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Friday, September 26, 2014

Recap: Great Raft Beer Dinner at Restaurant Cotton

Great Raft and Restaurant Cotton made a dangerous combination
In honor of Louisiana Craft Brewers Week I felt it would be a good idea to post about a beer dinner featuring a brewery that couldn't make it to New Orleans for Wednesday's Louisiana Brewers Bash. Great Raft Brewing out of Shreveport, Louisiana recently announced their southward movement into the New Orleans market set for this November with Baton Rouge to follow in 2015. However, they are currently only available in north Louisiana, and during this past May's American Craft Beer Week, I had the opportunity to attend a Great Raft beer dinner at Restaurant Cotton, home kitchen of Chef Cory Bahr. With a six course tasting menu expertly paired with six unique brews, it easily proved to be worth the drive to Monroe for the bite and booze spectacle. I arrived early so as to have a couple extra brews at the bar and chat with a few people before we dined, then I headed upstairs to claim my spot at the table. Restaurant Cotton is a can't miss in the Monroe dining landscape. The food represents the region but with a unique contemporary twist. The old building has been beautifully redesigned into an open seating area and bar on the bottom floor with private dining and banquet space on the second floor.



Grilled Watermelon, Radish, Cress, Lime, Pink Pepper


Our dinner started boldly with the Make Believer Session IPA accompanied by grilled watermelon in a salad with thinly sliced radish, leaves of cress, a squeeze of lime juice, and crushed pink peppercorns. The compressed watermelon presented a unique texture while its inherent sweetness matched the acidity of the lime juice and the potency of the pink pepper. The mildly hoped and very drinkable IPA added some fruit and floral notes of its own to create a beautiful medley in my mouth.








Ipswich Scallop, Turnip, Vanilla, Grapefruit, Salsa Verde




The second course of the evening featured succulent seared scallops with turnips, vanilla grapefruit foam, and salsa verde partnered with the Commotion Pale Ale. The modern technique in the foam matched the precision in the textbook seared scallops. The flavors were interesting and resounding, creating a lasting flavor that somehow worked despite their perceived contradiction.








Pecan Smoked Pork Belly, Pickled Chioggia Beets,
Sweet Potato Puree, Root Beer Syrup



The third plate presented pecan smoked pork belly. Nothing else would be necessary. Still, Chef Bahr decided to partner that with house pickled beets, sweet potato puree, and a root beer syrup then pair the course with Great Raft's Disaster Proof. The earthy flavors highlighted each bite as the pork belly melted in my mouth and melded with the sugary and acidic notes of the accouterments. The Disaster Proof, a special release rye lager with floral New Zealand hops worked marvelously well as the beer cut through the fat of the belly while playing with the subtle herbaceous of the root beer syrup.






Venison Schnitzel, Stewed White Beans, Fried Carrots,
Bacon Beer Mustard Jus




Next up came the dish I most eagerly anticipated. Pounded out, battered, and fried venison rested atop a slathering of white beans with fried carrots and a jus teeming with bacon, beer, and mustard. The rustic and hearty dish put a smile on my face as it elevated my childhood deer camp memories to a new level. Paired with Nobody's Darling, an imperial Schwarzbier brewed in collaboration with Bluejacket, the schnitzel popped even more. The beer, a generously hopped black lager, contained all of the right flavors to both pair with roastiness and toastiness as well as contrast with the appropriately delicate bitterness.


Braised Rabbit, Sweet Peas, Gnocchi, Smoked Mushrooms, Parmesan




Our final entree course brought another rustic yet still incredibly contemporary dish. Chef Bahr went back to the game with braised rabbit served in a medley of gnocchi, sweet peas, smoked mushrooms and a little shaved parmesan. It is a hard to argue with a dish like this. Impeccable execution of every element on the plate made it hard to put the fork down even to get a swallow of the Southern Drawl beer from Great Raft which accompanied the course.



