Steak ‘N Shake Brings Back Car Hops for Social Distance Service

While many innovative thinkers in the restaurant business are looking forward to creating ways to operate under social-distancing guidelines during the coronavirus pandemic, others are looking retroactively to find their way forward.  

The University Drive location of Huntsville’s Steak ‘n Shake Steakburgers announced it will return to the company’s original “drive-in” model, which fits perfectly with today’s social distancing requirements.

Steak ‘n Shake got its start along Route 66, the first cross-country highway system. Customers drove their cars into a covered parking space where a “car hop”, who was both a waiter and a busboy, took orders from a carousel menu attached to a pole at every parking place. 

Drive-ins consisted of a compact kitchen with a glass window to the outside. There was no indoor dining and the carhop picked up your “burgers and fries” and delivered them to the customer’s vehicle on a clip-on tray that attached to the car’s lowered window. 

Not knowing that nearly 90 years later, customers would be required to stay socially distant, guests ate from their vehicles without having to get out of the car.

That concept is not only a safe business model today with the pandemic, but Steak ‘n Shake is counting on it being a fun experience for older customers who yearn for the “good ole days” and those whose experience with the 1950s comes only from watching the TV show “Happy Days”. 

Steak ‘n Shake is integrating plenty of modern conveniences into the experience including a mobile ordering app and a rewards program. 

Going all in on their roots, customers will pull into a designated car hop parking space denoted by signs of a 45 RPM phonograph record. Using the mobile app, customers place their order, select “Car Hop”, and enter the color and make of their vehicle. They can even pay for their order using the app.

A server will deliver the food on a tray and attach it to the car window, just as they did for decades in the 1930s, ’40s and ’50s. 

Guests can enjoy their meal in the car or enjoy their food at a socially distanced umbrella-covered picnic tables denoted by an oversized red, white and blue Route 66 sign – a nod to the original Steak ‘n Shake location.

Steak ‘n Shake will also reintroduce their popular Cajun Burger, available exclusively at the Car Hop through the month of August.

Steak ‘n Shake Senior Vice President Steve May said the revival of its historic drive-in service at all restaurants across the U.S. offers customers a safe and fun way to enjoy a meal.

“The Steak ‘n Shake parking lot was the place to be on a Saturday night in the 1950s, with carhops buzzing in between rows of cars filled with families, couples on dates, and teenagers,” May said. “Today’s pandemic world has enabled us to revitalize the drive-in experience with renewed purpose. Our modern version of the drive-in not only reinforces those early days with delivery right to your car – but it also fits perfectly into today’s reality, offering our guests a way to enjoy dining out of the house while still protecting their family’s health.”

“The relaunch of our drive-in service allows us to bring the legacy of our brand to life in an unforgettable way. Ultimately, the return of the car hop allows us to do what we do best – serve customers in a fun way for a memorable dining experience.” 

Steak ‘n Shake began in 1934  in Normal, Ill., and now has more than 500 locations across the United States and globally.

Customers can download the mobile app at

Offbeat Coffee Opens at Redstone Gateway

It may look like a couple of cargo containers dropped off at the side of the road near Redstone Gateway.

And, in fact, it is.

But it’s also the new location for Offbeat to Go, a drive-thru and walk-up coffee shop from the owner of Campus 805’s Offbeat Coffee Studio.

Inside the repurposed cargo containers, Offbeat to Go offers cortados, cappucinos and lattes, as well as teas, cereal milk lattes and baked goods.

“We could not have found a better opportunity than Redstone Gateway which is creating a place where people want to work and we want to serve those people,” said owner Kyle Husband. “We’re excited to get our coffee in the hands of people working at the Arsenal, Redstone Gateway and the surrounding areas with speedy drive-thru and walk-up service.”

James Lomax, Redstone Gateway’s director of asset management, said the office complex is excited about the opportunity for Offbeat to Go.

“Offbeat to Go adds an amenity that will serve current and future tenants at Redstone Gateway,” he said. “This homegrown company is just another testament to the economic impact of Redstone Arsenal.”

Cookie Dough Magic: This Isn’t Your Grandma’s Cookie Dough

Downtown Huntsville now has its very own cookie dough parlor.

On Jefferson Street, next door to Melt at The Avenue, Cookie Dough Magic is ready to serve up its unique fare.

Mmmmm, cookie dough in a cone!

