In a city older than the state itself, Mobile’s culinary scene simmers with centuries of influence. Spanish, African, and Creole flavors mingle in kitchens where recipes are passed down like heirlooms. At Bistro Saint Emanuel, French colonial roots shine in playful plates like poutine Emanuel and “Sha” cochone—truffled potato crowned with pork belly. At Dauphin’s, chef Ronald “Corky” Sullivan channels Southern tradition with a Caribbean lilt. You might try river gator dressed in a Thai chili sauce one night, then Rasta pasta—jerk chicken in a pepper Alfredo sauce—the next. The menu’s global reach reflects the port’s long-standing role as a cultural crossroads. Even street foods sing with soul—dishes like spicy crawfish empanadas and fried green tomato tacos served from brightly colored food trucks. Locals know that the city’s late-night eats are as rich and wonderful as the city’s Mardi Gras bonafides. And at Red or White Wine, two-time James Beard Award nominee Arwen Rice serves wood-fired brilliance: house-made mozzarella layered over ’nduja, capicola, and rosemary aioli with, naturally, great pours from an international collection of fine wines. It’s a progressive feast, where heritage meets heat in Alabama’s oldest port city.
Road trip to heirloom eats at MOBILE.ORG
