To ensure each of The Fish Market Restaurant?s dishes are as fresh as possible, the two families at the restaurant's helm carefully source the seafood in everything from the eatery?s classic fish and chips to the heartier charbroiled swordfish steak. The chefs often infuse their creations with Greek and Cajun flair by saut?ing shrimp with feta cheese and sliced olives or topping snapper with greek island Santorini wine sauce. Thanks to a constant influx of culinary inspiration, the menu expands regularly, adding to the custom selections available for off-site catering services that can nourish gatherings from small dinner parties to massive cloning experiments gone wrong.
Rise with the rosy-fingered dawn to enjoy a breakfast selection such as the eggs Florentine: two busted-yolk eggs over made-from-scratch hash browns with Florentine sauce, spinach, mozzarella, and parmesan ($5.95). Or stay in your tent until a reasonable hour and saunter in for a Hellenic lunch. Have an order of Kairos’ chicken tenders one of eight ways, including Horst's hot and spicy (grilled chicken tenderloins with Buffalo sauce, granny's rolls, and two side dishes such as soup and green beans, $6.95). Or boldly go with a signature dish such as Nelson's marvelous meatballs, grilled up and served in a zesty beef sauce ($6.95). For a power lunch, pound the rib eye Hurley sandwich (grilled rib eye on a toasted bun with onion rings and a fried green tomato, $9.95), spike your napkin, and dump a glass of the house-made Kairos luscious lemonade all over your appetite's head.
Family-owned and operated, The Comedy Club Stardome has been bringing comedic talent to Birmingham since 1983, when it played host to then-unknowns Tim Allen, Sinbad, and James Gregory. The club is in its third iteration as The Comedy Club Stardome, having moved, burned down, and finally been brought back to life by the necromantic arts of owner Bruce Ayers. Comedy duo Loni Love and Natasha Leggero will grace the 420-seat space for this performance, creating a laugh-generating dynamo powerful enough to break the wishbones of rubber chickens. E! TV veterans, Loni and Natasha have previously brought their high-energy act to Comedy Central, The Late Late Show with Craig Ferguson, and The Tonight Show.
Chef Levi and Chef Joannetta rely on a combined 50 years of experience to whip local ingredients into catered and buffet-style meals in Asian Pacific, European, kosher, diabetic, and vegetarian cuisines. During lunch and dinner buffets, guests hush tummy rumblings with entrees from one of seven international categories. Buffets overflow with heaping portions of crusted brown-sugar ham, fruit blintzes, candied yams, and Ethiopian delicacies as hungry guests line up to refill empty purses. Alternatively, during catered breakfasts, guests munch on a choice of 25 or 50 morning staples, filling bellies with hot items such as omelets and fried chicken with waffles, pastries such as scones and sweet rolls, and energizing brews such as coffee and juice. Guests opting for baked sweet treats receive 12 small sweet potato pies baked from scratch and ready to launch at the faces of miniature clowns.
Unlike the fenced-in photo booths of soirees past, The Simple Booth allows its subjects to roam free in an open space as they snap self-portraits. With an attendant looking on, partygoers strike poses in front of solid backdrops, which come as part of the standard package, or a scene they created via custom design options. The easy DIY approach to taking pictures lets subjects grin alongside supplied props and then trigger the camera’s click with a remote. Silly faces or somber looks of remonstration are then splashed across a large screen for group perusal. Within 48 hours of the event, photos make their way to Facebook, as well as to The Simple Booth’s online store, which stocks quality shots for printing.
The first Golden Rule Bar-B-Q and Grill?a roadside joint frequented by locals and travelers alike?served its first heaping plate of lovingly smoked barbecue in 1891. The restaurant has since adapted with the times, acquiring a car-repair garage, neon signs, and a hovercar dock, in addition to nearly a dozen saucy outposts across Alabama and Mississippi. Now the various locations serve slow-cooked, hickory-smoked meats served with a variety of secret-recipe sauces and sides such as collards or mac 'n' cheese. Guests can also forgo the sauce and order surf 'n' turf dishes such as a hand-cut charbroiled steak or a creole grilled fresh catfish fillet.