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.
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
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
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
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’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.
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
Most locals know and appreciate all the great dining options we have on the Eastern Shore but recognition is always appreciated. Just recently AL.com published an article citing their top new restaurant picks “Alabama’s 15 hottest new restaurants in 2015” and among those featured was Sunset Pointe.
Although they opened to the public in 2015, the process started long before they sat the first customer. A tremendous amount of thought and planning went into the rennovation of the restaurant located within the marina at Fly Creek. It was a huge undertaking by proprietor Pete Blohme. What once was a drafty bayside eatery was transformed into an classy yet unprentious atmosphere that celebrates what we here on the Eastern Shore most treasure about being here, the view.
Pete Blohme and Nick Dimario have worked together at several different intervals during their careers and maintained a friendship throughout the years. Upon the cumination of this project, Blohme and Dimario teamed up once again. The investment in training and preparation of all team members provide diners with the most enjoyable dining experience on Mobile Bay.
The menu at Sunset Pointe is focused on farm to table. Everything is made from scratch from ingredients that come from fields in Baldwin County and seafood from Gulf Coast waters. The burgers and hand formed from freshly ground meat, they cut their own chips, make their own pimento cheese and the list goes on! They feature a fresh catch, fresh starch, fresh vegetable and fresh dessert daily. “Bights” are the theme for the restaurant’s menu. Small “Bights” include BBQ shrimp, seared tuna nachos, crab-meat-balls, seafood lettuce wraps, a Mediterranean tuna crudo and grouper bights. Bowl & Garden “Bights” include their salads, a bouillabaisse and mussels in a beer broth. Their “Bights” on Bread include a seared tuna BLT, a grouper sandwich and an incredible burger. The Entrees are considered Full “Bights” and showcase Gulf Snapper Throats, Southern Fried Fish & Chips, Sesame Seared Tuna, Flat Iron Steak, Lemon Butter Chicken and Grilled Gulf Shrimp. Kid “Bights” are also available for the little ones.
In addition to the food, the libations are also top notch. They have a great selection of beer and wine and just like the food, their signature cocktails are hand crafted as well. All of their bartenders are trained mixologists that subscribe to the same standards behind the bar as the kitchen staff does with the food. Fresh herbs are used and nothing is ever premixed. It’s an old time feel with new time flavors. Their Happy Hour is from 2pm until 6:30pm with $1 off cocktails, beers, wines and their small “Bights”. In addition to that they offer 1/2 off of the featured wine and featured craft beer. They toast at sunset every evening so make plans to wine down at sundown with the amazing crew at Sunset Pointe. More recently, Sunset Pointe put the finishing touches on a private dining area. Call for availabilty and make your event one to remember. Hours of operation are Monday through Thursday 11:30am until 8:30pm, Friday and Saturday 11:30am until 9pm and Sunday, 11:30 until 8pm.
Sunset Pointe, 831 North Section Street, Fairhope (251) 990-7766 • www.SunsetPointeFairhope.com • Facebook “Sunset Pointe at Fly Creek Marina”
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”