alabama

Olde Towne Daphne\’s newest nightly dining venue… Kitchen on Main

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Dorothy Overstreet, Kitchen on Main

Dorothy Overstreet was Bayou la Batre born and raised amoungst a family of incredible cooks. She remembers her Mom and Dad participating in all the Bayou Tasting events and preparing their seafood gumbo and more for the masses of people that would attend each year. Overstreet enjoys feeding folks and finds cooking very cathartic. She is also a talented singer and songwriter, and lived in Nashville for a while before honing her cooking skills at Le Cordon Bleu in Atlanta. After returning to Baldwin County, Dorothy focused on offering catering services. Opening a restaurant of her very own has been a dream of Dorothy’s for some time and she knew it was now or never. When a spot on Daphne’s Main Street came available this past July, she knew the timing was right and this was her opportunity. She
admired the industrial feel and clean lines of the small cozy space.
It reminded her of places she had frequented in Nashville with just the right feeling of a intimate, yet approachable, neighborhood restaurant. In addition to the main dining area, there is a side deck that is used for outdoor seating when the weather is conducive.
In October the KITCHEN ON MAIN opened its doors to the public with a menu of Dorothy’s recipes that she has perfected over the years. Everything is hand crafted using the freshest of ingredients. The menu of American fare is comprised on small plates, sharebles, add-ons, large plates and desserts. The seafood selections change more frequently and the other selections are subject to change based on seasonality. There is a full bar and a wine list that compliments the dinner menu. Kitchen on Main is currently open for dinner only Tuesday through Saturday from 5pm until 9pm. Reservations are accepted but not required. Be sure to follow \”Kitchen on Main\” on Facebook to see what\’s cookin\’.
Kitchen On Main • 1716 Main Street • Daphne •  (251) 307-5350

Olde Towne Daphne\’s newest nightly dining venue… Kitchen on Main

by webmaster
\"\"
Dorothy Overstreet, Kitchen on Main

Dorothy Overstreet was Bayou la Batre born and raised amoungst a family of incredible cooks. She remembers her Mom and Dad participating in all the Bayou Tasting events and preparing their seafood gumbo and more for the masses of people that would attend each year. Overstreet enjoys feeding folks and finds cooking very cathartic. She is also a talented singer and songwriter, and lived in Nashville for a while before honing her cooking skills at Le Cordon Bleu in Atlanta. After returning to Baldwin County, Dorothy focused on offering catering services. Opening a restaurant of her very own has been a dream of Dorothy’s for some time and she knew it was now or never. When a spot on Daphne’s Main Street came available this past July, she knew the timing was right and this was her opportunity. She
admired the industrial feel and clean lines of the small cozy space.
It reminded her of places she had frequented in Nashville with just the right feeling of a intimate, yet approachable, neighborhood restaurant. In addition to the main dining area, there is a side deck that is used for outdoor seating when the weather is conducive.
In October the KITCHEN ON MAIN opened its doors to the public with a menu of Dorothy’s recipes that she has perfected over the years. Everything is hand crafted using the freshest of ingredients. The menu of American fare is comprised on small plates, sharebles, add-ons, large plates and desserts. The seafood selections change more frequently and the other selections are subject to change based on seasonality. There is a full bar and a wine list that compliments the dinner menu. Kitchen on Main is currently open for dinner only Tuesday through Saturday from 5pm until 9pm. Reservations are accepted but not required. Be sure to follow \”Kitchen on Main\” on Facebook to see what\’s cookin\’.
Kitchen On Main • 1716 Main Street • Daphne •  (251) 307-5350

Daphne\’s Southwood Kitchen presents upscale cuisine in an approachable atmosphere