LA Strawberry Gelato, Cured LA Strawberries, Torn Lemon Cake,
Buttermilk Crumbs, Basil Seeds, Dill


All good meals end with something sweet. In this case, diners enjoyed a strawberry delight served alongside one of Great Raft's flagship brews. Reasonably Corrupt, the dark lager with a malty sweetness and notes of coffee and chocolate, provided the necessary counter balance to the fruity sweetness in the dessert. Strawberry gelato accompanied cured Louisiana strawberries, lemon cake, buttermilk crumbs, basil seeds, and a garnish of fresh dill. The deconstructed strawberry shortcake set my stomach right to end the evening in a magical way. Content with pure gastronomic glee, all I could do was tip my cap to Chef Bahr and to the great folks at Great Raft.




Cotton on Urbanspoon

Wednesday, September 24, 2014

Garrison Brothers: Whisk(e)y Wednesday presented by Lock & Key

Garrison Brothers Texas  Straight Bourbon Whiskey
Garrison Brothers Texas Straight Bourbon Whiskey
First of all, tonight brings another great Women & Whiskey event to Lock & Key! Make sure to check it out if you aren't joining me in New Orleans for the Louisiana Brewers Bash at The Irish House!

This week, Whisk(e)y Wednesday travels west to the great state of Texas where Garrison Brothers has been distilling a "Texas born from Texas corn" product for several years. They have several different whiskey varietals available, but at Lock & Key we recently tasted the Texas Straight Bourbon Whiskey. It began with an aroma of sweet corn, candy, and a little bit of pepper. The corn continued on the tongue. While we all know that bourbon is by nature at least 51% corn in the mash bill, this elixir doesn't stray far from being a straight corn whiskey. A little bit of spice pokes through as if it might be from a hint of rye, but other than that its like drinking boozy corn syrup with a waxy mouth feel and young, crafty punch. It coats the mouth and lingers warmly on the tongue and the throat as more corn flavors follow it down. The whiskey doesn't get complex which perhaps shows its youth. All in all it is most certainly a drinkable bourbon that tastes a solid notch up from pure corn white whiskey, but at $18 a pour at Lock & Key, there are better whiskeys for your dollar.

Garrison Brothers Texas Straight Bourbon
Average Score: 56.5


Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote from Bite and Booze, Arthur Lauck from Lock & Key, Jeremy Spikes from Old Maul, and Natalie Parbhoo from International Wine and Spirits. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.

Monday, September 22, 2014

9 Baton Rouge Gin Cocktails: An Uber Quest for Greatness

When the combination of sensational juniper berries, exotic limes, and the science of botanicals converge, an illustrious elixir is born. Gin, while herbal and refreshing, is the unsung hero of go-to liquors. If you have had a lover's quarrel with gin in the past, all you have to do is put down the New Amsterdam and look higher on the shelf. Gin holds the key that unlocks everything you'd want in a summer cocktail. Team Bite and Booze embarked on a quest to search for some of the best gin cocktails in Baton Rouge. With Uber in one hand and hope in the other, we set out on a gin journey. We indulged in delightful drinks, friendly conversation, and Uber, so as to not put ourselves behind the wheel, at our beckoning call. After many hours of chasing gin and daylight, here are nice cocktails that we found:



Bistro Byronz Cucumber Coupe
Bistro Byronz Cucumber Coupe





Bistro Byronz: 5412 Government St.

While Bistro Byronz may be better known for its vodka freezes and frozen mimosas, I found that their Cucumber Coupe made quite a splash. Muddled cucumber ribbons combined with Hendrick's (cucumber's favorite gin) and florally delicious St. Germain hit the spot. You could say it's as cool as a cucumber if it weren't rimmed with chili salt. The Cucumber Coupe is a fantastically bold drink for a warm Louisiana night.



Beausoleil Gin & Tonic
Beausoleil Gin & Tonic











Beausoleil Restaurant & Bar: 7731 Jefferson Hwy.

