Southern Breeze 2007 Fall Issue

food DISH Java Servers YOU CAN GET MORE THAN JUST A MORNING CUP OF JOE AT THESE COFFEE HOT SPOTS! the dizzy bean Gulf Shores, Alabama 251-968-5992 Puccino’s: The real coffee of Italy Coffee used to simply be a morning energizer, but it has evolved into a lifestyle. Drinking coffee has become an experience—relaxing with a book in one hand and a latte in the other, catching up with friends over an after work cappuccino, surfing the Internet with a frozen treat—it’s now so much more than grabbing a cup and frantically rushing out the door. Erik Born and Tim French saw the evolution and made a place for these experiences—the Dizzy Bean Internet Café. Grab a classic like The Dizzy Bean’s phenomenal mocha or indulge yourself with the Dizzy Dream—you’re sure to get the caffeine buzz you need. If coffee’s not what you’re looking for, come in and cool off with an Italian soda. Take advantage of the wireless Internet access as you sink into the cozy surroundings. If you didn’t bring your computer with you, don’t worry. The shop offers two computers available on site. Locals and tourists alike agree that the Dizzy Bean is a perfect place to truly get the coffee “experience.”—Courtney Austin F 62 Puccino’s, New Orleans and Metairie, Louisiana, www.lovepuccinos.com s o u t h e r n b re e z e . c o m IMAGE BY C. ROSS or a refreshing change to the cookie-cutter coffee chains, step inside Puccino’s for a taste of Italy. Michelangelo angels reign supreme in vibrant murals and artwork bathed in the soft glow of sunlight streaming through a wall of windows along Magazine Street. Tea-colored tables fill the spacious quarters offering Internet at each table and a quiet haven for business meetings. Locally owned and operated by Mike and Gwen Williams, Mike takes pride in decorating all three coffee houses—Magazine, Lakeside, and Veterans— with his poetic brand of graffiti. The true meaning of New Orleans comes through in his Magazine prose: “We know how to work and we know how to play. We’re from New Orleans and we like it that way.” Each coffee house brews their espressos and lattés using the Segafredo bean imported directly from Italy. “It’s a mild but strong bean without the bitter aftertaste,” says Melissa Mack, general manager, who admits the distinct flavor draws European visitors. “Our specialty is frozen cappuccinos.” The Lakeside and Veteran cafés offer soups, salads, sandwiches, and zeppole (Italian beignets) and in the near future Magazine Street will do the same. —DEBORAH BURST prickly pears Mexico Beach, Florida 850-648-1115 The beer sold at Prickly Pears Gourmet Gallery is not the everyday Miller Light or well-known import names. Owner Dolores Lowery says she prefers to give small brewers a shake. Dogfish Head and Rogue are a couple of her top-rated micro-brews. Beer is one of an assortment of goods that Lowery sells at the store, which is a Mexico Beach, Florida, espresso bar and a haven of gourmet foods, wine, and art displays. When picking merchandise that is off the beaten path, Lowery said she is careful “not to buy something because it sounds cool or looks cool.” Such is the temptation with her cheese selection. The Blueberry Stilton is sensational, but aged Gouda does not disappoint, neither does the Mahon cheese imported from Spain. Local artists’ work decorates the store’s interior, but Lowery said outdoor art shows are held several times a year. Store hours are 9 a.m. to 5 p.m., Tuesday through Sunday. —Ryan Burr http://www.lovepuccinos.com http://southernbreeze.com

Table of Contents Feed for the Digital Edition of Southern Breeze 2007 Fall Issue

Editor's Letter Contributor Gumbo Words & Notes Accessories Coastal Calendar Storefronts: French Flair in Fairhope Sweet Dreams: Smooth Sailing Art of Living: The Colors of Hope Fixtures: Shake It Up! Live Here: Filled to the Brim Our Backyard: Just Add Water Make Yourself at Home: Open Invitation Pierless Pleasures Always Biloxi Spirited Away Reef Madness Louisiana Love Cheers: Fall Freeze Dish: Java Servers Reader Services Chef's Table: The Kid Inside Let's Eat: Cornbread, Catheads, and Calas Last Bite

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