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What Is The Newest Best Restaurant In Birmingham Alabama?

What Is The Newest Best Restaurant In Birmingham Alabama

  • Slutty Vegan | Woodlawn.
  • Frothy Monkey | Downtown.
  • Tasty Town | Parkside.
  • Half Shell Oyster House | Pelham.
  • Bandit Patisserie | Downtown.
  • American Kolache | Vestavia Hills.
  • Waldo’s Chicken and Beer | Cahaba Heights.
  • Continental Drift | Southside.

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Which new Italian restaurant signs lease for first Alabama location in Inverness Village Center?

Specializing in authentic custom-wood-fired pizza, Capella Italian is will soon open its first Alabama location along the corridor. The restaurant group recently signed a lease for 4,860 square feet of space located at Inverness Village Center on U.S.280 near Starbucks and Fresh Market.

What is the first restaurant in Alabama?

What Is The Newest Best Restaurant In Birmingham Alabama Diners enjoy lunch at Golden Rule Bar-B-Q. Photo by Becky Luigart-Stayner. Two Birmingham-area restaurants claim to be the state’s oldest. Which one is it? Last week, Trussville restaurateur Brian Kemp announced his purchase of the original Golden Rule Bar-B-Q location in Irondale, to join the location he bought and reopened last year in Trussville.

He also plans to expand the franchise. Visit the Golden Rule website, and you’ll see that it claims it is the state’s oldest eatery, with the first Golden Rule opening its doors in 1891 at a location near where the present restaurant sits in Irondale. The original building was along a dirt road, and served barbecue, beer and cigarettes and, occasionally, offered car repairs.

The restaurant bills itself as the 16th oldest restaurant in the U.S. Head down the road to Bessemer, though, and outside the Bright Star is an Alabama historical marker which says, in large gold letters, “Alabama’s Oldest Restaurant.” Greek immigrant Tom Bonduris opened the original Bright Star restaurant at First Avenue and 21st Street in 1907. What Is The Newest Best Restaurant In Birmingham Alabama The Bright Star restaurant is at 304 19th St. North in Bessemer, Ala. The restaurant opened in 1907, and has been recognized by the Alabama Tourism Department as the oldest restaurant in Alabama. (Bob Carlton/[email protected]) Confused yet? It’s not such a puzzle to Andreas Anastassakis, managing partner of the Bright Star.

  • He’s aware of the Golden Rule claim.
  • We’re the oldest family-owned restaurant,” he said.
  • We not disputing that with (Golden Rule) or anything.” One claim is indisputable between the two eateries – when it comes to longevity in one spot, Bright Star wins.
  • It has occupied its present location – the fourth in its history, since 1915 – on 19th Street North, with various renovations and expansions since.

Golden’s Rule’s Irondale restaurant site dates from the 1970s. When Birmingham restaurateur Michael Matsos of Michael’s Sirloin Room bought Golden Rule from Jabo Stone around 1970, Matsos moved the restaurant across U.S.78 into its fourth home, strategically located near the Irondale exit ramp off Interstate 20.

How many restaurants does Birmingham have?

The food industry in Birmingham is thriving, as the number of restaurants and cafes in the city continues to rise. Analysis of business figures from the Office for National Statistics has revealed that there are now around 845 eateries in Birmingham. That’s up from 805 in 2016, and 615 in 2012 – meaning the number of restaurants and cafes in the city has increased by more than 35 per cent in the last five years, and there are now more open than ever before.

Birmingham has built up a great reputation for decent restaurants – not only with its four Michelin starred establishments but also because of the street food boom with the likes of Digbeth Dining Club and Hawkers Yard. Recent restaurants to open this year include Gaucho in Colmore Row, Mowgli in Grand Central, tapas bar Pintxos with plenty more to come before Christmas and 2018.

Big names like The Ivy are due to arrive in 2018 and development on The Grand hotel continues. What Is The Newest Best Restaurant In Birmingham Alabama Inside Gaucho It’s not just the case in Birmingham either – the number of food establishments in Walsall has nearly doubled over the same period. There are now 145 restaurants and cafes in the area, up from 130 last year and just 75 in 2012. What Is The Newest Best Restaurant In Birmingham Alabama Inside new Fumo, Selfridges Birmingham Meanwhile Sandwell has also seen a significant boost, with the number of food joints in the area increasing from 95 to 160 in the last five years. Only Solihull has seen the number of restaurants and cafes actually go down, with the number of businesses dropping from around 160 to 150 over the last year – only slightly more than 120 in 2012.

