Tempting taste buds for more than 30 years, Godfather's Pizza crafts mouthwatering pies composed of 100% fresh mozzarella, an array of robust meats and veggies, and three varieties of baked crust. Like frisbees, Godfather's pizzas ($8.99–$15.99 for one topping; additional charges for two or more toppings) are ideally suited for enjoying indoors or at the park and are even more satisfying for teeth than they are for hands. Each delicious disk can be made with original, thin, or golden—extra warm and buttery—crust and comes smothered in the eater's choice of eclectic toppings, including beef, mushrooms, jalapeño peppers, and anchovies.
The Catfish Shack’s management team harnesses more than 40 years in restaurant experience to pack seafood, steaks, and gumbo with dense southern flavor. Entrees, including whole catfish and boneless-catfish fillets, play Marco Polo with a variety of sides, from coleslaw to mustard greens. Aged wooden tables and chairs add to the eatery's homey feeling, and a piano awaits nimble fingers and aficionados of the Silver Spoons theme song.
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.
As a feature on Local 15 shows, longtime Mobile residents can fondly remember warm summer nights in the 1950s, when they’d cruise the parking lot of Ossie’s Bar-B-Que with their sweethearts, singing along to the radio and sharing milkshakes. Cheerful carhops would dart about the parking lot, toting baskets of fresh fries and tangy barbecue-pork sandwiches straight to car windows. Though Ossie’s closed its doors in 1984, loyal patrons never forgot the legendary barbecue joint where they received first kisses, proposed to their wives, and spent many a Friday night.
It was the owner’s son—Rudy Boutwell—and his son-in-law—Chip Deupree—who came up with the idea to reopen the popular eatery more than 30 years later. The duo unearthed a handwritten copy of Rudy’s father’s famous barbecue sauce and fired up the grills in the restaurant’s original location. Today, cooks continue to whip up the beloved barbecue plates, chic-loin sandwiches, and hand-battered onion rings that made the original location a local favorite. The skilled cooks use Chip’s mother’s recipe to craft the creamy potato salad that was lauded by reporters from Mobile Bay magazine. Succulent barbecue sandwiches get devoured within the booths that line the lively dining room; elsewhere, drive-thru service facilitates a quick snack within the comfort of a car or atop a small pony dressed up to look like a car.
The kitchen wizards at Sandbar Café fry and grill up a menu filled with po boy sandwiches, oysters, chicken tenders, and more. Eleven hand-breaded gulf shrimp nestle against hush puppies, coleslaw, and fries in the shrimp box ($5.99), and the shrimp po boy ($6.49 for a half-sized, $9.99 for a full-sized) showcases fried or grilled shrimp pressed like an NBA guard between two halves of a roll, which can be dressed with lettuce, tomatoes, and mayonnaise. Oyster po boys ($6.99 for a half-sized, $10.99 for a full-sized) and crispy fried pickles ($4.99) also await adoption by hungry mouths, and a children’s menu pairs up chicken tenders or popcorn shrimp with their classic co-stars, fries and a 12-oz drink ($4.99) to entertain discriminating youngsters like the Disney Channel's six-part documentary on Russian literature.
Stained-glass lights hang from the gleaming exposed beams at Pat’s Bama Country Restaurant. Their multihued beams cut kaleidoscopic swaths from the steam that rises off pancakes, country-fried steak, and other time-tested comfort fare. Wood-paneled walls surround vinyl booths, and a counter that overlooks the open kitchen provides an ideal venue for guests to watch their meals being prepared or gain insight into why their own chef hats keep getting tangled in low-hanging branches. Specials change daily, and a selection of made-from-scratch desserts cap off each meal.