When you go out for dinner, do you wonder what all goes into your seafood? Most of us question ingredients, freshness, presentation, diversity of flavors and the restaurant’s health rating. But another important question to ask is how restaurateurs procure their best catch.
Recycling shell and growing oysters to help restore the reef is a champion strategy in preserving this culinary masterpiece. Savory signature dishes like the award-winning Fire-Grilled Oysters have locals and tourists alike raving about them and coming back for more. Oyster cams capture the flaming Gulf oysters on the 7-foot grill at the Mobile Causeway location, authenticating fresh from the water to the fire.
Historians describe soul food as down-home cooking that began in the rural South and has been passed down through generations. Meet Roderick Marks who celebrated his 30th anniversary as key kitchen shift leader at the Original Oyster House on the Mobile Causeway.
Service is as much about stamina as the expertise it helps inform. Meet Margaret King, one of the longest-serving employees and a senior staff member at one of the busiest restaurants on the Mobile Causeway.
Karen Taubel, who celebrates her 27th anniversary at the Original Oyster House this year, counts her many blessings. Back in 1997, when the restaurant was three miles closer to Mobile, before a hurricane gutted that location, Karen saw a great seafood sign on the Causeway that called to her.