The Beausoleil Gin and Tonic shakes up the classic mixed drink using Ford's Gin and Jack Rudy Small Batch Tonic. Ford's gin has a strong note of juniper oil with a lingering taste of grapefruit rind and angelica roots. Jack Rudy Small Batch Tonic is intensely tart up front, but when combined with the gin evens out for a citrusy/sweet sip.




Blend's Pimm's Cup
Blend's Pimm's Cup








Blend: 304 Laurel St. #1B

The Pimm's Cup is a well known cocktail in the South. Pimm's, which is born in London, has made a large name for itself in New Orleans. A gin based liqueur infused with orange and an intricate blend of spices, Pimm's is a go-to for refreshment given they typical flavor pairing with cucumber. Blend combines Pimm's with Hendrick's and St. Germain with fresh strawberries, blackberries and cucumber that gave me a second wind along our journey.








The Clover Club and The Cove
The Clover Club and The Cove





The Cove: 2561 Citiplace Ct.

When you belly up to the cocktail bar at The Cove you can expect a wonderfully crafted cocktail and perhaps a history lesson. Each cocktail on their menu has a story and if you don't get the chance to hear the tale, they have an abridged version printed in the menu. While I won't go into the history of the Clover Club, I will tell you about its deliciousness. Simply composed with gin, lemon juice, raspberry syrup, and an egg white, the Clover Club is like a puppy. It's fluffy, sweet, and I wouldn't mind being around one all day.





George Krause and the Alkonost
George Krause and the Alkonost








Doe's Eat Place: 3723 Government St.

Doe's creates two things really well (but don't order anything well done!): steak and drinks. George Krause, executive chef and bartender extraordinaire, can make any drink you can imagine despite having a smaller inventory of booze at this disposal. For our gin journey purposes, Mr. Krause whipped up an Alkonost. An Alkonost may be a mythological bird creature of sorts, but the drink has nothing out of the ordinary in the recipe. Gin with a large orange influence by way of peel, bitters, and curaçao, and a splash of vermouth forms an interesting, but totally sip-worthy Krause classic.




Olive or Twist's Blueberry Hill
Olive or Twist's Blueberry Hill




Olive or Twist: 7248 Perkins Rd.

If you haven't made your way over to Olive or Twist at this point, I don't know where your priorities are. Easily one of the best cocktail bars in Baton Rouge right now, Olive or Twist specializes in hand-crafted cocktails. Every drink they create is on point, so it's hard for me to decide. I let my Chief Confusion Coordinator pick this one out and it did not disappoint. The Blueberry Hill combines blueberries and mint, fiercely muddled together, with mint liqueur and navy strength gin to form a fruity, herbal, and outright scrumptious beverage.




The Pelican House's French 75
The Pelican House's French 75








The Pelican House: 2572 Citiplace Ct.

Home to over 100 draft beers, The Pelican House serves a wide range of customers with whiskey and cocktails as well. Where do they fit along the gin journey? We walked over from The Cove to try their French 75. The famous cocktail composed of gin, lemon juice, a little simple syrup, and champagne can never go wrong. French 75s are great for gin skeptics because the botanicals are dulled only slightly by the tartness of lemon and bubbly of champagne. Light on the palate but decent in ABV, the French 75 is a great cocktail to try on your next night out.



Radio Bar's Bandita Roja
Radio Bar's Bandita Roja







Radio Bar: 3079 Government St.

A neighborhood bar tucked away on the Government Street hustle, Radio Bar is slinging affordable cocktails in a cool kid atmosphere. Their Bandita Roja paints the town red with a succulent hibiscus liqueur and brightens things up with the macerated citrus peel flavors in Lillet Blanc. The Bandita Roja boasts bold flavors that say, "I was here for a good time, but now I'm ready to party."









