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
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.
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”.
LuLu’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.”
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.
Most locals know and appreciate all the great dining options we have on the Eastern Shore but recognition is always appreciated. Just recently 
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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