Flora-Bama Ole River Grill — Restaurant in Gulf Shores

My last stop to the Flora-Bama line. "I've been dining at the Flora-Bama Ole River Grill since it opened. My family has signed the wall in numerous places, and every time we come back, we try to find the names of friends who are no longer with us. However, this might be the last time I'm 'Sitting here at the Flora-Bama.' I don't know what's happened in the service industry, but lately, it feels like servers assume that printing suggested tips on the receipt means they'll get the minimum, no matter the service. Unfortunately, the service at Flora-Bama this time was 'deplorable at best.' The server made a grand total of four stops at our table. Now, I've been here when there was over an hour wait, but this time? We walked right up and were seated instantly and we had the option to choose where we wanted to sit. As you can see in the photos, there were empty tables inside and out, and no one was at the bar. So there's no excuse for why 'No Shoes, No Shirt, No Problems' turned into no service. It took 11 minutes for our server to even make her first appearance, and after taking both our drink and food order at the same time, we didn't see her again until the food came out. And once the drinks were empty? She just dropped off refills without a word. The last time we saw her was when she dropped off the bill with a polite suggestion of 18%, 21%, and 25% gratuity. But tipping felt like rewarding 'fast food-level service'--and trust me, the service wasn't even that good. Now, let's talk about the food. I was disappointed to see my favorite menu items--Grilled Mahi Po'Boy, Oyster Po'Boy, and Buffalo Chicken Sandwich--had vanished. When you stay in the area for four weeks throughout the year and visit your favorite restaurants for dishes you can't get at home, it's frustrating when they're no longer offered. They even removed the Fried Oyster Basket and the New York Strip. I get it, oysters might be out of season, but you can still pay $18 for a dozen on the half-shell. Remember back in the '90s when they were a quarter each? Good times, right? I settled on Big Earl's Shrimp & Grits, which sounded amazing: stone-ground smoked Gouda grits, lightly blackened Gulf shrimp, and Creole cream sauce. I'll give credit where it's due--the sauce was incredible. I'd put it on anything (yes, I dipped my wife's leftover fries in it!). But sadly, that was the only part of the dish that impressed me. First off, I don't know where Big Earl got his name, but it certainly wasn't by eating this. The portion of grits was smaller than the "Scoops Ice Cream" (Tag) I get at the shop down on 59 and those young people provide excellent service. Worse, they were clearly sitting around for too long--half creamy, half lumpy, like someone half-heartedly stirred them up in the kitchen. The sausage was good, and the shrimp were well-cooked, but why do restaurants insist on leaving the tails on prepared shrimp? It's not fun to fish around in my plate just to de-tail them myself. You've raised the price of the entrée by a dollar, at least remove the darn tails so it feels like I'm getting something in return. All in all, this 'No Shoes Pirate' has too many better options between Fort Morgan and the Flora-Bama line to choose from. I love what this place used to be, but unless some serious changes are made, Ole River Grill is off my...

The world-famous Flora-Bama Lounge ain’t just a bar—it’s a battered beach shack Frankenstein’d together over the years into a full-blown cultural experiment in barely-controlled chaos. It squats right there on the Florida-Alabama line like it got drunk, picked a fight with two states, and somehow came out on top. You don’t come here to be polite. You come here to forget your name for a few hours and trade it for something louder, sweatier, and soaked in rum.

But let’s get real: we gotta talk about the food. ‘Cause somewhere between the spilled beer, the bikini contests, and some dude hurlin’ a mullet across state lines like it’s the Olympics, the Old River Grill is over there quietly slingin’ out shrimp tacos that’ll change your damn life.

First thing we’re doin’? Half a pound of Gulf shrimp—fresh as hell, caught so close you could probably still hear the boat motor. No overthinking, no fancy tricks. Just fat, sweet shrimp boiled till they’re perfect then soaked in enough butter and garlic you’ll thank your mother for bringing you into a world that has such wonders in it. The Flora-Bama could have just stopped there and you’d have the perfect appetizer; but they didn’t. They dressed this up like a crawfish boil complete with sausage, new potatoes, and corn. Great gosh a mighty this is good.