Red Star's 3rd Street Cannon
Red Star's 3rd Street Cannon







Red Star: 222 Laurel St.

Our visit to Red Star was my first time back since it came back from a brief hiatus. It's back, and it's popping. I ordered the 3rd Street Cannon which reminded me of a not-so-sweet cherry limeade in a good way. Muddled limes married with Luxardo cherry liqueur, St. Germain, and London dry gin left me wanting more. You can get it on the rocks or up. Both are tasty, but drinking it up allows for all of the flavors to stand up taller.

Thursday, September 18, 2014

Dock & Dine: Bite and Booze does Orange Beach Brunch at Fisher's Dockside

Fisher's Upstairs
Fisher's Upstairs
Fisher's Upstairs
Fisher's Upstairs

There are plenty of places to get great Gulf seafood in the resort destination of Gulf Shore and Orange Beach, but Fisher's is stepping things up a notch. Their downstairs oyster bar is great for families, large groups, and anyone looking to have a few good bites and a good time. Fisher's Upstairs is a completely different feel. It's fine dining, but Chef Bill Briand says you should feel just as comfortable in shorts and flip flops as you feel in a button up and tie. The attention to detail in the atmosphere is absolutely impeccable and I can't wait to experience a dinner upstairs. It will happen for sure, but for now I'll settle for brunch at the dock. I know, life is hard.

A couple of $3 mimosas, a bushwhacker, and some delectable dishes from Chef Bill and I was set for the trip back home on a Sunday afternoon. We started out with a tour of the upstairs restaurant and then he treated us to some excellent Gulf smoked tuna dip and deliciously fried crab claws.

The fried crab claws and smoked tuna dip at Fisher's Brunch
The fried crab claws and smoked tuna dip at Fisher's Brunch

Creamy, crispy, and fresh all at the same time... that's what to love about a friend oyster. Gulf oysters are one of my favorite things to eat. While I typically favor them raw, when they are masterfully fried it is hard to go wrong. The Fried Oysters Benedict featured some of the succulent fried oysters with wilted spinach, poached eggs, and hollandaise. This sort of brunch dish can set any Sunday morning right!

Fried Gulf Oysters Benedict
Fried Gulf Oysters Benedict

Grits and grillades are a hearty Southern brunch favorite. The pan fried veal covered in a thick gravy over creamy grits is an automatic score in my book any day. The gravy really may have been the star of this dish. As great as the grits and veal were, the rustic brown goodness tied it all together.

Grits and Grillades
Grits and Grillades

Fisher's smoked brisket hash brings another comfort dish to the table which can do no wrong. Served in a cast-iron skillet, the brisket is smoked in house then cooked down with some peppers, onions, and home potatoes before getting topped off with sunny side up eggs. This dish is like a hug for your hungover soul.

Smoked Brisket Hash
Smoked Brisket Hash

Fisher's makes me happy to eat bread pudding again. Okay, I'm usually pretty happy to eat bread pudding. But in Louisiana you can barely go out to eat without seeing it on a dessert menu. While bread pudding typically boasts delicious sweetness, it rarely presents something new and refreshing. But not here. Fisher's bread pudding is light and creamy. The toasted coconut brightens the entire dish. You will definitely want to save room for this on your trip!

Toasted Coconut Bread Pudding
Toasted Coconut Bread Pudding

Fisher's at Orange Beach Marina on Urbanspoon

Wednesday, September 17, 2014

Distiller's "Whiskey Deconstructed" Part 2 - The Distillation: Whisk(e)y Wednesday presented by Lock & Key

Last week I shared with you part one of Distiller's 'whiskeygraphics' called Whiskey Deconstructed which featured the ever-important mash. This week we take a look at step two: distillation. The distillation is of course what makes a whiskey different from a beer. Okay, well, that and hops. But still, after fermentation of the malt, whiskey is distilled. However, not all distillation is equal. This 'whiskeygraphic' shows off the two types of stills used to make whiskey, pot and column stills, and then details the rest of the process from there.

