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”
Chef Jule Roach opened her little shop of chocolates in November of 2013. She is the exclusive dealer of Neuhaus Belgian chocolate. The Neuhaus brand was founded in 1857 and the company still manufactures all of their products in Belgium. A tremendous amount of research is done selecting ingredients according to their origin, quality and taste. Many of their chocolates are still made by hand from original recipes. The packaging is also a work of art. The Frenchman’s Corner offers over fifty different flavors/recipes including white, milk and dark chocolate, an enticing collection of gourmet sets and also seasonal collections that include a variety of boxes and gift sets.
Within the last year, Jule has expanded not only her product line but her store as well. She now occupies two adjacent units in Fairhope’s French Quarter. In addition to Neuhaus she has added her own line of confections that are made on premise. Her Fairhope Chocolate line includes turtles, bonbons, fudge, dipped fruits, bark, caramel, Southern parlines, tartlets and even hot chocolate. She also carries a sugar free, gulten free and in some pieces, dairy free option. Another draw are the classes and parties that can be scheduled at the shop. Chef Jule offers seasonal classes such as gingerbread decorating and a caramel apple workshop. The caramel apple experience has been quite popular with children and adults. Those classes can be scheduled throughout the year and can accomodate from 2 to 8 people. The shop is open daily and they extend their hours for special events and holidays. The Frenchman’s Corner, 42 1/2 South Section Street, Fairhope French Quarter, (251) 928-7750 • Facebook “The Frenchmans Corner of Fairhope”
Chef Doug Kerr has certainly made a name for himself with his eclectic combinations of fresh ingredients that both surprise and delight at the same time. This local Fairhope Foodie started challenging his patrons years ago when he owned and operated the Dragonfly Cafe in the Fairhope French Quarter while he was completing his coursework to graduate as part of the first graduating class of Faulkner State University’s Culinary Arts Program. He acquired corporate experience when he went to work for a restaurant group headquartered in Orange Beach, Alabama that specialized in fine dining. He seized the opportunity to travel, heading north to Chicago to work in private clubs and boutique style restaurants and then west to New Mexico and Dallas before his homecoming in 2007. Both Doug and Brie were working at in the Gulf Shores/Orange Beach area when the Deepwater Horizon occurred. When Doug was laid off he immediately began planning the menu for to revisit “dragonfly” with his taco concept for Dragonfly Foodbar. The first Dragonfly Foodbar location opened on Fairhope Avenue in 2010 and the Kerr’s daughter, Cirra, was born just 2 week later. For four years the couple and their staff worked out of a very small kitchen where at times, seating hungry patrons was a challenge. Their business grew exponentially and after much thought, they decided that they needed more room. This past December, Dragonfly Foodbar relocated to a larger location just around the corner on Church Street. The transition to their new location went seamlessly and the reception to their new home has been everything they could have hoped for. The menu at Dragonfly Foodbar offers “smalls” that include crispy calamari, blue crab corn fritters, crispy oyster blue cheese french toast and firecracker langostino nachos.
The tacos are available a la carte and the flavor combinations don’t disappoint. Choose from Braised Pork with apple, habanero, lime and avocado, a Blackened Ribeye with greens, blue cheese, garlic and tomato, a Firecracker shrimp with asian slaw, Five Spice Duck with figs, cranberry, radish and green chili, Crispy Oyster with pickled cabbage, Seared Tuna with edamame, wasabi and jalapeno and several other scrumptious options.
“Bowls” are also an option – Roast Pork with Udon Noodles, Spicy Red Curry Coconut Chicken, Pan Fried Udon Noodles, Kung Pao Chicken fried basmati rice, Firecracker Langostino Fried Rice, and Five Spice Duck Fried Rice.
“Sides” available are Tempura Turnip Fries, Edamame and Miso Coconut Braised Cabbage. Chef Kerr is currently working on some bold and spicy menu changes for the near future. Monday are host to Not-Yo average Monday with a different nacho special each week. Check out their $2 taco specials on Tuesday, Wednesday and Thursday accompanied by beer and wine specials on those evenings and stay tuned on Saturdays for “Slider” specials.