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\"IMG_6615\"Chef Jeremiah Matthews’ education, culinary travels and experiences have allowed him to cultivate the kind of food experience that he not only shares with his customers but also with his entire staff. The creativity that flows through his kitchen embraces a philosophy of continuing education, ingredient appreciation and a never ending quest of progression.
Early last year, Matthews was presented with the opportunity to build a legacy of his own. It was an offer that he couldn’t pass up and the timing was right. He opened his restaurant, Southwood Kitchen, in August of 2017.
His back of the house team includes his son, Noah Matthews and Sous Chef Tyler Ales, both who are well seasoned and industry trained. General Manager, Steven Hall and Bar Manager, Robbie Dozier engage with customers front of the house with a professional hospitality, well stocked bar and a wine list that is constantly evolving.
Although there are no white tablecloths, that doesn’t mean the food is undeserving. Matthews strives for upscale cuisine in an unpretentious atmosphere. Fresh, local ingredients are used – seasonal vegetables, fresh fish, hand ground beef, hand cut fries, house made salad dressings and even pickles.
The menu descriptions share credit with the farms and purveyors of the ingredients allowing  the diner to recognize quality and appreciate the communities they represent.
The lunch menu is more constant but the dinner menu changes daily based on what Chef Matthews is able to procure.
Snacks/Starters are known to include buttermilk onion straws, hot crab dip, pimento cheese with house made pork rinds, fresh soup, oysters and pork belly. Salads are made of local greens, tomatoes and fresh mozzarella, in addition to other seasonal items. Seafood/Fish entrees come from local gulf waters in addition to other fresh catches from
around the world. There are a variety of tenderloins, filets and high end beef cuts that fall into the meat category.
Southwood Kitchen is open for lunch Monday through Saturday from 11am until 3pm with dinner service beginning at 5pm. Reservations have recently become an option for guests. Although they are accepted, they are not mandatory to enjoy a delightful dining experience.
Southwood Kitchen •  1203 US Highway 98, Suite 3D, Daphne • (251) 626-6676
Facebook “Southwood Kitchen” •  www.southwoodkitchen.com

Daphne\’s Southwood Kitchen presents upscale cuisine in an approachable atmosphere

by webmaster

\"IMG_6615\"Chef Jeremiah Matthews’ education, culinary travels and experiences have allowed him to cultivate the kind of food experience that he not only shares with his customers but also with his entire staff. The creativity that flows through his kitchen embraces a philosophy of continuing education, ingredient appreciation and a never ending quest of progression.
Early last year, Matthews was presented with the opportunity to build a legacy of his own. It was an offer that he couldn’t pass up and the timing was right. He opened his restaurant, Southwood Kitchen, in August of 2017.
His back of the house team includes his son, Noah Matthews and Sous Chef Tyler Ales, both who are well seasoned and industry trained. General Manager, Steven Hall and Bar Manager, Robbie Dozier engage with customers front of the house with a professional hospitality, well stocked bar and a wine list that is constantly evolving.
Although there are no white tablecloths, that doesn’t mean the food is undeserving. Matthews strives for upscale cuisine in an unpretentious atmosphere. Fresh, local ingredients are used – seasonal vegetables, fresh fish, hand ground beef, hand cut fries, house made salad dressings and even pickles.
The menu descriptions share credit with the farms and purveyors of the ingredients allowing  the diner to recognize quality and appreciate the communities they represent.
The lunch menu is more constant but the dinner menu changes daily based on what Chef Matthews is able to procure.
Snacks/Starters are known to include buttermilk onion straws, hot crab dip, pimento cheese with house made pork rinds, fresh soup, oysters and pork belly. Salads are made of local greens, tomatoes and fresh mozzarella, in addition to other seasonal items. Seafood/Fish entrees come from local gulf waters in addition to other fresh catches from
around the world. There are a variety of tenderloins, filets and high end beef cuts that fall into the meat category.
Southwood Kitchen is open for lunch Monday through Saturday from 11am until 3pm with dinner service beginning at 5pm. Reservations have recently become an option for guests. Although they are accepted, they are not mandatory to enjoy a delightful dining experience.
Southwood Kitchen •  1203 US Highway 98, Suite 3D, Daphne • (251) 626-6676
Facebook “Southwood Kitchen” •  www.southwoodkitchen.com

New Owners of Ed\’s Seafood Shed will continue the tradition of fun Southern Classics

by webmaster

\"EdsSeafoodShedFRIED\"

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

New Owners of Ed\’s Seafood Shed will continue the tradition of fun Southern Classics

by webmaster

\"EdsSeafoodShedFRIED\"

