About the Restaurants

Craving second helpings is common at Alabama restaurants, which can range from casual to ultrasophisticated. The cuisine is a blend of Cajun, French, African, and Native American influences. Rib-sticking soul food such as fall-from-the-bone barbecue, stewed greens, or fried catfish over grits are served in homey, countryside settings. Seafood arrives steamed, fried, or fancy at shoreline spots. Nationally recognized top chefs create inventive New South dishes in posh, urban dining rooms. Cooks take advantage of the local bounty, including pecans, sweet potatoes, and smoked ham hocks. Most places have a no-fuss feel where it’s OK to dress down.