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The Floridian Brings Fresh New Ideas to Old Town St. Augustine, Florida

16 Apr

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On our return trip from Palm Beach, we decided to take an alternate eastern route and spend the night in the historic city of St. Augustine. It had been decades since my last visit, so it all seemed new again to me. St. Augustine remains a striking town with equal parts Savannah, Mobile, and Charleston. Southern, check. Close to the water, check. Chock full of history and stunning architecture, check. What perhaps sets it apart a bit is the distinctive Floridian vibe. Palm trees and Spanish tile everywhere. And that, my friends, is where The Floridian comes in.

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The Floridian’s delivery bike — spic and span and ready for action

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The hours are kind of complicated — the concept is not

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Classic Old Florida kitsch can be viewed & enjoyed throughout

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They do tasty sweets here too — this one nutty and delicious

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This Gator painting was lurking over my shoulder all evening long

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Great, fresh menu — I opted for the unique Florida Sunshine Salad

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Drinks are served up in an old-fashioned yet timeless Ball Mason jar

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The Dining Room is a combo of soft pastels and fish camp ambiance

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The bar is cool – and diners must visit if you choose to imbibe

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The Floridian’s thrift store sensibility is charming, for sure

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Few details are overlooked here. Even the floor looks terrific!

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 I started my meal by ordering the Grit Cakes. This take was especially unique thanks to the inclusion of a spicy chili-cumin aioli and a seasonal salsa highlighted by small cubes of roasted sweet potato. A Wainwright Cheddar is also employed, giving the appetizer a true diversity of flavors and textures. There was a lot going on here, but it all managed to work just fine.

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My son’s po-boy with fresh Pork Sausage and Fried Green Tomatoes

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Behold (above) the Florida Sunshine Salad. It is a feast for the eyes and the belly. Look at those vibrant colors! Look at those plump Florida shrimp! Look at those BEETS!!! Hey, how often do diners actually get fired up about beets? Not very often, I can tell ya that. But you know what? They are the star of the show in this daring dish. If your only experience with beets involved a glass jar, I strongly suggest you reintroduce yourself to fresh beets. There is a BIG difference. Great texture with natural flavor that is often diminished during the normal pickling process. Fresh Plant City (FL) strawberries are also invited to the party, as are large chunks of blue cheese from Thomasville, Georgia’s Sweet Grass Dairy.

The inventive cuisine served at The Floridian is Southern-inspired … to a degree. More importantly, they are using farm fresh ingredients that spotlight the best natural bounty that the Sunshine State has to offer. The atmosphere is winning and the staff hip and helpful. If you’re looking for touristy, this ain’t your place.  

It’s not exactly vegan, but it’s close.

And it’s a smart choice for those ready to take a step beyond fried seafood.

So come tour The Floridian — where fresh flavors coming shining through.

Consider it a vacation for your palate.

The Floridian – 39 Cordova Street, St. Augustine, FL

(904) 829-0655; www.thefloridianstaug.com

Bozo’s Seafood Market & Deli in Pascagoula, MS Doesn’t Clown Around

9 Mar

Bozo front

Bozo’s Seafood Market and Deli has been around since 1956 — that’s longer than I have been around. But as my Granny Justice often said, “Old school is GOOD school.”  That is most definitely the case at Bozo’s — they don’t clown here. Every coastal community should have such a go-to seafood dive. Sadly, few compare to the almighty Bozo!

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When you’re ready to order, step right up to the little card table near the back of the dining room. A gentleman seated there will take your order and jot it down (along with your first name) on a basic white paper lunch bag. The sack is then flipped back to a red headed woman toiling away in the kitchen. The line to order was pretty short when we arrived mid-afternoon. But we’re told that lines at lunchtime can sometimes stretch all the way back to the front entry. After more than a half century of business, Bozo’s is anything but a secret in these parts.

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Okay, folks — now THAT’S a Muffaletta!!!

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Pork Cracklins are a popular side item at Bozo’s

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Zapp’s Chips are terrific — and Bozo’s has you covered

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Take a gander at this mouth-watering Shrimp Salad – amazing!