“We’re very similar to an ice cream shop,” said Huntsville franchise owner Jon Heugel. “You can order our cookie dough in a cup, waffle cone, milkshake, or a push pop – which is a cookie dough pop with ice cream in the center.”

The Avondale-based business was just a dream back in 2018, when founders Chris and Melissa Bell went vacationing in New York City. After sampling flavors from the Big Apple’s most popular edible cookie dough bars, they were inspired and began developing plans to create their own cookie dough enterprise.

After months of experimentation, the Bells developed a sure-fire recipe to tickle the taste buds. Since that time, Cookie Dough Magic grew to be a hit in Avondale. So much so, the Bells decided to expand operations.

Heugel and his wife Sheldon were already big fans, frequently making the trek from Athens to Avondale to get a Cookie Dough Magic fix. They had been thinking about opening a business of their own, and after getting to know the Bells, the couple realized the potential for a cookie dough parlor in Huntsville.

So, they took the plunge and opened the first franchise location.

“Many of us have memories of stealing cookie dough from the mixer before our grandmother could bake it,” said Heugel.

But this is not the dough grandma used to bake cookies with or the store-bought variety, either.

Using fresh ingredients such as heat-treated flour, pasteurized egg whites and real butter, Cookie Dough Magic dough has a lighter, fluffier consistency which sets it apart from the typical raw cookie dough batter.

Cookie Dough Magic has 12 flavors, with a special flavor that’s featured each month. A few of the selections include “Euro Dough,” which is packed with Biscoff cookies, “Salty Sweet” which boasts an assortment of dark chocolate chips, Ghirardelli caramel and sea salt, and “Fancy’s Peanut Butter,” made with Reese’s Pieces.

Even with an awesome product, atmosphere still matters when it comes to enticing customers. The vibe at Cookie Dough Magic is clean and simple by day; by night, the lights dim and the music is lively and hip.

“Our shop even changes its lighting and atmosphere at night to make it a fun hangout for after-dinner crowds,” said Heugel. “We think Cookie Dough Magic will fill a void in the neighborhood and offer guests a fun spot where they can hang out and enjoy a decadent new treat.”

The shop hours for dine in and pickup are noon to 9 p.m. Tuesday through Thursday; noon to 10 p.m. Friday and Saturday; and  1 to 8 p.m. Sundays.


Phat Sammy’s Brings a Polynesian Vibe to Downtown Huntsville

Phat Sammy’s opening day was March 18, right when COVID-19 was taking the world by storm.

As people were grimly preparing for the inevitable shutdown, Phat Sammy’s four owners braced for the uncertainty.

Adaptability just happens to be one of their core competencies. With 3 1/2 years of operating as a traveling pop-up dining experience, Team Phat was already adept at quickly shifting gears and adjusting to the unexpected. They just rolled with the punches and have kept rolling.

Phat Sammy’s location at 104 Jefferson Street is not super obvious.

At street level, there’s nothing to see, nothing giving it away. No signs. The windows are heavily tinted and there’s a doorbell; something that was installed during the pandemic and is likely here to stay. If you walk past it, you’re liable to collide into the ever-popular official “bird” of downtown Huntsville, the crane. Construction is everywhere and red clay footprints smudge the sidewalk in front of the building.

A hint that coolness lurks in the midst is provided by the large metal pineapple just above the entrance. Almost glass-like, this exquisite gem by Micah Gregg at Drop Metal is backlit at night by green LEDs, thus creating an aura of the exotic.

Once downstairs at basement level, that’s where the magic happens. Adorning a long stretch of wall is a bright, colorful mural by local artist Logan Tanner. And there’s an iconic, grass-edged Tiki bar.

The food and beverages are as colorful as they are tasty. It’s like a Polynesian getaway – right in the heart of downtown.

Phat Sammy’s managing partners are Nick Quinn, Josh Beverly, and the two Jeremys: Executive Chef Jeremy Esterly and Beverage Director Jeremy Concepcion. The foursome bring a diverse repertoire of talent and Tiki to the table.

The K-Mac is an international festival of flavor on a bun.

Historically, the Tiki concept is laced with mystery and romanticism, conjuring imagery of the exotic and lands far away. In 1933, Don’s Beachcomber, a Polynesian-themed bar and restaurant In Hollywood, Calif., officially ushered in what we commonly refer to as Tiki culture.

