The Shrimp and Avocado Salad was inspired by Lori Newcomb.
By Jan Walsh
September is Ovarian Cancer Awareness Month. And during September, Newk's Cares—the ovarian cancer awareness movement founded by fast-casual restaurant Newk's Eatery—begins its annual effort to raise awareness for healthy habits. Newk’s Cares has raised more than $1,000,000 for ovarian cancer research through the organization’s partnership with Ovarian Cancer Research Alliance (OCRA) since 2014, the largest global organization dedicated to advancing ovarian cancer research while supporting women and their families. One in 70 women will develop this disease, making it the fifth leading cause of death in women.
Lori Newcomb, wife of restaurateur and founder/CEO of Newk’s Eatery, died of ovarian cancer in 2019. Newk’s is now featuring the Shrimp & Avocado Salad, which was inspired by Lori. The salad is a scrumptious mix of broiled shrimp, avocado, arugula, feta, grape tomatoes, green onions and a house-made lemon basil vinaigrette.
Also featured is the seasonal Thai Chicken soup, which was introduced last year. The soup features numerous cancer-fighting ingredients including mushrooms, carrots, turmeric, garlic, and green and red bell peppers, which contain antioxidants that can help reduce the risk of cancer. The soup will remain in all Newk’s Eatery locations through March 2020.
Newk's Shrimp and Avocado Recipe
View Newk's ProfileToasting the Timing Sunday Brunch at Dyron’s Lowcountry now serves mimosas before noon. By Jan Walsh
Dyron’s Lowcountry has one of the best brunches around. And thanks to a new Mountain Brook ordinance, they now serve alcohol on Sundays before noon. The ordinance passed this summer and allows restaurants and grocery stores to begin service at 10:00 a.m.
Executive Chef, Randall Baldwin’s brunch menu changes weekly featuring seasonal offerings and long-time favorites. Among our all-time favorites are the crab claws, fried seafood, shrimp and grits, fish of the day, and Southern breakfast plate, and fried chicken, which also takes out well. We order chicken plates to go on lazy Sundays in. And the biscuits are always a must.
Today Kev, Ross, and I arrive for our 11:00 reservation, just as they open. As we look over the entree menu, we toast the new time to order bubbly on Sunday. Ross wants the tried and true breakfast plate. I opt for the always incredible fried seafood. And Kev spots a new find, Cast Iron Blueberry Buttermilk Pancake, which, proves to be the Food Find of the week.
The thick pancake arrives piping hot, filling its own, small cast iron skillet—the ultimate definition of “pancake.” Kev slathers it with butter and pours a generous amount of warm vanilla bean syrup over the cake. Firm yet moist, it is filled with blueberries bursting with fruity flavor. And slices of crisp applewood bacon, and scrumptious Conecuh sausage add a hearty amount of protein to the plate. Highly recommended!
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Our New Chill
Billy’s Old-Fashioned Ice Cream melts September’s heat.
By Jan Walsh
“September” sounds like autumn. Makes me want to wear boots and eat root veggies. But not so fast. Our transition to fall does not come gently here in Alabama, with “feels like” temps above 100 degrees! But just in time, Billy’s Sports Grill has a new offering—old-fashioned ice cream.
Billy’s Sports Grill is located at our Liberty Park neighborhood, on Overton Road. And today Kev and I pop in for lunch and order every ice cream dish they have: milkshake, float, ice cream cone, and adult mudslide.
Floats are available as cola or root beer. Kev sips a traditional Root Beer Float, with real ice cream on top. He starts with a straw and ends with a spoon, just like when he was a boy. The float is paired with a scrumptious French Dip and fries.
My first sip of the Strawberry Milkshake takes me back to making homemade ice
cream with Daddy and Pappy on the porch, with strawberries from their garden in the spring. Well into fall we carried on this ice cream making tradition, shivering under quilts as we ate. Billy’s Strawberry Milkshake is also memorable—thick, rich, and bursting with berry flavor. I paired it with their daily special veggie plate.
For dessert, we enjoy a tasty ice cream cone with nuts and the mudslide. The cone is packed all the way to the bottom of the cone with vanilla ice cream wrapped in a paper sleeve that insulates it.
Chocolate coats the inside of the mudslide’s tall, chilled glass. And whipped cream with a cherry top it. This rummy, chocolaty cocktail is absolutely phenomenal—the best mudslide we both have ever tasted. Highly recommended!
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Share a cheese platter with your pooch at Vino.
By Jan Walsh
Leash him, and take him to Vino! No, not your hubby—your pooch.
Vino’s annual Pooches on the Patio 2019 will be held on Thursday, September 12, from 5:30 to 8:30 p.m. on the patio at Vino and Galley Bar. Proceeds will benefit the Greater Birmingham Humane Society.
Your dog begs at the table? Share nibbles from the Artisanal Cheese Platter with your pup. This platter includes Le Gruyere, Dutch Gouda, Baked Brie, Havarti, and Edam. It is also accompanied by seasonal fruit and pita. Kev and I enjoyed one paired with their handcrafted cocktails, on a recent visit. Highly Recommended!
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