Places to eat?

Taking the family down to Fort Morgan for a week in may. What are some good places to eat. I'm a fish junkie the wife like's red meat.

Catch you a mess of fish and take them to Mikee's Seafood and have them "pan grill" it.They are located one block east and north of the intersection of Hwy 59 and the beach road in GS.

That sounds great didn't even know places would do that for you.

Wolf Bay is pretty good.The fried grouper is nice and their stuffed flounder is good.

mcdonalds :poke1:........ :headbang:

Ed's seafood on the bay way also Wintzells oyster house

Pickings over here at the fort are slim. Gulf Shores Steamer at San Roc Cay in OB is where I take family when they come down. Market Fresh Seafood in on the right on Fort Morgan Rd and are a good group of guys with good prices on fresh shrimp and fish to cook back where you're staying an also offer lunch boxes of boiled shrimp and such, they also have a shop in front of Zeke's in OB- nice place to get some groceries for a shrimp boil. Ducks Diner past J&M Tackle is where we so breakfast when we do not feel like cooking.

Look on page 10 in this section for a post titled "Favorite Places to Eat in Baldwin County". Looks like a list from locals of their favorite places to eat. Not sure if any are near Fort Morgan, but might be worth a look.

If you go to Mikee's be sure to get some seafood gumbo, it's the best I've had since we moved from Birmingham. Before we moved here we thought the Bright Star had the best but Mikee's may have them beat.

http://www.gulfshores.com/dining-nightlife/restaurants

Waffle house :headbang:

Hey Dutch, isn't Oceans restaurant next to Market Fresh? They serve red meat to those that can't have or don't like seafood. It has always been great.

Oceans is in the same building as Fresh Market Seafood on 180. I've never eaten there but the neighbors say they have a decent pizza. Tacky Jack's is right in front of the Ft Morgan Marina but I feel it's about average as far as the food goes.

I don't eat out a whole lot, and will usually cook whatever I catch if I want fish. I have to be in the mood for shrimp and am picky about buying it and who I buy it from. When I get the boat next year I'll be catching my own.

I can't wait to get some fresh seafood! You guys are so lucky to have it right in your backyard! If we want king,Mac,flounder,ect it's off to the Asian market but the wife won't step foot in there lol.

Fresh seafood served at the coast? Most places serve imported fish and shrimp. About the only thing you can count on being fresh and local are the oysters.

[quote author=Fishindave42 link=topic=2922.msg26476#msg26476 date=1363739446]
If you go to Mikee's be sure to get some seafood gumbo, it's the best I've had since we moved from Birmingham. Before we moved here we thought the Bright Star had the best but Mikee's may have them beat.
[/quote]
??? Being a native Louisianan and gumbo cook par excellance, I personally don't eat it from any restaurant more than 50 miles from the border of LA. Unless, that is, the chef is a LA native or LA trained. As in "The Landing Zone" on Ft Rucker. His is almost as good as mine.
Gumbo in general is very easy to screw up - seafood makes it even moe difficult. Besides, what most restaurants call gumbo is just thin soup.

I hear this place is pretty good....and just down from J&M

http://www.staycationscatering.com/eat

[quote author=divedeep link=topic=2922.msg26639#msg26639 date=1363864301]
[quote author=Fishindave42 link=topic=2922.msg26476#msg26476 date=1363739446]
If you go to Mikee's be sure to get some seafood gumbo, it's the best I've had since we moved from Birmingham. Before we moved here we thought the Bright Star had the best but Mikee's may have them beat.
[/quote]
??? Being a native Louisianan and gumbo cook par excellance, I personally don't eat it from any restaurant more than 50 miles from the border of LA. Unless, that is, the chef is a LA native or LA trained. As in "The Landing Zone" on Ft Rucker. His is almost as good as mine.
Gumbo in general is very easy to screw up - seafood makes it even moe difficult. Besides, what most restaurants call gumbo is just thin soup.
[/quote]
At the time and where you grew up in Louisiana gumbo wasn't indigenous groceries, and still isn't IMO. I know that good gumbo cooks have been inhabiting the Mississippi and Alabama counties that border the gulf for generations. I would order gumbo from a restaurant here long before I would from any restaurant north of and including Alexandria, unless it was from one of the mid to upper level chains that have origins in South Louisiana (Mike Anderson's, Copeland's, Ralph and Kacoos, etc).

Help yourself. One time I ate gumbo in GS, it had spoiled shrimp in it. Also, not sure how much you know about when and where I grew up and what indigenous groceries might or might not have been used. :poke1: I will grant a few border counties in MS and TX, however.

The resturant On canal road if your going east just before Bravo tacos called Big fish. It has good sushi and serves fish and red meat :headbang: heck bravo tacos if freakn' yummy too :eat:

There's plenty of places to eat with a variety of foods. When people ask me "where's the best place to eat" I'll tell em there's no best place. There's not many places that i can walk in and order ANYTHING off of the menu and be totally satisfied. Most places are known for specific things.

And here's my .02 in the whole gumbo thing.

I rarely ever order gumbo in a restaurant, whether its in La or Al or wherever. I've only had gumbo better than mine once or twice, and it was at my moms or grandmothers house. Second reason, a good gumbo isn't prepared in a short time manner, it should be a lengthy process. Therefore when you order that "seafood gumbo" that's full or shrimp and crab meat and more than likely its been previously cooked or even frozen giving it a fish head soup taste. The only time ill mess up a gumbo and add seafood is if I plan on throwing the rest away. And gumbo is always better the next day so needless to say, I don't do seafood gumbos very often. Reheating fish/seafood ruins its original flavor, a microwave will make grouper taste like .....k you get my point.

