TTD17_meyer_v39

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Table
of Contents

Letter from Michele Nelson 3
President Meyer Vacation
Rentals

Welcome to the Alabama 7
Gulf Coast

Emergency Numbers 8

Note from the Publisher 10

Dining Section 11

Golf Courses 53

Fun Stuff & Attractions 57

Alabama Fishing 81

Shopping 88

Published by Marketing Success LLC
PO Box 3854
Gulf Shores AL 36547
251.550.6631

Summer 2016

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A Note from the Publisher

Thanks for visiting the beautiful Take a minute & flip through the
Alabama Gulf Coast! The Things book to get a feel for the variety
To Do on the Gulf Coast of possibilities out there and start
Vacation Guide is the newest enjoying your vacation today!
publication in the area to help you
enjoy this getaway more than any Don’t forget to take a look at the
vacation you’ve ever had anywhere FREE TOURIST BOOK. You can
in the world! save a ton of money and make your
visit with us just that much happier.
We’ve featured the best restaurants,
adventures, fun stuff, fishing, golf
courses, shopping and nightlife.

We’re Glad You’re Here!

Gail McDorman
PUBLISHER

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Local Service Numbers

AIRPORTS 251-967-3968 jka.us.com
Jack Edwards Airport (Gulf Shores) 251-633-4510 mobairport.com
Mobile Regional Airport 850-436-5000 flypensacola.com
Pensacola International Airport
GulfShores.com or OrangeBeach.com
EMERGENCY SERVICES | POLICE MyGulfCoastChamber.com

Gulf Shores 251-968-2431 or 911 mygulfcoastchamber.com
Orange Beach 251-981-9777 or 911 mygulfcoastchamber.com
visitperdido.com
VISITOR INFORMATION 251-974-1510 southbaldwinchamber.com
Gulf Shores and Orange Beach Tourism 251-968-6904
Coastal Alabama Business Chamber baldwincountyal.gov/departments/BRATS

CHAMBERS OF COMMERCE 1140 Gulf Shores Parkway, Gulf Shores
101 E. 15th Avenue, Gulf Shores
Gulf Shores-Orange Beach 251-968-6904 Orange Beach, Winn Dixie Center
Orange Beach, PUBLIX Shopping Center
AL Gulf Coast Chamber of Commerce
2149 West 1st St.
Perdido Key 850-492-4660 25778 John M Snook Dr, Behind City Hall
Offered by Pack and Mail, Winn Dixie Center
Foley 251-943-3291

PUBLIC TRANSIT 251-972-6817
BRATS

EMERGENCY MEDICAL 251-968-2272
Infirmary Urgent Care 251-962-1250
South Baldwin Medical Center 251-964-7425
Emergency Medical Walk In 251-974-3004
AFC Urgent Family Care Center

POST OFFICE AND PACKAGE SHIPPING 800-275-8777
Gulf Shores 251-981-5510
Orange Beach 251-981-7225
Fedex and UPS

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Photo courtesy of Captain Troy Frady • Distraction Charters
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Meet Bubba!

When Bubba sez “Eat Here” He means “EAT HERE!”

Bubba was born on his daddy’s boat, and tell tales...like about the ‘big
right out there in the Gulf one hot ole hurricane’ that almost sunk the
summer day. That’s right...that’s the whole island!
boat right above our drink’n spot
Or if you’re really lucky, he’ll tell you
Bubba’s momma, “Momma Queenie” about the record grouper he caught
was always cook’n a few years ago.

Her seafood and fri’d pickles are It fed 25 folks once he got it fri’d
the stuff of legends. Bubba learned up!
it all – how to catch the biggest and
best seafood and how to cook it to Are you looking for a unique idea for
perfection. a party or special function? Just call
Bubba’s! We also cater and offer fast
One day he found this here run down take-out service.
shack. He got to think’n and decided
to open his own restaurant so you We really hope you enjoy your meal
good folks can enjoy the bounty. and come see us again really soon!

Bubba spends most of his time on Enjoy!
the Gulf fishing, but he has been Jay & Valerie
known to drop in, pull up a stool

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Brian & Jodi Harsany

Cosmo’s. Cobalt, Luna’s, Buzzcatz and GT’s.