While these whikseygraphics are great for a visual representation of whiskey making process, nothing compares to actually tasting different whisk(e)ys and enjoying the unique products themselves. Head on over to the Lock & Key Whiskey Bar if you're in Baton Rouge and enjoy a whiskey flight, flight school or Women & Whiskey for yourself!

whiskey deconstructed

Monday, September 15, 2014

Don't Tempt Me with a Good Time: Louisiana Brewers Bash


The modern Louisiana craft beer scene got its start in 1986 with the Abita Brewing Company. Last year the Louisiana Brewers Guild, comprised of the owners and brewers of Louisiana's breweries, along with craft beer enthusiasts, got state legislators to approve the first Louisiana Craft Brewers Week. This September there will be a plethora of LCBW events across the South celebrating local brew, but perhaps the event with the biggest bang for your buck is the Louisiana Brewers Bash at The Irish House on St. Charles in New Orleans on September 24th.

This is the only event during LCBW where all nine breweries distributed in south Louisiana will be under one roof (the only Louisiana breweries that are unable to attend are Great Raft and Red River Brewing in Shreveport, LA, because they aren't commercially distributed in New Orleans). Tickets to the event are $45 and that covers beer-inspired Irish pub fare by Chef Matt Murphy, pours of eighteen different beers, and the opportunity to mix and mingle with other beer enthusiasts as well as some of the owners and brewers themselves! You can buy your tickets at brewersbash.eventbrite.com.

We've asked the breweries to supply a flagship, seasonal, or new release beer in addition to a one off specialty brew. This event will completely over take The Irish House and beers will be flowing both upstairs and downstairs throughout the night. This is the craft beer event you cannot miss! Here are the beers we have confirmed so far:






Friday, September 12, 2014

Day's Smokehouse: Your One Stop Shop on the way to a Boudin Food Coma

A look inside Day's Smokehouse in Denham Springs, Louisiana
A look inside Day's Smokehouse in Denham Springs, Louisiana


Owner Kendall Day and I at Day's Smokehouse in Denham Springs
Owner Kendall Day and I at Day's Smokehouse in Denham Springs
In July, team Bite and Booze was invited to visit Gulf Shores/Orange Beach, Alabama. While we were aboard the Wild Hearts Dolphin Cruise we met a couple of nice folks from Denham Springs! It always amazes me how small this world can be. As it turns out, Kendall and Monica Day own a little place called Day's Smokehouse. We immediately hit it off talking about all things Bite and Booze, barbecue sauce, and smoked meats. After our trip on the water, Kendall gave me a pack of their boudin and invited me to stop by if I ever got the chance. While in the area running some Jay D's Louisiana Barbecue Sauce over to the Oakpoint Fresh Market in Watson, I stopped in to have lunch at Day's. 

Day's has everything you could ask for in a Cajun grocer/smokehouse. Their freezers are stocked with everything from garfish balls, rabbit, and quail to stuffed jalapeños, bell peppers, and boudin balls. They also sell USDA choice cuts of meat and do deer processing for their customers. They start early over at Day's Smokehouse (6am on weekdays) and stay open through the drive home. Here's some of the fresh food that they're serving up:

Barbecue ribs, one of my all-time favorite foods in the world, washed down with a tennis-sized boudin ball and a side of their twice baked mashed potatoes sounds like one heck of a lunch...but wait, there's more!

Ribs, Boudin Ball, and Twice Baked Mashed Potatoes
Ribs, Boudin Ball, and Twice Baked Mashed Potatoes

Barbecue Smoked Chicken Wing
Barbecue Smoked Chicken Wing






The smoked chicken wings at Day's pack flavor to the bone. I definitely demolished the succulent wings they served up. Some things are done a little differently at Day's, and I like it.