Phat Sammy’s is a delightful combination of modern Tiki Bar meets Eastern Asia inspiration. The entrees and cocktails go far beyond the everyday, with menu items such as the “K-Mac,” a double cheeseburger with kimchi bacon and egg on a Canadian bacon brioche bun.

Drinks with tongue-in-cheek names such as “Not a Painkiller,” “Sammy’s Pet Flamingo” and “Jungle Bird” are served up in fancy Tiki-inspired mugs, complete with flowers, fresh fruit, and a cocktail umbrella.

There’s a sign on the wall that sums it up: “For us, Tiki means no limits. Our creativity is allowed to grow under an umbrella of culture that craves for experimentation of flavor. Tiki creates an experience where you get to escape the fast-pace lives we live to kick back, grab a cocktail, and just chill.”


I Scream. You Scream. We All Scream for … ButterBurgers! Culver’s Opens Madison Shop

MADISON — It began as a small family restaurant in Sauk City, Wis., famous for their ButterBurgers and fresh frozen custard made with Wisconsin’s renowned fresh dairy products.

Founder Craig Culver: “It’s all about putting smiles on people’s faces.” (Photo/Kimberly Ballard)

This week, founder Craig Culver joined new franchise owner Mike Hinesh and Scoopie the Custard Cone for the grand opening of the Tennessee Valley’s first Culver’s ButterBurger location. It is at the corner of Wall Triana and Brown’s Ferry Road in the Kroger shopping center in Madison.

“People here in Madison, Alabama are probably asking, ‘What in the heck is a ButterBurger?’” said Culver before an enthusiastic audience waiting to be the restaurant’s first customers. “Our signature burger is made with 100 percent fresh, never frozen beef, and gets its name from its lightly buttered and toasted bun.”

And Scoopie the Custard Cone?

Culver’s is equally as famous for its fresh frozen custard, a legendary creamy decadence from high-quality, fresh Wisconsin dairy. Culver’s offers three flavors of these frozen treats daily – vanilla, chocolate and a Flavor of the Day – each that can be customized with more than 30 mix-ins and toppings.

New Culver’s franchise owner Mike Hinesh has been in the restaurant business since he was 15 years old. He is a graduate of the Walt Disney World Culinary apprenticeship program and is a former Walt Disney World chef and restaurant guest service manager.

Scoopie is a hit with the customers. (Photo/Kimberly Ballard)

“We’re excited to open and become an active member of the community,” said Hinesh. “When Madison residents are looking for handcrafted meals and tasty frozen treats, we’ll be ready to safely serve them with the warm hospitality Culver’s is known for.

Other guest favorites include chicken sandwiches and fresh garden salads. Side options include crinkle-cut fries and Wisconsin cheese curds, a Dairyland delicacy.

“We started with one restaurant 35 years ago, never dreaming we would even have two,” said Culver. “Now we have 859 and I am traveling to three states today to open this location and two more, so we have been blessed and very fortunate over the years.”

But Culver said his restaurants are not just about food.

“What we are really in is the people business,” he said. “It’s all about putting smiles on people’s faces, giving people our heart, being a good person, a nice person inside or outside the business.”

As they opened the doors to hungry guests for the first time, Hinesh said, “We’re excited to have team members from the surrounding Madison community as part of our team. They are ready to serve!”

Culver’s is open from 10:30 a.m. to 10 p.m. every day except for some holidays. They also offer a kid’s menu.

Talk of Reopening Local Businesses Gains Steam

With the number of confirmed novel coronavirus cases in Madison County flattening the curve, talk of reopening business is growing steam.

The number of positive tests for COVID-19 was the same Saturday — 205 — as it was Thursday. That figure was 198 to start the week. The number of deaths in the county related to the virus — four — also held steady.

Madison County Commission Chair Dale Strong said preparations are being made to reopen whenever Gov. Kay Ivey lifts the stay-at-home order but said it would be a gradual process. The order expires Thursday.

“When it is lifted, this is not the green flag at the Talladega 500 where everyone comes out with the gas pedal mashed to the floor, trying to recoup,” Strong said during the most recent virus briefing at the Huntsville City Council chambers.

Strong said when county offices opened safety procedures — using hand sanitizers, wearing gloves and face masks and practicing social distancing — will still be stressed. County employees will be required to work six feet apart.

“This is not a switch we’re going to flip an everything suddenly returns to normal,” Strong said. “Everything we’re doing now, from social distancing, wearing a face covering and not gathering in large groups, is our new normal.”