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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We’re not in Kansas any more

Dorothy’s Favorite Pancakes on the Gulf Coast

Most people would agree that no of helping to revitalize the area,
matter how far and wide you travel, Jennifer and Erich sought the perfect
there is truly no place like home. name for their project.
For Jennifer and Erich Weishaupt,
owners of the aptly-named Ruby “It goes back to why we decided
Slipper Café in Orange Beach, to open the very first one, to bring
these words have never rung truer. people some sense of homecoming
after Hurricane Katrina. Based off
What started out in New Orleans in our name, we agree with Dorothy
the aftermath of Hurricane Katrina Gale that there is no place like
as an amenity for the storm-ravaged home!”
neighborhood to attract residents to
re-occupy homes in the area, has Now, along with their three children,
now blossomed into a successful the couple are offering up their
location right here on the Alabama version of “home” right here in
Gulf Coast. Orange Beach. In addition to
running and parenting, the couple
“We knew our tagline “No Place enjoy being actively involved in the
Like Home” resonated with the New communities they serve.
Orleans market, but we wanted
to test the brand and restaurant “Sharing the city we love (New
outside of the Big Easy,” said Orleans) through great food and a
Jennifer. “The Gulf Coast was friendly experience if why we love
perfect to test the concept with the this journey.”
seasonal traffic.”

The first “Ruby Slipper” was
constructed merely blocks away
from their own Mid-City New
Orleans home and neighborhood,
which had been deluged with
over five feet of water. With a goal

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

Leck’s father owned Niki’s Seafood When you visit, you’ll feel like you’re
Restaurant on canal road in Orange in New York or downtown L.A. The
Beach from 1979-2003. Leck literally décor and ambiance is very chic
grew up in that restaurant. Jana and elegant. It has an upscale feel
worked in restaurants ever since she without being too 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 and very well-versed on the menu.
2007. Late in 2009 they decided to Even the kitchen staff will greet you
venture out on their own – Big Fish when you walk by since the kitchen
was born Jan. 5, 2010! is wide-open near the bar. And on
one of those pleasant Gulf evenings
Big Fish has it’s own unique flair you can dine out in the beautiful
unlike any restaurant on the Gulf courtyard.
Coast. Chef Leck’s father is from
Bangkok, Thailand. Leck wanted to Big Fish is definitely a change of
bring his heritage to the menu and pace from all the other restaurants in
incorporated an Asian flair to some the area. Don’t expect a waterfront
of his dishes. It’s very subtle, not view but you’ll enjoy a great
overpowering. He has introduced experience in a beautiful restaurant
different herbs and spices to the area with outstanding food, wonderful
without being considered an Asian ambiance and smiling faces.
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
himself. They have anywhere from the 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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Johnny Fisher

Fine or Casual Waterfront Dining at Orange Beach Marina

It may sound like a fairy tale to some “I love the people I get to work with,”
– local boy starts from the bottom said Fisher. “The service industry
and works his way to the top. For attracts a special kind of person and I
Johnny Fisher, though, the fairy tale love having the opportunity to make a
has turned into more of a dream come positive influence on their lives.”
true…times two!
Fisher credits his wife Beth as the
Fisher’s at Orange Beach Marina vision behind the successful Fisher’s
is comprised of two of the most retail store, “The Shop.” She buys all
beautiful restaurants in the South. of the unique and great products and
Located in the heart of Orange creates the most beautiful displays.
Beach Marina, Fisher’s Dockside Their two daughters, Julia (11) and
offers casual, open-air dining while Sophie (16), provide lots of tips and
Fisher’s Upstairs is sophisticated and inspiration.
gorgeous while still being comfortable
and relaxing. Fisher’s opened in May What may sound like a simple
of 2013 and has quickly become a philosophy has served Fisher well and
popular destination, recently named acts as the foundation for his thriving
one of Southern Living’s 100 Best business.
Restaurants in the South.
“Put your employees first and
After growing up in Mobile - fishing your guests will follow. Create an
in local waters and eating from his environment where your employees
parents’ garden - Fisher started his are smiling because they’re happy, not
journey as a restaurateur on the because you told them to. Make every
bottom rung of the ladder. During his guest feel special and always show
college years at The University of gratitude.”
South Alabama, he was a dishwasher/
busser at the legendary Korbets in Johnny has served on the Board of
Mobile. After graduating, Fisher moved Directors for Gulf Shores Orange
to New Orleans and helped open the Beach Tourism and the Coastal
House of Blues. Alabama Business Chamber.

Over the next decade, Fisher
continued to hone his skills in Orlando,
FL, where he helped open House
of Blues Orlando, and Miami, FL,
where he worked for The Cheesecake
Factory. In 2005 he returned “home”
to Alabama to become the general
manager of Lucy Buffett’s LuLu’s in
Gulf Shores. In 2012, he was part of
the team that helped develop The Gulf
in Orange Beach.

