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OPTICAL

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PEST CONTROL

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PET

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PIZZA

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PLUMBING

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RESTAURANTS

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Mark & Robin Frohlich

Founders Of Sassy Bass Amazin’ Grille,
Marketplace & Beachside Grille

Mark & Robin Frohlich have their Now that their multi-faceted operations
hands full, and they are loving it! are running smoothly, the “Five
Instead of just relaxing and “taking Year Plan” for Mark and Robin is to
it easy” after their youngest of 5 “Continue to build Sassy Bass into a
daughters finished school, they premiere brand and strive to become
decided to “head south” and start a one of the best companies to work for.”
brand new business – a business that
is in full blossom now! The overall philosophy of their
continued success for the couple is
“We were seeking business simple but powerful – “In all human
opportunities near the beach with affairs there are efforts and there are
the great weather and the friendliest results. The strength of the effort is the
people anywhere” they both agreed. measure of the results.”
Today, those initial “opportunities” have
flourished into Sassy Bass Amazin’ Mark and Robin have a very strong
Grill, Sassy Bass Market, Sassy Bass faith-based philosophy and enjoy
Pizza/Deli, Sassy Bass Beachside giving back to the community,
Grille, Sassy Bass Caribbean Grille, sponsoring an annual Autism
Historic Southern Grille, Oasis Grill, Awareness event at Fort Morgan.
and Celebration Catering.
Their favorite hobbies are golfing,
Having your hands full was nothing racquetball, boating, biking, gardening
new to either Mark or Robin, though. and travel. They are blessed with their
At the age of 19, Mark was running not five daughters and 6 grandchildren.
just one – but nine - 24-hour coffee
shops. Fast forward to the present day,
where he has opened over 1,000 food
concepts locations. Robin herself has
spent over 25 in the Human Resources
field as well as managing the décor/
design, social media, guest liaison
and controlling the financials of the
business.

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Why the Rolls get Throwed

It’s been a Tradition since 1976, here’s how it all started.

People have asked many times – LAMBERT’S CAFE III is the
“How did you start throwing rolls?” newest member of the Lambert
Cafe family, which was founded
Well, to make a long story short – in 1942 in Sikeston, MO. We’re
necessity. In 1976, while still in our located in Foley, AL, eight short
old building, I would try to pass out miles north of the beautiful Gulf
our hot rolls in the traditional manner. Coast Beaches.
You know, real nice like, by saying,
“Would you care for a hot roll?” The cafe is located next to a
factory outlet mall and a wide
This was really awkward and variety of places to visit.
uncomfortable to me, so, on an
extremely busy day, when getting The service is friendly and the
through the lunch hour crowd was food is GREAT! And there’s
impossible, a customer said, “ Just LOTS of it! Enjoy our fun decor,
throw the #$&%@+# thing!” have a great time with your
family & friends and take home
I did and everybody else joined in. a souvenir from our gift shop.
We started throwing rolls May 26,
1976 and have continued ever since. Come Hungry!

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Brian & Jodi Harsany

Cosmo’s. Cobalt, Luna’s and Buzzcatz.

The names Brian & Jodi Harsany drum Then, he moved to server, and finally
up images of dishes of perfection. When assistant manager after he graduated
you think of their renown establishments Florida State University with a Hospitality
in the area like Cobalt and Cosmo’s Administration degree.
Restaurant and Bar, you cannot help but
experience the visual images of fish filets Working in restaurants has and given
coming out of the kitchen. The aroma him the joy to meet new people daily. He
of the Gulf Coast’s finest creations will appreciates the fact that no two days in
seep into your memories. the restaurant world are ever alike, and
every new day brings new challenges
Cobalt is locally famous for the fantastic and opportunities.
views the outdoor seating offers, as well
as the three distinct kitchens preparing Naturally, Brian has an amazing wife,
amazingly memorable meals. Cosmo’s Jodi, whose patience and support have
has, hands down, the best redfish made all of the dreams and expansions
meal on our island (pecan-encrusted possible. Brian credits her with the
goodness) and are in the middle of creativity behind the eateries, as she
their 10-year anniversary of creating chooses the colors, designs, lighting and
memories for locals and visitors alike. artwork, and she is the one who gives
each place a different and welcoming,
One of the best parts is that Cosmo’s memorable vibe.
provides outdoor patio dining where they
welcome your happy, friendly dogs. When Brian and Jodi take the day off,
you can find them working out, paddle
Brian has worked hard to produce boarding, and gardening together.
quality, and that quality is now being
expanded via Buzzcatz Coffee and Brian and Jodi follow the advice from
Sweets, where you can stop in for a Danny Meyer, who is an acclaimed
homemade pastry, locally made coffee, restauranteur.
ice cream or a sugary treat. Right next to
Buzzcatz is the event center which can “Take a guest’s experience and do a
be utilized to host receptions and parties little extra.”
as well as formal dinners. Here you can
dine and unwind while enjoying the best Brian & Jodi ensure that every eatery
that Brian has to offer. that is visited by their guests produce a
positive, memorable experience every.
Lastly, you can experience a unique time they visit.
twist of traditional dishes at Luna’s Eat
and Drink, which offers more a la carte
meals and over 30 different craft beers
to choose from while enjoying your meal.