Earlier in the week, Huntsville Mayor Tommy Battle said whenever the reopening occurs it will happen gradually for businesses such as restaurants.

“At this time right now we’re looking at a possible phased reopening,’’ Battle said. “Maybe 25 percent capacity, then 50 percent capacity, then 100 percent capacity. We don’t know exactly what the governor’s orders are going to have in it. We expect the governor’s orders within the week.

“We’re going to be walking a very fine line. The fine line is how we reopen our economy and re-open our businesses, and how we keep our public safe. That’s a very fine line to walk. We know we’ll have some additional cases.’’

Crestwood Medical Center CEO Dr. Pam Hudson said an increase in positive tests will be unavoidable.

“There’s been a lot of conversation about when we start to open up again and what happens when we see a spike in cases, which we will. What we’re trying to avoid is an uncontrollable spike in cases.’’

For now, she said, she believes the county is “already in the containment phase. There’s no particular line of demarcation but with the continued downward trend in hospitalizations.’’

Dr. Karen Landers with the Alabama Department of Public Health said they were investigating each case of COVID-19 and are doing contact tracing, a method of identifying people the person with the virus has been in contact with by using all ADHP employees with experience with tracing.

“We are working on expanding the contact investing pool by using pre-med medical students,’’ she said.

As of Saturday, the ADPH listed 6,137 confirmed cases and 212 deaths from the virus.

Area Coffee Shops Brew Up New Concepts to Stay in Business

In the looming shadow of COVID 19, local coffee establishments have been persevering; making “nip and tuck” adjustments, as necessary. Some have scaled back their hours along with their menus; some have reduced staffing hours or have furloughed staff.

Just Love Coffee just loves to make lunch and dinner, also.

Others have added online merchandise sales to help keep their businesses and their talented crew afloat. Most have applied a variety of strategies.

Thus far, whatever they’re doing seems to be working.

While business may not be as brisk as it was pre-March 30, several bean-centric establishments have been holding their own.

Behind Lowe Mill lies Gold Sprint Coffee, serving as a caffeinated oasis for the telecommuter. A relative newcomer, Gold Sprint has yet to celebrate its first year in business.

Although Gold Sprint’s quirky trophies-meet-stuffed-trash-panda-riding-a-trike interior remains closed for the duration, customers can easily order at the window or call ahead for curbside pickup.

Out of sheer necessity, Gold Sprint owner Victor Burlingame reduced the hours of operation, along with the menu offerings and staff hours.

“We’re 7 a.m. to 5 p.m., Monday through Saturday; 9 to 5 Sunday,” said Burlingame. “We scaled back on the number of people per shift. We had to cut hours back to make it work.”

Burlingame has also been promoting “Sprint Swag,” such as shirts and mugs, both for sale on-site and online. He says the merchandise has been a big hit.

“We’ve had people from Brazil, New York, and Colorado ordering,” said Burlingame. Which made him wonder, “Like, how do you know about us?”

Honest Coffee Roasters, the embedded gem of the Clinton Avenue parking garage was proactive in response to the April 4 mandate.

Managing partner Christy Graves posted a video on Facebook explaining the changes, providing audio-visual reinforcement for her customer base. To serve the community without allowing them inside, Honest adjusted its operations and product delivery; customers can now choose from curbside, pickup, or delivery.

“We have shortened our hours just a little bit – to 7 a.m. to 6 p.m., seven days a week,” said Graves. “Curbside is available and is really easy to use. You can order online, full menu all day. We also have our partnership with GrubSouth and now we’ve added Door Dash as an additional delivery option.”

Just Love Coffee in Times Plaza on South Memorial Parkway was open less than a month when COVID 19 became its unfortunate reality. Despite the surprise setback, Just Love has maintained its operating hours and their menu is an all-day affair.

“We maintained our hours throughout this whole thing,” said Travis Duehring, owner. “We open at 6 a.m. and close at 8 p.m., Monday through Friday; 7 a.m. to 8 p.m. Saturday and Sunday.

“We serve our full menu all day long. You can get ice cream at 6 a.m. or spinach salad at 6 a.m.”

Just Love has a staff of 22 part-time employees; all of whom are still on the payroll.

“Our team is wonderful,” said Duehring. “They all sacrificed for each other and everyone gave hours to those who needed it most.”

In addition to in-store takeout, curbside pickup, online ordering, and delivery, Just Love recently partnered with other area businesses for on-site prepared box lunches, all delivered straight to your door.