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Chef Chris Sherrill

Amazing Cuisine at the World-Famous Flora-Bama.

Chris Sherrill knows from personal industry, which has its own challenges.
experience that “Life can change in 30
seconds”. One of his favorite quotes “The restaurant business is one of the
to this day, these words accurately most fast paced and chaotic industries.
describe his own entry into the culinary There are many crazy days and many
field over 25 years ago. hectic moments. At the end of the day it’s
all about the customer.”
“I grew up in the Boy Scouts where I
loved to cook. I wanted to play college The Sherrill family consists of his wife
football, but had an injury my senior year Jenny, son Alex and three daughters -
of high school,” said Sherrill. “Someone Taylor, Hannah and Sadie. Chris lists
suggested that I become a chef. I Coin Collecting, Metal Detecting, Fishing
entered a high school recipe contest and and Hunting as hobbies, but also has
won a scholarship to Johnson & Wales one interest that jumps out from the rest
University. I graduated in 1997 and of the list - making underutilized fish,
began my career.” flora, and fauna become sought-after
food items.
Now the Executive Chef overseeing
operations at Flora-Bama Yacht Club, Not content to be satisfied with his
Flora-Bama Lounge & Package, Flora- current success, Sherrill has additional,
Bama Ole River Grill, Sherrill also lives lofty goals.
by another one of his favorite quotes: “If
you can kill it, I can grill it!” “I hope to cultivate a true “Alabama”
Cuisine. I want to start my own video
A Mardi Gras catering event brought production company and film my own
Sherrill down from Birmingham over a food concept shows. I want to see World
decade ago, where a chance encounter Food Championship grow to the most
with another culinary visionary also amazing food competition event in the
helped to shape his future. entire UNIVERSE.”

“I met an amazing individual named
John Brunick. John had a vision for a
fantastic new restaurant concept. John
moved us down here in 2006 and we
opened a very successful catering
business and restaurant.”

Sherrill points to the “instant
gratification” of making food memories
and “using my skill to help others
achieve their goals” as some of his
favorite aspects of his career in the food

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Chef Billy Highland

Amazing Cuisine at the World-Famous Flora-Bama.

With over 32 years of experience in Highland also points to the diverse
the culinary field, Chef Billy Highland group of people he has met and
will be the first to admit that the prepared food for over the span of
industry is “in his blood.” the last three decades as a unique
benefit of his career choice. Among
With over 3 seasons at the Flora- others, he has met and prepared
Bama Ole River Grill under his belt, new dishes for the likes of Chris
working directly under Executive “Moondawg” Hall, Dallas Moore, Ted
Chef Chris Sherrill, Highland is Nugent, David Allen Coe, Billy Dean,
certainly no stranger to a kitchen. Michael Raye and the Robertson
family.
“My grandparents had a place called
Tuffy’s Tavern and Lucille’s Kitchen During his spare time, Highland
in Smithfield, Nebraska. At the age enjoys Fishing, Hunting and Music,
of 14, I would go to Nebraska for and is a self-proclaimed Beach
the summer and I would help my Lover. His family consists of his
grandmother in the kitchen.” “better half Paige Eddy, Ellie Guthrie
(Mom), Mike Highland (Brother),
Highland’s mom, Ellie Guthrie, also Chase Highland (Son) Kizer Highland
had 3 restaurants in central Florida, (Grandson).
where he helped until the age of 18
before eventually venturing out on Over the next several years,
his own. Highland looks forward to growing
his career with the Flora-Bama
So what could possibly keep a organization that has taken him in.
career “fresh” after so many years?
Working with fresh ingredients and “They treat you like a family member,
menu items is one of the keys for not just another number.”
Highland.

“I love getting into my creative side
where I get to create and prepare
exciting new specials. We will be
offering a fresh sheet on a regular
basis with our new and exciting new
menu!”

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Island Atmosphere

Bushwackers at Sunset – Nothing Better!

