Moka’s Coffee will soon be opening their drive-through hut on Dauphin Street west of Sage Avenue down the parking lot from Krystal. Look for a complete coffee and drink selection. This is a smart location to catch people headed into town for work in the morning and I hope they do well.

“Oh, it’s twue! It’s twue!”

True is now serving lunch during the week. I got a look at the menu that includes simple dishes with flair such as an inventive shrimp salad, roast chicken with potatoes and some seafood items. They continue to thrive in Springhill and the prices for a complete lunch are not over $12. For those not able to spend a great deal on their dinner (which is affordable for the quality and atmosphere) or if you are looking for a bright, quiet lunch I suggest you drop by.

Food blog

Angela Jordan of gulfcoastlocalfood.org has an active blog – its goal is to foster the local food movement around the Mobile area by creating an information exchange. Topics include, but are not limited to, local producers and crops, farmers markets, gardening, community food projects, eating locally, and organic and sustainable agriculture. It is a well-organized and informative site. She is looking for information on local restaurants that purchase and use local produce.

More Italian

On that note, Buck’s Pizza will soon be opening downtown in the former Janino’s location and will use local produce and dough made from scratch each day for their pizzas. This is the third location of Buck’s in our area and will be the first dine-in operation, according to information published by the Downtown Mobile Alliance. Buck’s will be open seven days a week with delivery in the downtown vicinity. No word on an opening date, but they are my next door work neighbor and the build out seems to be progressing.

A show of fingers

As I mentioned a few weeks ago, Guthrie’s chicken fingers has opened on Springhill Avenue just east of I-65. Wow, the chicken finger wars keep heating up in Mobile. Guthrie’s fingers are crisper and saltier than some others, their fries are the same crinkle cut you find, but I think the best Texas Toast in town – buttery and a nice touch of garlic. Could there be a new, hotly contested Nappie category ahead?

Nationwide

Just after this issue goes to press, be on the lookout for a local fine dining establishment in town to have one of their original creations appear in a national magazine. How about that for some good PR? It seems that the writer has a Mobile connection and happened to spend some time with someone affiliated with the restaurant.

Pillars of strength

I went to a wedding party catered by the Pillars recently and the food was superb. Great sushi, pork and fresh mozzarella, tomato and basil snacks were served. Many at the party were talking about how the Pillar’s food has seemed to step up a notch lately, especially the steaks.

I also noticed that they are now serving a Sunday Champagne Brunch every Sunday from 11 a.m. to 2 p.m. A three course meal with champagne is $25. The entrees include eggs France, petite sirloin filets (I had these a few years ago on Mother’s Day and it was a stellar dish), mahi-mahi with lump crab and tasso beurre blanc and crawfish and shrimp Napolean along with many other choices.

Oysterella’s provides

Our editors said they were blown away by the food at the recent “Cocktails on the Causeway” fundraiser at the Five Rivers Center. Oysterella’s served as the caterer. They reported the fried oysters were amazing, even if you eat 50 or 60 of them.

Summer drink

I was reading about a Ramos Gin Fizz in a magazine the other day, and what a nice summer time drink it is. I looked on the internet to find get some more information on its history along with a recipe. The information comes right from a great food and drink site, gumbopages.com. According to the site, the drink was Invented in the 1880s by Henry C. Ramos, in his bar at Meyer’s Restaurant, and is one of New Orleans’ most famous drinks.

The secret of its flavor and texture is orange flower water and egg whites. When Huey P. Long was governor of Louisiana he brought with him to New York’s Roosevelt Hotel the bartender from the New Orleans Roosevelt just so he could have New Orleans gin fizzes whenever he was in New York. It calls for orange flower water, and this can be difficult to find, but is available in better liquor stores or Middle-Eastern markets. You can also mail order it from Fee Brothers and in New Orleans it can be found at Martin’s Wine Cellar in Uptown.

Ramo’s Gin Fizz

2 ounces gin

3 drops orange flower water

1 egg white

1 teaspoon bar sugar

1/2 ounce lemon juice

1/2 ounce lime juice

2 ounces cream

Soda water

Shake all ingredients except the soda water very vigorously for at least one minute, preferably longer – the longer the better. Strain into a tall thin glass, or a very large old fashioned glass, and top with some soda water. Stir.

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

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