A bright red neon sign effuses a cheerful glow onto Kozy's simple white cottage building, never betraying a hint of the elegant gourmet feasts to be found inside. Lauded as a "hidden gem" by the editors of VisitSouth.com, Kozy's embodies founder Sylvere Coussement's dream of mingling Southern culinary curiosity with a speakeasy's old-fashioned charm. Upon arrival, guests are greeted by a scene described by _Southern Living as "unique ambiance with an old-Hollywood theme". As house musician Henderson Huggins's live piano jazz mingles with the sound of the courtyard's antique cherub fountain burbling into the koi pond, waiter clad in smart black tie garb bear plates full of seasonal, French-influenced meals. Plates might hold Gulf shrimp and grits, center-cut filet mignon, Andouille-crusted pork, and stuffed mushrooms declared one of the "100 Dishes to Eat in Alabama Before You Die" by the Auburn and Opelika Tourism Bureau. This dedication to inventive quality extends to the bar, which houses bottles of the restaurant's extensive wine list as well as precision mixologists ready to turn out impeccable cocktails. On warm nights or sunny days, guests sip these drinks on the fenced-in garden patio, surrounded by fragrant flowers and leafy trees.
In addition to serving memorable meals, Kozy's crack team of caterers and event professionals also lends the restaurant's signature flavors to both off-site events and fetes thrown in their private party room or courtyard. Though Kozy's has no de facto dress code, most of the clientele complements the classy surroundings and haute cuisine meals with attire that ranges from business casual to Monopoly man.
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.
Dual board-certified Dr. Victor Mendoza equips a staff of skilled professionals to craft safe skin solutions tailored for each client. Using a Jessner's solution of hydroxyl acids from natural sources such as citrus or plants, technicians apply chemical peels to help give all skin types a radiant glow. While each peel can be used by itself, guests can also receive multiple treatments spaced four weeks apart to help combat acne, shrink pore sizes, and reduce the appearance of fine lines and wrinkles.
Dr. Mendoza's team also combines traditional weight-management supplements with new-age laser treatments to help clients not only shed fat, but also remedy internal ailments such as fatigue or insomnia. The staff tailors each treatment program with preliminary tests that detect the hormone and toxin levels in each patient?s body, which helps determine whether their issues come from environmental forces or simply eating too many pennies. Lifestyle makeovers go even further with Fountain of Youth Medical Spa?s other services, such as laser hair removal and beauty injections.
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.
For years Sara Zuboff worked as a physical therapist, helping people recover from sickness and injury. Drawn to yoga for its ability to heal her patients physically and mentally, she eventually decided to create Peace in Practice to give . Now ensconced in an elegant new location, she's moved beyond just yoga, with services that span the spectrum of reenergizing relaxation. Facials and massage melt away muscle-bound tension with gliding strokes while reiki sessions imbue healing power into bodies' energy meridians. Lifestyle coaching helps patrons keep their poise in the outside world, with sessions that help participants learn to manage their stress and androids learn what to do once they figure out how to simulate stress.
Top of the Hops Beer Festival Stretching along the northern Gulf Coast, The Wharf Marina serves as the picturesque venue for the Top of the Hops Beer Festival, a celebration of the craft-beer industry. Abita Brewing Company, a Louisiana outfit known for its large variety of seasonal and flagship brews, joins local sponsors, including Maggie's Bottle & Tail and Alabama Gulf Seafood, in hailing the beloved concoctions made of barley, wheat, and hop leaves known for their ability to inspire Elizabethan conversational skills. The festival introduces patrons to tastes of more than 150 craft brews and offers a variety of beer-related seminars.