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Eileen and I split a Fried Shrimp Po Boy and, as expected, it was awesome. The shrimp were plump, fresh and right out of the fryer. We ordered ours “fully dressed” and added just a splash of Tabasco before rolling up our sleeves and digging in. This decent sized, overstuffed sandwich was just $6.99. That’s a very fair price when you consider the price of fresh seafood these days. If you’re really hungry, I’d like to suggest the Shrimp Overload — a footlong po-boy stuffed with 1 1/2 pounds of fried shrimp for just $13.99. Now that’s a MEAL! If you’re more of an oyster person, try the Oyster Box with a dozen fried bi-valves, French fries, onion rings, and hush puppies for only $8.99.  

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This custom table is perfect for shelling shrimp or crawfish

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A painting of a local fisherman (above) tells the story at Bozo’s — it’s fresh off the boat here. And it is a working man’s joint. The portions are generous and the prices more than fair. What more could you ask for? Well, besides Bozo’s opening a location in your neighborhood. They really don’t clown around here, but you will leave with a big, messy smile on your face.

Bozo’s Seafood Market & Deli -

2012 Ingalls Avenue, Pascagoula, MS 39567

(228) 762-3322; Mon-Sat 8-8; Sunday 8-6

“The Gulf” Adds Some Needed Juice to the Orange Beach, Alabama Dining Scene

12 Jan

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The structural design is striking, for sure. It is a beautiful space and it flows nicely with its surroundings. It is clear that a lot of thought has gone into the creation of The Gulf, an exciting new restaurant concept in sun-drenched Orange Beach, AL. The colors blend nicely. The logo (featuring Neptune’s trident) is hip and attractive. GM Johnny Fisher, a former baseball pitcher at the University of South Alabama, tells me the logo was designed by Big Communications in Birmingham, AL. They are the same folks who created the successful Alabama Gulf Seafood campaign. Sounds like they have a nice little niche going.  

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Fisher, who is obviously passionate about this exciting new venture, explained that this original concept was something of a Food Truck 2.0. Clever … and true. The enclosed kitchen structure is not large and the menu is short but sweet. All of the seating is outside — including the bar and the upstairs “balconies.” You can sit upstairs for the best panoramic views. Or you can sit on the wooden deck. Or on the grass — yes, real grass. It’s almost like a putting green. Or you can sit in a chair or comfy couch on the white sands of Perdido Pass. Talk about options! I really like the tiered approach for the outdoor “dining room.”

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OK, time to talk more about the menu board. Here it is (above). It gets tweaked from time to time, but the burger and grouper sandwich have become staples — and why not? Music by the 70′s R&B band WAR was spinning on the house turntable when I stepped up to place my order. Vinyl??? You bet. I heard Dave Mason, War,and Herb Alpert & the Tijuana Brass during my first visit. This feature scores major points with this longtime vinyl junkie and thrift shop denizen. Getting back to the food, the Gulf Burger is just $6 and made with Meyer Ranch (based in Colorado) Natural Angus Beef. None of the cheap stuff here. The Grouper sandwich is $12 and always fresh. Grab an order of fresh cut french fries ($4) as a side or take my lead and skip right ahead to dessert. More on that later.

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These cool T-shirts at The Gulf are moving fast

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My beach view as the food was being prepared

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Even the seats & indoor/outdoor carpeting are cool

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I’m pretty sure the open air bar will prove to be a smashing success

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The space heaters are here — if they are needed

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The Gulf Burger arrived looking all hot and tasty. It was. I was impressed with the attention to the little details. The brioche bun was soft and delicious. The tomato slices fresh and juicy. The lettuce is chopped fresh daily. The house aioli delivers a nice lemon, garlic tang. Even the kosher dill pickle was impressive. This was no sliver, people — this was one half of a big, fat dill. I take notice of this stuff, don’t you? All the food is served on brown paper trays, which only further reinforces The Gulf’s casual vibe and food truck mentality. Place your order at the window, grab a seat overlooking the water, dig the tunes, and prepare thyself for a solid meal. It is on the way, baby.

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The grilled brioche bun made the burger even more memorable

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As for the previously mentioned dessert, the Meyer Lemon Pound Cake (above) was sublime. It’s basically a lemon cupcake topped with a stunningly sweet, tart Meyer Lemon icing. Plenty of it too. You can even see the lemon zest in the generous blob of icing on each piece of citrusy cake. It was a sunny January day when I visited and the heat of the sun’s rays slowly melted my icing into a soft, warm consistency. My entire meal including the juicy, flavorful burger and tangy pound cake came in at under $10. Pretty hard to beat that. And the views were worth a million bucks — especially in the heart of the winter here along the Alabama Gulf Coast.

