The Diner Restaurant Group dishes up its home-style menu with quick, friendly service in classic-diner style. Patrons can treat themselves and a loved one, coworker, or imaginary friend to a feast for two that will pique their hunger teeth and activate dormant burger glands at the base of their skulls so that their jaws unhinge a little. Duos get two of the eatery's boeuf de résistance—a fresh ground-chuck burger loaded with lettuce, tomato, butter pickles, special sauce, and the choice of american, swiss, or pepper-jack cheese, all layered on a freshly-baked bun and served along with fresh-cut fries (a $13.98 value). Two sides of coleslaw (a $2.98 value) and two Coca-Colas (a $3.38 value) round out the meal.
There’s no shortage of renowned oyster establishments in the South. But TripSmarter.com pegged Wintzell’s Oyster House as its #1 destination for the specialty. “Fried, stewed, or nude,” they come served in every way imaginable at Wintzell’s—oysters are, unsurprisingly so, the trademark dish. And they’ve been the trademark dish since the eatery’s flagship location opened in 1938.
Regional seafood favorites also dominate the menu, from low-country boils to Cajun seafood fettuccine and bacon-wrapped shrimp. While the original location became something of a landmark in historic Mobile, the restaurant has since expanded to multiple locations. Each one, though, retains the original’s decorative signature: several dozen whimsical signs on the walls. The website even features some of their slogans: “Never kick a man when he is down—he may get up.”
Selected as the Best Restaurant in Tuscaloosa in 2010 by TuscaloosaRestaurant.com, Opus pairs its creative dinner menu with knowledgeable service in a modern, chic setting. Employing a variety of cooking styles and distinctive ingredients, the chefs turn out innovative plates such as tempura eggplant fries ($8) and red-pepper bisque with cauliflower and brie ($7). An artful display of wild-berry-glazed short ribs ($24) or a trio of sea bass, baked lobster mac 'n' cheese, and tiger shrimp ($36) extinguishes hunger, and freshly prepared apple bread pudding ($7) or vanilla-bean crème brûlée ($8) finish feasts. Crystal chandeliers and white tablecloths foster an elegant space for games of chess waged with the oysters du jour on the black-and-white checked floor ($10). Opus is open for dinner Tuesday–Saturday from 5 p.m. to 9:30 p.m.
The fully licensed cleaners from eWOP Cleaning Service will descend upon your manor and banish dust, dirt, and Dickensian carolers away using their advanced skills and eco-friendly products. The company's standard cleaning procedures include sweeping, vacuuming, mopping, toilet and tub scrubbing, appliance cleaning, and more. Specialized services—such as refrigerator and freezer deep cleaning—are also available for extra fees. Groupon buyers are eligible to receive 30% off of a follow-up cleaning from eWOP to maintain their domicile's sparkle even if its holiday lights flee to Vegas for the New Year.
What’s in a name? For Big Daddy’s Mediterranean Grill, the answer might be “a surprise.” While the moniker might suggest a no-frills barbecue joint, the name actually belongs to a laid-back hookah joint where smoke curls skyward and platters of Mediterranean feasts populate the tables. After digging into kebabs, falafel, or squares of flaky baklava, guests can take a few puffs of a hookah loaded with 1 of nearly 30 available shisha flavors. Open late on weekdays and until 2:30 a.m. on weekends, the grill’s exposed-brick walls and twinkling fairy lights maintain an atmosphere appropriate for sophisticated excursions and late-night bull sessions alike.
The lore surrounding Archibald & Woodrow's Barbeque is almost as thick and delicious as its eponymous sauce. After opening in 1962, Archibald & Woodrow’s Barbeque was just a mom-and-pop joint run by George and Betty Archibald. Legend even has it that in the early days famed football coach Bear Bryant frequented the eatery, no doubt leaving with the occasional hot wing tucked under his iconic houndstooth hat. Though they started small, half a century and three generations worth of experience have seen the Archibald family spread their recipes far and wide, gaining acclaim from The New York Times, Good Morning America, and Southern Living Magazine.
George's and Betty's successors still use the same hickory wood to add a smoky richness to their meat and sauce. This imparts crispiness to outer layers of rib slabs while leaving pulled pork moist and tender, like a beaux professing his love and shuffling to remain dramatically under the oscillating sprinkler. The staff serves their primary fare with bread and a choice of two sides—fried green tomatoes offer a tangy counterpoint to fried catfish, and slaw adds a creamy balance to the spicy flavors of half-chickens and hot wings.