In the restaurant industry (or most status as a “must visit” eatery for
other business, as well), if the term locals and visitor alike.
“tacky” is used at all, it generally
does not constitute a compliment. The variety of menu options at
But the nearly-legendary status of Tacky Jacks is almost as impressive
the local Tacky Jacks restaurant as the view - offering breakfast,
chain proves that there is always an lunch, and dinner options that
exception to the rule. combine delightful takes on local
seafood favorites with a range of
Originally established in 1980, traditional casual restaurant fare. An
Tacky Jacks is actually one of the ample kid’s menu is also available
area’s oldest restaurants. What as well as a plentiful selection of
started out as a single location has adult beverages – headlined by the
now blossomed into three – one “Bushwacker” – a spin on a frozen
each in Gulf Shores, Orange Beach milkshake tailored just for adults
and Fort Morgan. Each location only.
offers a great dining experience
with its own spectacular view amidst “Overall, we want every customer,
a casual, fun and mildly “tacky” every family, and every group to
ambience. feel like guests in our home,” said
Skipper.
“At Tacky Jacks we take pride in
being a little different and a little Each individual, centralized
better than most restaurants,” location of Tacky Jacks makes it
explains Owner Buddy Skipper. conveniently accessible by both
“Sure we always serve great land and sea, as well as providing
tasting food and drinks, accurately the perfect spot for people watching
and quickly in a clean but eclectic or enjoying the ever-changing
environment. But at Tacky Jacks, boats and dolphins swimming-by. If
our difference is our smile and you’re in search of fun and inviting
genuine sense of hospitality!” restaurants to eat in the local area,
look no further than the great food
Having been voted “Best Happy and casual dining of Tacky Jacks.
Hour”, “Best Overall Bar”, “Best
Local Hangout”, “Best View of the
Island”, “Best Island Atmosphere”
and “Friendliest Staff” by the local
People’s Choice Awards, Tacky
Jacks has genuinely solidified its

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Meet Rick Volland

Elevated Southern Cuisine

Rick Volland is a veteran in the service and hospitality
restaurateur with a career that industry to the transformation of this
spans more than 30 years in the entertainment and event district.
service and hospitality industry.
Baye’s combines the best of
From busboy during his college Capital City Grill’s upscale casual
years at LSU in Baton Rouge dining with Stroubes most popular
to managing several Houlihan’s signature dishes. A strong wine
locations to a 5-year stint as general program and curated selection
manager and kitchen manger for of craft beers rounds out the
multiple locations of J. Alexander’s, offerings. The location’s picturesque
Volland has in-depth, top-to-bottom marina setting and ample outdoor
experience running successful seating serves as a focal point and
restaurants. inspiration for the restaurant.

In 2001, Volland opened Capital Rick, his wife Sharon and their two
City Grill in Baton Rouge. Following kids Ricky & Ryleigh live in the
the time-tested success of Capital Baton Rouge area and have always
City Grill, Volland opened Stroubes enjoyed the people and lifestyle of
in 2009 and Jolie Pearl Oyster Bar this area. Someday, they hope to
in 2014. retire in Baldwin County.

As CEO and owner, Volland Rick draws inspiration from Walt
oversees all food operations, Disney’s famous quote:
hiring, training, and management
of kitchen and front-of-house staff “The difference between winning
in the restaurant group – known and losing is most often not
for always exceeding guest quitting.”
expectations.

The ongoing redevelopment of The
Wharf and addition of SpringHill
Suites by Marriott offers an exciting
opportunity to bring years of
experience and proven success

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Meet Jeff & Ashley 37

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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Michael, Bobby & Brenda
Mexican Food with a Twist

Cousins Michael Lane and Bobby It was a desire to step away from
Wade have been working together the fast-paced “city life” of Atlanta
successfully since they were in that pushed the cousins towards
their teens. But as 16 year olds the beach. They also had a plan to
partnering in a lawn care business, gear their restaurant menus toward
the pair could not have foreseen their “Mexican food with a twist.” Fresh
eventual success in the restaurant ingredients, traditional Mexican fare
industry. with some American influences,
Vegetarian offerings and plenty
Now the owner-operators of Cactus of Tequila and other libations are
Cantina Mexican Grill, the duo – abundant on the menu.
along with Bobby’s mom/Michael’s
aunt Brenda - boast four locations, “The fishing, boating and a slower
three of which are located in the Gulf pace from city life is what brought
Coast area. us here originally,” said Bobby. “We
absolutely love meeting new people
After discovering their knack for from all over in a tourist town, as
developing a successful business well as putting smiles on people’s
partnership as teens, the cousins faces with great food and a fun
jumped into the insurance business atmosphere.”
together. More than a decade later,
they decided it was time for another
career change.

“After 12 years in the insurance
industry, we wanted to diversify into
another field working with people,”
said Michael. “We like making people
happy.”

In April of 2011, they opened
their first Mexican restaurant in
McDonough, Georgia. The restaurant
was a smashing success so they
decided to open a second location
on the Gulf Coast in Gulf Shores,
Alabama in March of 2013. They
then opened their third location in
Pensacola, Florida in September of
2014. The most recent addition to the
Cactus Cantina “family” is located in
Orange Beach.

