Eating Alabama
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Eating Alabama food blog. Food posts about southern food and the food we encounter in our travels. We aren’t food critics but we’ll do our best to talk about the entire experience.

2023 In Review

 

We didn’t get to visit as many restaurants as we intended in 2023 but we have some favorites! I struggle with deciding which meals were my favorite - mainly because I find something delicious in most things that I eat. Nick is more decisive. So here we go…in no particular order:

Favorites of 2023:

Opelika, AL: Zazu Gastropub

The Poutine was chef’s kiss. Duck fat fries? Cheese Curds? Brisket? YES PLEASE! The restaurant space itself is my favorite of 2023. I love unique spaces that show the bones of the past. Warm and inviting!

Hoover, AL: Tre Luna

We really loved everything we had for lunch at Tre Luna but our favorites were the Baked Oysters and the Wings. They were delicious! *We didn’t have dinner there but judging by the items on the menu… we NEED to go back for dinner. So 2024…. Dinner at Tre Luna! Who wants to go?

Alabaster, AL: Chubbfathers

The Pit Stop Burger: Bacon cheeseburger, onion straws, sunny side up egg, and all the fixins…plus bbq sauce? Need I say more? Perfect burger in our opinion.

Sloppy Joe Fries… who doesn’t love sloppy joe smothered crispy fries?

The crisp factor and the flavor was top tier. Lemon Pepper and Buffalo Sauce mixed… I would not share.

Florence, AL: 360 Grill

I mean… just LOOK at the restaurant. A 360-degree view off the city off Florence, AL. The restaurant rotates as you dine… slowly… so you don’t notice it! The interior is charming and you will rotate past the kitchen. You get the birds eye view of the city and you see the magic that’s happening in the kitchen. Watching chefs in the kitchen - I’m so obsessed with it.

A beautifully delicious board to start our dinner.

Scallops and Angel Hair Pasta. The scallops were cooked perfectly. They were soft and pillowy. I’m pretty sure Nick orders scallops off of any menu that offers it so he’s pretty picky. And they were by far his favorite.

16 oz New York Strip. Cooked to medium-rare. I’m not a huge red meat fan but this steak? Perfectly cooked and seasoned well.

Creme Brulee for dessert. We really didn’t have room for dessert but how could we pass this up? We made room. So make room for dessert y’all!

 
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