Brian has been in the business of
creating memories from meals for over
three decades, and began his love affair
with restaurants from the bottom-up.
He was washing dishes and bussing
tables when he was 16 in Tallahassee.

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Chef Chris Sherrill

Amazing Cuisine at the World-Famous Flora-Bama.

Chef Chris Sherrill was born and Chris enjoys hunting, fishing, coin
raised in Eufaula, Alabama. Chris collecting and of course being a
knew at an early age that he wanted Father. Chris recently was selected
to cook. to cook for the 2012 Olympics in
London where he and a team of
All throughout his time in Boy chef’s from the Gulf Coast brought
Scouts he honed his campfire the rich tradition from that area
and wild game cooking skills. In to London to cook for American
High School, the urge to cook was Olympians and their families.
overwhelming and the thought
of being a professional chef was His accomplishments include winner
equally inviting. of the 2012 Alabama Festival of
Flavors, 5th annual Hangout Oyster
In 1995 Chris entered The National cook off and People’s Choice. 2013
High School Recipe contest Perdido Key Wine and Arts Festival,
sponsored by Johnson & Wales AL.com’s top 10 best burger on the
University. Chris’ dish of Fruit Stuffed island. Eagle Scout class of 1992.
Quail with Orange Cranberry Sauce
was Alabama’s winning recipe! It Chris has just opened his 3rd new
also awarded Chris a scholarship restaurant, The Flora Bama Yacht
to Johnson & Wales University in Club, in Perdido Key, Florida.
Charleston, SC. During his time at
Johnson & Wales Chris gained the
knowledge he needed to bring his
talents to the table.

In addition to being a professional
chef and restaurateur, he and his
wife Jenny have 4 children as well as
a booming beach wedding catering
business together

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Don’t let the name fool you.

The Fiddlefish Seafood Café in Orange With a total of five years in the industry
Beach is serving up some serious Gulf already under their belt – including
Coast fare, including a 40-year-old three years with Fiddlefish the couple
family Gumbo recipe! looks toward the next five years hoping
to become the “go-to” restaurant in
When the Pulliam Family had the Orange Beach. “We just love hearing
opportunity to open at the beach, they people walk out the door saying it
couldn’t pass it up.” was the best food they had while on
vacation.”
The menu choices offer unique dishes
and sides, fresh fish and plenty of
choices to satisfy any appetite. The
Gumbo recipe was originally taught
to Karen over 40 years ago and is still
made the same way.

“We have always enjoyed going to
family owned restaurants and with
Karen’s recipes we thought we could
put great food out in a casual, family
friendly environment.”

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Meet Jeff & Ashley 77

Owners of Gulf Shores Steamer

The Gulf Shores Steamer has been
featured in such magazines and daily
newspapers as Southern Living,
Coastal Living, New Orleans Times
Picayune, and many other noted
periodicals. The Steamer continues to
thrive with the leadership of Scott Coe,
Ashley Ouellette and her husband
Jeff Price. The Steamer specializes
in steamed and grilled seafood. The
motto at the Steamer has always been
“NEVER FRIED”.

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Lane & Ginny Gilbert
Meet the owners of Villaggio Grill, Ginny Lane & Gilbey’s

Lane and Ginny have used their the restaurant business that revolves
combined 26 years of experience in around people. The people we work
the hospitality industry to develop three with and the people that eat with
of the finest restaurants in Orange us make coming to work every day
Beach, let alone the entire Alabama worthwhile. It is a great community.”
Gulf Coast.

They celebrate the succcess of their
remarkable “dream come true” along
with their two kids, Elia and Eli, 8 & 6
years old. Both Lane and Ginny know
exactly what keeps them excited about
their lives here.

“To raise our children in this beach
community, enjoy it, and contribute
to it. There is an amazing energy in

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Meet Leck & Jana
Owners of Big Fish Restaurant

Leck Lilayuva, is a native of Orange Being the beef lover that Leck is, he
Beach of 40 years. Jana Lilayuva is also wanted to have the best steaks
from the Czech Republic but has lived around. He only uses prime quality
in Orange Beach for over 20 years filets and ribeyes and hand cuts them
herself. Combined, they have nearly 40 all personally. Big Fish also has an
years of experience in the restaurant extensive sushi bar with the highest-
business. grade product available.

