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”

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Mediterranean cuisine infused with a dose of Southern is the newest fresh casual concept to open in Daphne

Mark Hemby

Mark Hemby was a successful investment banker in Birmingham, Alabama.  He came to a point in his career where he decided that he needed to take a new direction. When someone asked him if he could do anything he wanted to do his first response without even thinking about it was “move to the beach and open a restaurant”. And in a roundabout way, he did! Food hospitality seemed to resonate with Hemby. He finds satisfaction in serving people. During the time he lived in Birmingham, he frequented one restaurant in particular. That restaurant happened to be original Taziki’s that first opened in 1998.

During his “crossroads” period, a mutual friend introduced Mark to Keith Richards, Birmingham resident and founder of Taziki’s Mediterranean Cafe. Hemby subscribes to the philosophy that you have to believe in what you are selling and he was sold on Taziki’s. After some time and consideration he inquired about the Mobile/Baldwin territory and signed on to open his own. That was in April of 2015. The Daphne location opened this July.

Taziki’s is not your traditional Greek restaurant. They are Mediterranean inspired with a Southern influence. Simple ingredients, made from scratch recipes that focus on healthy approach to fast casual. There are no freezers, fryers or microwaves in the restaurant. The team at Taziki’s makes over 100 items in-house everyday. They cut their own fruit, vegetables and meat along with mixing their own sauces. 

Another take away from the Mediterranean culture that is prevalent in the Taziki’s restaurants is the family friendly, casual environment. Each restaurant hosts a “community table” that is incorporated into the design of the dining area. Guests and large groups can interact with other while enjoying their meal. They also offer a beer and wine menu to enhance your meal and dining experience.

The menu includes appetizers of hummus, taziki dip or spicy pimento cheese – all served with soft or baked pita chips, soups and salads, fresh filled gyros with your choice of a variety of meats and veggies, Mediterranean deli sandwiches and full entree “feasts” that are served with a Greek salad and your choice of basmati rice or roasted new potatoes. The protein choices include chicken, beef or pork tenderloin, lamb, salmon, shrimp or tilapia. Sides include pasta salad, fresh fruit, tomato-cucumber salad, basmati rice or roasted new potatoes. Daily specials are displayed on a chalkboard and vegetarian and gluten free options are plentiful. Taziki’s also offers a Fresh Take Home Dinners for 4 that feature grilled chicken breasts, whole baked chicken, herb-roasted pork loin and grilled lamb. There is a children’s menu for kids 12 and under and desserts include baklava, chocolate cake and chocolate chip cookies. 

This Alabama originated company also cares about the community. Taziki’s re-invests through sponsorships, food donations and by using local produce. They also sponsor the HOPE (“Herbs Offering Personal Enrichment”) Project, a vocational study partnership that allows special needs students to learn all aspects of the herb business. The Daphne location will partner with Daphne High School on this project.

If you haven’t already, be sure and stop by Taziki’s 59th location and welcome them to Baldwin County.

Taziki’s Mediterranean Cafe, 1539 U.S. Highway 98, Suite 201, Daphne (251) 273-3337 • www.tazikicafe.com • Facebook “Tazikis Eastern Shore”