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Hot Now Eats

MB asked a few local folks to tell us about the dish they ate this month that left them swooning, fascinated, licking their lips or otherwise just hungry for more.

Burger Number 3 at Locals

“The burger is topped with Leyden cheese from Sweet Home Farm in Elberta, sautéed onions, garlic aioli and a fried egg. When you bite in, the egg yolk provides an extra sauce to the rest of your burger. The onions are slightly sweet and the Leyden is tangy. It’s a great burger all the way around, and best washed down with a hoppy Take The Causeway IPA!” — Brian Kane, Managing Partner, Fairhope Brewing Company

Locals • 410 Fairhope Ave. 517-9043

Fried pork Chops at Kazoola

“These pork chops are crispy and crunchy on the outside, and the meat is moist and delicious. They are served two to a plate, no gravy or anything, just how my mom made them. When I tasted them, I thought ‘This is it!’ I got a real sense of home and comfort. You can get them with a side mac and cheese or fries (my guilty pleasure). Together with a kazoola punch (the house specialty drink), it’s a great way to end a stressful day.” — Chandra Brown Stewart, Executive Director, Lifelines Counseling Services

Kazoola Eatery • 558 Dauphin St. 308-2261

The Screaming O Roll at Chuck’s

“This was absolutely some of the best sushi I’ve ever had. A friend told me to ask for it as it is not on the menu, and I am so glad I did. The roll is filled with crunchy shrimp, green onion and a zingy sauce to add just the right amount of heat. Then it’s baked, topped with beautiful, fresh salmon and drizzled with eel sauce. This dish at Chuck’s was as splendidly unique as the atmosphere in the restaurant.” — Jason McKenzie, Executive Director, The Joe Jefferson Players

Chuck’s Fish • 551 Dauphin St. 219-7051 

Ginger Donut at Noja

“I don’t normally eat a lot of gluten, but these donuts are worth cheating for: warm, ginger sugar on the outside of a good, cakey donut. They are served up with homemade ice cream (caramel is the best flavor!) and caramel sauce drizzled on top. When we head Downtown, I simply have to detour to indulge in these  amazing donuts.” — Helene Hassell, Executive Director, Dauphin Island Sea Lab Foundation

NoJa • 6 N. Jackson St. 433-0377 

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