Usually the summer is dead when it comes to restaurant news. This summer, though a flurry of news has been running through the town.

As I have already reported about a few of these, they do bear repeating. First of all, a message to Noell Broughton – have tried to call you, so my new source gave me some info that for now will pass for mere gossip. What I understand is that Noell B’s is going to be an upscale sandwich shop with a few dinner entrees, but his menu hasn’t been finalized yet. He will be in the old Loretta’s space at Conti and Conception. The work thus far when I looked in the window seems to be turning out nicely.

Just down the block, Bacchus will be opening hopefully in mid to late August for lunch, and at night small plates, with an upscale bar atmosphere. Well, rumors still abound for the former Gus’s – I drove by the other day and saw carpet being laid down. Several of my sources tell me a well-known former steak house manager is doing some kind of talking with the owner, but no word on what they are talking about. Surely, the owner is looking for some sort of tenant by now. They have taken the bar off the front and seem to have turned this into dining space.

Across from Pat’s on Dauphin Street, the owner of this bar is opening a convenience store, with a concession stand that sells things like tacos and hot dogs. Speaking of markets, the Market at 219 is a nice open place, with seating out in the courtyard, full of inventory and a great place for Saturday mornings. I sauntered in this past Saturday about 9 and ran into several people enjoying coffee, and quiches such as red pepper, spinach and blue cheese, bad-for-you packaged doughnuts and bagels.

They have good coffee and the air was quite cosmopolitan. They have fresh produce, some sundry items, and also are serving lunch until 2 p.m. on Saturdays. During the week the Market is open from 8 a.m. until 6 p.m. Across from 219, a young couple is hard at work revamping the former Alabama Contemporary Dance space into Bellini’s, a place serving coffees, wine and light European lunches.

True, a French restaurant is planned to be about 3,000 square feet in Legacy Village. I have on good authority that the Beach House Grill is in the works of being sold to a guy from Miami. He’s going to make it a sports bar with 40 TVs and wants to serve prime rib. They have not closed on the deal yet, but I think they will around the first of the month.

The Nautilus over the bay, in Spanish Fort, overlooking the water, is closed for a complete overhaul. This restaurant has been quite popular with tourists and locals alike and for the owner’s sake let’s hope he keeps those popular favorites. And last, Roly Poly, a rolled sandwich shop with the original outlet located in Seaside will be open soon on Dauphin Street in the Food World shopping center behind Chic-Filet.

And, the first Saturday in November I understand that plans are in the making for Bobby Flay, of the Food Network to appear at the Mobile Convention Center. I will keep you updated.

As I said in my last column, look for arugula to become the new Caesar Salad. This is similar to a salad I ate in Atlanta.

Aruglua Salad with Heirloom Tomatoes and Red Onion

Makes 6 servings.

Bon Appétit

July 2007

8 cups arugula

4 sliced heirloom tomatoes (we like using a mix of colors)

1/2 small red onion, thinly sliced

Vinaigrette

Arrange arugula on a large platter. Top with tomatoes and sprinkle with red onion. Drizzle with your favorite vinaigrette and serve.

I am sorry if you already have the July issue of Bon Appetit – they really have some great recipes in this issue, here is another that is great for a hot weather appetizer.

Goat Cheese with Thyme, Peppercorns and Lemon Oil

Makes 6 servings.

Bon Appétit

July 2007

1 (5.5-ounce) log soft mild goat cheese

1 teaspoon pink peppercorns or peppercorn mélange, cracked

1 tablespoon fresh thyme leaves

3 tablespoons extra-virgin olive oil

1 teaspoon grated lemon peel

1/2 small garlic clove, pressed (optional)

Sliced baguette (toasted, if desired)

Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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