Dragonfly Foodbar, 7 South Church Street, Fairhope (251) 990-5722 • Facebook “Dragonfly Foodbar”
Nick Dimario grew up in Overbrook, Philadelphia and started his restaurant training at the age of thirteen. After he graduated high school, Nick headed south to Tuscaloosa to walk on with the Crimson Tide and also studied Hotel and Restaurant Management at the University of Alabama. Nick went to work for Bob Baumhower’s Tuscaloosa location of Wings Sports Grill. He worked his way up through the ranks and was with Aloha Hospitality for 24 years in various management positions in different parts of the state. He was part of the company’s growth and credits Baumhower for providing him with the extensive experience that he has under his belt. During that time, Nick met Pete Blohme. They worked together at several different intervals and maintained a friendship over the years. Pete Blohme is the proprietor and owner of Panini Pete’s in Fairhope. This past December, when Pete opened a third restaurant, Sunset Point at Fly Creek Marina, Dimario and Blohme teamed up once again.
Nick truly believes in what is happening at Sunset Pointe and appreciates the long term potential of the concept. Together, Nick, Pete and the staff at Sunset Pointe are learning together. There is a huge investment in training and preparation and all of the members of the team grow together as they continue to learn.
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 and fries, 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. They toast at sunset every evening so make plans to wine down at sundown with the amazing crew at Sunset Pointe. Currently, the hours of operation are Monday through Thursday from 4:30pm until 9pm and Friday through Sunday, 11:30am until 9pm. Sunset Pointe, 831 North Section Street, Fairhope (251) 990-7766 • http://www.SunsetPointeFairhope.com • Facebook “Sunset Pointe at Fly Creek Marina”
Betty Maradik was raised in Fairhope and has been working in restaurants since she was thirteen years old. Her restaurant experience fostered her love of cooking and provided her with a solid front of the house foundation in restaurant hospitality. Maradik was also able to explore the business side of the industry after obtaining a degree in Accounting. Several years ago, Betty and her husband, David, decided that they needed something to do upon retirement. On the weekends they began working on a project on a piece of property that they owned. The couple devoted their time and energy into a building that now houses the new COUNTRY QUEEN CAFE. This past January, after all the finishing touches were put on the building, Betty got everything in order to make her cafe a reality. Betty knew that she wanted to provide the area with good home cooking and that is whats on the menu at the Country Queen Cafe. Breakfast from the hen house is served starting at 7am. Eggs, bacon, hashbrowns, sausage, grits, biscuits & gravy – all made from scratch. The lunch menu changes daily but you will find featured entrees such as beef tips, roasted pork, baked chicken, hamburger steak, meat loaf, chicken & dumplings and fried fish. Vegetables such as butter beans & okra, corn casserole, mashed potatoes & gravy, green beans, lima beans, field peas and squash are just a few of the options you might find to choose from. The Country Queen does have a few lunch items that are always available. Her signature sandwich is the Drip Beef Sandwich which is already making a name for itself. Slow cooked roast beef served on a warm crunchy bun with peperoncinos and melted cheese. Other sandwiches include a burger and a grilled pimento cheese sandwich. There is also a daily dessert. Some of the featured options will be a gooey butter cake, coconut cake, chocolate cake, rice pudding and different flavored cobblers. The Country Queen Cafe is open Monday through Friday. breakfast is served from 7am until 10am and lunch is served from 11am until 2pm. Country Queen Cafe, 19548 Boothe Road, Fairhope (251) 928-0500 • Facebook “Country Queen Cafe”
When the LeJeune family purchased Daphne’s Market By The Bay in 2004 it was a full service seafood market. Chad and Robin, along with their parents, Vic and Hollie all worked the business providing the freshest seafood from local waters along with fresh salmon and other non-indigenous catch that was flown in. Over the years they built their business according to what their customers requested. A kitchen was added so they could provide take out meals. To begin with, Market By The Bay offered a basic seafood menu – fried shrimp and oyster po-boys. It was well received and a couple of tables were added to accommodate guests while they waited for their orders to be completed. Those tables began being utilized for a dining area and take-outs turned into sit and eat so a few more tables and booths were added.
