White tablecloths and fresh ingredients are all signs of a memorable dining experience. The menu at Atticus takes it to another level.
Charles Mereday and Brittany Hadden, partners in business and life, opened Atticus in June. It felt like a homecoming for Mereday, who served as executive chef at the Battle House Hotel beginning in 2008 as part of his decades-long career. Hadden in particular fell for the charm of Fairhope, and the availability of the former Camellia Café and Plane & Level building on Section Street sealed the deal. “We spent a few months changing the interior, and then we were open,” says Mereday. High-backed chairs, crisp linens and high ceilings give the restaurant an inviting atmosphere, matched by the menu.
The prix fixe menu combines comfort and adventure, featuring rotating dishes and rich flavors. Executive Chef Mackenzie Broquet’s skill in raw fish preparation is showcased in seasonal offerings. “The local produce is amazing, but the seafood in particular is so incredible,” says Mereday. “We use Fairhope Fish House, and they call straight from the boat sometimes to tell us what they have.” The French-style restaurant, whose name was inspired by a central character in “To Kill a Mockingbird,” showcases these fresh ingredients in simple yet elegant dishes.
The four-course tasting structure paired with the restaurant’s cozy ambiance creates an elevated dining experience for its clientele. Dishes rotate seasonally, keeping everything as fresh as possible. Among several first-course offerings are escargot vol au vent, lamb lollipops and the bestselling seared scallops. The soup or salad listings highlight ingredients in their freshest form, from heirloom tomato salad with fresh mozzarella to asparagus salad with basil oil and a poached egg. Crab cakes and duck breast are just a couple of the sizable entree options, while the dessert menu — which is overseen by Hadden — showcases rich items to finish off the meal on a sweet note, from a gluten-free chocolate lava cake to maple crème brulee. A cocktail menu and wine list round out the experience.
A booth toward the back of the restaurant accommodates large parties. For a more casual night, patrons can opt to sit at the bar on a first-come, first-served basis to enjoy an abbreviated a la carte menu.
No matter how you dine at Atticus, fresh, flavorful food will be on the menu. “Our focus is really on ingredients, and that’s the beauty of where we are,” says Mereday.
On the Menu
ESCARGOT VOL AU VENT
Get a taste of France in this appetizer. Hollow puff pastry shells are stuffed with buttery, tender snails and served with a flavorful basil cream sauce.
ASPARAGUS SALAD
Asparagus is served with crunchy frisee and salty lardon. Dijon vinaigrette adds tang while the basil oil lends an earthy touch. This salad is topped with a perfectly runny poached egg.
DUCK BREAST
Melt-in-your-mouth duck breast is topped with parsnip puree and ginger gastrique, adding brightness and keeping this entree filling and fresh.
GLUTEN-FREE WARM CHOCOLATE CAKE
Warm, gooey lava cake makes this dessert an indulgent finish to any meal. Homemade vanilla ice cream, creme anglaise and strawberry coulis add an extra layer of flavor.
Atticus • 61 N. Section St., Fairhope. Follow on Facebook
Tue – Sat 5 – 9 p.m., closed Sun and Mon