“We love the business and are
in growth mode right now. We
want to open 4-5 stores and start
franchising.”

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

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

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

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

As you step foot into the Gulf Shores of their children are participating in
staple known as Nolan’s, you are the business, and if you are fortunate
taken aback by the atmosphere of enough to show up on a night when
sophistication as the waitstaff walks one of their granddaughters is
by in their proper uniform complete performing, you can catch the forth
with bow-ties. Then, the aroma of generation to come through Nolan’s.
the Gulf Coast’s finest hand-cut Phillip and Jill have been helping
steaks and freshest seafood makes Nolan’s serve up some of the finest
your taste buds dance. Lastly, as locally caught seafood and hand cut
the thought “dance” enters into your steaks since 1987, when they moved
head, you hear that lively music from to Gulf Shores to assist Phillip’s
the back lounge, and you know you parents open the business.
are in for a truly remarkable dining
experience that only Nolan’s can When they’re not ensuring an
offer. That’s just the way the owners, amazing dining experience, you can
Phillip and Jill Harris, want to keep it, find Jill perfecting her backhand on
as their motto is “Exceeding Guests the tennis court or Phillip catching
Expectations”. Nolan’s is proud to red snapper in the Gulf. They also
offer a casual fine dining atmosphere enjoy cheering on the Crimson Tide
with live music every night for your football team every fall with their
entertainment. grandchildren and spending time with
their growing family.
The restaurant is named after
Phillip’s grandfather, who along with Next year, Nolan’s will be proud to
his grandmother, kept Sunday sacred celebrate 30 years of great service
while Phillip was growing up, as and superior food with the tourists
they partook in that great southern and residents of Gulf Shores, and
tradition of family meals after church. it is advised to bring two things with
It was during these formidable years you when you dine with them: an
that the joys of feasting with friends appetite and your dancing shoes!
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

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Bill McGinnes
The Gulf’s very own Papa Rocco

You would think that – for a local Originally drawn to the Gulf Coast
restaurant - “Warm Beer and Lousy by “the area and its opportunities”,
Pizza” sounds like harsh criticism McGinnes has steadily built the
from an unhappy customer. Not in “Papa Rocco’s” brand over three
the case of Papa Rocco’s – Gulf decades of change. “I’ve always
Shores’ landmark for over a quarter- had a passion for it,” he says.
century.
McGinnes also boast a passion
The slogan for the restaurant is a for Corvettes and admits that
tongue-in-cheek homage fitting of the staying on top of a thriving
character and ownership of the bar/ business that operates seven
restaurant. days a week – and late into
the night – leaves little time for
Owned and operated for the past 30 anything else.
years by William “Papa” McGinnes,
Papa Rocco’s is a welcoming “I don’t have any hobbies,” claims
establishment where on any given “Papa” – “Working is my hobby.”
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.”

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

With a name like “Brick and Spoon”, “I wanted to move to the beach and
it becomes quickly obvious that Eric pursue my restaurant career,” said
Beech’s restaurant in Orange Beach Eric. “I love meeting new people
is more than just a little unique. As a and I also enjoy making people
true “Breakfast, Brunch and Lunch happy.”
only” establishment, it has also
earned distinction as being named Brick and Spoon is open 7 days
among Travel + Leisure Magazine’s a week, but is only open from 7
“Top 10 Breakfasts in America”. a.m. until 2 p.m., so don’t sleep in
too late if you want to enjoy one of
“Brick and Spoon is not your their fabulous menu items, one of
average breakfast concept,” their diverse coffee selections or a
said Beech, who has owned and unique cocktail.
operated the eatery since July of
2013. “We specialize in fresh and Menu selections range from seafood
local ingredients – that sets us apart to steaks, sandwiches to burgers,
from other concepts in the area. We and - of course - a complete offering
take pride in providing great food of breakfast and brunch fare.
and friendly service.”
Beech lists watching live sporting
Featuring an extensive menu that is events, traveling, listening to music
billed as “completely sophisticated and “just hanging out with friends”
yet totally casual”, selections feature as some of his favorite hobbies and
hearty breakfast and lunch items interests and aspires to opening
paired with deliciously unique more restaurants in future years.
cocktails, including a unique “build-
your-own” Bloody Mary category
that is completely customizable for
each customer.

Originally from Mobile, Beech began
bartending in college and quickly
became hooked on the restaurant
industry. Now boasting more than
18 years of culinary experience,
every day still brings something
new.

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