The story of Dixie Fish Co. began long before we opened our doors in the year of our Lord 2013. Back in an era when one couldn’t even conceive of eating seafood that came from a far-off coast, or—heaven forbid—another continent. You hauled it in, you cooked it, and you ate it. It was simple. It was real. It was everything we wanted Dixie Fish to be. The thing is, there’s already a lot of good seafood restaurants out there, serving great varieties of fish, shrimp, crab and oysters from all over the country. But our ambitions never lay in being just another good seafood place. We wanted to do something different. Because for us, there’s just nothing like sitting down to a plate of fresh oysters, Red Snapper, or Royal Red Shrimp, knowing that it’s fresh from the waters just down the road—maybe even “that day” kind of fresh. Catch it close, prepare it in the old ways, and serve the time-honored tenets of Southern culinary tradition. That’s the Dixie Fish way. But it doesn’t stop there: we source everything we can locally, from family farm produce to Alabama craft beers and more.