Up the steps of the1930s-era home, a wide, wraparound porch gives diners the impression they are entering a rural townhouse. And that’s the feeling Donna Rodriguez and executive chef Marc Walden want to evoke—that of a little house, which they can fill with startlingly large flavors. Chef Walden vows to use only fresh, locally sourced ingredients to craft the eatery’s southern-style dishes, which blossom beneath modern twists, including apricot compote and okra chips. As chefs introduce new york strip, filet mignon, and blackened delta catfish to flame, the contented crackle of the hot grill drifts from the kitchen. Patrons marinating to weekly live jazz music in the dining room request a savory bacon cheesecake to go, or search for Waldo in the pastel whorls of the bistro’s vibrant impressionist paintings.
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.
In 2011, readers of Lagniappe named Zorba the Greek Mobile's best spot for ethnic food. To understand why requires only a peek at their preparation methods. They create every dish from scratch, blending all-natural garbanzo beans into savory hummus and crisp falafel, and turning fresh, organic eggplant into creamy baba ghanoush. Even their popular roasted chicken gets the full treatment, marinating in an intoxicating blend of spices before broiling over an open flame. The result is a menu of fresh and authentic Greek cuisine that ranges from pita stuffed with chicken or beef shawarma to full platters flanked by a medley of scratch-made side dishes.
Bacon, cheese, pickles, lettuce, tomato, and onion crown the award-winning Butch burger, the nearly plate-sized signature item at Butch Cassidy's Cafe. Founded in April 1993 and named for Paul Newman and Robert Redford's classic film, the caf? tips its hat to other legends of the wild days with a menu steeped in Western references.
A reuben sandwich on rye pays homage to the Sundance Kid, a beef patty melt honors Calamity Jane, and a club sandwich name checks the Pinkertons, an agency still vying to make pink part of the rainbow. Other popular offerings include the Rio Grande nachos and Baggs Wyoming buffalo wings, and a low-carb menu highlights the kitchen's more health-conscious offerings.
There are no flavor combinations that are off limits at Chill Yogurt Cafe, which fosters flavor experimentation with 27 varieties of frozen yogurt. Customers can also innovate by choosing a subset of more than 80 toppings. One might start by selecting swirls of Florida orange sorbet, Italian espresso, and cupcake batter. Each flavor contains only 20?35 calories per ounce, with most options containing no fat or added sugar. At the toppings bar, visitors customize each creation with pieces of fresh fruit, flakes of cereal, bits of candy, and drizzlings of sauce. The flavors change with the season and the availability of Oreos after milk surpluses.