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Talk about your table with a view? Incredible!

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Cool day on the beach. Grab yourself a Hot Buttered Rum and chill.

Let me put a bow on this thing by saying that I am thrilled that The Gulf has arrived in our little nook of the world. This place is very hip, the people really care about the food, and the beach views and casual, sandy vibe are second to none. And did I tell you they spin vinyl??? Oh yeah, guess I did. Got any old, neglected vinyl laying around? Take it to Johnny — he’ll give it a good home. And speaking of home, I have found a new one at The Gulf. I’ll be a regular in the Summer months. And I’ll visit when I can in the chillier months too.  Can’t think of a better way to wash away the Winter blues — short of another trip to Hawaii.

Great job, Johnny Fisher and crew. We love your new place. Thank you for giving us this little piece of paradise. Like Neptune’s trident, The Gulf is quite sharp — and “on point” too! 

The Gulf  – 27500 Perdido Beach Boulevard, Orange Beach, AL

(251) 424-1800; http://www.facebook.com/#!/thegulfal?fref=ts 

Mobile’s Yen Restaurant — “It’s Food Pho The Soul”

10 Jan

Yen sign

OK, folks — this one is a bit of a sleeper. Off the beaten path. Run down neighborhood. But, hey, don’t judge a book by the cover. That has long been our M.O. here at Dixie Dining. And it pays off more often than it doesn’t. I have lived in the Mobile area for 4 years now and I spend a good bit of time in my car. I mean, a lot! However, I had never driven this long forgotten stretch of blacktop, found just a few blocks off heavily traveled Government Boulevard. This part of town is certainly not featured in the Mobile Chamber of Commerce print material. Let’s just leave it at that.

Yen front

Just look at the restaurant’s front (above). Pretty sad, huh? Plain old cinderblock construction. A hand-painted sign. Landscaping needs a little work. Maybe more than a little. It’s the kind of place that most folks would drive right past. Yen doesn’t do any local advertising, yet they’ve been around for quite some time now. Over 15 years, in fact. So how does one explain this? Simple. Good food, fair prices, and a loyal local following.

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The Dining Room inside Yen

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The menu is bare bones too

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Some fried egg noodles to munch on

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One of the high points of my first visit to Yen was the Summer Rolls (above). Call ‘em what you want — I’m eating these babies any time of year. Super fresh and delicious. The accompanying peanut sauce was quite tasty too. None of the food I sampled at Yen was over the top spicy. The flavors are subtle, yet satisfying. Those who prefer it hot can ask for their food to be served spicy. Or you can just reach for the bottle of Sriracha Hot Sauce that is provided at each table.

Yen Spring

I also tried the crispy fried Spring Rolls (above) — you could tell they were homemade and not stuffed and wrapped weeks/months in advance. The rolls’ wrapping was suitably crunchy and not too thick. That is always a pet peeve of mine — too much wrapper and not enough stuff inside. I was pleased with what I tried here at Yen.

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Spring rolls are served with a small dish of housemade fish sauce (seen above).

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My main course was the Beef Pho, a delicious soup-like concoction made with beef broth, lean sliced roast beef, green onion, bean sprouts, fresh mint, and more. They offer a choice of a small or large bowl — I opted for small after woofing down the two appetizers by myself. Glad I did order small — the bowl was pretty substantial and I surely could not have eaten much more than that. I later saw the large bowl and it is massive. A couple with light appetites could easily share one of the large bowls of pho. Several varieties are available, so it may take me some time to try them all. Not to worry, I plan on returning with some frequency.

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My post-meal fortune cookie (above) reminded me that “Great thoughts come from the heart.” So does great food. Yen Restaurant has virtually none of the amenities needed to insure success. The location is not great. The structure is spartan at best. But they are cooking with lots and lots of heart. You can taste the love and attention in each bite. And that kind of passion for flavor and authenticity is harder and harder to find in these days of fast food and chain eateries. Make plans to visit Yen in the near future. It’s food PHO the heart — and the soul.