Leck’s father owned Niki’s Seafood When you visit, you’ll feel like you’re in
Restaurant on canal road in Orange New York or downtown L.A. The décor
Beach from 1979-2003. Leck literally and ambiance is very chic and elegant.
grew up in that restaurant. Jana It has an upscale feel without being too
worked in restaurants ever since she stuffy.
arrived from the Czech Republic.
The service is second to none! The
They met working together in a whole staff is always friendly, smiling
restaurant in 2006 and married in 2007. and very well-versed on the menu.
Late in 2009 they decided to venture Even the kitchen staff will greet you
out on their own – Big Fish was born when you walk by since the kitchen is
Jan. 5, 2010! wide-open near the bar. And on one of
those pleasant Gulf evenings you can
Big Fish has it’s own unique flair unlike dine out in the beautiful courtyard.
any restaurant on the Gulf Coast.
Chef Leck’s father is from Bangkok, Big Fish is definitely a change of pace
Thailand. Leck wanted to bring his from all the other restaurants in the
heritage to the menu and incorporated area. Don’t expect a waterfront view
an Asian flair to some of his dishes. It’s but you’ll enjoy a great experience in
very subtle, not overpowering. He has a beautiful restaurant with outstanding
introduced different herbs and spices to food, wonderful ambiance and smiling
the area without being considered an faces.
Asian restaurant.
This is the type of place you want
Big Fish specializes in freshness. All to dress to impress! So leave the
the fresh catch is hand-cut by Leck swimsuit and flops at home and hit the
himself. They have anywhere from town in style!
8-14 types of fish on the menu each
night as well as large diver scallops,
fresh lobster, mussels, snow crabs,
colossal-lump crabcakes and a lot of
other fresh seafood.

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Blake & Brandon George
Meet the Owners of Montego’s Caribbean Cafe and Bar

Ahoy matey! Come along and journey experience akin to that of Disney,
with pirates to the most family- where people can escape any of
friendly restaurant this side of the their troubles if just for a little while,
Caribbean. Montego’s Caribbean and enjoy the pirate experience
Cafe and Bar offers up some of the that Montego’s has worked hard to
most authentic local seafood and fish perfect. The plans are for the Orange
tacos in the area, and their burgers Beach location to be the flagship
are outstanding. They are proud to establishment for the company, and to
host regional musicians in order to establish the area’s most unique pirate-
entertain your family and friends as you dining experience.
enjoy your dining experience along the
beautiful water-front scenery that this When they are not busy being pirates,
area offers. the brothers enjoy spending time with
their families. Blake has an amazingly
The owners, Blake and Brandon encouraging wife while Brandon has
George, are from the Gulf Coast, and two growing young daughters and a
having been raised in the area, decided supportive wife. They all enjoy boating
to move back down when it was time together and listening to the talents of
to raise a family. They were drawn the area musicians whenever they can
back to the Gulf Coast due to their fond find the time.
memories of the beautiful beaches
and authenticity of the people, and of They are guided by the philosophy of
course the amazing array of local, fresh Walt Disney, who once remarked that
seafood. Other areas of the country all your dreams could come true if you
offer different cultures and cuisines, but have the desire to pursue them. Look
the Gulf Coast combines a laid-back for Brandon and Blake to create one
lifestyle and genuine love of life that is of the most unique dinners in the area,
not reproduced elsewhere. and be careful.....or you’ll be walking
the plank!
Montego’s opened around four years
ago, and has enjoyed entertaining
countless tourists and locals alike.
Having jumped in the hospitality
industry over four years ago, they
have expanded from Mobile to Orange
Beach and just opened their third
location. Their favorite aspect of the
restaurant is the ability to create an

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Philip & Jill Harris
Owners of Nolan’s Steaks, Seafood & Music

As you step foot into the Gulf Shores the business, and if you are fortunate
staple known as Nolan’s, you are enough to show up on a night when
taken aback by the atmosphere of one of their granddaughters is
sophistication as the waitstaff walks performing, you can catch the forth
by in their proper uniform complete generation to come through Nolan’s.
with bow-ties. Then, the aroma of the Phillip and Jill have been helping
Gulf Coast’s finest hand-cut steaks Nolan’s serve up some of the finest
and freshest seafood makes your taste locally caught seafood and hand cut
buds dance. Lastly, as the thought steaks since 1987, when they moved to
“dance” enters into your head, you hear Gulf Shores to assist Phillip’s parents
that lively music from the back lounge, open the business.
and you know you are in for a truly
remarkable dining experience that only When they’re not ensuring an amazing
Nolan’s can offer. That’s just the way dining experience, you can find Jill
the owners, Phillip and Jill Harris, want perfecting her backhand on the tennis
to keep it, as their motto is “Exceeding court or Phillip catching red snapper
Guests Expectations”. Nolan’s is proud in the Gulf. They also enjoy cheering
to offer a casual fine dining atmosphere on the Crimson Tide football team
with live music every night for your every fall with their grandchildren and
entertainment. spending time with their growing family.

