The Dish

The Chrissie

Appetizers at R&R

“I had the gumbo at R&R. It featured a dark, flavorful roux and was loaded with lots of veggies, shrimp, sausage, R&R crabmeat, chicken, tomatoes and onions. A mound of rice makes it filling. There is already a subtle hint of heat, but you can add a little hot sauce for that extra kick!” — Chandra Brown Stewart, Executive Director, Lifelines Counseling Services​

R&R Seafood • 1477 Battleship Pkwy, Spanish Fort. 621-8366 

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Entree at Ed’s Seafood Shed

“Recently I headed to Ed’s Seafood Shed and had the Grilled Shrimp and Scallop Combo. Served with seasoned rice and garlic bread, it was the perfect seafood dish. It came with half a dozen jumbo Gulf shrimp and half a dozen scallops, both perfectly grilled and seasoned with mild Southern spices and garlic butter.”  — Jason McKenzie, Executive Director, The Joe Jefferson Players

Ed's Seafood Shed • 3382 Battleship Pkwy, Spanish Fort. 625-1947

Dessert at Bluegill

“I went with a group on a Thursday night and tried the Brookie and the Turtle Cake. The cake was a cute little chocolate Bundt with pecans and caramel sauce drizzled on top and a sweet caramel surprise in the middle. The Brookie (brownie/cookie) is a dense dark chocolate brownie with a cookie dough mixed in and a luscious chocolate sauce.” — Helene Hassell, Executive Director, Dauphin Island Sea Lab Foundation

The Bluegill Restaurant • 3775 Battleship Pkwy, Spanish Fort. 625-1998 

After-dinner drinks at Felix’s

“Watching the sun set over Mobile Bay from Felix’s Fish Camp with a Chrissie in hand is a rite of passage here on the Bay. With the smooth taste of hazelnut accompanied by a generous splash of vodka, ice cream has never tasted so extravagant. I suggest having one of these before your meal, with your meal or after your meal.” — Brian Kane, Managing Partner,  Fairhope Brewing Company

Feilx's Fish Camp Grill • 1530 Battleship Pkwy, Spanish Fort. 626-6710 

interviews by chelsea adams • photo by elise poché

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