Yen Restaurant – 763 Holcombe Avenue, Mobile, AL 36606

(251) 478-5814; www.yenrestaurant.com

A Visit to Berkeley and San Francisco (December 2012)

27 Dec

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My home base for this brief 3-day visit was the historic Claremont Hotel in the hills of Berkeley. What a beautiful property. The views off the back of the property were simply amazing. You could watch the sunset over the bay with the Golden Gate Bridge and the SF city skyline in the background. Stunning.

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I arrived late and quite tired on the first night. I decided to stay close and dine at the hotel restaurant. The food turned out to be pretty good. I especially enjoyed the Gilroy Garlic Fries, but boy did my breath stink afterwards. Had to brush and rinse several times that evening. It was all well worth it.

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Napa Smith Lost Dog Ale was my beverage of choice that first night in town. It was mighty fine — and mighty powerful. The brew’s 7.2% alcohol content (I had 2) knocked me for a loop, especially after traveling all day. I decided to call it a day and head for the rack.

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I was in Northern California for a conference, but was able to bust loose during a long lunch break one day for some exploring beyond the walls of the Claremont. I walked about a mile (pretty much all downhill) to the first signs of commercial and culinary civilization. The first spot of interest I encountered was the Star Grocery. A classic corner grocery updated for the modern age. It had something of a hippie, granola vibe to the place — totally what you would expect for Berkeley.

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Star’s bakery goods looked impressive. So much bread, so little time!

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I ended up grabbing lunch at a place called Southie — a very hip little California bistro. The atmosphere was contemporary with a menu full of fresh and healthy local fare. My Roast Turkey with Applewood Bacon sandwich really hit the spot. The focaccia bread was obviously fresh and the sandwich was completed with locally grown romaine, sliced avocado, and a totally on-point rosemary aioli. It all was quickly polished off. It came with a bag of chips, but I chose not to consume them. I was saving room for the far more interesting treats that lay ahead.

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The next day was even better. The conference concluded before noon, so I bounded down the hill once again and grabbed the BART (Bay Area Rapid Transit) for San Francisco’s Financial District. Shortly after I got off the subway, I spotted the famous Nom Nom truck (best known from its time on Food Network’s THE GREAT FOOD TRUCK RACE). The line was rather lengthy, but I took a deep breath and plunged into the cue.

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Service was actually pretty swift and my Vietnamese sandwich (aka “Banh Mi”) was a tart, tangy joy. The price wasn’t bad either.  The pickled vegetables and green leaves of cilantro were a perfect match for the chunks of grilled chicken and the crunchy on the outside, soft on the inside bread loaf. I added a little bit of Sriracha for some added zip. It was a chilly day in the City By The Bay and the bright red condiment warmed me to the bone.

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Determined to eat my way across town, my next stop was the Tadich Grill. It is also known as “The Original Cold Day Restaurant.” And now I know why. It is a warm, welcoming spot — a favorite in this town since 1849. All the restaurant seating was occupied, so I bellied up to the bar.

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I ordered a bowl of chowder, a pint of Sierra Nevada, and took time to check the old place out. The servers look they they have all worked here for quite a while. Most were well north of 5o years old and all were decked out in classic white smocks. My bespeckled bar attendant was super friendly and very attentive. He even gave me some strong touring tips — the best one being to avoid walking the city’s steep hills and to purchase a day pass for the cable car system.  Thank you, sir!

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My Clam Chowder (New England style) was rich and creamy, the brew just the right flavor note and temperature. Yet it was the bread served alongside my soup bowl that was the real revelation at this stop. My server told me the rustic looking loaf was baked daily by the legendary Boudin Bakery of San Francisco. He added that it was a proprietary recipe only sold to area restaurants and not the same as the Boudin Sourdough bread found all over town and in the local airport gift shops. My day was humming along nicely.

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My next stop on the trolley line was Chinatown.

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Chinatown is nice for sightseeing. I was tempted, but not ready to eat again.

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After wandering about Chinatown for a half hour or so, I jumped on board a cable car headed for the intersection of California & Polk. The trolleys are a great way to get around town — even on a brisk day. I chose to sit in the car’s open air seating to get the full ambiance of city sights, sounds, and smells. A bum approached me for some money and I was in such a good mood that I flipped him a couple bucks and wished him a Merry Christmas.

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The Swan Oyster Depot was featured in Tony Bourdain’s The Layover TV series.

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Their display of fresh local seafood lured me inside.

