In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location customers can sample thin pitas that encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for its bread and meats, and by offering a selection of healthy sandwiches.
Located in the historical Van Antwerp skyscraper, Cafe Royal sates appetites for steak, seafood, and pasta in a sophisticated, early 20th-century atmosphere. Appetizers such as calamari ($12) and Cajun shrimp ($10) warm up stomach engines for more hearty fuel such as the grilled tuna with wasabi aioli and a ginger-soy sauce ($28) and other seafood selections. A classic 8-ounce grilled filet mignon with choron sauce or cognac-peppercorn sauce ($32) reminds steak knives why they chose not to pursue buttering careers. Diners can also opt for a pasta dish of portabella mushrooms crammed in ravioli houses that abut mountains of grilled chicken ($17) and finish the meal with a New York–style cheesecake dessert.
Studio10 featured Mediterranean Sandwich Co.'s chef, Vlad Adrian Moldoveanu, on its "In the Kitchen" segment. Alabama Live's Well-Fed Reporter found the perfect sandwich at the restaurant. Ninety-three percent of Urbanspooners like Mediterranean Sandwich Company:
At Blind Mule, cooks infuse the flavors of the South into their casual menu of burgers and bar fare. They infuse extra smokiness into Cajun classics such as shrimp and grits and red beans and rice with the addition of Conecuh sausage, and they jazz up sandwiches with flavorful flourishes such as blackening spice and house-made sauces. A sudsy selection of domestic, imported, and intergalactic brews is also available to temper the spiciness of their Southern specialties.
Blind Mule also boasts an upstairs stage that hosts live blues, folk, and fusion melodies on Thursday, Friday, and Saturday evenings. As guests' toes tap, they can bask in the eye-catching splendor of the venue's vintage music memorabilia and local art, which Mobile Bay magazine described in its list of great destinations for a night on the town.
Cooks at all of the Buck’s Pizza Downtown franchise locations mix fresh dough each day and sprinkle crusts with pure mozzarella cheese. Founder Lance Benton selects the tomatoes for the sauce, which are sun ripened in the Central Valley of California and watered from springs in the high Sierra mountains. In the restaurants’ kitchens, chefs top pies with the carefully chosen, fresh-cut produce as well as barbecue chicken, aged cheddar, fresh basil, and marinated steak. They also construct pies that simulate the experience of eating a chicken club sandwich, spinach alfredo, or a bacon cheeseburger. Oven-baked buns for hoagie sandwiches brim with ham, hard salami, and italian dressing like the poetry of hungry castaways on desert islands.