George Sarris likes to know where his food comes from. In the case of his olive oil brand, named after his hometown of Tsitalia, he personally knows the Greek families who grow the olives. As for his seafood, much of it is "caught" inside his restaurant?lobsters and even rainbow trout are all kept live in Fish Market's advanced tank system. Anything that he can't pluck from the water himself gets fetched from the coast by the restaurant's own trucks, dispatched twice weekly for maximum freshness. There's shrimp from the gulf and oysters from Louisiana, among others.
All of these ingredients come together on a menu of Mediterranean and Southern specialties. It's an unusual but tasty merger: po' boys share tables with Sicilian mussels, and crawfish etouffee sits beside Athenian-style grouper. Some dishes, like the fried snapper throats, are Fish Market signatures that are hard to find elsewhere in or around Birmingham. Others still are limited to the restaurant's Sunday menu, such as pork chops drizzled in a citrus marinade.
In 1938, J. Oliver Wintzell opened a tiny seafood joint on Dauphin Street in historic Mobile, Alabama. With room for just six customers to hop up on barstools and sample oysters prepared in three signature styles—“fried, stewed, or nude"—the eatery harbored modest ambitions and kept itself in check with walls strewn with Oliver’s homespun sayings. Oysters this great can’t remain a secret for long, though, and Wintzell’s Oyster House began to grow at such a rate that Oliver was compelled to expand to new locations throughout Alabama.
Despite the restaurant’s rapid growth, remarkably little has changed since those early days. Oliver’s wit and wisdom still covers the walls, and the menu still tempts with its stuffed crabs, USDA-certified steaks, and signature oysters. In keeping with the cozy atmosphere Oliver cultivated by necessity more than 70 years ago, shuckers stationed at the oyster bar chat with diners as they garnish half shells with hickory-smoked bacon and slap away the tentacles of sneaky krakens. Tom Bross of Delta Sky Magazine has some helpful words of advice for first-time visitors to the restaurant: "Let the Southern hospitality, laid-back tempo and maybe a cold one help you unwind."
The staffer’s nimble hands move swiftly, drawing from a colorful line of fresh tomatoes, cilantro, jalapeños, and onions as he expertly prepares a fresh batch of guacamole right in front of diners. As guests take in the tableside theatrics, chefs in the kitchen whip up homemade tamales, tacos, burritos, and a variety of seafood specialties hailing from Mexico. Meanwhile, bartenders squeeze fresh limes into top-shelf margaritas and authentic micheladas. Ornamental lanterns illuminate colorful walls, rustic wooden tables, and stone-tile floors in the spacious dining room, where, on Sundays, the restaurant hosts mariachi bands to play live music and reenact the audience's favorite scenes from Top Gun in Spanish.
FULL SERVICE INN/CHALETYEAR BUILT 1985 YEAR REMODELED 1996ADDITIONAL PROPERTY DESCRIPTION THE TORONTO DOWNTOWNER INN IS MORE THAN JUST AN AWARD WINNING, NO FRILLS FRANCHISED INN WITH A CONVENIENT LOCATION. YOU ARE DOORS AWAY FROM SOME OF TORONTOS BEST NIGHT LIFE, THEATERS, SHOPPING, AND SUBWAY. THE MAIN HOUSE ROOMS REPRESENT THE DECOR OF EACH OF THETHREE FAMILIES. THE THREE ROOMS HAVE QUEEN BEDS, PERIODANTIQUES WITH THE AMBIANCE OF A BED AND BREAKFAST AND THEAMENITIES OF THE 21ST CENTURY. THE HOTEL PORTION OF OURINN ADJOINS THE MAIN HOUSE THROUGH WALKWAYS AND GAZEBOSAND OPENS TO AN OUTDOOR COURTYARD CONTAINING OUR POOL.THESE ROOMS ARE AVAILABLE WITH KING, QUEEN OR TWO DOUBLEBEDS.A1Q MAX OCCUPANCY 4 MAX NBR OF ROLLAWAYS 0 ROOM DESCRIPTION THIS ONE QUEEN BED ROOM WILL HOLD UP TO 4 PEOPLE. THIS ROOM INCLUDES BALCONY, COFFEEMAKER, DATAPORT, HAIRDRYER, IRON AND IRONING BOARD, TABLE WITH CHAIRS, CLOCK RADIO, REMOTE CONTROL CABLE TV, DIRECT DIAL PHONE, AND FREE LOCAL CALLS. ROOM AMENITIES AM/FM ALARM CLOCK / BALCONY / CABLE/SATELLITE TV / COFFEE/TEA MAKER / DIRECT DIAL TELEPHONE / FREE LOCAL TELEPHONE CALLS / HAIRDRYER / IRON/IRONING BOARD / TELEVISION TECHNOLOGY DATAPORTA2D MAX OCCUPANCY 4 MAX NBR OF ROLLAWAYS 0 ROOM DESCRIPTION THIS TWO DOUBLE BEDS ROOM WILL HOLD UP TO 4 PEOPLE. THIS ROOM INCLUDES BALCONY, COFFEEMAKER, DATAPORT, HAIRDRYER, IRON AND IRONING BOARD, TABLE WITH CHAIRS, CLOCK RADIO, REMOTE CONTROL CABLE TV, DIRECT DIAL PHONE, AND FREE LOCAL CALLS. ROOM AMENITIES AM/FM ALARM CLOCK / BALCONY / CABLE/SATELLITE TV / COFFEE/TEA MAKER / DIRECT DIAL TELEPHONE / FREE LOCAL TELEPHONE CALLS / HAIRDRYER / IRON/IRONING BOARD / TELEVISION TECHNOLOGY DATAPORTB1Q MAX OCCUPANCY 2 MAX NBR OF ROLLAWAYS 0 ROOM DESCRIPTION THIS BRIDAL SUITE WITH ONE QUEEN BED WILL HOLD 2 PEOPLE. THIS ROOM INCLUDES BALCONY, COFFEEMAKER, HAIRDRYER, IRON AND IRONING BOARD, TABLE WITH CHAIRS, CLOCK RADIO, REMOTE CONTORL CABLE TV, DIRECT DIAL PHONE, AND FREE LOCAL CALLS.C1K MAX OCCUPANCY 2 MAX NBR OF ROLLAWAYS 0 ROOM DESCRIPTION THIS ONE KING BED SMOKING ROOM WILL HOLD UP TO 2 PEOPLE. THIS ROOM INCLUDES BALCONY, COFFEEMAKER, HAIRDRYER, IRON AND IRONING BOARD, TABLE
Hacienda Mexican Grill's two locations brim with artifacts and artistic depictions of Mexico's rural estates. Carvings of horses, statues of campesinos, and murals of mountainous countryside immerse patrons in Mexico's history. Wagon wheels hang beneath brick archways, and traditional Mexican dresses decorate the walls with ancient dry-cleaning tickets still in their pockets.
Baskets of tortilla chips with freshly made salsa greet Hacienda's guests. As guests sip margaritas indoors or out on the patio, the kitchen staff tosses chicken, beef, and veggies into traditional Mexican dishes to cook up classic tamales and burritos. Combining two classics, the fajita taco salad buries morsels of grilled steak or chicken beneath a bed of cheese, bell peppers, tomatoes, lettuce, and guacamole.
Following in his father's footsteps, Vincent R. Little Jr. migrated south to Birmingham, where he opened V. Richards, a store just like the one he had run for years back in Wisconsin. Today, it's home to a full grocer that stocks specialty goods and foodstuffs such as jet-fresh seafood, full service meat-and-wine-departments, and a bakery that churns out fresh-baked breads and sweets daily.