Shrimp and Grits at Thyme on Section
“I recently visited Thyme on Section in Fairhope and the shrimp and grits completely won me over. They were rich, fresh and packed with flavor in every bite. The portion was so generous I couldn’t even finish it. The atmosphere is warm, inviting and spacious, making it a great spot for brunch. The staff is friendly and very knowledgeable about the menu, which made the experience even better. I also love that their menu changes seasonally, which makes me excited to come back and try something new.” – Patrice Godfrey Founder & Creative Director, Candles and Creams
Thyme on Section • 33 N Section St., Fairhope. 990-5635
Stuffed Flounder at Grand Mariner Restaurant & Marina
“Grand Mariner’s stuffed flounder is hard to beat. Fresh Gulf flounder that’s perfectly flaky and always done right. The fried crab claws are great too and worth ordering for the table. I grew up on the river, and this place has been a part of my life for as long as I can remember. It’s a local, family-owned spot that’s always felt like home. I took my kids when they were little and take them back as adults when they’re in town. To me, there’s nothing better than Gulf seafood and time at the table with family.” – Jimmy Marston Chief Commercial Officer, Gulf Distributing Holdings, LLC
Grand Mariner Restaurant & Marina • 6036 Rock Point Road, Mobile. 443-7540
Cracker Jack Sundae at Pour Baby
“In my family, baseball and softball seasons are in full swing! The Bixlers are in the ballpark most weeknights and dinner options are sparse. So when a rare weeknight dinner at Pour Baby presented itself, I swung for the fences and got dessert. The Cracker Jack Sundae was salty, sweet perfection! It’s glorious layers of creamy ice cream layered with caramel drizzles, crunchy caramel coated popcorn and peanuts. Let’s just say they hit it out of the park!” – Quin Bixler, MD, OBGYN, Mobile Bay OBGYN Center / Co-Founder, In Full Bloom, MD
Pour Baby • 6808 Airport Blvd., Mobile. 343-3555
Broiled Greek-Style Cobia at Felix’s Fish Camp
“Whenever we are having something big going on at our house, we usually like to have a nice dinner along with it. We love to go to Felix’s for a really good dinner. We usually start with their fried crab claws and camp salad. When they have fresh cobia, it is great when they broil it, Greek style. Greek style means it’s served with Mediterranean spices and feta cheese crumbles. A side of their green bean almondine completes the meal. If we are feeling like dessert, we will split a piece of cheesecake.” – Paul Watkins, MD, Family Medicine Physician, Thomas Hospital
Felix’s Fish Camp • 1530 Battleship Parkway, Spanish Fort. 626-6710
