We came into Chef David Bancroft’s very nice restaurant with some high expectations, and they were met. Man alive, were they ever met. Set your hyperbole shields to maximum and come read about this place, y’all.
You know what hit the spot as we walked the long way around campus in the mean August heat? A great big cup of sweet tea and a sandwich from this growing chain, whose original store opened in a great location almost forty years ago.
We visited one of the many restaurants in the region that have followed in Chuck Ferrell’s footprints and served up the area’s barbecue style. This one is probably better known to Auburn alumni due to its excellent location near the university.
The business that we had planned to visit was not in this location; we had stumbled across it by chance in Opelika already. Retail evolution and natural selection had left its original home in the hands of a side venture.
It took a few years to get back to town and, finally, visit this really popular place and try their distinctive mustard sauce. It was worth the wait. There’s a lot of history in this old building.
We spent a very nice day last month visiting the towns of Auburn and Opelika and found all sorts of neat little treasures. First up, Marie had a late breakfast at the flagship location of this growing chain.
When we last stopped in Fort Payne, we tried one of the city’s well-known barbecue joints, and we were immediately asked when we were going to try the other. Instead of going straight to our next destination, we detoured over Sand Mountain to I-59 to finally sample this place.
This is less of a barbecue restaurant than it is a meat-and-three that emphasizes their barbecue, but with sauces this good, you won’t mind staring down the barrel of Clint Eastwood’s handguns while you eat.
It may not look like much from the outside, but this little joint is serving up a much better breakfast than we expected, and, in the evening, it turns into the town’s favorite place for karaoke.
About halfway between Florence and Marietta, there’s a quite good barbecue joint that, happily, is open on Sundays. The meat is good and the onion rings are incredible.
Drive a little north of town, like you’re heading into Tennessee, and you’ll find a pretty big barn of a place with a gravel parking lot, full of cars. Come early; the neatest things on the menu go fast, but what’s left behind is still really good.
North of the UNA campus, in the Seven Points neighborhood, these two restaurants share a covered patio. It was a nice enough day to kick back and let Marie enjoy a sandwich and the girlchild enjoy some frozen yogurt.
In 1946, Dick Howell brought Memphis-style barbecue to northwest Alabama, and today, his great-grandson still runs this very popular place. All of the barbecue restaurants in this corner of the state are operating in Howell’s shadow.
We did more than just eat on this trip. Here are some of the other reasons to visit northwest Alabama.