It’s one of only a few places in the country to see such a decline. Nationally, the industry has continued to boom, with 60,925 cafes and restaurants now open across the UK. That’s up from 58,520 in 2016, and 45,555 in 2012. The figures represent the total number of restaurants and cafes that were open in 2017, so don’t reveal exactly how many restaurant openings and closings there have been over that time.

However, while there have been restaurant closures in the West Midlands over the last year, the fact that there were around 95 more openings than closings in the region show the industry continues to thrive. Story Saved You can find this story in My Bookmarks.

What is the most eaten food in Alabama?

Shrimp and grits first came about as a breakfast for Low Country fishermen. Now it’s practically Alabama’s official dish. Around the state, you’ll find it made in a range of preparations, including spicy, peppery, cheesy, creamy and even tangy.

Who owns Chez Fonfon Birmingham?

Frank Stitt – Wikipedia

This article contains content that is written like, Please help by removing and inappropriate, and by adding encyclopedic content written from a, ( October 2018 ) ( )

Frank Stitt III is the owner and executive chef of,,, and in, He was inducted into the ‘s “Who’s Who of Food and Beverage” in 2011. He was named the “Best Chef in the Southeast” in 2001 and was a 2008 finalist for its national “Outstanding Chef” award.

Who are the new owners of La Trattoria?

About us 3 generations of restauranteurs! La Trattoria is now one of the oldest restaurants in Adelaide and is owned and operated by Billy Duff – a 21 year veteran at La Tratt. Billy took over from the original proprietors, Andrea (Andy) and Natale (Chris), in July of 2022.

  1. La Trattoria is an Adelaide icon.
  2. ​ Former owner Andy Parisi was crowned the world’s best pizza maker in New York and with a family tradition that dates back to 1968, is it any wonder La Trattoria is such a success.
  3. Antonino Parisi, their patriarch, operated Marcellinas and it was there that the boys (Andy & Chris) learned how to make pizza.

All other Italian cuisine was taught by who else but Mama! With the growing success of their father’s restaurant, a sister restaurant was born. In 1975 La Trattoria was established by Andy and his brother, Natale (Chris) Parisi. Many stories make up the history of this little piece of Italy, which is well known for its old school service from traditional Italian waiters.

​ This new restaurant, La Trattoria, would be a logical progression for the boys and their restaurant would reach high acclaim amongst the restaurant industry in a relatively short period of time. Its trademark is without a doubt its pizza menu. This is no small achievement and the restaurant is busier than ever.

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​ As a well known eating place today, La Trattoria is a meeting place for celebrities such as Mick Jagger, Jon Bon Jovi, Michael Hutchinson, Ayrton Senna, Eric Bana, Simply Red to name just a few, and boasts loyal customers such as AFL football teams, Jamie Durie, Australian sporting teams, Adelaide legal types and many more.

In July 2022, Billy Duff took the reins when Andy retired after 47 years at the helm. Billy had already been serving customers at La Trattoria for over 20 years, in what became a very natural transition. Now, the tradition continues. The frantic buzz continues. And the same great food and service continues to delight patrons from far and wide.

Everyone at La Trattoria is passionate about what they do and we know you’ll be passionate too, once you step inside the famous ‘La Tratt’. : About us

Which restaurant is the oldest?

Oldest restaurants in the United States

Year of opening Age (years) Restaurant
1673 350 White Horse Tavern
1686 337 The Wayside Inn
1706 317 Ye Olde Centerton Inn
1716 307 Concord’s Colonial Inn

What is America’s oldest fast food restaurant?

United States – The Big Mac hamburger made its debut in 1967. The Burger King Whopper sandwich made its debut in 1957. Some trace the modern history of fast food in the United States to 7 July 1912, with the opening of a fast-food restaurant called the Automat in New York. The Automat was a cafeteria with its prepared foods behind small glass windows and coin-operated slots.

