Restaurants in Alabama

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

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 th

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 wi

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,

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

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

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