Soup and Salad at 219
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“There is a small, secret courtyard downtown where one can count on a superb soup any business day of the year. My choice is a bespoke mushroom bisque that is far richer than the calories would indicate. And if you think a wedge salad is simple, try theirs. The dressing is thick with blue cheese and bacon. Just pass through the dining room and tell the staff that you prefer to dine alfresco.” — John Peebles, Principal Partner, NAI-Mobile
Cafe 219 • 219 Conti St. 438-5234
Fried Green Tomatoes at Boudreaux’s
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“I ordered Boudreaux’s fried green tomatoes as a quick appetizer, and I was pleasantly surprised. A tempura-style crust, instead of a meal-based one, made it crispy, and the shrimp remoulade topping added a little kick. The treat: crisp and well-seasoned coleslaw with a touch of sweetness with limited use of a mayonnaise base.” — Carlisha Hartzog, Principal, Hartzog Consulting
Boudreaux’s Cajun Grill • 29249 U.S. Highway 98, Daphne. 621-1991
Chicken Salad at Crepe Crusader
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“Since The Back Lot opened, I have to admit the food trucks are a tasty and convenient option. I discovered the Crepe Crusader truck by accident when my friend Lynn Oldshue treated me to the Chicken Salad Crepe for Brown Bag in the park. It is amazing! Hot chicken salad with bacon and a special sauce. I instantly became an addict.” — Ginna Inge, Owner, The Steeple on St. Francis
Crepe Crusader Food Truck • 888-0900
Crawfish ÉtouffÉe at Red or White
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“We normally get a pizza, but recently we decided on the daily special instead. The chef prepared a deconstructed crawfish étouffée, breaking the dish down to its fundamental ingredients. There was a fried crawfish fritter and a roux-like étouffée sauce atop sliced zucchini. The chef is very creative, and the manager, Will Dixon, always picks out the perfect wine.” — Ty Thompson, General Manager, Terry Thompson Chevrolet
Red or White Fairhope • 323 De La Mare Ave., Fairhope. 990-0003
