Bay House Bistro’s Chef Karadimos describes himself as “a little Greek, a little Chesapeake”

BrianKphotoWhen Chef Brian Karadimos began his career path and he enrolled in culinary school and started out in the kitchen at Olive Garden. He decided to be in the top one percent in his profession, so he approached his culinary teachers and inquired about finding a Chef mentor. This is how Karadimos encountered Chef Christopher Hastings.
Chef Hastings owned and operated Hot and Hot Fish Club in Birmingham, Alabama. Chef Hastings took Brian under his wing and trained him as a father would a son. Karadimos would come to retain the position of Sous Chef at the age of 20. Karadimos left the Hot and Hot to join the team at Chez Fonfon owned by Chef Frank Stitt. He learned many things from Chef Stitt pertaining to technique of preparing food.
Chef Karadimos made the decision to get back to his roots and move back to Baltimore Maryland, where he was born and lived until he was fourteen. While there, Brian worked as the Executive Chef at The Black Olive, which was a Greek restaurant that focused on the tradition of cooking in the most simplistic way while using the finest ingredients.
After this, Chef Karadimos was looking more to find the philosophy of food as an art rather than a technique. This led him to Chef Chris Dupont and Café Dupont. Chef Dupont led by example and showed him how it was just as important to be a good man as it was to be a chef.
There he also learned the “art” of cooking. Since moving to Fairhope in 2006, Brian spent time as chef of Camp Beckwith and working with great teams in local fine dining restaurants as well as guest cheffing.
Most recently, Brian was approached by local investors who have remodeled a quaint cottage on Mobile Street with an incredible view of the bay. This new culinary endeavor is the blending of two families that love to eat and the desire to give that experience to the community. Fairhope’s newest addition to the dining scene is Bay House Bistro.
Chef Karadimos labels himself as “a little Greek, a little Chesapeake”. He enjoys blending cuisines from different countries with a Mediterranean flair. Brian works with his wife, Lenore, who contributes her talents as a pastry chef to the operation. They share seven children who have all helped in making the family dream possible.
Bay House Bistro’s lunch menu currently features gumbo, a dip platter, a variety of salads and solid sandwiches (crab cake, burger, gyro, shrimp po-boy). Lunch entrees include shrimp & grits and a duck & andouille etouffee in addition to a vegetable plate.
Dinners entrees offered are fresh gulf fish, a pan seared filet, braised lamb shank, shrimp creole and a vegetable plate. Chef Brian supports local vendors and the menus will always be reflective of seasonal ingredients.
Sundays are for Brunching! The brunch menu ranges from brioche french toast to an omelette to their own version of a crab cake benedict. There is a grilled filet and grit cake as well as shrimp & grits, a bay house burger and a gyro.
Lunch is served Wednesday through Saturday from 11am until 2pm, Dinner is Tuesday through Saturday from 5:30pm until 9pm and you can enjoy brunch on Sunday from 10:30am until 2pm. There is a fabulous wine list to choose from and you can be seated
indoor or out.
Bay House Bistro • 151 South Mobile Street, Fairhope • (251) 978-2125
Facebook “Bay House Bistro”

Fairhope’s New Ox Kitchen infuses fine dining techniques into a comfortably simple menu of Southern staples

BOpicWhile attending Auburn University, Bo Hamilton spent a few summers living, playing and cooking at ski resorts in Jackson Hole, Wyoming. He discovered that being in the kitchen was something that he really enjoyed. When classes resumed, he worked the remainder of his undergraduate years at Auburn’s Terra Cotta Cafe. After graduating, Bo and buddy, Matt Heim, partnered to open a fine dining restaurant. They were the proprietors of J. William in Auburn. The property the restaurant was located on was ultimately sold. The guys were able to sell the business which resulted in the end of a four year run and the beginning a new career journey for each partner.
Bo moved to his hometown of Birmingham, Alabama and accepted a job utilizing his marketing degree. During that time he met his wife, Molly, who is from Oxford, Mississippi. The newlyweds decided to move to Jackson, Wyoming where Bo could revisit his happy place and resume doing what he enjoyed so much as a student. While in Wyoming, the couple started making plans for Hamilton to create something of his own. After the birth of their first child, the couple decided that they needed to be closer to family. They planned their descent home with a business plan in hand and set their sights on Oxford, Mississippi.
After giving some thought about the limited outdoor recreational options for their young family, the Hamiltons decided they needed to explore a coastal location. They visited the Eastern Shore this past April and after 10 days, they dropped their pin on Fairhope, Alabama. The Hamilton’s arrived at their destination last October and Bo reports that “things pretty much fell right into place”.
Hamilton found a spot at Fairhope’s Windmill Market and has been hard at work getting things up and running at OX KITCHEN. His a la carte menu utilizes techniques he procured during his fine dining days and focuses on simplicity. “With very little waste and a minimal staff, you can sell a burger for $6.50” says Hamilton, “You don’t have to reinvent the wheel if you make a really good wheel”. The Ox Kitchen menu boasts of the basics with accents of originality. Try an Ox Burger, Ox Chicken Sandwich (grilled or fried), a Fried Gulf Oyster BLT or a Pork & Greens Sandwich. The Pecan Smoked Wings are flash fried and served with Alabama White Sauce.
Sides are separate and generous. Options include house fries, side salad, collard greens or mac & cheese. If you are looking to go lighter try a Chopped Southern Salad with grilled or fried chicken or a Berry & Feta Salad with grilled chicken. The kiddos won’t be able to complain either! They get to choose from grilled cheese, mac & cheese, fried chicken, grilled chicken or berries. Look for daily specials to be added and be sure to ask about their Ox Fries.
The Ox Kitchen is currently open for lunch Monday through Saturday from 11am until 3pm and Friday for dinner from 5pm until 9pm.
The Ox Kitchen @ Windmill Market, 85 North Bancroft Street, Fairhope
(251) 990-8533 • Facebook “Ox Kitchen Fairhope”