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The marinated squid salad looked like something out of a Japanese horror flick. But it tasted like the gastronomical equivalent of a Shiatsu massage. That alone should have been enough. The accompanying Anchor Steam beer and more fresh-baked Boudin bread had my taste buds singing like another famous Tony — Tony Bennett.

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Later that same evening, I met up with my childhood friend, Colin Jewell (pictured above). Colin and I had not seen one another in over 40 years (yes, we’re old). I believe I was about 10 years old or so the last time we crossed paths. We grabbed a beer or two and started catching up at the Tadich Grill. The reunion continued over a great Greek meal at Kokkari, an Italian biscotti in the North Shore neighborhood, and a nightcap (“Surfer’s Punch”) at the world famous Tiki bar known as the Tonga Room.

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The “room” (shown in picture above) is actually cavernous and includes a full-size swimming pool as a focal point. Precisely timed thunder and lightning cracks are occasionally heard over the Tonga Room’s sound system. That is immediately followed by a faux tropical rainfall that is thankfully confined to just the pool and not the bar tables and hightops along the periphery. Pretty cool, huh?  

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And yes, I did end up buying some Boudin sourdough bread to take back to Alabama. Sure, it’s a very touristy thing to do. It is also a very wise thing to do. The bread in the SF Bay Area  is truly amazing. Foodies who live around here are extremely fortunate. As for me, I’ll soon be inquiring about any Bread of the Month Clubs that might exist for poor suckers like me who can only visit once in a blue moon. What a wonderful town San Francisco is. I may not have left my heart there, but I surely left my bread  there.

My Top 10 Bites & Top 5 Sips from our 2012 Trip to the Island of Oahu, Hawaii

27 Dec

TOP TEN MEMORABLE BITES

Please keep in mind that this is in no way a complete list. Many delectable treats were devoured. And many refreshing beverages were consumed. Narrowing down the list to 10 food items and 5 drinks was decidedly difficult. Enjoying Hawaii’s delicious bounty was not. Special mention should go out to the Diamond Head Deli and Bakery.

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Everything we ate there was top shelf. That included their memorable ginger spiked grilled tuna steaks and the gargantuan (almost as big as Diamond Head) blueberry scones (seen above) they serve up each morning for breakfast. If I could move any restaurant we visited on Oahu back to the mainland with me, the Diamond Head would probably be the one.

1) FRIED BANANAS @ KAHUKU LAND FARMS, KAHUKU (NORTH SHORE)
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2) SPAM MUSUBI (“SPAM SUSHI”) @ CHING’S GROCERY, KULA
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3) GARLIC SHRIMP @ BIG WAVE SHRIMP, HALEIWA
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4) MALASADAS @ LEONARD’S BAKERY (NEAR DIAMOND HEAD)
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5) MACADAMIA PINK SNAPPER @ BLUE WATER SHRIMP
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6) PORK DUMPLINGS @ LEGEND SEAFOOD, HONOLULU
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7) SWEET PINEAPPLE BREAD, YUMMY LAND BAKERY, KALIHI
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8) BOWL AT CRISPY GRINDZ FOOD TRUCK (NORTH SHORE)
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9) HAUPIA (COCONUT PUDDING) ICE CREAM @ HU LA LA’S
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10) HAWAIIAN PIZZA (KALUA PORK & PINEAPPLE) @ DUKE’S WAIKIKI
hawaii pizza

TOP FIVE SIPS

1) MAI TAI @ ROYAL HAWAIIAN RESORT
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2) KONA COFFEE @ HONOLULU COFFEE COMPANY
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3) BIG WAVE GOLDEN ALE FROM KONA BREWERY
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4) PASSION FRUIT LILIKOI PUNCH @ LA MARIANA TIKI BAR
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5) HAWAIIAN SUN PASS-O-GUAVA NECTAR DRINK
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The Bluegill’s “Flaming Oysters” – Easily One of Mobile’s Best Bites

10 Nov

The causeway over the Mobile Bay has many dining options. All of them focusing on seafood. One of our favorites is the Bluegill Restaurant. They have been around since 1958, although they have had a few different owners over that long period of time. The Bluegill is now operated by the Cooper Restaurant Group … the same folks who run the wildly successful Felix’s Fish Camp (also on the causeway) and Mobile’s own version of Ruth’s Chris Steak House.

