What’s “So Mobile?” So Mobile is an elevated feeling encompassing the convergence of a certain coastal culture. Where cuisine, art and history arise from the birthplace of Mardi Gras in a city that’s flown under six flags. Mobile is nearly 325 years old, so you know it has some stories to tell, and what better way to dish, than over delectable plates?
In Mobile, the catch of the day may be fish, shrimp, crabs or oysters, and you can guarantee its Gulf-to-table fresh. Local chefs are celebrated for their eclectic takes on cuisine, whether it’s old-school, Southern contemporary or the family-secret BBQ recipe.
Going on a food tour is not only a great way to discover the local culture, but also an entertaining way to meet new people who share a passion for food and travel. Mobile’s Bienville Bites Food Tour just can’t stop collecting national accolades from USA TODAY, Tripadvisor and more. Visit locally owned restaurants and sample hand-selected specialties while learning historical tidbits about Mobile’s rich and diverse food scene.
You had us at “brunch served daily,” but we’re staying for the cuisine, inspired by a combination of Mobile’s French colonial history and the Gulf region’s culinary traditions. Bistro St. Emanuel serves as the restaurant and kitchen for downtown’s Fort Conde Inn, a bed and breakfast property consisting of multiple expertly restored historical buildings. Revel in dishes that include fresh lump crabmeat alongside Conecuh sausage, a local staple. The bistro was originally built in 1850 and operated by a Corsican immigrant and today, the tradition continues.
Fried, stewed or nude is how they serve them at Wintzell’s in downtown Mobile–oysters, that is. With locations across the Gulf Coast, this itinerary-worthy landmark on Dauphin Street began as a six-stool oyster bar opened by J. Oliver Wintzell. Wintzell’s also serves two specialties distinctive of and native to the Mobile area, West Indies Salad—a cold salad consisting of lump crabmeat and onions marinated in an oil and vinegar dressing—and fried crab claws, traditionally served with their signature cocktail sauce. If you’re feeling especially drawn to the nude or raw oysters, Wintzell’s oyster eating championship title remains perpetually open for the taking.
Once you have lived the So Mobile experience, you will likely look at things from a different perspective—just like a true Mobilian.
Add to the celebration and plan your trip to Mobile at Mobile.org.
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