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It’s still the same menu, building and atmosphere, but Old 27 Grill in Fairhope has been rebranded as Bill-E’s to match their signature brand of small-batch bacon.
Ladies, pay attention. They say the way to a man’s heart is through his stomach, and for some men that means pizza. Make this Valentine’s Day special for your sweetheart by forgoing the roses and candy and enjoying a heart-shaped pizza from Rotolo’s.
The Baton Rouge-based chain of pizzerias says the shape can be applied to any of its famous signature pizzas, or you may create your own with up to three regular toppings. The dough is made from scratch daily and the chefs craft their own sauces and cut the fresh veggies by hand, so don’t get the idea this is some fly-by-night corporate assembly line. They also offer pasta, calzones, sandwiches, soups and salads.
Want the experience of a heart-shaped pizza but are planning on spending Valentine’s in a fancy restaurant? No problem. Rotolo’s is running this special at all of its locations Feb. 8-14. Our closest are in Saraland and Fairhope.
Old 27 Grill now Bill-E’s
It’s a simple case of rebranding as the Fairhope hotspot known as Old 27 Grill changes its name to Bill-E’s. Mobilians may have seen that name on the small-batch bacon available in stores and restaurants. It’s the same guy.
Owner William Stitt, aka Bill-E, opened the business years ago on Highway 181 (formerly known as County Road 27), and what began as a meager hot dog and hamburger joint exploded into a bustling restaurant with live music and a funky vibe. Unpretentious grub and cold libations make this a charming go-to.
Try the Mardi Gras Dog with a cold beer. And anything with bacon.
Staying at home for our National Day of Companionship? Hoping cupid’s arrow stings you in the fanny in the comfort of your own home instead of one of our many fine restaurants? If there is any reason at all for you to celebrate by staying in, consider this soup as an appetizer or main course. It’s easy, relatively healthy and full of flavor.
• ¼ cup European-style butter
• 1 red bell pepper, sliced
• 3 medium carrots, chopped
• 1 medium white onion, chopped
• 1 tablespoon olive oil
• Salt and pepper
• ½ cup chicken stock
• ½ cup heavy cream
• 1 tablespoon butter
• 2 cloves garlic, peeled
• 12-15 large shrimp, peeled and deveined
• Creole seasoning
In a heavy soup pot (4 quart, not too big for the immersion blender), melt ¼ cup butter and olive oil. Add veggies and cook until soft. Season with salt and pepper. Add stock and milk. Continue cooking over low heat and pulverize with an immersion blender or process in a blender.
In a small skillet, melt remaining butter and add garlic cloves whole. Cook until browned. Remove garlic and finely chop. Add shrimp and cook one minute per side. Add shrimp and garlic to soup pot, butter and all. Serve with fresh chopped parsley … and love.
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