  1. Joseph Horn and Frank Hardart had already opened the first Horn & Hardart Automat in Philadelphia in 1902, but their “Automat” at Broadway and 13th Street, in New York City, created a sensation.
  2. Numerous Automat restaurants were built around the country to deal with the demand.
  3. Automats remained extremely popular throughout the 1920s and 1930s.

The company also popularized the notion of “take-out” food, with their slogan “Less work for Mother”. Most historians agree that the American company White Castle was the first fast-food outlet, starting in Wichita, Kansas in 1916 with food stands and founding in 1921, selling hamburgers for five cents apiece from its inception and spawning numerous competitors and emulators.

What is certain, however, is that White Castle made the first significant effort to standardize the food production in, look of, and operation of fast-food hamburger restaurants. William Ingram’s and Walter Anderson’s White Castle System created the first fast-food supply chain to provide meat, buns, paper goods, and other supplies to their restaurants, pioneered the concept of the multi-state hamburger restaurant chain, standardized the look and construction of the restaurants themselves, and even developed a construction division that manufactured and built the chain’s prefabricated restaurant buildings.

The McDonald’s Speedee Service System and, much later, Ray Kroc ‘s McDonald’s outlets and Hamburger University all built on principles, systems and practices that White Castle had already established between 1923 and 1932. The hamburger restaurant most associated by the public with the term “fast food” was created by two brothers originally from Nashua, New Hampshire,

Richard and Maurice McDonald opened a barbecue drive-in in 1940 in the city of San Bernardino, California, After discovering that most of their profits came from hamburgers, the brothers closed their restaurant for three months and reopened it in 1948 as a walk-up stand offering a simple menu of hamburgers, french fries, shakes, coffee, and Coca-Cola, served in disposable paper wrapping.

As a result, they could produce hamburgers and fries constantly, without waiting for customer orders, and could serve them immediately; hamburgers cost 15 cents, about half the price at a typical diner, Their streamlined production method, which they named the “Speedee Service System” was influenced by the production line innovations of Henry Ford,

By 1954, The McDonald brothers’ stand was restaurant equipment manufacturer Prince Castle’s biggest purchaser of milkshake blending machines. Prince Castle salesman Ray Kroc traveled to California to discover why the company had purchased almost a dozen of the units as opposed to the normal one or two found in most restaurants of the time.

Enticed by the success of the McDonald’s concept, Kroc signed a franchise agreement with the brothers and began opening McDonald’s restaurants in Illinois. By 1961, Kroc had bought out the brothers and created what is now the modern McDonald’s Corporation.

One of the major parts of his business plan was to promote cleanliness of his restaurants to growing groups of Americans that had become aware of food safety issues. As part of his commitment to cleanliness, Kroc often took part in cleaning his own Des Plaines, Illinois outlet by hosing down the garbage cans and scraping gum off the cement.

Another concept Kroc added was great swaths of glass which enabled the customer to view the food preparation, a practice still found in chains such as Krispy Kreme, A clean atmosphere was only part of Kroc’s grander plan which separated McDonald’s from the rest of the competition and attributes to their great success.

Roc envisioned making his restaurants appeal to suburban families. At roughly the same time as Kroc was conceiving what eventually became McDonald’s Corporation, two Miami, Florida businessmen, James McLamore and David Edgerton, opened a franchise of the predecessor to what is now the international fast-food restaurant chain Burger King,

McLamore had visited the original McDonald’s hamburger stand belonging to the McDonald brothers; sensing potential in their innovative assembly line -based production system, he decided he wanted to open a similar operation of his own. The two partners eventually decided to invest their money in Jacksonville, Florida -based Insta-Burger King.

Originally opened in 1953, the founders and owners of the chain, Kieth G. Kramer and his wife’s uncle Matthew Burns, opened their first stores around a piece of equipment known as the Insta-Broiler. The Insta-Broiler oven proved so successful at cooking burgers, they required all of their franchises to carry the device.

By 1959 McLamore and Edgarton were operating several locations within the Miami-Dade area and were growing at a fast clip. Despite the success of their operation, the partners discovered that the design of the insta-broiler made the unit’s heating elements prone to degradation from the drippings of the beef patties.

The pair eventually created a mechanized gas grill that avoided the problems by changing the way the meat patties were cooked in the unit. After the original company began to falter in 1959, it was purchased by McLamore and Edgerton who renamed the company Burger King. While fast-food restaurants usually have a seating area in which customers can eat the food on the premises, orders are designed to be taken away, and traditional table service is rare.

