Late night selection improves

Back open for late night/early morning breakfast is Mama’s, downtown on Dauphin Street, just across from Soul Kitchen. I will have to set my alarm to wake up just before midnight to try it, but for the younger readers, they are now serving an extensive menu of patty melts, eggs benedict and pancakes from midnight ”’til.”

Al fresco checklist

I have been inundated with requests about where to eat outside during this brief spring. First, to those in ESho, I promise my next review will be over your way. Coming up with a list caused me to remember I have not served you well lately, even though I have been eating over there a great deal, just not anywhere not yet reviewed. Back to outdoor dining, though.

On the Causeway, you have my recently reviewed R&R Seafood, which has a nice view, if you get past the cars driving in front of Mobile Bay. R&R has many tables with plenty of room to spill out a sack of crawfish and eat some fried seafood.

Ed’s Shed has the best waterfront deck around with their setting on the edge of water greenery, alligators and the wide part of the bay. At the Baldwin County end of the causeway is the Beach House Grill, great to walk out on, and they oftentimes will serve out there. I understand the Original Oyster House is planning a deck and tiki bar soon.

The Blue Gill is a shadier spot, perfect to listen to late weekend afternoon music and eat an early dinner. Once out of the tunnel and spit into Downtown, on a weekday you should quickly grab one of the few outside tables at Café 219 – I just had lunch on the street the other day. Like Heroes, both are perfect for people watching and Heroes can be quiet early in the night. And on the weekends, let your kids play in nearby Cathedral Square while you eat at Heroes or Spot of Tea. But remember both tend to fill up fast outside.

Lately, Wintzell’s has been hopping, with just a few tall café tables outside, but they are opening the doors to the street from the bar area. Nearby is the courtyard at Café 615. You cannot drink out on the sidewalk in front of Liquid yet, but for lunch the sun has yet to shine hard in front of this excellent sushi bar with several patio-style tables.

Just up the street is the Bakery Café, with plenty of outside tables sheltered under a broad awning. On Sundays, and just about any day, Callaghan’s offers a laid back respite and view of the recent renovations all around them. There are just a few tables in Guido’s courtyard, and get there before the weather is too hot.

A review of Crockmier’s last year caused me to experience their courtyard, sheltered by high walls from the beauty of the Food Tiger parking lot. Early in the morning is a nice place to enjoy a cup of coffee in front of Naman’s, as are lunch and dinner times. I rarely go further west than Hillcrest, but the Banana Docks has a huge yard for kids to play in and their service outside is just as good as inside.

If you ignore the car noise, the Mellow Mushroom and Picklefish West offer outside seating. Down toward Dauphin Island, at Dog River Bridge is the Mariner, a place I have not eaten in over a decade, but a good friend ate there recently and said it is a welcome spot to watch the boats come in.

Grilling some pie

Some years ago, I came across two articles for pizzas on the grill, one from Cooking Light, the other from Martha Stewart. I felt adventuresome, yet nervous and made the ones from Cooking Light. This is how you can achieve a crust most like a brick oven – charred just a bit, with a hint of smoky taste. The pizzas cook quickly, so you have to watch constantly. Don’t go off for a beer or you will come back to nothing.

I always use frozen or dough from the tube in the grocery store. You can snub your nose all you want, but have fun cleaning your processor, wrapping dough in plastic wrap and all that other waste of time.

I have used a gas grill, but the directions are the same for both. For gas, heat to medium to medium high, or prepare charcoal grill to medium-high heat. Pat and stretch dough into 1/4-inch thick shape and brush bottom with olive oil. Place oiled side down on grill-rack and cook 2-5 minutes, until crust holds its shape. Flip over, brush with oil, cover with optional sauce, pre-cooked vegetables, cheeses, and fresh herbs and continue cooking another several minutes until cheese melts.

When I was looking around the Internet to make sure I was remembering this right, I came across these recipes that sounded much like those I reviewed on ecare.com, a “green living, health, human rights and more..” described site. Strange, I know.

Parisian Pizza

2 cups sliced Portobello or other mushrooms, sauteed in a pan with a little olive oil and one clove garlic, minced

1 cup arugula, coarsely chopped

2 cups gruyere cheese, shredded

2 tablespoons each fresh parsley and fresh thyme, finely minced

Tuscan Sun Pizza

1 cup tomato-based pizza sauce

1 small eggplant, skin removed, sliced thinly (sautéed lightly with olive oil in a pan until softened)

2 cloves garlic, minced

1 small onion, sliced thinly in rings

1 cup sun-dried tomatoes, reconstituted in hot water and drained

1 cup black oil-cured olives, whole or sliced

2 tablespoons capers

1 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 cup shredded regular or soy mozzarella, or goat cheese or feta, crumbled

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

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