Posts Tagged ‘Eat This’

Eat This: Bistro 218’s Red Snapper

Tuesday, July 1st, 2014

The Alabama red snapper season is one to catch. We did just that at Bistro 218 and paired this beautiful fish with a bottle of Domaine Vincent Delaporte Sancerre 2012.

Eat This: Lloyd’s Baked Ham and Broccoli Casserole

Monday, June 2nd, 2014

Much has changed since Lloyd’s Restaurant opened in 1937. But one thing that has not changed is the comforting, southern-style goodness coming out of the kitchen at Lloyd’s.

Eat This: Jim ‘N Nick’s Hickory Smoked Spare Ribs

Monday, May 5th, 2014

There’s no need to fire up the grill for my Memorial Day gathering. Rain or shine, I bring home Jim ’N Nick’s hickory smoked spareribs instead.

Eat This: Paramount’s Ploughman’s Platter

Tuesday, April 1st, 2014

Paramount is a laidback bar and grill. Housed in a converted space on 20th Street North, they serve pub food and beverages from happy hour until late night.

Eat This: Tau Poco’s Moroccan Style Chicken

Monday, February 3rd, 2014

Grab global street food at Tau Poco.

Eat This: Hot and Hot’s Noodle Bowl

Wednesday, January 1st, 2014

Chef Chris Hastings is constantly innovating the cuisine at Hot and Hot Fish Club. One of his most famous cutting-edge culinary inventions is his version of the noodle bowl, the Hot and Hot Noodle Bowl.

Eat This: Steel City Pops’ Quince Pop

Monday, December 2nd, 2013

Last holiday season, the special pops had customers excited about experiencing the flavors of Christmas in an unexpected treat. Flavors such as gingerbread, eggnog, chocolate mint, carrot cake, and tupelo honey will be back this year, along with a new fruity pop addition, quince.

Eat This: Urban Standard’s Breakfast Plate

Friday, November 1st, 2013

Two golden yellow, free-range, scrambled eggs arrive with a generous bowl of white, creamy grits, a made-from-scratch, old-fashioned biscuit, and a pot of bacon jam.

Eat This: Dyron’s Fried Oysters & Crab Claws

Sunday, September 1st, 2013

Finely battered, big, meaty claws are fried to a golden brown. Today we pair the claws with an order of their fried oysters—and double the deliciousness. The oysters are crisp on the outside and succulent and flavorful on the inside.

Eat This: Ted’s Vegetable Plate

Monday, July 1st, 2013

Each steaming hot, fulfilling bite of this plate bursts with freshness in a timeless, Southern meal that even my grandmother would have loved.

Eat This: Jackson’s Bar and Bistro’s Shrimp & Grits

Friday, February 1st, 2013

Each sip of the cocktail is tangy, piquant, and boasts intense cranberry flavors—adding a delightful acidity to the shrimp.