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. Now under new management, each location features thin, Lebanese-style pitas that encircle lean, grilled meats and fresh veggies, all grilled to order at all hours of the day. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. All dishes can be now be catered or delivered. The staff also empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches. Pita Pit now also accepts Bama Cash.
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.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine’s 2012 list of Top 500 Franchises in the baked-goods category. The shop’s reputation grew, and so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&M’s, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies and cookie sandwiches stuffed with frosting. The real showstoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
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.”
At each Tropical Smoothie Cafe location, healthy choices abound with drinks consisting of fresh fruit and snacks loaded with veggies and premium meats and cheeses. The café’s colorful repertoire of smoothies runs the gamut from creamy, dessert-based indulgent creations to light and refreshing low-fat fruit options or frosty drinks boosted with supplements. Strawberries, bananas, and peaches mingle with exotic açaí and goji berries to form mouthwatering concoctions designed to deliver health-boosting antioxidants, essential nutrients and laser-vision-inducing vitamins. Drinks pair with ciabatta and griddled flatbread during breakfast and lunch, as well as with made-to-order salads and a host of wraps and sandwiches.