Now on to the main attraction. The blackened shrimp tacos I’ve heard so much about. They take gumbo sized shrimp spiced to perfection and laid out on a tortilla like the kitchen’s doing you a personal favor. They throw on some shredded cabbage—not for show, but to give your mouth a little crunch to balance all that glory. Then they hit it with a big ol’ slather of comeback sauce. And if you ain’t familiar, comeback sauce is basically mayonnaise and mustard that decided to join a biker gang. It’s creamy, peppery, and got just enough bite to slap you right back to life.

This ain’t fine dining. This is food for people who’ve been out in the sun too long, drank just a little too much, and need something in their hands that tastes like salvation.

And if you’re the type to skip dessert? Buddy, you’re just wrong.

The Key Lime Pie here ain’t polite either. It’s sharp, cold, and so damn good it’ll have you leaning on the railing, staring out at the Gulf, thinkin’ real hard about where your life went right—or maybe about where it’s about to go right off the rails. It’s the kinda pie that doesn’t just let you take a bite and move on. It grabs you by the collar and tells you, “You’re gonna remember me, son,” and by God, you do.

Nobody at the Flora-Bama gives a damn where you’re from, what you look like, or how you rolled up. You could be a millionaire in flip-flops or a broke poet with sand in your pockets. Doesn’t matter. You’re here now. You’re family. That’s how welcoming the servers are here. First rate all the way.

Order the tacos. Raise your drink. Let the music from five different stages hit you like a Gulf Coast fever dream.

At the Flora-Bama, the rules don’t mean a damn thing.

But the comeback sauce?...

Flora-Bama: A Hidden Gem on the Border of Flavor and Fun

Nestled on the Florida-Alabama state line, the Flora-Bama is a hidden gem that transcends the ordinary. Our recent visit, spurred by the recommendation of Diane from the Pensacola Lighthouse, unfolded into a delightful experience at this beach bar, honky-tonk, and live music venue that has been captivating hearts since 1964.

Atmosphere: Split between the Ocean and River Marina sides, the Flora-Bama boasts an atmosphere like no other. With the state line gracefully cutting through the venue, you can soak in the unique ambiance that blends the best of both states. The casual, beachy vibe is complemented by graffiti signatures covering the walls and license plates from all corners of the country adorning the top border.

Hospitality: Southern hospitality takes center stage at the Flora-Bama, with gracious hosts and servers who made us feel right at home. Whether inside the cozy interior or braving the winds on the deck, the staff's warmth and friendliness added an extra layer of charm to our visit.

The Bushwacker Experience: Our journey began with the famed Bushwacker, a specialty cocktail described as an adult milkshake laced with high-end Bacardi rum. Sipped through two straws, it perfectly set the tone for our culinary adventure, proving Diane's recommendation spot on.

Culinary Delights: The menu, a treasure trove of flavors, left us spoiled for choice. While my wife opted for the delectable fish sandwich, I ventured into the combination basket of fried fish and Gulf shrimp. The piping hot, crispy goodness arrived promptly, and each bite was a symphony of flavors. To our surprise, the mystery fish turned out to be the ever-delicious grouper, a local and seasonal favorite.

Local and Seasonal Culinary Surprises: Our server enlightened us on the local and seasonal nature of the fish, explaining that while sometimes it's fried mahi, during most of the year, it's the heavenly grouper. The decision not to specify on the menu resonated with us, adding an element of surprise to the dining experience.

Recommendations: For those seeking an unforgettable meal, I wholeheartedly recommend the combo basket and the fried grouper sandwich. The crispy fried shrimp, though tail and all, is a revelation, and the skin-on thin fries, though a tad salty, are easily customizable to your taste if ordered without salt.

Conclusion: Our late lunch at the Flora-Bama was not just a meal; it was an experience—a blend of flavors, hospitality, and a beachy vibe that left us yearning for more. Priced at a reasonable $45, the memories created were worth every penny. Flora-Bama is not just a restaurant; it's a destination, inviting patrons to savor the unique charm that defines the borders of Florida...