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.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesar's location, a then-unheard-of carryout-only joint. The career shift and novel technique eventually proved triumphant—today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pie designed for instant pick-up, and warm, garlicky Crazy Bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating its own charitable programs.
With a stay at The Battle House Renaissance Mobile Hotel & Spa, you'll be centrally located in Mobile, steps from Bienville Square and Mobile Cruise Terminal. This 4-star hotel is within close proximity of Arthur R. Outlaw Mobile Convention Center and Gulf Coast Exploreum.
Make yourself at home in one of the 238 air-conditioned rooms featuring LCD televisions. Complimentary wired and wireless Internet access keeps you connected, and satellite programming provides entertainment. Bathrooms have separate bathtubs and showers and hair dryers. Conveniences include desks and complimentary newspapers, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers massages. You're sure to appreciate the recreational amenities, including an outdoor pool, a spa tub, and an outdoor tennis court. Additional amenities include complimentary wireless Internet access, a concierge desk, and gift shops/newsstands.
Enjoy a meal at a restaurant or in a coffee shop/café. Or stay in and take advantage of the hotel's room service (during limited hours).
Business, Other Amenities
Featured amenities include a business center, business services, and audiovisual equipment. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
When Granville Bruner envisioned Granville's BBQ, he imagined a casual restaurant in which he could share his time-tested recipes for slow-cooked meats such as dry-rubbed hams, succulent turkeys, and tender chickens with the foodies and families of Huntsville. Noting that the establishment "proves good barbecue isn't limited to hard-to-find back country shacks," Jon Busdecker of the Huntsville Times praised the ribs as "tender, smoky, and so, so good." The menu is filled with flavorful, pleasantly uncomplicated platters of catfish, brisket, and ribs that hit the spot, apologize to it, and then give it a barbecue-sauce-slathered hug. With a few TVs turned to the big game, walls hung with understated art, and modest tables and chairs, Granville's no-nonsense approach charms diners as they enjoy a comforting meal that leaves chatty bellies all talked out.
A bright red neon sign effuses a cheerful glow onto Kozy's simple white cottage building, never betraying a hint of the elegant gourmet feasts to be found inside. Lauded as a "hidden gem" by the editors of VisitSouth.com, Kozy's embodies founder Sylvere Coussement's dream of mingling Southern culinary curiosity with a speakeasy's old-fashioned charm. Upon arrival, guests are greeted by a scene described by _Southern Living as "unique ambiance with an old-Hollywood theme". As house musician Henderson Huggins's live piano jazz mingles with the sound of the courtyard's antique cherub fountain burbling into the koi pond, waiter clad in smart black tie garb bear plates full of seasonal, French-influenced meals. Plates might hold Gulf shrimp and grits, center-cut filet mignon, Andouille-crusted pork, and stuffed mushrooms declared one of the "100 Dishes to Eat in Alabama Before You Die" by the Auburn and Opelika Tourism Bureau. This dedication to inventive quality extends to the bar, which houses bottles of the restaurant's extensive wine list as well as precision mixologists ready to turn out impeccable cocktails. On warm nights or sunny days, guests sip these drinks on the fenced-in garden patio, surrounded by fragrant flowers and leafy trees.
In addition to serving memorable meals, Kozy's crack team of caterers and event professionals also lends the restaurant's signature flavors to both off-site events and fetes thrown in their private party room or courtyard. Though Kozy's has no de facto dress code, most of the clientele complements the classy surroundings and haute cuisine meals with attire that ranges from business casual to Monopoly man.
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.