Cullman Magazine Summer 2019 - Page 41

“Things that go well together is what we’re offering.” ANTHONY BARNES EXECUTIVE CHEF At the heart of establishing another generation of All Steak success are key staff members, like executive chef Anthony Barnes, who easily talks in detail about what comes with each dinner. “Things that go well together is what we’re offering,” Barnes says. “With the grilled pork porterhouse we serve smashed potatoes, chili garlic broccolini and a pepper jelly, kind of like grandmother’s but a little different.” For steak lovers, who can choose from filet mignon, 6- or 8-ounce, the 12- or 16-ounce ribeye and other cuts, the ad-ons include bal- samic roasted mushrooms, compound butter and tobacco onions, horseradish-blue cheese and several other selections. Barnes said braised collards and mushroom gravy are also available with some dishes. The menu’s expansion include a selection of Gulf of Mexico seafood, ranging from shrimp and grits parmesan, red snapper, a fish sandwich and shrimp or oyster po’ boy. For pre-or-after dinner drinks, the guiding hands of cocktail specialist Colby McWhirter are at work. Such titles as the Hemingway Daiquiri — a crisp pre-dinner drink that awakens the pallet, es- pecially before a seafood dinner, says McWhirter, or the Vesper, inspired from Ian’s Fleming’s 1953 James Bond novel, Casino Royale. “What surprises people the most is how we create cocktails from fresh ingredients. Pre-made mixes are not an option,” McWhirter said. “I made a whiskey sour for a customer, and when others saw how it was being made, with the in- gredients, I made 20 more.” Wood said the team at All Steak falls right into place where Cullman is concerned. “Dyron and I had wanted to something the last three years, then the All Steak was available. It’s an established restaurant and everyone is familiar with it,” Wood said. “Our staff is like a family, and that fits into Cullman. Cocktail specialist Colby McWhirter prepares the Vesper for a customer. “We do want to see the All Steak continue to have a long life in Cullman, to continue being an important part of the community,” Wood said. “We’ve kept some of the old favorites like the orange rolls and salads, but adding some items and making changes is part of ensuring that this tradition continues.” C Payments as low as $95.00 WAC LEARN MORE AT HUSQVARNA.COM 238494-1 Cullman magazine | SUMMER 2019 41