Orders are generally taken and paid for at a wide counter, with the customer waiting by the counter for a tray or container for their food. A ” drive-through ” service can allow customers to order and pick up food from their cars. Nearly from its inception, fast food has been designed to be eaten “on the go” and often does not require traditional cutlery and is eaten as a finger food.

What is the oldest family-owned restaurant in Alabama?

Located in the historic downtown Bessemer, Alabama, The Bright Star Restaurant is the oldest family-owned restaurant in the state. Under the management of a passionate and dedicated family, the restaurant has upheld its mission to serve the local community while preserving its own history for over a century. The signature star logo is featured above both entrances to the restaurant. Photo by Lydia Guffey. On a quiet Monday morning, Frank Sinatra is heard throughout the building as children play from room to room. The restaurant is closed on Mondays to allow for deep cleaning, but it still feels like stepping back into the Jazz Age of America.

Several hopeful visitors arrive at the door to be welcomed to return tomorrow. On a weekend evening, the space transforms into a bustling city hotspot for birthdays and family gatherings. The smell of Greek-style tenderloin, snapper, and chicken wafts through the four dining rooms. The large waiting area is decorated with old photos and memorabilia that showcase the restaurant’s long history where well-dressed customers converse patiently, knowing they will soon be treated to delicious food and unbeatable service.

Keeping It in The Family Tom Bonduris opened the doors in 1907 with the intent of serving the newly booming community. Bonduris first traveled to the United States from Peleta, Greece at only 14 years old to work under his uncle. Peter Bonduris set up a fruit stand in Manhattan after immigrating through Ellis Island in 1895, therefore creating the “Peleta Pipeline” into the U.S.

Tom worked for two years before returning home to recover from a bout of pneumonia. At the age of 18, Bonduris returned to the States, this time through Savannah, Ga. At the turn of the 20th century, Birmingham was an up and coming coal and iron ore mining city. There were around one hundred Greek residents living in Birmingham, most of which found work in the restaurant business to serve the weary and hungry industrial workers.

Bonduris took up work baking pies at a restaurant in Birmingham called “The Bright Star.” He held this job for only a year before making his move to a town on the outskirts of Birmingham called Bessemer. It was here that Bonduris would open “The Bright Star Café” on First Avenue and Twenty-First street.

  • Following in Bonduris’ footsteps, his brothers, Nick and John, as well as his cousin, Peter D.
  • Oikos made their way to Bessemer.
  • With the help of family members and a community that continued to boom, The Bright Star outgrew two locations in Bessemer before landing in the heart of the town that the business still inhabits today.
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Third generation cousins of Tom Bonduris, James “Jimmy” B. Koikos and Nicholas “Nicky” B. Koikos took ownership of the business in 1966. Both are familiar faces to the restaurant’s customers as they have been known to greet and serve customers on a regular basis. The main dining room seats customers for lunch and dinner Tuesday through Sunday. Photo by Lydia Guffey. The “1907 room” features themed booths that can be separated by partitions. Photo by Lydia Guffey. Stacey Cocoris Craig is a minority partner and niece of current owner, Nicky Koikos. Photo by Lydia Guffey. Evolution of the Menu The Bright Star did not serve traditional Greek dishes at its opening. Instead, the restaurant granted the wishes of its customers at the time which consisted majorly of industrial workers.

Donuts, coffee, and “meat and threes” were served 24 hours a day. The Bonduris/Koikos founders did not have any formal training in cooking. All of their skills came from older family members teaching them in their homes. As the restaurant grew and the wishes of the local community changed, they hired chefs that were educated in their practice to accommodate the Greek style menu that they offer today.

“People want change. The demographics and the industry around here changes so we’ve had to adapt. We’re more of a destination restaurant now,” said Craig. Favorite menu items among customers and staff members alike include the Greek-style seafood and tenderloin dishes.

  1. Fresh fish is delivered to the restaurant twice weekly from the Gulf of Mexico and is hand-cut at the restaurant.
  2. Most notably, snapper dishes are considered the restaurant’s unique staple.
  3. The menu offers several different preparations of snapper including grilled, broiled, and fried dishes.
  4. Staff and Customers Due to the restaurant’s continued strong presence in the community, a large fraction of the restaurant’s customers are regular diners.

