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Dyron’s serves lowcountry cuisine in a low-key ambience.

By Jan Walsh

Photography by Beau Gustafson

Dyron’s Lowcountry opened in the summer of 2009, in Mountain Brook’s Crestline Village. Owners, Dyron and Sonya Powell opened the restaurant to share their love of lowcountry fare—regional and seafood dishes found from Charleston to New Orleans. 

The Place
Located at 121 Oak Street—in the former Mauby’s and Table venue—Dyron’s storefront is also convenient to those who live and work in Crestline Village. The welcoming ambience includes brown butcher paper covered tables surrounded by leather dining chairs in the center of the dining space. Cushioned banquettes line the sidewalls and flank the mirrored bar etched with Dyron’s logo.

Best Table
Singles and couples enjoy a drink at the bar while families fill the banquettes in this bustling eatery. But the best table in the house is where we sit tonight—a semi-private banquette in the window with throw pillows for added comfort. A partial wall of glass blocks separates this space from the dining room.

The People
Having grown up in New Orleans, executive chef Phillip Baio brings additional Creole expertise to Dyron’s cuisine and the Powell’s menu. Baio came to the restaurant from The Tutwiler and also has served as chef at Open Door Café.  And the young and friendly service staff, from the hostess who opens the door to our server Patrick, makes you feel at home.

The Drink

Ice rattling inside martini shakers—from the bar—calls for a cocktail. The St. James is a smooth, on the rocks, citrusy concoction with melded flavors of coconut, orange and pineapple.

Favorite Fare
The Shrimp Dogs are fun for kids and grownups. Each shrimp is skewered, battered and fried into the shape of a corn dog with the tail and wooden skewer rising from the crust. The skewer is used to dip each of the half dozen, golden, fried shrimp in the array of condiments. Dyron’s Crab Bisque—the favorite dish of the evening—arrives hot, drizzled of olive oil and garnished with crab atop. The creamy bisque is chock full of tiny bites of crabmeat, which add texture to the layers of comforting flavors in every bite. And no need to decide between a dessert or a nightcap. Dyron’s Favorite Sundae is a decadent adult dessert of vanilla bean ice cream drizzled with Sacromonte Pedro Ximenez Sherry. The sherry melts the ice cream while adding big, rich notes and flavors—raisins, figs and molasses—to each spoonful.  




Published, B-Metro  magazine, April 2010

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