Deer Burrito
Deer Burrito







Not only do they prepare and pack bacon wrapped jalapeños and other goodies for you, but they also sell and prepare their own deer burritos. It's unique, gamey, and delightful.


Like Blair said that day, "I'm eating so much boudin right now, but I'm not mad about it." This plate was full of Day's smoked boudin, another humongous boudin ball (this one was filled with cream cheese and jalapeños), and a large helping of hog head cheese. I'll definitely be heading back to Day's when I'm in the area. Most people were grabbing lunch to go while we were there but there's a nice little table to sit at inside if you want to stay and feel like part of the family!

Smoked Boudin, Cream Cheese & Jalapeño Stuffed Boudin Ball, and Hog Head Cheese
Smoked Boudin, Cream Cheese & Jalapeño Stuffed Boudin Ball, and Hog Head Cheese

Day's Smokehouse & Specialty Meats on Urbanspoon

Wednesday, September 10, 2014

Distiller's "Whiskey Deconstructed" Part 1 - The Mash: Whisk(e)y Wednesday presented by Lock & Key

In the spirit of National Bourbon month, Distiller has put together a 3-part whiskeygraphic series called "Whiskey Deconstructed,” showing the entire process of making whiskey—what ingredients are used, how they’re combined and altered, and the various steps that lend to the final product and affect each taste profile.

Graphic #1 details the mash process beginning with grain selection. This is obviously a step of ultimate importance in the whiskey process as styles such as Bourbon and single malt Scotch are defined at least partially by the mash bill. Don't know what I'm talking about? Check out the image below and learn something about whiskey! And of course, if you want to learn even more about whiskey, attend a Women in Whiskey or Flight School event at the Lock & Key Whiskey Bar in Baton Rouge!


Monday, September 8, 2014

Lucy B Goode: A Farm-to-Table Gem in Gulf Shores


The list of local farms they source their ingredients from.
The list of local farms they source their ingredients from.




Let me start by saying, "Wow." We rolled up to Lucy B Goode, which rests by the harbor, surrounded by the spectacle that is LuLu's, to an extremely embarrassing though fun-spirited surprise. Personalized menus gave Blair and Aimee some gut-bursting laughter while our rock star waiter articulated the mission of this farm to table restaurant. I guess sometimes when a restaurant knows who they are inviting over for a media dinner, they feel like going the extra mile. From the moment we walked in the door until we were almost the last people to leave, Lucy B Goode provided a dining (complete with custom cocktails) experience I would love to have again.










Chef Randall Baldwin welcomed us by sending out an off menu starter. Aimee doesn't go for tuna (still don't understand why), so that meant more for Blair and myself! The juicy grapefruit slices and sesame chili oil took the fresh tuna to an entirely different level. Seasoned with superb salt and pepper, this dish delivered a light and refreshing combination of bold and natural flavors.

Fresh Gulf Tuna, Grapefruit Slices, and Celery Leaves in a Sesame Chili Oil
Fresh Gulf Tuna, Grapefruit Slices, and Celery Leaves in a Sesame Chili Oil

Next came a dynamite pimento cheese dish which will make you wonder how anybody could possibly live outside the south. Pimento cheese is a simple concept, but when done right it can be irresistible. And as much as I don't like pickles, these house-pickled local cucumbers were pretty delicious as well. Merging the flavors together, the subtle savoriness of the pimento cheese combines with the sweet and slightly spicy pickles to create an appetizer that could be served as a game-day snack or on the finest of dining menus.

Pa-menna Cheese: House Made Pimento Cheese served with Rosemary Flatbread, Roasted Pecans, and LuLu's Sweet and Sassy Icebox Pickles
Pa-menna Cheese: House Made Pimento Cheese served with Rosemary Flatbread, Roasted Pecans, and LuLu's Sweet and Sassy Icebox Pickles

As we moved on to entrees we felt it necessary to try different dishes so that we could also sample them. While known for their fresh fish, I couldn't help but notice the braised ribs on the menu. I thought it would be an interesting twist on the Gulf Seafood weekend. The ribs are incredibly tender while boasting an Asian barbecue flare. The jicama slaw on top adds a pleasant crunch and the cheese grits on the bottom catch all of the juicy goodness coming off of the ribs... a little bonus at the bottom of the bowl!