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

Manci\’s Antique Club introduces new enhancement and welcomes Managing Partner

by webmaster

\"GarrettDeLuca-1\"Garrett DeLuca is excited to embark on a new chapter in his career within the food and beverage industry. This Daphne native was initiated at the ripe old age of thirteen. He worked at restaurants throughout high school and college and graduated from the University of South Alabama with a degree in Marketing. He tried his hand at sales and “hated it”.
For those of you who know the industry, there is no easy escape, so you just make the best of it. And that is exactly what DeLuca is doing.
In 2015, Manci’s Antique Club in the heart of Olde Towne Daphne was reopened under new ownership. The historical Daphne landmark was rejuvenated by two very talented, restaurant/bar owners from both sides of the bay, Harry Johnson and John Thompson.
With Thompson’s business model (Callahan’s Irish Social Club) as the blueprint, Manci’s was reformatted as an entertainment venue with a great bar. Burgers and other eats were introduced following an extensive kitchen renovation.
Thompson has hosted some of the South’s most talented musicians at his Mobile establishment and for the past two years has included the Eastern Shore venue in his bookings.
The latest renovation began in May when a portion of the business began yet another transformation. Within the wall’s of Manci’s there was an overflow area that was revamped as Buster’s. It is an offshoot of the original bar and touts a more upscale, yet cozy feel. Behind the bar is a wood and gas fired brick pizza oven that cranks out gourmet pizzas that compliment an extensive list of wines and craft beers. There is also a full bar which features a separate cocktail list and includes high end scotch and bourbons. You can still enjoy the music that streams in from the original bar area but it is more of a background accent allowing you to simultaneously enjoy conversation.
Garrett capitalized on this opportunity to personally expand within the industry and now holds a vested interest. He is still managing, but now as a partner. With all the finishing touches now in place, DeLuca, Johnson and Thompson can now service clientele with options within the same facility.
Make plans to stop by and peruse the list of wines that are available by the glass or by the bottle, the craft beers and the specialty cocktail menu. All of which can be enjoyed with appetizers, a charcuterie board, salads, gourmet pizzas and even desserts. Whatever you are in the mood for, Manci’s has you covered!
Manci’s is open Monday through Thursday from 3:30 until and Friday through Sunday from 11am until. Buster’s hours are Wednesday through Sunday starting at 5pm.
Manci’s Antique Club and Buster’s

1715 Main Street, Daphne • (251) 375-0543 www.mancisantiqueclub.com
Facebook “Manci’s Antique Club \"BusterBar-1\"

 

Manci\’s Antique Club introduces new enhancement and welcomes Managing Partner

by webmaster

\"GarrettDeLuca-1\"Garrett DeLuca is excited to embark on a new chapter in his career within the food and beverage industry. This Daphne native was initiated at the ripe old age of thirteen. He worked at restaurants throughout high school and college and graduated from the University of South Alabama with a degree in Marketing. He tried his hand at sales and “hated it”.
For those of you who know the industry, there is no easy escape, so you just make the best of it. And that is exactly what DeLuca is doing.
In 2015, Manci’s Antique Club in the heart of Olde Towne Daphne was reopened under new ownership. The historical Daphne landmark was rejuvenated by two very talented, restaurant/bar owners from both sides of the bay, Harry Johnson and John Thompson.
With Thompson’s business model (Callahan’s Irish Social Club) as the blueprint, Manci’s was reformatted as an entertainment venue with a great bar. Burgers and other eats were introduced following an extensive kitchen renovation.
Thompson has hosted some of the South’s most talented musicians at his Mobile establishment and for the past two years has included the Eastern Shore venue in his bookings.
The latest renovation began in May when a portion of the business began yet another transformation. Within the wall’s of Manci’s there was an overflow area that was revamped as Buster’s. It is an offshoot of the original bar and touts a more upscale, yet cozy feel. Behind the bar is a wood and gas fired brick pizza oven that cranks out gourmet pizzas that compliment an extensive list of wines and craft beers. There is also a full bar which features a separate cocktail list and includes high end scotch and bourbons. You can still enjoy the music that streams in from the original bar area but it is more of a background accent allowing you to simultaneously enjoy conversation.
Garrett capitalized on this opportunity to personally expand within the industry and now holds a vested interest. He is still managing, but now as a partner. With all the finishing touches now in place, DeLuca, Johnson and Thompson can now service clientele with options within the same facility.
Make plans to stop by and peruse the list of wines that are available by the glass or by the bottle, the craft beers and the specialty cocktail menu. All of which can be enjoyed with appetizers, a charcuterie board, salads, gourmet pizzas and even desserts. Whatever you are in the mood for, Manci’s has you covered!
Manci’s is open Monday through Thursday from 3:30 until and Friday through Sunday from 11am until. Buster’s hours are Wednesday through Sunday starting at 5pm.
Manci’s Antique Club and Buster’s

1715 Main Street, Daphne • (251) 375-0543 www.mancisantiqueclub.com
Facebook “Manci’s Antique Club \"BusterBar-1\"

 

The Crazy Sista\’s Cookbook Launch Party at LuLu\’s

by webmaster

It was a beautiful day to celebrate the re-release of Lucy Buffett\’s popular cookbook. Lucy and her were host to a launch party at her Gulf Shores restaurant on Tuesday, April 26th as guests enjoyed complimentary refreshments & cookbook recipe samples.

