It\’s a family affair at Bay Breeze Cafe

Julie Tew is now in \"IMG_0714\"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

It\’s a family affair at Bay Breeze Cafe

Julie Tew is now in \"IMG_0714\"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

Fairhope\’s Tokyo Hibachi and Sushi under new ownership

\"A&J\"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

\"Layout

Fairhope\’s Tokyo Hibachi and Sushi under new ownership

\"A&J\"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

\"Layout

Fairhope\’s Sunset Pointe receives recognition as one of Alabama\’s hottest new restaurants

\"NickPeteFishMost 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”

 

Fairhope\’s Sunset Pointe receives recognition as one of Alabama\’s hottest new restaurants

\"NickPeteFishMost 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”

 

Legendary location is revived by local entrepreneurs for the people of Fairhope and all to enjoy

\"BobbyNoell 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”

Authentic Lebanese Cuisine makes its debut on Fairhope Avenue

\"IMG_6302\"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 • www.sagelebanesecuisine.com • Facebook “Sage Lebanse Cuisine & Cafe”

It\’s Blues, Brews and Bird at Champy\’s Famous Fried Chicken in Daphne

\"FullSizeRender\"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

It\’s Blues, Brews and Bird at Champy\’s Famous Fried Chicken in Daphne

\"FullSizeRender\"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