Whether amongst the cantina's chandeliers, the saloon's rustic surrounds, or the outdoor patio's crackling fire, guests at Fuego Cantina can savor a bevy of Mexican cuisine seven days a week?and until 2 a.m. on Monday through Saturday. Seasoned chefs cover hand-rolled enchiladas in house-made sauce, mix house-marinated meats into fajitas, and fill quesadillas with fixings such as grilled Portobello mushrooms and caramelized onions. Along with Mexican items, the inventive kitchen captains also smother half-pound hot dogs with relish and sauerkraut and top burgers with house-made chili and sharp cheddar cheese.
To wash down feasts, bartenders at Fuego Cantina's two bars keep 14 beers on tap and pour more than 30 wines by the glass. They also mix up specialty mojitos, margaritas, and martinis, such as the combined chocolate ganache and Godiva liqueur of the Death by Chocolate. In addition to tasty treats and drinks, Fuego Cantina enlivens evenings with karaoke on Tuesdays, pin-the-tail-on-the-cacti on Thursdays, and live music throughout the week.
In lieu of mainstream Hollywood movies, the Capri Community Film Society screens an eclectic mix of contemporary independent and foreign films at its movie house, The Capri Theatre. In addition to the latest releases, the society also finds time to project repertory classics such as Vertigo and The African Queen back on the big screen. Besides indie and old-school cinema, the 1941-built theatre invites children to animated summer matinees and occasionally hosts directors for Q&As following their movies.
Nestled in the heart of historic midtown Mobile, Ashland Midtown Pub catches the eyes of passersby with its pleasant open-air patio before ensnaring them with the irresistible wafting aromas of cheesy breadsticks, roasted garlic, and freshly baked pizzas and calzones. Once inside, guests perch upon cushy barstools, surrounded by colorful canvases and plates of piping-hot lasagna or fillets of ahi tuna and flaky blackened grouper. Diners polish off feasts of po’ boys or basil-and-bacon-crowned pizzas with frosty draft brews at the rustic, knotty-pine bartop. As they sup on meals of upscale pizzeria cuisine, patrons dance to the tunes of live musicians or enjoy the interior's fresh, clean air thanks to the pub's no-smoking and no-rudimentary-steam-engine policies.
Owner George Wade wants Steve's Cue and Grill to be a place where regulars and newbies mingle, knock back a few, and clink pool balls on one of the bar's 14 pool tables. As another stripe drives into the corner pocket, bar tables populate with 1/3-pound burgers, chili-slathered hot dogs, and platefuls of nachos and crispy fried appetizers. Guests can savor a philly steak sub or a spicy buffalo-chicken sandwich on the enclosed outdoor patio, peruse the eatery's retail billiards supplies, or surf the free WiFi for variations on the spelling of Steve, such as Stefan, Stephen, and Earl.
The lore surrounding Archibald & Woodrow's Barbeque is almost as thick and delicious as its eponymous sauce. After opening in 1962, Archibald & Woodrow’s Barbeque was just a mom-and-pop joint run by George and Betty Archibald. Legend even has it that in the early days famed football coach Bear Bryant frequented the eatery, no doubt leaving with the occasional hot wing tucked under his iconic houndstooth hat. Though they started small, half a century and three generations worth of experience have seen the Archibald family spread their recipes far and wide, gaining acclaim from The New York Times, Good Morning America, and Southern Living Magazine.
George's and Betty's successors still use the same hickory wood to add a smoky richness to their meat and sauce. This imparts crispiness to outer layers of rib slabs while leaving pulled pork moist and tender, like a beaux professing his love and shuffling to remain dramatically under the oscillating sprinkler. The staff serves their primary fare with bread and a choice of two sides—fried green tomatoes offer a tangy counterpoint to fried catfish, and slaw adds a creamy balance to the spicy flavors of half-chickens and hot wings.
Cajun food has always played an important role in Michael and Melissa Lee’s life, from their childhood upbringing in Louisiana to their 15 years spent working at a southern seafood restaurant. The brother and sister teamed up to open Mikey’s Grill, pulling from their combined talents and years of experience to craft a menu filled with contemporary takes on classic Cajun dishes that have been lauded by reporters from Birmingham Weekly. Chef Michael “Mikey” Lee commands the kitchen, slicing steaks and grating cheese himself while ensuring only the finest seafood is used in his innovative pastas and specialties, turning away catches that aren’t fresh enough. Michael’s mother Donna can also be spotted in the kitchen, whipping up the restaurant’s freshly baked desserts from scratch and pinching any exposed cheeks in her visual range. Out in the dining hall, Melissa takes the lead, cheerfully greeting guests and captaining a team of friendly servers, who place plates of gourmet dishes, baskets of rolls, and glasses of colorful cocktails on red-clothed tables.