From souvlaki to hot dogs, baklava to snapper throats, and barbecue to meat-and-threes, the South and Greece intertwine in Alabama.
Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?
Though it serves a variety of Gulf seafood, Bayley’s is known for two specialties: West Indies salad and fried crab claws.
Meat-and-three, to me, it’s what brings people together. It’s who we are without forgetting our Greek roots.
“They call me the ambassador of Highlands… That means you take care of business, you do what you need to do to make people happy.”
On weeknights, Lannie’s Bar-B-Q Spot is one of the few non-chain businesses near downtown Selma where locals can grab a quick meal.
Since 1975, the Randle family has been running Randle Farms just outside Auburn, Alabama—one of the South’s few farms rearing sheep and lambs.