including expresso, cold brew, french press, pour overs, frappes and their own signature coffee drinks. Non coffee options include tea, hot chocolate and smoothies. An assortment of pastries are also available. All gratuities are donated to local ministries, mission organizations and non-profits that benefit and build community. Soul Caffeine Coffee House is open Monday through Saturday, 6am until 5pm. Soul Caffeine Coffee House, 2004 Highway 98, Set B, Daphne (251) 345-4156 • http://www.soulcaffeine.net • Facebook “Soul Caffeine”
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.
Recently the Kesslers completed an expansion and remodel of the restaurant that added 1,200 square feet to the existing 3,000 square feet. The enhancements include a private meeting area/party room, a bigger game room and an enlarged bar area. Twenty taps are now host to a variety of domestic, imports, craft beers and even some local ales from area breweries. There are 34 HD TVs for the best game time TV viewing on the Eastern Shore. On May 28th the Beef ‘O’ Brady’s team will celebrate with a Re-Grand Opening Celebration. Join them for all day specials, a bounce house for the kids and live music.
Beef’s expansive menu is sure to have something for everyone. Appetizers include savory shareables, flatbreads and dips. Award winning wings come in boneless or traditional with several different flavors and degrees of heat. Beef’s burgers are made from fresh Angus beef and cooked to order. Entrees include ribs, fajitas, fish, grilled shrimp and grilled chicken. Baskets can be host to a multitude of different tacos (steak, chicken or fish), fried shrimp, chicken tenders or beer-battered fish ‘n’ chips. Featured sandwiches are a Roast Beef Garlic Melt, Prime Rib Sandwich, California Turkey Melt, a Buffalo Chicken Sandwich, Philly Cheesesteak, a Reuben, a Cuban, Southern Fried Chicken Tender Sliders and their trademarked Watterson Sandwich. There is even a pizza menu that is available after 5pm, Monday through Friday. Kids ages 12 and younger have a nice selection from which to choose and there is even a Weekday Value Menu featuring a different entree at a special price Monday through Friday. Be sure to stop in and see what’s new! Open daily from 11am until 9pm, a and 11am until 10pm on Friday and Saturday. Beef ‘O’ Brady’s, 6450 U.S. Highway 90, Spanish Fort • (251) 447-0660 • Facebook “Beef ‘O’ Brady’s Spanish Fort”
Julie Tew is now in 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.
Julie and her mother, Liz, began working on a plan to figure out something that they could do together. Since then, it has become a family affair with Dad, Jerry, just as involved.
The menu is a combination of some of the foods that Julie has prepared in kitchens she has worked in, recipes from family and friends, and things she just enjoys herself. You will always find Julie in or near the kitchen during lunch hours. She is very systematic and wants to make sure everything is done to her satisfaction. Cold sandwiches are not something that appeals to Julie so just about every logical menu item is warmed on the panini press. The scampied shrimp is a favorite and can be found atop baby greens, as a pita pizza topping or contained in a wrap or panini. Their signature soup is the roasted corn and tomato bisque and never disappoints. Bay Breeze has just revamped their menu of salads, wraps, paninis, pita pizzas, and hot dogs and added more tasty options. They include a Mediterranean Eggplant Flatbread, a Bacon & Pimento Grilled Cheese Sandwich, a Havarti, Bacon and Tomato Sandwich on focaccia, a BBQ Bacon & Cheddar Dog, a Conecuh Dog, a Chicken Marinara Hoagie and a Shrimp and Conecuh Hoagie.
And it would be just wrong to leave without dessert! Julie’s mom Liz is the master of the desserts. She makes all of the sweet deliciousness that is served at the cafe with occasional help from Dad/Jerry. He is actually the creator of one of their best selling desserts – Southern Pecan Delight.
Cafe Hours are Monday through Saturday from 11 am until 2:30pm and if you aren’t in a hurry, Liz offers her Friday and Saturday morning breakfast menu from 8am until 10am. Indoor and outdoor seating is available and Bay Breeze Cafe also caters and offers free delivery to Downtown Fairhope Merchants. Bay Breeze Cafe, 50 S. Church Street, Fairhope (251) 990-0294 • Facebook “Bay Breeze Cafe
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.
