PENNE BASILICA AT ROMA CAFE
“When you are craving a trip to Italy, take a moment to visit Roma Cafe. My friends and I started our meal off with their hummus and fresh pita appetizer. The pita is toasted, and the hummus is drizzled with olive oil and garnished with fresh tomatoes and olives. For my main meal, I indulged in the penne basilica. It features grilled chicken breast, broccoli and a house-made pesto cream sauce on a bed of penne pasta. The pesto was the best part.” – Malcolm Johnson, Owner and Principal Planner, Spectrum Events Gulf Coast
Roma Cafe • 7134 Airport Blvd., Mobile • 341-7217
ONION RINGS AT HAMMERED COW
“The onion rings on the menu at Hammered Cow are a crispy delight. Each ring boasts a perfectly golden, crunchy exterior that gives way to tender, sweet onions inside. The batter is seasoned just right, adding a savory touch that complements the natural sweetness of the onions beautifully. Served hot and fresh, these onion rings serve as an irresistible appetizer or side dish, and are perfect for pairing with a variety of yummy dips and entrees.” – Sydney Cramer, Program and Advocacy Manager, Mobile Arts Council
The Hammered Cow • 518 Dauphin St., Mobile
CHOCOLATE CROISSANT AT DROPOUT BAKERY & COMPANY
“My friend Luke Peavy turned me on to Dropout Bakery, and I’ve been hooked ever since. They create amazing, hand-crafted pastries, cookies and cakes in outrageous flavor combinations. The signature croissant is three days in the making and the result is perfect, delicious and brilliantly executed — crispy, flaky and laced with milk chocolate. Start your day with one, add a cup of java from the neighboring Nova Espresso and you’re ready to conquer the world!” – George Talbot, Vice President of External Affairs, Volkert, Inc.
Dropout Bakery & Company • 358 St. Louis St., Mobile • 404-2222
CRAB-CRUSTED TRIGGERFISH AT KITCHEN ON MAIN
“The lump crab-crusted triggerfish at Kitchen on Main is one of the best specials on either side of the Bay. The fish is served over a delicious parmesan risotto with a creamy and tangy beurre blanc sauce and a side of green beans. This meal is both light and decadent at the same time. An edible flower adds a fun touch, making the presentation a delight. Writing about the meal makes me want to go back again soon.”
– Nikki Rider, Director, Center for Program Evaluation and Quality Improvement, Emory University
Kitchen on Main • 1716 Main St., • Daphne 307-5350
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