Offbeat Coffee Studio, the place where coffee pairs with recorded vinyl at Campus 805, reluctantly furloughed their crew, leaving owners Kyle and Anna Lee Husband to run the business themselves. They have also scaled back their operating hours to 8 a.m. to 2 p.m., seven days a week.

Offbeat is using the @cloosiv app and is open for take-out, curbside pick-up, and GrubSouth delivery. Additionally, Offbeat has added online merchandise sales to help sustain its business and support their crew.

Established in 1996, Olde Towne Coffee is for takeout only. Call-ahead and the staff will have the order ready upon arrival.

The long-established Five Points coffee go-to scaled back their hours to 8 a.m. to 2 p.m., seven days a week. Olde Towne is still offering a full menu; their bakery goods are astonishing, to say the least. Along with brewed coffee, espresso drinks, and assorted menu items, one can buy bulk coffee by the pound and select from one of the many bottles of flavoring syrups that are available for purchase.

There have been discernable shifts in peak customer traffic since March. Burlingame and Duehring have both observed new patterns in customer behavior.

Gold Sprint normally caters to the teleworking community. Since orders are now curbside pickups or at the window, there has been a shift to morning customers, coupled with a late afternoon “pick me up” crowd. The usual, midmorning rush of telecommuters is almost non-existent.

“Strangely enough, our crowd really was kind of late morning, around 9 or 10 a.m., and it was slammed,” said Burlingame. “And now, it’s like just the morning and in the afternoon. In the middle is kind of ‘there’.”

“Prior to this [COVID 19], we would have customers first thing when we opened,” said Duehring. “Our normal morning rush was 8:30 a.m. to 9 a.m., 11 a.m. to 1 p.m. for the lunch rush.” Although in the past, customers would be waiting at the door when they opened, “My peak times are now from 10 a.m. till about 1 p.m. and then we get another small rush about 3 p.m.”

Given the unique nature of the present circumstances, the future is cloudy for business owners, at least for the time being. Despite the uncertainties, there remains the undercurrent of resiliency and “can-do” spirit.

“We want to keep coffee in your hands, keep us in business, and still get to see the people we care about,” said Graves. “We appreciate you guys more than anything.”

Area Hospitality Industry Weathering COVID-19 Storm

It officially began with a health order from the state March 20.

That’s when all on-premise consumption of food and beverages in restaurants and bars had been officially banned.

Then, Gov. Kay Ivey’s “Stay at Home order” followed on April 4 thus further delineating “essential” versus “nonessential” businesses.

One thing that is certain since COVID-19 is uncertainty. Since mid-March, there have been a lot of mandates with the information changing daily, perhaps even hourly in some instances.

Over the past few years, Huntsville and Madison County have been experiencing exponential growth in lodging, dining, and beverage establishments.

However, COVID-19 has been quite the game changer, for both seasoned and new businesses alike.

Although the order was scheduled to end April 30, it is anyone’s guess as to the long-term impact and what Huntsville-Madison County’s version of the “new normal” will be.

Many people do not immediately consider North Alabama as a tourist destination.

However, in 2018, there were roughly 3.35 million visitors to Madison County and more than $1.4 billion generated by tourism.

“We receive information on an annual basis from the Alabama Tourism Department,” said Charles Winters, executive vice president at Huntsville/Madison County Convention & Visitors Bureau. “As far as estimated visitors to our county, their estimation of economic impact of all types of visitors; that’s business travelers, convention attendees, all the folks who come into our community.

In North Alabama alone, tourism-generated dollars are tied to a multitude of capital improvements, as well as an estimated 20,000 jobs in the hospitality-service industry sector.

With the “Stay at Home” order, businesses cut back their hours and services, which translated into fewer employees being needed. Many have been furloughed, laid off, or flat-out terminated.

As a result of COVID-19 and assorted mandates, varying from state-to-state, the hospitality industry has been hit particularly hard, with estimates as high as 7 million jobs lost or furloughed at the national level.

Although restaurants have been deemed “essential” and can still offer curbside or window pickup, as well as a variety of delivery and pickup options, not all restaurants have decided to keep their doors open.

“Due to COVID-19, Grille 29 Huntsville is temporarily closed,” said Regina Burnett, director of catering sales. “We are unsure of a return date at this time.”

The layoffs and furloughs serve as a double-whammy for the already personnel-strapped hospitality sector.