The extensive menu includes appetizers of spring rolls, gyoza, tempura asparagus and calamari, soft shell crab, edamame and more, salads galore – house, cucumber, seaweed, kani, avocado, seafood – just to name a few, chef’s special sushi rolls, regular sushi rolls, Nigiri sushi or sashimi, sushi platters, Hibachi dinners that include chicken, shrimp, scallops, lobster, steak and filet mignon, a Japanese Kitchen menu that includes Teriyaki, Tempura, Katsu and Don Buri and a variety of noodle dishes. A separate and abbreviated lunch menu is offered from 11am until 2:30pm with Hibachi grill items, lunch roll combos and Bento boxes in addition to the regular menu.
They are open daily for lunch and dinner but close between 2:30pm and 4:30pm. You can access their website www.fairhopetokyo.com for online ordering or reservations.
Tokyo Hibachi and Sushi, 94 Plantation Pointe Shopping Centre, Fairhope (251) 990-2218, www.fairhopetokyo.com
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 • http://www.jessesrestaurant.com • Facebook “Jesse’s Restaurant & The Cold Hole”
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”
Nader El-Salibi and Marwan Yousef met each other while working in a Lebanese restaurant in New York City. They were both students at the time who had come to the United States to study at Brooklyn College. It was around the same time that Nader met also met his wife Maritza. After college, Nader and Maritza married and the couple moved to Ecuador, South America to put their degrees in Finance and Business management to use. Meanwhile Marwan made his home in New York. Marwan happened upon Fairhope, Alabama when he came to visit his father who had moved to the small city on Mobile Bay’s Eastern Shore. After just a two week stay, he decided that he would not be returning to New York. He began working with his father, who is a master tailor and upholster. While both men were following family business traditions they still longed for the fulfilment that the food industry was able to provide them with. Martiza herself is a formally trained pastry chef. In addition to running their family business, she and Nader started their own catering operation in Ecuador and would spend their weekends involved with food preparation for parties and events. A telephone call around Christmas of 2014 was all it took for Nader and Marwan to get the wheels in motion for a reunion that would result in a tasty joint venture by the name of Sage. Marwan had done his research and knew that this area needed some different flavors and healthier dining options that he his former kitchen cohort would be able to authentically provide. He urged Nader to come visit Fairhope and see for himself. That was all it took. The guys signed a lease on a vacant spot on Fairhope Avenue and Nader phoned his wife, Maritza and told her to do what was necessary with the business, pack up the children and join him in Alabama. The three worked together on remodeling and construction of the interior of the new restaurant. It was construction by day and menu tweaking at night. They have been overwhelmed by all the support from the locals since they even started construction and are very thankful to the neighbors and friends who have helped them along the way. Sage offers authentic Lebanese Cuisine and includes appetizers such as hummus, baba ghanoush, falafel, grape leaves, kibbeh and labneh. They have a tabouli salad in addition to two other mixed green salads that can be accented with chicken or falafel. Pita and French Breads are used in a variety of sandwiches that are offered. Chicken Shawarma, Beef Shawarma, Chicken Gourmet and Falafel Sandwiches are available. For those diners who are looking to step outside of the box without a total commitment there is a grilled 3 cheese and sundried tomato sandwich and also a veggie stacker sandwich. Sage offers a different daily dinner special in addition to the dinner entrees on the menu that include shish kebab, chicken kebab, kafta kebab, lamb chops, a kebab mixer and a NYC style chicken over rice. In addition to traditional beverages, Sage also offers Turkish coffee, Turkish iced coffee, Lebanese Iced Tea and Sage Lemonade. Ask about their “sweet of the day”. They do not currently serve alcoholic beverages but if you would like to BYOB there is no corkage fee. Hours of operation are Monday through Saturday from 11:30am until 9pm. Sage Lebanese Cuisine & Cafe, 319 Fairhope Avenue, Fairhope (251) 517-7536 • http://www.sagelebanesecuisine.com • Facebook “Sage Lebanse Cuisine & Cafe”
When the Manci family approached Harry Johnson about finding a tenant for the family’s property in Olde Towne Daphne, Harry knew immediately the first person that he was going to contact. That individual was none other than the owner and the man behind music at Mobile’s most unique neighborhood pub, Callaghan’s Irish Social Club, Mr. John Thompson. Thompson agreed to partner with Johnson on the project and the tasks began. An incredible amount of work had to be completed including a kitchen and bathroom demolition and remodel. In order to make room for tables, chairs and customers, there was an auction held to liquidate the remaining Manci’s memorabilia that was on permanent display inside the building.
