Dobb's is located on Hwy. 231 in Dothan Alabama.
If you have read my blog you know I recently went to Atlanta to say goodbye to very dear friend. Unfortunately I had to say goodbye to another childhood acquaintance Dobb's BBQ.
After my father died my mother and I moved in with my Grandmother. Gran gran was from a very large family and had 10 brothers and sisters. Her sister, my Aunt Grace, lived in Dothan and I remember we would drive there so my grandmother could visit her. One of the highlights, was on the way home, we would stop at Dobb's BBQ and pick up some pulled pork and BBQ sauce to eat sandwiches for dinner that night. I remember the smoked pork smell filling the car and making the anticipation greater for the sandwiches to follow. We left for Atlanta at 3:00 in the afternoon. Having made this trip several times I knew our options for dinner were either Dothan or Eufaula. Since it had been a while since eating at Dobb's and having a hankering for BBQ we pulled in.
I ordered the combination plate of chopped beef, chopped pork, and ribs. The wife ordered the chopped pork. As one of my sides I ordered the camp stew what I call Brunswick stew. When my plate arrived it was drowning in BBQ sauce and I could not distinguish the chopped pork from the chopped beef. The ribs were recognizable barley. As anyone knows BBQ is presently riding a tidal wave of popularity due to the Food Network, and people like Myron Mixon and Steven Raichland who have exposed the nation to wonderful variety of great BBQ. BBQ beef should be brisket and nothing else period. It should be served sliced or slightly chopped if served as a sandwich. Pork is pork shoulder or butts and should be served pulled, long strings of moist, tender, smokey pork. Ribs are either baby backs or St. Louis style spare ribs. Now, my preference for ribs is to have a slight tug with my teeth to remove the meat from the bone. If you want fall off the bone ribs order the pulled pork not ribs.
The meal was a disaster. The taste of the BBQ sauce hid any flavor the meat may have had. Maybe that was a God send. I could not find any flavor difference from the three meats on the plate. The camp stew had the consistency of canned dog food and had no recognizable ingredients in it.
To top off this disappointing meal when I went to the cashier to pay he was taking to go order and I had to wait several minutes. While I waited a roach fell from the ceiling and landed right on the counter next to the man taking the to go order. With out flinching he killed the roach with the order pad, and swept it off the counter and continued to take the order.
They advertise they are the oldest restaurant in Dothan. It is time to euthanize Dobb's BBQ, put them down, put them out of our misery.
No stars for Dobb's. Goodbye old friend.
Eclipse Di Luna is located at 4505 Ashford Dunwoody Road, Atlanta, Georgia
I went to Atlanta to say goodbye to a friend I've know since elementary school. After the funeral I wanted to go somewhere to help lighten up the day and spend some time with my wife. I searched Zomato to see what was close and found Eclipse Di Luna a Tapas restaurant and bar. The restaurant is located in a shopping center and has a covered area outside so we requested seats there. The staff was energetic, attentive, and welcoming, which helped to ease the day's pain and heart break.
We started with the Hummus with Naan and crudites and Quesos Espanoles, an assortment of Spanish cheeses which included a sheep's milk, cows milk, and a goats milk, cheeses, of various textures, accompanied with grapes, dates, and crackers. Next we tried the Pan Catalan which is Ciabatta bread topped with a puree of tomato, garlic, and Thyme. We added the Manchego cheese, Serrano Ham, and the Spanish Chorizo. I have always been a fan of Cheviche and the menu presented a good choice. The fresh gulf fish was marinated in an orange and Habenaro sauce with cilantro and avocado. This was clean, fresh, and flavorful and we had just begun.
Next came the Esparragos a la Parrilla, grilled asparagus with a garlic Aioli and shaved Manchego cheese. Great combination of flavors. I wasn't leaving a Spanish restaurant with out a Paella. We ordered the Paella del Dia a traditional Paella with mussells, chicken, shrimp, Chorizo, and peas, in a Saffron Calasparra rice. While waiting for the Paella something on the menu caught my eye. The Brocheta de Choriza Y Datiles, dates and Chorizo on a skewer, wrapped in bacon and grilled, topped with Valdeon blue cheese. This I will try at home on my Weber. We ended the meal with coffee, Flan, and Tres Leche cake.
What started out as a sad day turned into a meal to remember. Thanks Eclipes De Luna
Five stars from me here.
Chef's is located at 553 E. 6th. St Panama , Florida.
For those of us who are natives, this is the old Jimmy's Drive Inn. Once a bastion of burgers, fried chicken, and french fries is now the home of the most innovative chef in Bay County.
Lindsey Nordness has turned a casual lunch into a taste bud adventure. Her Lemon, Chicken, & Orzo soup is a bowl of love. It is warm, lemony, rich, and satisfying. It recently hit the spot on a rainy afternoon. The Thai Coconut Curry soup is equally interesting. Thai chili oil and coconut milk come together for a spicy (not hot) explosion of flavor. A single thin sliced mushroom floats on top. The menu has recently changed to herald in spring and summer which is a novel idea for the Panama City food scene. The new roasted beet salad combines mixed greens, roasted red and yellow beets, dressed with a honey balsamic dressing. The sweet candied pecans contrast the tart dressing, genius. No longer on the menu the meatball sandwich was made with chicken meatballs and painted with pesto, served on a warm hoagie bun. The O.G. burger hearkens back to to the drive in roots of Jimmy's. One of the top burgers in town.
Two items on the dinner menu are a must try. The beer braised short ribs over creamy grits and Lindsey's interpretation of Chicken and Waffles. The short ribs are braised in Oyster City Brewing "Hooter Brown Tupelo Honey Ale". This rich, beefy, and unctuous, mixture is served over stone ground grits. People it don't get any better than this. The chicken and waffles uses pulled chicken, a sweet potato waffle, served on wilted collard greens, and dressed with Alabama White BBQ sauce. Hot damn ya'll, yo grandma never cooked like this.
If you haven't tried Chef's, please do. You will not be disappointed. If you have please continue to support this restaurant with your patronage. Bay County deserves this place and this Chef. http://www.chefsinpanamacity.com/
Chef's gets 5 stars.
