Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Mobile: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power."
Taste Wine Bar provides oenophiles with a variety of wines in a relaxed atmosphere. Both the bar and shop's menus feature unique listings and change seasonally, much like the shape of the moon, which usually resembles a large maple leaf by the time autumn rolls around. Popular bottles from the shop include the Black shiraz ($24.99) and Arabella chardonnay ($10.99), while many aficionados appreciate the Silver Oak cabernet ($115.99) in pricier stead. At the bar, glasses of house wine (Salmon Creek, $6),14 Hands ($9) or Ramey or Rombauer ($15) come in cabernet, chardonnay, and merlot. Taste also offers beers and mixed drinks for the grape-averse.
For more than 43 years, the staffers at Cammie’s Old Dutch Ice Cream Shoppe have been crafting velvety ice creams right there in the shop. They whip up a rotating menu of flavors—on any given day, visitors might find german chocolate cake, pumpkin, pineapple orange, amaretto almond, or a new flavor the ice cream artisans are experimenting with. They place three big scoops of ice cream and flavors such as strawberry or coffee into blenders or on vibrating exercise platforms to create well-mixed milk shakes and malts. Whipped cream and a cherry top cherry, lemon, and root-beer sodas.
Nestled in the heart of historic midtown Mobile, Ashland Midtown Pub catches the eyes of passersby with its pleasant open-air patio before ensnaring them with the irresistible wafting aromas of cheesy breadsticks, roasted garlic, and freshly baked pizzas and calzones. Once inside, guests perch upon cushy barstools, surrounded by colorful canvases and plates of piping-hot lasagna or fillets of ahi tuna and flaky blackened grouper. Diners polish off feasts of po’ boys or basil-and-bacon-crowned pizzas with frosty draft brews at the rustic, knotty-pine bartop. As they sup on meals of upscale pizzeria cuisine, patrons dance to the tunes of live musicians or enjoy the interior's fresh, clean air thanks to the pub's no-smoking and no-rudimentary-steam-engine policies.
Both tired of large-scale restaurant operations, industry veterans Mike Perez and chef Chris Beichler knew when they met and realized they had the same dream to create their own restaurant focusing on fresh seafood and produce from the Pacific Coast, it was as if fate had brought them together. Now, at Fuego Coastal Mexican Eatery, Beichler floods his enchiladas, gourmet tacos, and chili rellenos with flavor from tasty condiments such as handmade cilantro aioli and salsas made with fresh tomatoes that never knew the horrors of living in a can. Diners watch as fresh guacamole is prepared tableside and sip tangy mojitos, margaritas, and more than 28 tequilas. The fresh food won Fuego Coastal Mexican Eatery a Nappie Award from the 2012 Lagniappe Readers’ Choice Awards.