Manci’s Antique Club was originally built in 1924 and has served as a popular Eastern Shore watering hole and tourist destination that features the world’s largest Jim Beam decanter collection. That collection is on loan from the Manci family and still on display in the bar area. The name, theme and history of the establishment is in keeping with the Manci’s tradition but the new regime has implemented music and menu reflective of a Callaghan’s influence. Thompson has hosted some of the South’s most talented musicians at his Mobile establishment and is now booking music on a regular basis at Manci’s Antique Club. The bar at Manci’s was opened mid May and a few weeks later a limited kitchen menu was introduced. Since then, Zane Phillips has been hired as the kitchen manager and the menu has grown. Zane spent a little time with the Callaghan’s kitchen crew to get a feel for their recipes and processes. He then used his culinary background and with the input from the Manci’s staff and gave the new menu its own identity. The expanded menu includes appetizers, salads, burgers, a patty melt, shrimp po boy, chicken sandwiches, BLT and a reuben. There is even a kids menu and desserts. After Labor Day a few finishing touches will be added to the regular menu and the Brunch menu will debut featuring a Bloody Mary Bar. Manci’s current hours of operation are Monday through Thursday 3:30pm until 10pm, Friday through Sunday, 11am until11pm. Manci’s Antique Club, 1715 Main Street, Daphne (251) 375-0543 • http://www.mancisantiqueclub.com • Facebook “Manci’s Antique Club”
Manci’s Antique Club to host fundraiser benefitting Kenny Stabler’s XOXO Stabler Foundation
NFL Films will tell the story of Alabama and NFL star Ken Stabler in A Football Life, scheduled to air in December 2015. NFL Films was set to interview Ken at Manci’s for A Football Life before he passed away on July 8th following a battle with colon cancer.
The fundraiser will be held Saturday, August 29th at 6:30 pm in Buster’s Town Hall and Venue to benefit The XOXO Stabler Foundation, a 501(c)(3) organization that supports sports-related head trauma and colon cancer research. Since 2004, the XOXO Stabler Foundation has donated over $250,000 to local organizations.
Local Alabama Football alumni, family, and friends will make toasts to honor Ken’s memory. Tickets are $25, limited to 100 people, and include a buffet, live music, and a cash bar. Tickets are now available at Manci’s Antique Club, and will be available at Callaghan’s, as of the weekend of the 14th. Reserved tables of 6 can be purchased for $300. For more information, call Manci’s at 251-375-0543.
The Champy’s concept started simply with a childhood friendship. Todd Putnam and Seth Champion grew up together in Indianola, Mississippi. Champion’s family has owned several chicken restaurant franchises and Seth and Todd were always part of the labor force. Champion started Champy’s Famous Fried Chicken and opened his flagship restaurant in Chattanooga, Tennessee in June of 2009. When Todd and Erin Putnam visited Seth’s restaurant they were living in Memphis. Shortly after that, Todd’s was relocated to Mobile, Alabama with his job. The couple was familiar with the area after many years of beach vacationing and opted to reside on the Eastern Shore. After weighing all the options Todd and Erin decided that they wanted to open a Champy’s on the Eastern Shore. With tremendous support and guidance from Todd’s childhood pal, the Putnam’s opened the second Champy’s Famous Fried Chicken in Daphne on May 1st of 2011. Erin and Todd are fortunate to have a dedicated team that makes everything flow smoothly. Jennifer Malone is a Daphne native who has worked for the Putnams for the past three years. She was promoted to manager a year ago.
When you place your order be prepared for a little wait. The chicken is fried fresh with every order. Champy’s chicken is marinated down to the bone for 24 hours in an old family recipe of secret ingredients. All of their menu offerings are made fresh daily. Chicken plates include baked beans, slaw and white bread. A variety of combinations are available; two or three piece, white or dark meat, wings or tenders. Their chicken is also available fried, buffalo style or grilled; in a salad or as a wrap. Family packs, snacks and individual pieces of chicken are also available.
Besides chicken, one of their more popular menu items is the Mississippi Delta style homemade hot tamale. They boast of a thin layer of masa with a thick layer of beef, wrapped in corn husks and boiled in a signature sauce. The tamales are classified as “starters” along with fried pickle spears, fried jalapenos, and a smoked sausage, cheese & pickle plate. If you aren’t in the mood for chicken, local farm raised catfish is also on the menu. This blues music themed, family friendly eatery has indoor and outdoor seating. They offer a full bar and host live trivia on Thursday evenings. If you are planning an event, Champy’s also offers catering services. Champy’s opens daily at 11am. Champy’s Famous Fried Chicken, 27080 Highway 98, Daphne (251) 621-1666 • Facebook “Champy’s Famous Fried Chicken Daphne” • www. champyschicken.com