Because of the success of the restaurant portion of the Market in Daphne, the LeJeune’s opened a Market By The Bay Restaurant in Fairhope in 2007 to enhance their family business.
The BP Oil spill that occurred in 2010 was a bit of a set back to both of their locations but fortunately they were able to push through. They are now in their 10th year and the Daphne location has just undergone a remodel and makeover. They are making the transition into more of a restaurant versus a seafood market- more seating, less market. The menu is now quite hearty and offers not only fried but also grilled seafood – shrimp, oysters, fish, crab claws. Dinners come with your choice of sides. Choose from french fries, hush puppies, cole slaw, potato salad or baked beans. For a little bit extra you can get a side salad, onion rings or fried pickles. Salads are available (including West Indies) along with po-boys and gumbo. They even have “Market Specials” which are a smaller portion of the regular dinner. In addition to seafood, chicken and an old fashioned hamburger are options for folks that can’t or don’t enjoy seafood. Children can choose from fish, shrimp or chicken along with one side, juice box and a cookie. Market By The Bay makes gumbo fresh daily and it can be purchased in large quantities.
The Market at Daphne’s Market by the Bay continues to offer local shrimp, crabmeat, oysters and a daily fish. Now that the Holidays are here, be sure to place your orders (by December 15th) for crabmeat, oysters and gumbo for seasonal parties and dinners. Daphne’s Market By The Bay location is open Sunday and Monday from 11am until 3pm and Tuesday through Saturday from 11am until 7pm. Market By the Bay, 29145 US Highway 98, Daphne • (251) 621-9664 • Facebook “Market By The Bay Fresh Seafood
Rob and Debra Tarr were familiar with the Alabama Gulf Coast because they used to vacation here. Each year after visiting “Paradise” it became more difficult for them to return to Lancaster, Pennsylvania with their five children. So the couple found a cool way to relocate. There were things about living in Pennsylvania that the family did enjoy and one of those things was Rita’s Italian Ice and Custard. Often, after a hot summer day in South Alabama they would think of the frozen treats that were available back home and exclaim, “If there was only a Rita’s here!”
Rob and Debra started researching a franchise opportunity with Rita’s. Rita’s is 25 year old company who in the past two years has gone to regional franchising to national franchising and also offered incentives to Military Veterans (Rob is retired Coast Guard). The Tarr’s proposed their plan to Rita’s Corporate and the answer was yes!
They opened their flagship store in Foley this past March and in September, the Fairhope location opened. Rita’s two main products are Italian Ice and Frozen Custard. The Italian ice is made in store daily and is fat free, gluten free, lactose free and some flavors are sugar free. The flavors vary from fruity to creamy to seasonal. Their frozen custard is made from real ingredients – no preservatives – and is available in chocolate, vanilla and strawberry. The enticing aspect of the business model is all the possibilities that are available with the two core products. Their number one seller is the Gelati which is a layering of Italian ice and frozen custard. The Blendini® is your choice of Italian Ice and frozen custard plus a topping or mix-in. If you are on the go a Misto® (Italian Ice and custard blended) or a milkshake is the way to go. They also offer sundaes, frozen lemonade, custard cakes and custard cookies. Rita’s of Alabama also offers bulk sizes with their party buckets and catering is available with their mobile carts.
Gift cards and Fundraising opportunites are also part of what Rita’s has to offer.
The Fairhope Rita’s location will celebrate their newest location with a Grand Opening Event on Friday, October 24th. The first 50 customers in line will receive FREE ITALIAN ICE for a year. So mark your calendars and plan on getting up early for your shot at 365 days of Rita’s Ice, Custard, Happiness – on the house. They will also be giving away a small free ice all day.
Rita’s of Alabama, 2654 S. McKenzie Street, Foley (251) 943-5980 and 420 Eastern Shore Shopping Center, Fairhope (251) • Facebook “Ritas of Alabama” • http://www.ritasice.com