Lucy self-published her cookbook, Crazy Sista Cooking, in 2007. Having sold over 70,000 copies, Lucy partnered with Grand Central to give an updated look to her collection of recipes and stories that made the Crazy Sista Cooking such a hit with readers and guests of her restaurants. Just released this month, the updated and repackaged version is entitled LuLu’s Kitchen, A Taste of the Gulf Coast Good Life. \"LuLu\'sLuLu’s Kitchen is Lucy Buffett\’s culinary guide to classic Southern coastal cuisine and is packed with more than 120 signature recipes, originating not only from her childhood along the Gulf Coast, but also from the kitchens of her popular restaurants. This updated version includes a new introduction and headnotes, humorous stories and plenty of wit and wisdom from the original Crazy Sista. Featuring party menus, Buffett family favorites, and stories from Lucy\’s own kitchen, this is a fun compilation to enjoy trying out her recipes, or perfect to just sit and read. Recipes include soul-satisfying Southern Coastal Cuisine delights like West Indies Salad, Perfect Fried Shrimp, Blackened Grouper Sandwich, Garlic Cheese Grits, Silver Queen Succotash, Key Lime Pie with Grand Marnier® Whipped Cream, and Krispy Kreme® UnChristmas Bread Pudding with Vanilla Custard Sauce. Lucy has included a whole chapter of specialty drinks, including cocktails such as the \”Bama Breeze\” and \”LuLu\’s Painkiller.\”

Lucy Buffett is more than the sibling of famous troubadour Jimmy Buffett, just as her business, LuLu’s, is more than a restaurant. As creator of the LuLu’s brand, Lucy has taken her initial dream, LuLu’s in Gulf Shores, to become a destination in itself serving some 750,000 customers a year. She opened her second LuLu’s location in Destin, FL in the summer of  2015 and it is sharing the successes of her Gulf Shores location.  From restaurants to clothing lines, cookbooks, Bloody Mary Mix, seasonings and sauces, a children’s book and the newly-launched Crazy Sista Honey Ale beer, Lucy Buffett combines true Southern graciousness and authenticity with the nerve of a successful entrepreneur. To learn more about Lucy Buffett, visit www.lucybuffett.com.

 

The Crazy Sista\’s Cookbook Launch Party at LuLu\’s

by webmaster

It was a beautiful day to celebrate the re-release of Lucy Buffett\’s popular cookbook. Lucy and her were host to a launch party at her Gulf Shores restaurant on Tuesday, April 26th as guests enjoyed complimentary refreshments & cookbook recipe samples.

Lucy self-published her cookbook, Crazy Sista Cooking, in 2007. Having sold over 70,000 copies, Lucy partnered with Grand Central to give an updated look to her collection of recipes and stories that made the Crazy Sista Cooking such a hit with readers and guests of her restaurants. Just released this month, the updated and repackaged version is entitled LuLu’s Kitchen, A Taste of the Gulf Coast Good Life. \"LuLu\'sLuLu’s Kitchen is Lucy Buffett\’s culinary guide to classic Southern coastal cuisine and is packed with more than 120 signature recipes, originating not only from her childhood along the Gulf Coast, but also from the kitchens of her popular restaurants. This updated version includes a new introduction and headnotes, humorous stories and plenty of wit and wisdom from the original Crazy Sista. Featuring party menus, Buffett family favorites, and stories from Lucy\’s own kitchen, this is a fun compilation to enjoy trying out her recipes, or perfect to just sit and read. Recipes include soul-satisfying Southern Coastal Cuisine delights like West Indies Salad, Perfect Fried Shrimp, Blackened Grouper Sandwich, Garlic Cheese Grits, Silver Queen Succotash, Key Lime Pie with Grand Marnier® Whipped Cream, and Krispy Kreme® UnChristmas Bread Pudding with Vanilla Custard Sauce. Lucy has included a whole chapter of specialty drinks, including cocktails such as the \”Bama Breeze\” and \”LuLu\’s Painkiller.\”

Lucy Buffett is more than the sibling of famous troubadour Jimmy Buffett, just as her business, LuLu’s, is more than a restaurant. As creator of the LuLu’s brand, Lucy has taken her initial dream, LuLu’s in Gulf Shores, to become a destination in itself serving some 750,000 customers a year. She opened her second LuLu’s location in Destin, FL in the summer of  2015 and it is sharing the successes of her Gulf Shores location.  From restaurants to clothing lines, cookbooks, Bloody Mary Mix, seasonings and sauces, a children’s book and the newly-launched Crazy Sista Honey Ale beer, Lucy Buffett combines true Southern graciousness and authenticity with the nerve of a successful entrepreneur. To learn more about Lucy Buffett, visit www.lucybuffett.com.