The Coopers have done a fine job in retaining much of the Bluegill’s original rustic charm. The whimsical exterior is adorned with antique advertising and humorous declarations such as “No Curb Service Since 1958!” Yes, they have long been known for their fried, locally sourced oysters, but there is a relatively new menu item that has totally captured our fancy.

The Fish Tacos are good, but our mind was on something else

You can dine inside or out at the Bluegill. I would encourage you to sit outside whenever the weather allows. Such a relaxing atmosphere overlooking the bay and watching the occasional boat (or gator) chug by. The open air deck is pretty much fully covered and clear plastic flaps can be lowered if rains or windy conditions should arise. They frequently feature live local entertainment on the deck here. That only adds to the whole “Margaritaville” vibe. A Kenny Chesney tune played over the sound system as I was being seated this late Friday morning. My server (a young man named Buck) did a great job of taking care of me. Fast, friendly service has long been a trademark of all the Cooper-owned restaurants here in the Mobile Bay area.

Please DO NOT make the mistake of not ordering the Flaming Oysters at the Bluegill. They have only been offered for a short time, but they have quickly earned (and rightfully so) a large and loyal following. I crave them — and apparenty I’m not the only one. I’ve heard that someone on the inside at Cooper Restaurants was a longtime fan of Drago’s in New Orleans. That famed eatery has long been known as THE place to get your flame grilled oyster fix in NOLA. I have dined there and can attest to its glory. Magnificent. The Cooper’s recipe is equally sublime — matching Drago’s slurp for slurp.

An order of a full dozen is just about right for me. Each half shell comes complete with fresh local oyster, butter, garlic, and lots of Parmesan cheese. They are placed over an open flame, which can viewed from the inside dining room. A bit of show biz never hurts and the Bluegill gets that. And just when you think this recipe can’t be topped, they go and throw in a couple of large pieces of flame kissed, authentic New Orleans-style Po-Boy bread. It’s legit bread, for sure — straight from some Big Easy bakery. You’ll need it to sop up all the remaining butter and garlic mixture once your oysters are history. Trust me, leftovers don’t happen here.

This makes sense, because the Flaming Oysters are truly UNREAL!

Bluegill Restaurant – 3775 Battleship Parkway, Spanish Fort, AL 36527

(251) 625-1998; www.bluegillrestaurant.com

“Having Fun At The Bluegill!”

The Compleat Angler in Daphne, Alabama Has Snagged Us – Hook, Line and Sinker!

25 Oct

This relatively new restaurant has been a hit. And owner Bob Baumhower knows a few things about hits. As a former college and pro football player, Bob starred at the University of Alabama and with the NFL’s Miami Dolphins. His coaches Paul “Bear” Bryant and Don Shula were both legendary characters. They taught Bob a lot about the game — and the game of life. Baumhower has taken that wisdom and work ethic and parlayed it into something of a restaurant empire here along the Central Gulf Coast.

Bob’s latest brand is called the Compleat Angler and it takes on something of an Ernest Hemingway vibe. Travelers motoring along Interstate 10 between Pensacola and New Orleans will want to make a pit stop here. Consider it a mini vacation. That’s how I feel each time I have dined here. The food is good — as is the service. The island atmosphere is relaxing and the views of the Mobile Bay are pretty hard to beat.  

Most of the seafood served here is fresh from the Gulf of Mexico. I ordered the Grilled Mahi Mahi with Black Beans, Coconut Rice and Stewed Okra & Tomatoes. The fish was doused with the “Stevie Nicks” sauce, which had a nice tangy, citrusy flavor.  The fish was expertly grilled and delivered a slightly smokey aftertaste. Really good — and yes, I would order it again without hesitation.  

Mahi Mahi, baby — so tasty they had to name it twice!

Black Beans topped with a generous dollop of Cilantro Lime cream

Okra is most often served fried. And I must admit I typically prefer it prepared in that fashion. But the Compleat Angler’s stewed okra and tomato combo was a welcome change of pace on this sunny Fall afternoon. The flavors do compliment each other quite nicely and the okra pods were not nearly as slimy as you might expect. Many people, especially Yankees, whine about okra’s slimyness factor. Not much we can do to change that. Coach Bryant would have likely told you to put your big boy britches on and give it a try. I did — and I really enjoyed it.

