Restaurants in Alabama
Served only on Wednesdays, the “L.A. Burger” is a spicy Lower Alabama mix of freshly ground beef and Conecuh sausage, the unofficial smoked meat of the state. It sells out fast—get there by noon.
If sweet tea is the “house wine of the South,” then grits are its daily bread. Executive chef and owner Frank Stitt does them right with country ham, chanterelles, and Parmesan.
Louisiana gets all the credit for gumbo, but the smoky mix of chicken, andouille, and okra in a tomato-based roux at Guy’s holds its own. Finish it with your choice of oysters, shrimp, crawfish tails, or crabmeat.
Order the tomato salad; thick stacks of heirloom tomatoes mingle with fried okra, field peas, fresh corn, and studs of applewood-smoked bacon under a veil of balsamic vinaigrette—summer on a plate.
This old-school “meat and three” has been a local mainstay since the 1930’s. The chicken’s batter shatters with every crunchy bite. Be sure to order a side of corn muffins, crisp on the outside, fluffy, buttery, and piping hot on the inside.
Trowbridge's isn't retro in that faux-Mayberry sort of way. The eight-stool lunch counter where, in 1918, Paul Trowbridge began churning and scooping orange-pineapple ice cream is the real deal.
In northern Alabama, a mayo-based white barbecue sauce reigns. Trust us, Big Bob Gibson’s tangy twist gets on with hickory-smoked chicken like a house on fire.