Posts Tagged ‘Eat This’

Eat This: The Grill at Iron City’s Vegetable Plate

Thursday, June 2nd, 2016

A good Southerner never serves a vegetable plate without something fried and sliced onions.

Eat This: Pita Pockets at Sol’s Sandwich Shop

Friday, April 1st, 2016

Grab a pita pocket and go—or a pasta salad and stay—Sol’s downtown is open for breakfast and lunch, and offers catering.

Eat This: Silvertron’s Butternut Squash Ravioli

Tuesday, March 1st, 2016

Marco Morosini’s plate arrives full of lovely golden squares of al dente pasta filled with rich, savory butternut squash and tossed with homemade pesto and cheese.

Eat This: Klinger’s German Sausage Platter

Sunday, November 1st, 2015

Flavors and textures of porky brat intermingle with notes of garlic from the knackwurst and smokiness from the bohemian for the ultimate sausage synthesis.

Eat This: SAW’s Pork n’Greens

Tuesday, September 1st, 2015

The Pork ‘n Greens is a colorful tower of flavors and textures. . On top of a creamy bed of yellow grits are some of the best greens I have ever tasted.

Eat This: Bottle and Bone’s Boudin Burger

Friday, May 1st, 2015

On their new charcoal grill, our fresh-ground, grass-fed beef patty is grilled while we wait. A side of our choice—potato salad—balances the meaty meal.

Eat This: Eli’s Jerusalem Grill’s Chicken Shawarma Plate

Wednesday, April 1st, 2015

Eli’s serves grass fed beef, organic chicken, and organic wine and beer, and uses no GMO oils. The chicken shawarma is also available as a sandwich with the same ingredients stuffed into pita bread.

Eat This: Continental Bakery’s Chocolate Swirl Tart

Wednesday, February 4th, 2015

Griffin’s commitment to natural methods and keeping her food free of unnecessary additives and artificial dough “enhancers” continues in her new downtown location.

Eat This: Vino’s Wild Salmon Farfella

Wednesday, January 7th, 2015

Vino is a neighborhood favorite in Mountain Brook’s English Village. But this well-kept, tasty secret is getting out and bringing more and more patrons from outside the neighborhood.

Eat This: Taziki’s Dolmades Plate

Monday, December 1st, 2014

Dolma is a type of stuffed vegetable dish common in the Middle East and in Mediterranean regions. In Greece, the dolma is typically a meatless dish of rolled vine leaf stuffed with rice. And Taziki’s dolmades are authentically Greek.

Eat This: Dodiyós’ Hummus

Monday, November 3rd, 2014

Served in a brass mortar and pedestal pot, the hummus’s consistency is thicker than most with some pieces of chickpeas not completely pulverized and remaining intact. This scrumptious synthesis offers comforting layers of flavor and texture.