Their “Bights” on Bread include a seared tuna BLT, a grouper sandwich and an incredible burger. Bowl & Garden “Bights” include their salads, a bouillabaisse and mussels in a beer broth. Small “Bights” include BBQ shrimp, seared tuna nachos, crab-meat-balls, seafood lettuce wraps, a Mediterranean tuna crudo and grouper bights. “Bights” are the theme for the restaurant’s menu. The burgers and hand formed from freshly ground meat, they cut their own chips and fries, make their own pimento cheese and the list goes on! They feature a fresh catch, fresh starch, fresh vegetable and fresh dessert daily. Everything is made from scratch from ingredients that come from fields in Baldwin County and seafood from Gulf Coast waters. The menu at Sunset Pointe is focused on farm to table. There is a huge investment in training and preparation and all of the members of the team grow together as they continue to learn. Together, Nick, Pete and the staff at Sunset Pointe are learning together. Nick truly believes in what is happening at Sunset Pointe and appreciates the long term potential of the concept. This past December, when Pete opened a third restaurant, Sunset Point at Fly Creek Marina, Dimario and Blohme teamed up once again. Pete Blohme is the proprietor and owner of Panini Pete’s in Fairhope. They worked together at several different intervals and maintained a friendship over the years. He was part of the company’s growth and credits Baumhower for providing him with the extensive experience that he has under his belt. He worked his way up through the ranks and was with Aloha Hospitality for 24 years in various management positions in different parts of the state. Nick went to work for Bob Baumhower’s Tuscaloosa location of Wings Sports Grill. After he graduated high school, Nick headed south to Tuscaloosa to walk on with the Crimson Tide and also studied Hotel and Restaurant Management at the University of Alabama. Nick Dimario grew up in Overbrook, Philadelphia and started his restaurant training at the age of thirteen.
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