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