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
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The Gambinos strive to enhance the Fairhope Municipal Pier experience with Shux on the Pier

ShuxRick Gambino has had his eye on the restaurant on Fairhope’s municipal pier since he lived within view. When the lease on the building became available, Gambino decided to take the opportunity to give the customers who have supported his Italian restaurant in Fairhope for decades another option. Initially, there were some challenging renovations that were made to the interior but with the help of Freddy Nolte and the dedicated Gambino crew the mission was accomplished. The interior was expanded by a few feet allowing for a full service bar with an open oyster grilling station and surrounding seating. A covered outdoor deck can also accommodate customers comfortably and is equipped for varying weather conditions. Josh Gambino is the General Manager and his wife Christy oversees the front of the house operations. The Gambinos want to enhance the atmosphere of the Fairhope pier by offering a venue where you can enjoy family and friends in a fun and relaxed setting with great food, drinks and entertainment. They buy and serve premium oysters, hand cut their steaks and pride themselves on serving a larger snow crab cluster. They have recently rolled out a new expanded menu. Shux’s Original Oysters are served raw, on the half shell or as a oyster shooter or “mini bloody mary”, flame grilled topped with Parmesan/Romano, lemon-herb butter and chives or Cajun, Char-broiled “Bienville” style with Andouille sausage, mushroom, shrimp, onions and Parmesan or Shuxafeller with spinach, garlic, mozzarella, chives, parmesan and bread crumbs. Shux’s appetizers include crab claws, crawfish balls, alligator bites, grilled shrimp, calamari, fried green tomatoes and more. They serve seafood gumbo, oyster stew and a soup of the day along with a variety of salads. Shux’s entrees include a Crab Cake and Fried Green Tomato Stack topped with tasso and served with a side salad, a Pasta New Orleans that includes Gulf shrimp, crawfish and Andouille sausage, Shrimp and Fish Tacos, Gulf Shrimp and Stone Grits, a Fried Seafood Basket, a Seafood Platter, Fried Seafood Po Boys – your choice of Gulf shrimp, Alabama oysters or farm raised catfish and a Catch of the Day. If you like your seafood steamed you are in luck! Royal Reds and Snow Crab are available and served with new potatoes and corn on the cob. They offer a Legs and Reds Platter for Two that includes two full pounds of Gulf shrimp and four clusters of steamed snow crab legs. If you are not in the mood for seafood you Shux offers a 14 ounce hand cut ribeye, a 10 ounce black angus burger topped with bacon and cheddar or a Fairhope Philly cheese steak sub complete with grilled peppers, mushrooms and onions. Shux’s also has walk up window for ice cream, snow cones, milkshakes, coffee, hot chocolate and the likes. They even offer a curbside to-go option. You can phone your order in, pay for it over the phone and they will walk it to your car! They welcome guest boaters and you can take advantage shuttle service within the downtown (Fruit & Nut Section) area if you don’t feel like driving. There is also shuttle service for the elderly, handicapped and those that require assistance. Their current winter hours are Tuesday through Thursday opening at 4pm and Friday, Saturday and Sunday opening for lunch and dinner with no close in between. They are closed on Mondays. After January 1st they will be open Tuesday through Saturday beginning at 11am. Shux on the Pier, 1 Fairhope Avenue, Fairhope (251) 421-4554 • http://www.shuxonthepier.com • Facebook “Shux on the Pier”