You can travel from NOLA area to Acadiana and up to Cenla, you'll notice a big difference in the taste of gumbo.

Again, this is just my opinion. If the truth be known, every restaurant around would be calling me to come cook em a gumbo!

You hit it on the head. When I make a gumbo, I usually start dicing around 9 or 9:30 so it will be ready to eat late afternoon. Most restaurants can't invest that kind of time - especially not a chain or tourist restauarant where it is all about headcount and turnover. In my opinion, two gumbos cooked by two different people should not taste alike. Every gumbo is (or should be) unique to the cook. So, I don't buy this S LA/N LA business. The N half of the state has folks with S LA roots everywhere you look.
I'd wager Gonzalez gumbo (generally speaking) tastes different than Lafayette or Lake Charles or Marksville.
m2cw also

Sorry fot the hijack :spank:
Now back to your regularly scheduled program.

sounds like a gumbo challenge...... for the up coming picnic to me :poke: ....just saying :poke1:

You know I don't think I have ever had gumbo. Now I love me some rabbit jambalaya

[quote author=ironman172 link=topic=2922.msg26698#msg26698 date=1363902918]
sounds like a gumbo challenge...... for the up coming picnic to me :poke: ....just saying :poke1:
[/quote]

Nope. It might sound corney, but I put a lot of heart into my gumbo, and I only cook it for family and close friends that I choose to share it with. People either like it or they don't. Never had anyone complain but had a lot of people ask for my recipe. That beats a trophy or bragging rights hands down.
Besides, already planning on jambalaya - MUCH easier to cook for a large crowd. I can cook a 4x batch and feed 40 people in a quarter the time it takes me to make a pot of gumbo for 5 or 6. :fishing:

[quote author=divedeep link=topic=2922.msg26703#msg26703 date=1363904516]
[quote author=ironman172 link=topic=2922.msg26698#msg26698 date=1363902918]
sounds like a gumbo challenge...... for the up coming picnic to me :poke: ....just saying :poke1:
[/quote]

Nope. It might sound corney, but I put a lot of heart into my gumbo, and I only cook it for family and close friends that I choose to share it with. People either like it or they don't. Never had anyone complain but had a lot of people ask for my recipe. That beats a trophy or bragging rights hands down.
Besides, already planning on jambalaya - MUCH easier to cook for a large crowd. I can cook a 4x batch and feed 40 people in a quarter the time it takes me to make a pot of gumbo for 5 or 6. :fishing:
[/quote]

excuses, excuses,excuses.....just mess'in with you two....I am sure they both are awesome for sure....just wish I could make the picnic....one of these years....still hoping the in-laws health get better soon,,,,to get a little normalcy around here again....but it isn't looking to good

Eds seafood on the causeway has some great gumbo

the oyster house on the causeway is very good to, weirdest thing though, none of the other oyster houses are good ??? ??? weird

Anyone ever watch Justin Wilson making roux for gumbo? That man had talent.

Justin Wilson was my inspiration to start cooking gumbo many years ago. He, in fact, is responsible for the one secret ingredient I don't share when I give out my recipe. ;)

I grew up watching Justin cook on public television in Kentucky and he was a huge inspiraton to the style and flavors I use in my cooking to this day. He is sadly missed.

[quote author=Dutch link=topic=2922.msg26882#msg26882 date=1364000322]
I grew up watching Justin cook on public television in Kentucky and he was a huge inspiraton to the style and flavors I use in my cooking to this day. He is sadly missed.
[/quote]

+1
I used to watch him every Saturday on Louisiana PBS. His show was great and I loved his stories.

I tried a local place here in foley called Galeto Joes it has everything seafood ,steaks pasta and the best home made deserts ,,,well worth the money

My momma made her gumbo with chicken and sausage, I always figured it was because I'm allergic to shrimp. Don't claim to know much about gumbo, but would give almost anything to get to sit down with her again and visit while we ate some. Don't guess the ache ever goes away.

Justin Wilson....that takes you back. Wouldn't be a "dash" or cup of wine, would it? :poke1:

BTW, his gumbo recipe/video is on youtube.

He always took a pull off the jug of wine and said' "If it ain't good enough to drink, it ain't good enough to cook with."

ETA - and I have always followed that bit of advice much to the benefit of my recipes

Mr. Wilson had taste and talent. And an entertaining way of teaching me things.

Oh yeah, he was WAYYYY to descriminating to ever drink wine out of a jug. ;) :D

[img width=600 height=830]http://www.thirstyreader.com/wp-content/uploads/2011/10/justinwilson.jpg[/img]

:headbang:

And his table was ALWAYS set with that 'elegant' red-checkered tablecloth 8)
http://2.bp.blogspot.com/_HXZjt6U8QF...tin+wilson.jpg

:eat:

Of course he could 'step it up' when he really wanted to... :P
[img width=200 height=257]http://www.thirstyreader.com/wp-content/uploads/2011/10/jwcookbooksmall.jpg[/img]

Anyway, back on topic:
Desoto's is THAT kinda place!

Way cool to see those images again. That cookbook was one of my favorite gifts to close friends that loved to cook. Nothing in it for me, of course.

Mikee's has the BEST blackened fresh fish (snapper, grouper, AJ, trigger) I have ever eaten. I recommend you give them a shot.