And don’t miss dessert at the Compleat Angler. The Key Lime Pie (shown above) is as good as any you’ll find in South Florida. The Ginger Snap crust makes it extra special. Can’t tell you how much I loved this pie. I don’t often eat dessert in the middle of the day, but I just couldn’t resist. And I’m pretty darn happy I didn’t.

If the pie doesn’t get your motor running, we suggest you order a big ole chunk of Rum Cay Cake. It won’t make you tipsy, but there is a good amount of rum in each portion served. It is a nutty treat that is further upgraded with the addition of a fruity (raspberry?) dipping sauce. It’s a thing of beauty to gaze at as well — just take a gander at the image above. Man, it was delicious — and a generous portion too. Ex-football stars tend to be big believers in generous portions. Makes sense, huh?

So if you’re traveling on vacation — or if you simply need a break from the every day routine — you’re invited to come aboard at the Compleat Angler.  We are hooked … and we think you will be too!

The Compleat Angler – 29249 US Highway 98, Daphne, AL 36526

(251) 621-1086; www.compleatanglergrille.com

“Bay Appetit” Cookbook – The Best of 40 Years of Lower Alabama Dishes

18 Dec

Mobile Bay Monthly is a great local magazine we enjoy here on the Alabama Gulf Coast. The publication has been around 40 years now. Each month, they include a handful of recipes — many of them cherished kitchen secrets from the pantries of some of the area’s  most prominent families. As you might guess, local seafood and produce get more than their fair share of attention.

Just look at the names of some of the recipes: Beth Majure’s Spectacular Shrimp Dip, Tillye Semple’s South Alabama Caviar, Miss Marietta’s Cheese Wafers, Miss Ippy’s Divine Crab Salad, Maw Maw’s Honey Nut Zucchini Bread, Mama Nolen’s Cornbread Dressing. Southern? You better believe it, y’all!

This sturdy, spiral bound volume also includes lots of appetizing, full-color photography. It is priced at $24.95 and is available while supplies last via PMT Publishing out of Mobile. The cookbook is a tasteful last minute Christmas gift idea, but we suggest you move quickly. Culinary treasures like this deserve a place on the bookshelf of any serious Southern home cook.

From front porch rockers, we look out onto the water. From back porch swings, we see lush woodlands and farmland. So it’s really no secret where the fresh bounty of food on our plates comes from. Combine that local cuisine and picturesque scenery with people who love good food and good times, and welcome to life on Mobile Bay. 

When you have fresh seafood and wild game from your sportsman and Mama’s silver and Grandmama’s china at your fingertips, why wouldn’t you become a down-right fabulous cook and entertainer? You’ve probably even come from a long line of great cooks, so maybe it’s in your genes. We may be blessed with the finest ingredients and rich culinary heritage, but credit still goes to the one who sweats over the stove.

And now, in these pages, you have the legendary local recipes to even impress kitchen queen Aunt CeCe.

If you are already an established cooking guru, then you’ll find this book to be longtime favorites in an organized fashion. If you’re still working your way there, then this book might be your new culinary bible. For the latter, let’s be honest, cooking for a Lower Alabama crowd might seem intimidating. After all, either we have set high standards ourselves, or they’ve been set for us. So while living up to them may seem daunting, take heart, you now have the ultimate local reference book.

With it, you’ll always be equipped for the unexpected: drop-in guests, the death of friends or family and the supper club sign-up sheet. All require you to show up with a dish in hand. (Note: The Divine Casserole has been on the supper club circuit since the 1960s, so it’s a sure bet.) Between Miss Marietta’s Cheese Wafers and Martelle Scott’s Famous Cheese Straws, you’re bound to get off on the right foot. And although there have been many variations, the one and only Tillie Delchamps’ Pickled Shrimp is fabled.

Favorite Mobile restaurants, like The Pillars, Weichman’s All Seasons and Gus’ may have closed their doors, but their recipes and locals’ memories of them live on. The chefs and restaurateurs shared some of their most popular dishes during their hey-days, and we love to reminisce – even if it’s through our taste buds.

While we consider all of these recipes winners, some have actually taken home ribbons. Chili cook-offs, grilling championships and shrimp cook-offs have long brought out competitive sides — and delicious food.

