THE DISH

Bite of the Bay

MB’s contributing food fanatics share their go-to local dishes.

MICHAEL DRUHAN, Owner, Rock the Float Mardi Gras Throws SEAFOOD STEW AT SOUTHERN NATIONAL “This seafood stew delivers a measured and tempting level of spice with a green curry coconut broth. The littleneck clams float, the crawfish and Carolina gold rice swim, but the star of the dish is the redfish blackened with Japanese spices (in lieu of Cajun seasoning). The bok choy, carrots, bean sprouts, nori and sesame were just a wonderful medley of textures and flavors.”

SOUTHERN NATIONAL • 360 DAUPHIN ST. 308-2387 • SOUTHERNATIONAL.COM

ENEN YU, Co-concertmaster, Mobile Symphony Orchestra ASIAN ALMOND SHRIMP AT BRIQUETTES STEAKHOUSE “Although it’s an appetizer, I can’t resist the Asian almond shrimp as a lunch dish. The shrimp are fried — golden and crispy — and have a zesty, ginger taste. The dish is topped with a sweet and sour, but slightly spicy, sauce and is sprinkled with slivered almonds. This beautiful combination can really satisfy an appetite.”

BRIQUETTES STEAKHOUSE • MOBILE & SPANISH FORT • BRIQUETTESSTEAKHOUSE.COM

MARY KAY WEBB, Retired, Senior Executive Vice President, Marketing, Medical Device and Imaging Technologies NEW ENGLAND CLAM CHOWDER AT TAMARA’S DOWNTOWN “Having grown up in the Northeast, I consider myself something of a ‘chowda’ expert, and Tamara’s certainly does not disappoint. The creamy delicious soup is chock-full of tender, luscious clams, chunks of perfectly cooked potato, whole kernel corn for a little sweetness and a secret ingredient that results in just the right amount of spice. Add a few crumbled saltine crackers, and I am transported back to New England.”

TAMARA’S DOWNTOWN • 104 N SECTION ST., FAIRHOPE • 929-2219 • TAMARASDOWNTOWN.COM CINDY McCRORY, Photographer and Studio Owner, Blue Room Photography FILET MIGNON AT KITCHEN ON MAIN “I usually order seafood at Kitchen on Main because the menu is loaded with it, but sometimes I want to jump from the sea to the land and get a filet. And Kitchen on Main has a fantastic filet! It’s usually served with creamy potatoes, but I asked to substitute with risotto, and Chefs Dorothy and Tara are always willing to be flexible. Served with crisp French green beans, creamy potatoes or risotto, this dish is an excellent rendition of an American standard.”

KITCHEN ON MAIN • 1716 MAIN ST., DAPHNE 307-5350 • KITCHENONMAINDAPHNE.COM