Many have dinner every week and request their favorite server. Many of the restaurant’s staff are long-term employees that have worked at the restaurant for over a decade, or in some cases, several decades. Management prioritizes creating an enjoyable work environment that staff members succeed in.

  1. You’re only as successful as your employees are successful,” said Craig.
  2. The Bright Star has a specified manual of guidelines for every staff position.
  3. Learning the Bright Star system is important, but treating customers with respect is the main priority.
  4. It’s really as simple as treating people how you want to be treated and being treated like family because we’re a family-owned restaurant,” said Craig.

“We have that personal touch that a chain restaurant can’t offer.” Management and staff know that the experience of dining at The Bright Star is what makes the restaurant unique. Delicious quality food is important, but the friendly atmosphere is what keeps customers returning. The restaurant is located on 19th Street North in the downtown historic district in Bessemer, Ala. The Legacy The Bright Star was always meant to be ran as a family restaurant and plans for the future intend to keep it as such. Koikos and Bonduris family members fill various roles in the restaurant that are benefitted by their individual skill sets.

Does Birmingham Alabama have a Michelin star restaurant?

Purnell’s Restaurant is a chic, contemporary fine-dining restaurant in Birmingham City Centre run by Michelin starred Chef Glynn Purnell.

How many Michelin stars are there in Birmingham?

Michelin Star Restaurants in Birmingham. When it comes to Michelin star Restaurants, Birmingham has SIX! More than any English city outside of London, in case you hadn’t heard. If you’re hunting for some top quality food in a top quality city, here’s where you need to go

What food is most eaten in the world?

A food staple is a food that makes up the dominant part of a population’s diet, Food staples are eaten regularly—even daily—and supply a major proportion of a person’s energy and nutritional needs. Food staples vary from place to place, depending on the food sources available.

Most food staples are inexpensive, plant-based foods, They are usually full of calories for energy, Cereal grains and tubers are the most common food staples, There are more than 50,000 edible plants in the world, but just 15 of them provide 90 percent of the world’s food energy intake. Rice, corn ( maize ), and wheat make up two-thirds of this.

Other food staples include millet and sorghum ; tubers such as potatoes, cassava, yams, and taro ; and animal products such as meat, fish, and dairy, Food staples traditionally depend on what plants are native to a region. However, with improvements in agriculture, food storage, and transportation, some food staples are changing.

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For example, in the islands of the South Pacific, roots and tubers such as taro are traditional food staples, Since 1970, however, their consumption has fallen. Foods that were particular to one region are becoming popular in regions where they don’t traditionally grow. Quinoa, for instance, is a grain -like plant that is grown high in the Andes Mountains of South America.

Today, quinoa is popular far outside of Latin America, Although staple foods are nutritious, they do not provide the full, healthy range of nutrients, People must add other foods to their diets to avoid malnutrition, Rice Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa.

Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia. Rice arrived in Japan in about 3,000 years ago. The Portuguese most likely introduced it into South America in the 16th century. Today, the world’s largest rice producers are China, India, and Indonesia.

Outside of Asia, Brazil is the largest rice producer. Rice grows in warm, wet climates, It thrives in waterlogged soil, such as in the flood plains of Asian rivers like the Ganges and the Mekong. “Deepwater rice ” is a variety of rice that is adapted to deep flooding, and is grown in eastern Pakistan, Vietnam, and Burma.

  • Corn (Maize) Corn, known outside the United States as maize, is native to Central America, where it was domesticated by the Aztecs and Mayans,
  • Corn remains the most widely grown crop in the Americas today.
  • The United States is the world’s largest corn grower, producing more than 40 percent of the world’s corn,

China, Brazil, Mexico, and Argentina also produce large amounts of corn, Corn is used in a variety of ways, and can be stored relatively easily. This is why it is such a popular food staple, Dried, ground corn is called cornmeal, Many cultures make porridge out of cornmeal, including polenta in Italy and sadza in Zimbabwe.

