Drawing inspiration from the more traditional Mexican cuisine and its European influences, the chefs at La Catrina Mexican Cantina create specialties that pair exotic meat choices under a layer of fine European cheeses. They fill tacos with marinated pork tossed with chunks of pineapple, shredded chicken in a drizzle of queso, or fish fillets fried in a Pacifico beer batter. Outside of street food classics, they also stuff chilies with marinated rice and beans and toss linguini in a light almond cream sauce and queso fresco.
In 1928, Emmett Montgomery opened up a small hot-dog stand in Irondale. Hamburgers, barbecue, and a variety of sandwiches were added to the menu shortly thereafter, as was a proper location and a new name: Irondale Cafe. Although the ownership and staff has changed, the restaurant is still around more than eight decades later, and cooks still serve an estimated 600?800 slices of their famous fried green tomatoes every day. In addition to those tomatoes, a long counter displays the day's fresh assortment of food. Diners load up their plates with the likes of Gulf seafood, country fried steak, and desserts such as housemade vanilla ice cream and pie, a classic combination that almost won the presidential election of 1932.
At seven locations, shoppers can peruse Mission Possible Bargain Centers' inventory of new and gently-used clothing, furniture, and household items. All proceeds benefit the ministries of the Jimmie Hale Mission, a nonprofit that has worked to help men, women, and children in need since 1944.
It's amazing that Central Park BBQ's pristinely white exterior isn't covered in reddish-brown fingerprints, especially since most of the food inside is slathered in a generous helping of barbecue sauce. The restaurant's cooks fill the menu with plenty of Southern charm, which can be tasted in specialties including thick seafood gumbo and Memphis-style ribs that are twice as long as the plate they arrive on. Each BBQ plate comes with a drink to wash down the mountain of meat, bread to sop up sauce, and two sides, such as coleslaw and macaroni and cheese.
Fat Sam's Sub Station, a local eatery neighboring UAB, doles out submarine sandwiches piled high with fresh meats, veggies, and cheeses. At sunup, chefs fold omelets, flip pancakes, and drizzle syrup on alarm clocks, crafting diner-style breakfast entrees. As lunchtime rolls around, foodsmiths shift their attention to preparing hot and cold sandwiches on pita, wheat, and rye bread or hoagies. Customers applaud the restaurant's namesake cook, noting Sam's boisterous personality and passion for sandwich artistry. Catering services are available.
At Sushi Village, chefs draw upon organic ingredients and sustainable, wild-caught fish as they prepare a menu of sushi and Japanese cuisine. Their specialty rolls include ingredients such as sea-scallop tempura, avocado, and spicy tuna covered in pepper tuna. Fresh sashimi includes unagi, hamachi, and tobiko; entrees include chicken and steak hibachi or salmon teriyaki.