301 Bistro, Bar, and Beer Garden: An Aesthetic Experience

Address: 301 Greensboro Ave, Tuscaloosa, AL 35401
By: Yasmeen Sayyah

301 Bistro, Bar, and Beer Garden is Tuscaloosa local Bill Barefoot’s latest investment in his town: the restauranteur owns Green Bar and Wilhagan’s, as well as several other properties. His newest venture opened early 2016 in the old L&N Train Station, which was rented out for everything from simple parties to wedding receptions prior to the creation of 301 Bistro. The beautiful venue is conveniently located off the corner of Greensboro and University Blvd, and while many of Tuscaloosa’s bustling downtown restaurants offer extremely limited parking for their patrons, 301 Bistro is privileged to its own large parking lot.

Bill Barefoot calls the cuisine offered at 301 Bistro a “Tuscaloosa fusion.” Cajun and German influences litter the menu, creating appealing renditions of traditional Tuscaloosa “Southern” fare. While the venue seems to cater to an older clientele or special occasions, operating manager Sarah Thompson insists “We don’t want to be considered just a special occasion venue but a place that people can come for great food all the time.” Continue reading

Animal Butter: Welcoming Sophisticated Street Food to Tuscaloosa

Epiphany, a farm-to table restaurant serving what it calls “new American cuisine,” has established a niche in Tuscaloosa’s foodie market. Since its opening in 2009, Epiphany has served fresh and creative dishes in a high-class but comfortable setting. Exposed brick and immaculately clean glass doors emphasize the rustic, farm-fresh qualities of the restaurant, and the ever-shifting menu and tastefully quiet indie music appeals to the environmentally conscious foodie crowd. Executive chef and owner Tres Jackson has expressed the desire to use his thoughtful and locally based restaurant methods to promote ethical eating for customers and the community.

Members of the class with Executive Chef Tres Jackson at Epiphany

   As Epiphany has met with consistent success, Jackson is looking to expand the reach of both his impact and his innovative food creations. He, with Epiphany’s chef de cuisine Joel Frederick, plans to open an international street food restaurant entitled Animal Butter (presumably acknowledging the frequent use of various animal butters in Epiphany’s dishes). As developing food writers, the students of Dr. Cardon’s class had the opportunity to taste a selection of dishes on Animal Butter’s menu-in-progress. Continue reading