  1. Cornmeal is also used to make cornbread, or treated with limewater to make masa, the main ingredient in tortillas,
  2. Corn kernels can be soaked in lye to produce hominy,
  3. Coarsely ground hominy is used to make grits, a popular food in the southeastern United States.
  4. Grits are a popular breakfast food, as are corn flakes and other cereals made from corn,

Brazilians make a dessert called canjica by boiling corn kernels in sweetened milk. In the Americas and the United Kingdom, many people like to boil, grill, or roast whole ears of corn and simply eat the kernels off the cob, Cooked kernels may also be removed from the cob and served as a vegetable,

  1. Certain varieties of corn kernels, when dried, will explode when heated, producing pop corn,
  2. Corn is also used to produce corn oil, sweeteners such as corn syrup, and cornstarch, which is used as a sweetener and thickening agent in home cooking and processed food products.
  3. Alcohol from fermented corn is the source of bourbon whiskey,

Wheat Wheat was first domesticated in the Middle East, in the area known as the Cradle of Civilization near what is now Iraq. Domesticating this reliable, versatile staple food was key to the development of agriculture, Wheat grows well in temperate climates, even those with a short growing season,

Today, China, India, the United States, Russia, and France are among the largest wheat producers in the world. The majority of breads are made with wheat flour. Wheat flour is also used in pasta, pastries, crackers, breakfast cereals, and noodles. Wheat can be crushed into bulgur, which has a high nutritional value and is often used in soups and pastries in the Middle East.

Roots and Tubers In addition to cereal grains, roots, and tubers are common food staples, particularly in tropical regions. Yams are an important food in the rainforests of West Africa. They are most commonly peeled, boiled, and pounded into a pulp to make a dough called fufu,

  • Cassava, also known as manioc, is a food staple for more than 500 million people.
  • This tuber originated in the Amazon rainforest of South America, and was introduced into West Africa in the 16th century.
  • Now, cassava is important to the diets of many people in Latin America and Africa.
  • Taro is a staple food on some of the Pacific islands, such as Hawai’i, Fiji, and New Caledonia, and also in West Africa.

The Hawaiian national dish, poi, is a thick paste made from taro that has been boiled, mashed, and fermented, Potatoes are native to the cold climate of the Andes Mountains. They were the food staple of the Inca Empire in the 15th and 16th centuries.

  • Introduced to Europe by explorers of the 16th century, potatoes are now a food staple in Europe and parts of the Americas.
  • The leading potato producers are China, Russia, India, the United States, and Ukraine.
  • Other Food Staples Although cereal grains and tubers make up the majority of the world’s food staples, they are not the only dominant foods in the world.

The Maasai of Kenya and Tanzania have traditionally relied on food provided by cattle for the majority of their diet, Milk, meat, and blood are traditional ingredients in Maasai diets, Today, grain has become a staple food of the Maasai, but they still drink large quantities of milk.

Cultures indigenous to polar climates, where fresh fruits and vegetables are scarce, rely on meat and fish as food staples, For example, Eskimo tribes of Alaska and northern Canada have traditionally eaten seal, walrus, and whale meat in addition to many kinds of fish. In tropical climates, people often rely on starchy fruits such as plantains and breadfruit.

In parts of Africa and Asia, especially India, legumes such as beans, lentils, and chickpeas are staple foods, Fast Fact Beer Staple Wheat, a food staple around the world, can be germinated and dried to create malt. Malt is a key ingredient in beer, one of the first beverages created by people.

Ancient beer was not carbonated and was probably as thick as a light syrup. It had a very low alcohol content, but was high in starch and was made from specially prepared loaves of bread. In ancient Egypt, workers on the pyramids were often paid in beer. Other starchy, high-calorie foods such as bread and crackers were food staples.

Thirsty workers were simply “drinking their bread.” Fast Fact Goddess of Grain The Roman goddess, Ceres, was considered the protector of grain. The term “cereal” comes from her name. Fast Fact Not Your Average Milkshake For special celebrations, the Maasai of Kenya and Tanzania drink a mixture of milk and cow’s blood.

What dessert is Alabama known for?

ALABAMA: Lane cake – Lane Cake. Laura Spiegler/Shutterstock Alabama’s most famous dessert is undoubtedly Lane cake, a bourbon-laced layer cake with coconut pecan icing. The dish is popular throughout the South but was first invented by Alabama native Emma Rylander Lane, of Clayton, Alabama, who won first prize for her dessert in a Georgia state fair. She later printed the recipe in a book in 1898, according to PBS.