The restaurant is named after Phillip’s Next year, Nolan’s will be proud to
grandfather, who along with his celebrate 30 years of great service
grandmother, kept Sunday sacred and superior food with the tourists
while Phillip was growing up, as and residents of Gulf Shores, and it is
they partook in that great southern advised to bring two things with you
tradition of family meals after church. when you dine with them: an appetite
It was during these formidable years and your dancing shoes!
that the joys of feasting with friends
and being surrounded by loved ones
cemented a deep desire to share
the joyous experience of dining with
others through Nolan’s, and Phillip has
perfected the dining experience as he
took the traits learned.

Philip and Jill are now proud that they
are introducing the 4th Generation of
their family to the business. All three
of their children are participating in

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VACATION CATERING

CHICKEN

50 PC CHICKEN $59.99

75 PC CHICKEN $84.99

100 PC CHICKEN $104.99

HANDCRAFTED TENDERS

50 PC TENDERS with 12 SAUCES $44.99

75 PC TENDERS with 18 SAUCES $64.99

100 PC TENDERS with 24 SAUCES $84.99

SIGNATURE SIDES

CATERING SIDE SERVES 21-25 $24.99

RED BEANS & RICE • COLE SLAW • MASHED POTATOES & CAJUN GRAVY

GREEN BEANS • CAJUN RICE

BUTTERMILK BISCUITS

(24) $13.49 (36) $19.49 (48) $24.99

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Bill McGinnes
The Gulf’s very own Papa Rocco

You would think that – for a local McGinnes has steadily built the
restaurant - “Warm Beer and Lousy “Papa Rocco’s” brand over three
Pizza” sounds like harsh criticism decades of change. “I’ve always
from an unhappy customer. Not in had a passion for it,” he says.
the case of Papa Rocco’s – Gulf
Shores’ landmark for over a quarter- McGinnes also boast a passion
century. for Corvettes and admits that
staying on top of a thriving
The slogan for the restaurant is a business that operates seven
tongue-in-cheek homage fitting of the days a week – and late into
character and ownership of the bar/ the night – leaves little time for
restaurant. anything else.

Owned and operated for the past 30 “I don’t have any hobbies,” claims
years by William “Papa” McGinnes, “Papa” – “Working is my hobby.”
Papa Rocco’s is a welcoming
establishment where on any given
night – you may find locals in shorts
and flip-flops, a wedding party
dressed to the “nines” and every type
of clientele in-between.

You may even find “Papa” himself
singing a tune with one of the local
bands or join with his wife Rose in
leading the crowd in a drinking toast
a time or two over the course of an
evening. “Satisfying and meeting
new people” is the part of his job he
enjoys most, and his short-term goal
is very simple: “Stay alive and keep
enhancing the business.”

Originally drawn to the Gulf Coast
by “the area and its opportunities”,

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Meet Eric Beech
Owner of Orange Beach’s Brick & Spoon

Nothing is frozen in this restaurant,” said he “loved.” Last year. Travel +
Beech said, and people appreciate Leisure magazine also named the
that. We crack every egg. We stuff Orange Beach location one of the
our French toast with cream cheese best restaurants in the U.S.
and mascarpone cheese and then
top it with fruit and compote. We “I love being part of something that
make every crab cake and our own makes people feel good,” Beech
hollandaise. said.

Favorites like the breakfast tacos, “I love seeing people in here who
a delicious combination of deep I know or going to a table where
fried wonton shell, scrambled eggs, someone tells me they just had a
chorizo and Monterey jack cheese; great meal. Even after so many
the banana fosters french toast; and years in the business that still gives
the homemade crab cakes benedict me chills. Honestly, it’s what drives
are just a taste. me to get up every morning and go
to work.”
“We just continue to get bigger and
bigger” Beech said. Brick & Spoon Orange Beach.
Allergic to boring breakfast.
‘“On the weekends its hard to find
a place to park. I’ve had to rent the
parking lot behind me so that my
employees have somewhere to put
their car, but that’s a good problem
to have.”

The restaurant has even brought
Chef Emeril Lagasse, who came in
for breakfast tacos, which Beech

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It’s Bobby Graves!

Owner of Island Time Daquiris & The Hot Spot

If you’re looking for a Good Time’ get
to the Hot Spot or Island Time Daiquiri
Bar located at the Wharf.
You can bet you’ll run into Bobby
Graves at one of his two places.
Bobby enjoys meeting people and
serving some of the best food and
drinks on the Gulf Coast.
In addition, the Hot Spot has the best
bands performing nightly and his Island
Time DAIQUIRI BAR is the only full
service daiquiri bar on the Gulf Coast.
Cant miss Bobby!

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