Braised Sticky Sweet Pork Ribs topped with Homemade Jicama Slaw served over Cheese Grits
Braised Sticky Sweet Pork Ribs topped with Homemade Jicama Slaw served over Cheese Grits

The two fish dishes we tried were the fresh catches of the day prepared two different ways. Both of the preparation options were quite rustic in a way that let the fresh Gulf fish be the star. We enjoyed red snapper with roasted potatoes and green beans as well as wahoo with a lovely summer succotash. Both dishes were absolutely on-point with their execution of the fish and pairing of the hearty sides.

Fresh Gulf Red Snapper served with Red Potatoes, Sautéed Green Beans, Grilled Lemon, and Brown Butter Vinaigrette
Fresh Gulf Red Snapper served with Red Potatoes, Sautéed Green Beans, Grilled Lemon, and Brown Butter Vinaigrette

Fresh Gulf Wahoo served over a Summer Succotash with Sweet Corn, Field Peas, Cherry Tomatoes, Bacon Lardons, and Fresh Herbs
Fresh Gulf Wahoo served over a Summer Succotash with Sweet Corn, Field Peas, Cherry Tomatoes, Bacon Lardons, and Fresh Herbs

No meal is complete without curing the sweet tooth at the end. We tried a couple devilishly delicious desserts, but I almost have to say the star of the sweets were the local blueberries. They really lightened up decadent chocolate and cream flavors we had in store. One of the local blueberry farmers actually had a table behind us! Lucy B Goode presents a dining option that is unique to Gulf Shores though it is bringing dining back to the basics at the same time. I might have a hard time going back to the beach without stopping in to dine there again.

House Made Fudgesicle dunked in Mascarpone Cream topped with local Berries
House Made Fudgesicle dunked in Mascarpone Cream topped with local Berries

Tres Leches Cake topped with local Berries
Tres Leches Cake topped with local Berries

Lucy B Goode on Urbanspoon

Thursday, September 4, 2014

Mojitos, Burgers, and Ceviche...Oh My: Bite and Booze Goes to Work at Orange Beach's The Gulf

The Gulf at Orange Beach
The Gulf at Orange Beach

Ordering up some burgers for the ladies!
Ordering up some burgers for the ladies!

After a long, hot day aboard the Wild Hearts Dolphin Cruise, team Bite and Booze hopped over to The Gulf. Made out of shipping containers with a gorgeous outdoor seating area, The Gulf is serving up juicy burgers, fresh fish dishes, and other delectable eats. The beach-side restaurant has a nice lawn as well as some lounge furniture on the sand. It's absolutely a funky spot and I would recommend it to anyone.

We had the pleasure of trying their Gulf Red Snapper Ceviche. Citrus juices combined with a bright pico and super fresh Red Snapper on a crisp tortilla chip will set you right after a decent trip on the water... and don't forget the mojito!

Red Snapper Ceviche
Red Snapper Ceviche

The Gulf's burgers presented a simple but tantalizing flurry of flavor. A buttery, toasted brioche bun cradled the juicy patty that bathed in aioli and melted pepper jack cheese. 

The Gulf's Signature Burger
The Gulf's Signature Burger

The Gulf provides a really chill spot right on the water in Orange Beach. It's welcoming atmostphere provides a great place to relax and watch all of the boats go by. They have a few special night life activities,  but it's mostly a great lunch spot the whole family can enjoy. Especially with the mojitos. Mojitos for everyone.


Beach-side Dining at The Gulf
Beach-side Dining at The Gulf

The Gulf on Urbanspoon