Speaking of competition, we Southerners love a good football game, and the tailgate grub almost as much. Fall football leads right into hunting season, and you’ll know just what to do with that bird thanks to our wild game recipes. People around here love to bring sophistication to “hunting camps” and “farms.”

Regardless of where you’re dining or what season it is, seafood is on the menu, even more so as the warm breezes of spring and summer start to blow in. And, our meals always have a sweet finish. We never skip dessert. Have you seen this section? Why would you want to miss out on all of those sugary cakes and
decadent confections?

These tried-and-true hand-me-downs are sure to please! But if, for some unforeseen reason, something goes wrong, don’t fret. The worst they will say is, “Well, bless her heart.” Besides, there’s always more eatin’ and entertainin’ to be done tomorrow. Above all, have a good time, even if that requires referring to the beverage section to get started.    

Order Yours Today - https://www.mobilebaymag.com/Mobile-Bay/Books

Chef John Besh Visits Fairhope, Alabama to Promote New Cookbook, “My Family Table”

10 Dec

Chef John Besh has made quite a name for himself here along the Gulf Coast. His culinary empire is based out of New Orleans, yet he is truly all over the globe these days. One day you see him as a judge on Top Chef, the next you might spot him on Food Network’s The Best Thing I Ever Ate, then you see him whipping up something tasty on NBC’s Today Show. When not appearing on TV or running his nine (yes, NINE!) acclaimed restaurants, Besh somehow finds time to re-connect with his family and knock out a few cookbooks. They may have successfully cloned this guy — I can’t be sure.  

Besh’s latest cookbook project is a marriage of his love for food and family. It’s titled “My Family Table … A Passionate Plea for Home Cooking.” We can totally relate to this sentiment around our household. Sure, we still love to dine out. But it is increasingly difficult to find a quality meal at a fair price. A meal out for a family of 4 can put a pretty sizeable dent in the old family grocery budget.

This “coffee table” book is well-over 250 pages and features some truly beautiful photography. The publisher (Andrews McMeel) should be quite pleased with the end result. It is a terrific collection of recipes and a fine Christmas gift for that hard-to-buy-for foodie on your shopping list. The book retails for $35.

We recently met Chef Besh and his wife at Page & Palette in our current hometown of Fairhope, AL. He was kind enough to sign our copy, which will surely become a staple in our already massive home collection of Southern-themed cookbooks. Besh, a former US Marine, reveals some of his favorite Louisiana products/ingredients. No secrets here, friends. He loves Steen’s 100% Cane Syrup, but who doesn’t? Some more surprising items found in his home pantry include Virgin Pecan Oil, Hoisin Sauce, Coconut Milk, and Sambal Paste. Yup, his kitchen mastery and tastes certainly extend beyond the bayous of his beloved home state of Louisiana.

The 140 recipes included here, much like Besh himself, bounce all over the map. Risotto, Fruit Crumble,  Couscous, Pork Shoulder, Ratatouille, Coq Au Vin, Corn Pudding, Chili, and Beef Noodle Bowls. Dishes sampled at the book signing were a Cauliflower Mac and Cheese, Jambalaya, and a Seafood Dressing. The Bird’s Nest Potatoes look simple, but delicious. Let’s call the overall theme of this volume Cajun/Asian with the common denominators being big flavor with a little bit of heat. The Creamy Lentil Soup (laced with diced bacon) would surely hit the spot on a cold winter’s day.

There are desserts too. Don’t miss the Lemon-Blackberry Cheesecake. The full page, full color image of this creation will have you drooling, for sure. The Bananas Flambe, an obvious nod to his love of New Orleans, is fueled with dark rum and accented with orange zest, cinnamon, and a sprinkle of fresh ground nutmeg. The execution of this dish is not for amateurs, but it will surely draw oooo’s and ahhhh’s at your next dinner party.

John Besh and his wife Jenifer love Fairhope. They made that clear during our brief but enjoyable chat. We, in turn, appreciate them making time to slow down and enjoy our little piece of heaven. Talk radio host Glenn Beck recently said visiting Fairhope was a little like being on the set of “It’s a Wonderful Life.” It is indeed a life full of wonder. And John Besh wants you to make it even more wonderful by focusing on family and hearty home cooked meals. And, as Paul McCartney once sang, “What’s wrong with that?”

www.chefjohnbesh.com

www.andrewsmcmeel.com

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