Photo by Katie Turpen
Dixie Fish Company
Dixie Fish Company on U.S. 280 has temporarily closed its doors for menu improvements. The restaurant will reopen on Tuesday, Feb.3.
Owners Paul and Deborah Primeaux, who also own Primeaux Cheese & Vino at The Summit, said their original vision for the restaurant when it opened in September 2013 was all things Southern, Alabama and Birmingham.
“People here have such a connection to the Gulf Coast and all of the wonderful things it has to offer,” Deborah said. “We wanted people to come and feel like they were eating at Grandma’s house but with an updated feel. Unfortunately, our vision was not executed and it showed in our food and our service.”
To revamp the menu and bring back the restaurant’s original vision of all things local, the company has brought on Chef Ric Trent, an Oak Mountain High School graduate with experience at local restaurants Ocean, 26 and Primeaux Cheese and Vino.
“Ric is super passionate about food, and it’s contagious,” Deborah said. “We asked him ‘What would you do if you were going to redo Dixie Fish?’ And what he said was what we wanted.”
Examples of new menu items include a Shrimp and Grits Bomb, homemade pork rinds and a black eyed pea hummus appetizer. Fresh Gulf fish will be a menu mainstay, and Deborah said a pastry chef will be making desserts that include fun offerings for children.
“It’s a great space and a great community that wants us to succeed,” Deborah said. “We feel that we now have the recipe to do that.”
Chef Trent will begin cooking this week, and the restaurant will be sharing previews of new menu items on its Facebook, Twitter and Instagram pages.