“As an industry, we’ve been growing exponentially here in Huntsville,” said Jennifer Middleton, director of sales at Candlewood Suites Huntsville-Research Park. “Workforce has been a huge issue for everybody, especially the hospitality industry.”

As the area growth ensued, local industry leaders addressed the issue by getting involved in tech programs, culinary programs at area high schools, along with assorted job fairs, all designed to bring attention to showcasing hospitality and service industry jobs as variable career options.

“Then, overnight, this work that we have been promoting as one of the best industries to work in – it comes to a halt,” said Middleton. “It’s just sad, for us to come from one place to another where we were in desperate need and, now, we have too many and not enough demand.”

In response, the Huntsville-Madison County Hospitality Association board took action. Using social media, the association contacted its members, letting them know that resource information had been posted on its Facebook site. A Facebook public group site titled, “HSV Food To Go Options (COVID 19)” was also created so people can find out what restaurants are open along with ways the community can help do their part to boost the hospitality industry.

“On a positive a note, we can promote ourselves as one of the best industries to work in because, as an industry, you can see how resourceful we are,” said Middleton. “We say this all the time, amongst ourselves, that we are one big family.

“And we’re passionate about serving people and especially about taking care of our own.”

The New Normal in the Age of COVID-19: A List of Where to ‘Eat Out’ at Home

For those of you who have long grown weary of your own cooking (or that of your spouse’s, mother’s, or … fill-in-the-blank), here’s a long list of tasty options that will tickle your taste buds while helping to keep local dining establishments afloat during the ongoing “Stay at Home” order, which is in effect until April 30.

Keep in mind, many restaurants have scaled back their operating hours. Food delivery situations may also vary. Many restaurants are now using third-party delivery systems, such as DoorDash, Grubhub, and GrubSouth along with no-contact delivery, ordering at the window, and the call-ahead, curbside pick-up options.

By no means is this list complete. If there’s a fave eatery not on the list, check out their Facebook page or websites to see if they are open for take-out or delivery.

Hungry? Here’s What’s Open in Huntsville:

1892 East Restaurant and Tavern: 720 Pratt Avenue NE. (256) 489-1242.


A.M. Booth’s Lumberyard: 108 Cleveland Ave NW. (256) 715-7130.

Anaheim Chili: 2030 Cecil Ashburn Dr SE. (256) 489-5531.


Bandito Burrito: 3017 Governors Dr SW. (256) 534-0866.

Beast Mode Food Truck: 603 Jordan Ln NW. (256) 425-8559.

Beauregard’s: 3310 Memorial Pkwy SW. (256) 469-3005.

Big Ed’s Pizza: 255 Pratt Ave NE, Huntsville. (256) 489-3374.

Below the Radar: 220 Holmes Ave NE. (256) 469-6617.

The Bottle: 101 Washington St NE. (256) 704-5555.


Cajun Steamer: 301 Pelham Ave SW, #C-1. (256) 533-5503.

Canadian Bakin: 501 Church St NW, #A. (256) 489-2323.

Char Huntsville: 931 Bob Wallace Ave SW, #201. (256) 384-4465.

Church Street Wine Shoppe: 501 Church St NW, Huntsville. (256) 970-4097.

Commerce Kitchen: 300 Franklin St SE. (256) 382-6622.

Cyn Shea’s Cafe and Catering: 415 Church St NW. (256) 532-5282.


Dallas Mill Deli: 500 Pratt Ave NW, Huntsville. (256) 489-3354.

Dolce Pan Bakery: 2818 Governors Dr SW. (256) 489-9434.


Earth and Stone Wood Fired Pizza: 2600 Clinton Ave. (256) 830-8358.

El Vaquero: 10020 South Memorial Parkway (256) 858-1436.


Farm Burger Huntsville: 930 Bob Wallace Ave SW, #219. (256) 270-7392.

Fresko Grille: 3414 Governors Dr SW, #540. (256) 678-7044.


G’s Country Cooking: 2501 Oakwood Ave NW, #5. (256) 533-3034 .

Gold Sprint Coffee: 2515 9th Ave SW. (256) 517-8733.


Hildegard’s German Cuisine: 2357 Whitesburg Dr. (256) 512-9776.

Hippea Camper: Mobile food truck. (256) 520-8109.

Honest Coffee Roasters: 114 Clinton Ave E, #106. (256) 813-4678.


I Love Bacon: mobile food truck. (256) 724-0362.


