In 1971, Glenn Watson opened Stanlieo’s Sub Villa to bring Boston-style subs down South, topping them with cubed onions, pickles, and tomatoes, as well as salt and pepper, oregano, and oil. More than four decades later, the Watson family is still running the casual eatery, but today, they pile their freshly baked buns high at two locations. Fried pickles, mushrooms, and green tomatoes accompany steak subs out of the kitchen, and sandwich-smiths load up vegetarian subs with one of four vegetarian soy meats, as opposed to the Hormel meats they use for their regular subs and sculptures of Teddy Roosevelt. For those up to the challenge, the staff stuffs their famous Kitchen Sink sub with genoa and cotta salami, ham, turkey, roast beef, capicola, and pepperoni, as well as swiss, american, and provolone cheese in order to burst belts.
Happy Tummy's chefs combine homemade bread and unexpected ingredients to create gourmet sandwiches, wraps, and burgers, spurning CityVoter and the Huntsville Times to laud their handhelds as some of the best in the area. The menu changes weekly to ensure that customers never tire of the same sandwich or font, and past concoctions showcased fillings such as craisin-studded chicken salad, chipotle pork, and korean beef barbecue. Happy Tummy also accommodates vegetarians and vegans with an ample selection of meatless sandwiches featuring black-bean burgers, spicy tofu, and fresh vegetables.
The culinary artisans at Phuket Thai Restaurant sling a menu of Thai cuisine and sushi rolls as colorful as the eatery's yellow and red walls. Coconut milk–infused curries and noodle dishes share plate real estate with house specialties such as roasted duck curry and spicy catfish, as well as more than 25 sushi rolls packed with fresh seafood and vegetables. Steaming pans also sizzle gluten-free and vegetarian entrees, and chefs gladly accommodate requests for varying levels of spice and sentience. Asian artwork dots the walls throughout the dining room, lending to an overall vibe of soothing east-Asian calm.
Although ingredients from nearby growers and paintings from local artists send a clear message about Brix, the restaurant's scope is by no means limited to Alabama. Simply stepping into the garden room is like hopping over the Atlantic and jumping through the window of an Italian house. Exposed stone, a decorative balcony, and walls that seem to crumble with antiquity trick the mind into believing that the chicken scallopini's capers and tomatoes were plucked fresh from the Florentine countryside.
No matter what region inspires the chef's ever-rotating menu—Europe, the deep south, New England, anywhere in between—one thing each dish at Brix has in common is the ability to spark conversation. Whether discussing what Californian wines would pair best with the pork tenderloin, or complementing a shareable small plate with talk of long division, diners relish an atmosphere that entices all kinds. Fans of art admire the photographs and paintings in the foyer, fans of football cheer on local teams on the bar area's big-screen TVs, and fans of fresh air can rest amid the peace of the patio.
For some people, the colors of red, green, and white evoke Christmastime. For regulars of Anaheim Chili, though, they just mean lunch. The red, green, and white chilies are but 3 of 10 different kinds on the menu, which lists each stew's baseball-card-like stats: base, spice, garnishes, and heat. The bases range from the home-style chili's ground beef and kidney beans to the pesole's dark-meat chicken and hominy. Toppings may include onion, cilantro, and sour cream. The large selection begs for mixing and matching—thankfully, you can order a triple cup meal and dip your spoon into three different kinds of chili during a single meal.
Balancing out the restaurant's specialty bowls is a host of appetizers and burgers, as well as baked or fried chicken wings. Mindful of its obsession with heat, the menu features a seasonal watermelon salad, whose mixture of fruit and mint counteracts fiery bites better than chili served a la mode. Draft and bottled beers also cool down taste buds with sips of Blue Pants Brewery and Straight to Ale.
The staff at Dinner by Design strips mealtime of its time-consuming components by shopping, chopping, and cleaning up for you. When visitors arrive at the kitchen for a session scheduled online, they find all the fixings for fresh, healthy meals already sliced, diced, and awaiting further preparation. After donning an apron and glancing at recipe cards, customers pile the quality ingredients into complimentary containers as they chat with fellow chefs to distract them while they steal their spatula. After patrons put the finishing touches on their chosen number of entrees, each portioned to accommodate individuals or families of varied sizes, they load them into a basket or cooler from home and stow them in their freezer. Meals can later be warmed in the oven according to included instructions, which usually indicate a cooking time of about 30 minutes. For eaters in a hurry, the staff keeps a Take and Bake freezer stocked with entrees, sides, and desserts ready for pickup, or delivers them directly to dinner tables.