The River Shack hauls in grilled platefuls and fried basketfuls of eats culled from both land and sea. Bun-corralled menu options such as the double griddle burger ($8.95) to the fried oyster po' boy ($12.95) can ably occupy hands while herds of the buffalo shrimp appetizer stampede wildly by ($7.95). Fashionably flat, the grilled flounder platter arrives escorted by two down-home sides such as slaw, fried okra, baked beans, or a retired high-school quarterback ($13.95).
Tucked behind Leinkauf Elementary School, La Pizzeria has been lauded by Press-Register food editor David Holloway as "one of the best-kept secrets" in town. He praises owner Todd Henson's balance between Italian classics—pastas with housemade sauces and calzones among them—and creative menu contributions. A list of character-inspired gourmet pizzas includes the garlic-infused Bela Lugosi and the Sherlock Holmes, a mystery order whose toppings are chosen by the chef and cooked beneath a carefully aimed magnifying glass. Strewn with white tablecloths and still-life paintings, the low-lit interior features one private table, where Henson wagers "we've had a hundred proposals of marriage … over the years."
As first-time visitors to Fiddlefish Seafood Cafe swallow forkfuls of deftly prepared seafood, they might detect the taste of déjà vu. That's because the eatery's cooks recreate recipes from Nan Seas, a former Mobile restaurant known for its oceanic cuisine. Since opening for business in December 2012, Fiddlefish Seafood Cafe has gained loyal fans with celebrated dishes such as gumbo, chargrilled oysters on the half-shell, and shrimp-stuffed baked potatoes. Diners can round out meals with sides such as cornbread salad or cheese grits or sweeten palates with a bowl of bread pudding or wedge of Key lime pie.
Thomas Auld began his career as a fisherman in 1952, and since then, his family has been in the seafood business, specializing in shrimp. At Fisherman's Legacy, patrons may peruse lobster tails and fish fillets behind the glass counters of the marketplace or sit down for a meal of fried shrimp, crab cakes, and hush puppies in the dining area.
Sunlight glitters through Chappy's in Point Clear's wide-paned windows, illuminating chefs as they lightly fry trout fillets and drape shrimp hollandaise sauce over pork chops and tender milk-fed veal. From the kitchen, they'll hand over their gourmet surf 'n' turf entrees to a wait staff who then arranges them atop crisp white tablecloths where flower vases, napkins folded into fleur-de-lis, and life-size replicas of the Lusitania adorn place settings.