When you pay a visit to the Alabama Gulf Coast, you know you’re in for some deep-south deliciousness and savory southern foods.
The Crab Trap | Southern Style Crab Cakes
Served on a fried green tomato with maque choux, andouille sausage, and remoulade sauce
DeSoto’s Seafood Kitchen | Shrimp Creole
Stewed tomato, sweet peppers, celery, onion and sausage over Caribbean yellow rice
Foodcraft Restaurant |Crab Cake Eggs Benedict
Fun twist on a classic brunch dish with a Petite Crab Cake and Cajun Tarragon Sauce
Ginny Lane Bar & Grill (The Wharf) | Cajun Egg Rolls
Crunchy egg rolls stuffed with shrimp, crawfish, andouille sausage, and cream cheese
Gussie’s Grill & Bar | Big Dad’s Bomber
Pulled pork, mac-n-cheese, grilled sausage, cheddar and pineapple — all piled on a hoagie
The Hangout | Pimento Cheese Dip
Housemade pimento cheese topped with bacon jam and served with crispy tortilla chips
Mikee's Seafood | Mikee’s Own Baked Oysters
Freshly shucked, spiced and topped with scallions, bread crumbs, parmesan cheese and bacon
Pelican Grill | Cajun Pasta
Mixed veggies, andouille sausage, and Creole cream sauce over fettuccine pasta
Perch | Seared Scallops With Glazed Pork Belly
Scallops seared to perfection served with glazed pork belly, cucumber and coconut rice and sweet potatoes
Pink Pony Pub | New Orleans BBQ Shrimp
Gulf shrimp cooked in a lemony garlic-butter sauce served with Louisiana French bread
The Steamer Baked Oyster Bar | Bacon-Wrapped Scallops
Buttery soft scallops wrapped in thick-cut bacon and cooked to perfection
The Tin Top Restaurant & Oyster Bar | Coco Loco Shrimp
Gulf shrimp flambeed in coconut rum with mango vinaigrette, served with garlic bread
Towne Tap | NOLA Roast Beef
Perfectly sliced roast beef served on a toasted open-faced New Orleans poboy bread
Waffles R Wild (OWA) | Wild Plate
Your choice of burgers, tenders or hot dogs over homemade mac salad and fries, covered in meat hot sauce and onions, served with a savory waffle
Woodside Restaurant | Pulled Pork Sandwich
Smoked Pulled Pork with sweet barbecue sauce, pickled red onions and house-made pickles on a brioche bun