Tag Archives: Mobile Bay

The Bluegill’s “Flaming Oysters” – Easily One of Mobile’s Best Bites

10 Nov

The causeway over the Mobile Bay has many dining options. All of them focusing on seafood. One of our favorites is the Bluegill Restaurant. They have been around since 1958, although they have had a few different owners over that long period of time. The Bluegill is now operated by the Cooper Restaurant Group … the same folks who run the wildly successful Felix’s Fish Camp (also on the causeway) and Mobile’s own version of Ruth’s Chris Steak House.

The Coopers have done a fine job in retaining much of the Bluegill’s original rustic charm. The whimsical exterior is adorned with antique advertising and humorous declarations such as “No Curb Service Since 1958!” Yes, they have long been known for their fried, locally sourced oysters, but there is a relatively new menu item that has totally captured our fancy.

The Fish Tacos are good, but our mind was on something else

You can dine inside or out at the Bluegill. I would encourage you to sit outside whenever the weather allows. Such a relaxing atmosphere overlooking the bay and watching the occasional boat (or gator) chug by. The open air deck is pretty much fully covered and clear plastic flaps can be lowered if rains or windy conditions should arise. They frequently feature live local entertainment on the deck here. That only adds to the whole “Margaritaville” vibe. A Kenny Chesney tune played over the sound system as I was being seated this late Friday morning. My server (a young man named Buck) did a great job of taking care of me. Fast, friendly service has long been a trademark of all the Cooper-owned restaurants here in the Mobile Bay area.

Please DO NOT make the mistake of not ordering the Flaming Oysters at the Bluegill. They have only been offered for a short time, but they have quickly earned (and rightfully so) a large and loyal following. I crave them — and apparenty I’m not the only one. I’ve heard that someone on the inside at Cooper Restaurants was a longtime fan of Drago’s in New Orleans. That famed eatery has long been known as THE place to get your flame grilled oyster fix in NOLA. I have dined there and can attest to its glory. Magnificent. The Cooper’s recipe is equally sublime — matching Drago’s slurp for slurp.

An order of a full dozen is just about right for me. Each half shell comes complete with fresh local oyster, butter, garlic, and lots of Parmesan cheese. They are placed over an open flame, which can viewed from the inside dining room. A bit of show biz never hurts and the Bluegill gets that. And just when you think this recipe can’t be topped, they go and throw in a couple of large pieces of flame kissed, authentic New Orleans-style Po-Boy bread. It’s legit bread, for sure — straight from some Big Easy bakery. You’ll need it to sop up all the remaining butter and garlic mixture once your oysters are history. Trust me, leftovers don’t happen here.

This makes sense, because the Flaming Oysters are truly UNREAL!

Bluegill Restaurant – 3775 Battleship Parkway, Spanish Fort, AL 36527

(251) 625-1998; www.bluegillrestaurant.com

“Having Fun At The Bluegill!”

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Our First Trip to Felix’s Fish Camp

10 Sep

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We finally made our first, long-overdue trip to Felix’s Fish Camp on the Mobile Bay Causeway. It is one cool looking joint — reminds me a little of the House of Blues in North Myrtle Beach, SC from the outside.

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“Rustic” is almost an understatement when describing the exterior. It’s rusty, weathered, and, well, almost unsightly when viewed from the outside. The palm trees and blue skies do help to brighten things up a bit!

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The neon sign is sweet – especially when the letters light up one at a time!

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After some debate, I opted for the massive Crab Cakes made with local Gulf crab meat and perched atop two fried green tomato slices. They were also accompanied with a couple of corn-laden hush puppies and some amazing dipping sauce. To our delight, it was “Comeback Sauce” – a concoction we first became familiar with when we resided in the great state of Mississippi. It’s rich, just a bit tart, and a tad chunky. How to describe it? Maybe a kicked up tartar sauce? It’s damn good … I CAN tell ya that!

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My side dish was a Baby Lima and Cream Corn Succotash. Not too bad.  

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Apparently the crab cakes aren’t the only big thangs in L.A. (Lower AL).

www.felixsfishcamp.com