Just Love Coffee Cafe at Times Plaza: 2317 Memorial Pkwy SW, #135. (256) 489-1223.


La Esquina Cocina: 127 Holmes Ave NW, #101. (256) 858-1026.

Lawler’s: 5004 Whitesburg Dr, #A. (256) 880-1286. (Multiple locations, check website).

Luciano’s: 964 Airport Rd SW, #4. (256) 880-9920.

Lyn’s Gracious Goodness: 2306 Whitesburg Dr. (256) 533-2607.


Mario’s Five Points: 607 Andrew Jackson Way NE. (256) 715-7123.

Mason Dixon Bakery & Bistro: 2358 Whitesburg Dr. (256) 213-7545.

Mazzara’s Italian Kitchen: 3414 Governors Dr SW. (256) 824-0000.

Melt: 201 Jefferson St N, #I. (256) 517-8755.

Moe’s Original BBQ: 127 Holmes Ave. (256) 881-1227.

The Moon Bakeshop: 201 Jefferson St N, #B. (256) 270-8435.

Mountain Valley Pizzeria and Bakery: 2211 Seminole Dr SW. (256) 682-0623.


Offbeat Coffee Studio: 2620 Clinton Ave W #1D. (256) 285-3800.

Olde Towne Coffee: 511 Pratt Ave NE. (256) 603-0308.

Oshi Poke Bowl and Sushi: 201 Jefferson St N, #A. (256) 945-7805.


Pane e Vino at the Huntsville Museum of Art: 300 Church St SW. (256) 533-1180.

Phat Sammy’s: 104 Jefferson St S. (256) 489-0232.

Purveyor Huntsville: 201 Jefferson St N. (256) 419-2555.


Regale Cupcakery: 3219 Bradley St SW. (256) 683-3956.

Rosie’s Cantina: 7540 South Memorial Pkwy, #A. (256) 382-3232. (Multiple locations, check website).

Rhythm on Monroe: 700 Monroe St SW. (256) 551-2311.

Rock N Roll Sushi: 2500 Clinton Ave W. (256) 517-8666.


Sam and Greg’s Pizzeria: 116 Southside Square. (256) 469-6932.

Stanlieo’s: 602 Governors Dr SW. 602 Governors Dr SW. locations, check website).

Straight to Ale: 2610 Clinton Ave W. (256) 801-9650.

Super Chix: 2319 Memorial Pkwy SW. (256) 489-0078.


Taco Mama: 301 Pelham Ave SW, (256) 519-6262. locations, check website).

Tender’s: 800 Holmes Ave NE. (256) 533-7599. (Multiple locations, check website).


Walton’s Southern Table: 4901 Whitesburg Dr. (256) 203-2979.

What’s for Supper Catering: 3053 Leeman Ferry Rd SW. (256) 682-7899.

Four Ways to Get Great Food Delivered to Your Door:

  • DoorDash:
  • GrubHub:
  • GrubSouth: (256) 763-0321.
  • Seamless:

Pizza Hut Seeking 30 Drivers for Huntsville Area

GPS Hospitality, an Atlanta-based franchisee, seeks 30 Pizza Hut drivers in the Huntsville area for immediate hire.

Interviews will be conducted via video chat. Pizza Hut is also expediting its hiring and onboarding process to get delivery drivers on the road more rapidly, and ultimately to get customers their pizza quicker.

The new process aims to have delivery drivers trained and on the road safely in five hours, which is nearly three times quicker than the previous training procedure.

Huntsville Pizza Hut locations with immediate hiring needs are:

  • 4802 University Drive, Huntsville
  • 11570 S. Memorial Pkwy, Huntsville
  • 2417 N. Memorial Pkwy, Huntsville
  • 2246 Winchester Road, Huntsville
  • 8830 Madison Blvd., Madison
  • 7950 U.S. 72, Madison
  • 11818 U.S. 231/431, Meridianville
  • 6585 B U.S. 431, Owens Cross Roads

Applicants should visit to view GPS restaurant locations, open positions and apply online. For mobile candidates, please text ‘GPS’ to 37872 to apply.

“With the increasing importance of contactless service, GPS Hospitality is committed to building out its delivery teams to provide quality food options for our customers,” said GPS Hospitality President Michael Lippert. “Although we are looking to staff new drivers immediately, open positions are permanent. During this challenging time, GPS hopes to assist our communities with safe contactless food options, as well as economic uplift.”