10:00 A.M. ON "LIVE IN THE D."
HEY, FAT TUESDAY WAS EARLIER IN
THE WEEK, AND THAT MEANS THE
LEAPTENLENTIN SEASON IS UPON US.
MANY WILL FORGO MEAT AND OPT FOR
FISH OR SEAFOOD INSTEAD.
>> ONE PLACE IN BIRMINGHAM IS
KNOWN FOR ITS FRESH SEAFOOD AND
SEASONAL MENUS WHEN IT COMES
FROM THE COAST.
MICHELLE OLIVER IS TAKING US TO
DINE IN THE D AT HAZEL’S.
>> WHETHER YOU CRAVE CLASSIC
FISH AND CHIPS OR LOVE TO START
YOUR NIGHT OFF WITH SOME
OYSTERS, HAZE LS HAS YOUR
FAVORITES FROM THE SEA.
>> WHEN YOU PUT THE NAME SEAFOOD
ON YOUR RESTAURANT, YOU HAVE TO
BE PROUD OF IT AND YOU HAVE TO
HAVE THE BEST QUALITY YOU CAN
FIND.
>> THAT’S EMILY HAROLD, THE
EXECUTIVE CHEF AND CO-OWNER,
ALONG WITH HER BUSINESS PARTNER.
>> WE HAVE THE SAME EXACT
OUTLOOK FROM TRAINING PEOPLE TO
THE VIBE WE WANT IN THE BUILDING
TO THE WAY THE FOOD TASTES.
>> WHEN THEY FOUND THIS LOCATION
NEAR DOWNTOWN BIRMINGHAM, THEY
KNEW THEY HAD FOUND THEIR SPOT. >> WE TOOK A BUNCH OF PICTURES.
>> WE TOOK A BUNCH OF PICTURES.
AND THE GEO TAG SAID THAT THREE
NEIGHBORHOODS CONVENED ON THIS
CORNER.
WE WANTED A NEIGHBORHOOD
RESTAURANT.
SO IT CLEARLY WENT WITH THIS
IDEA.
>> Michelle: THE RESTAURANT IS
LARGE, WARM, AND WELCOMING WITH
PLENTY OF DECOR HINTING AT
WHAT’S ON THE MENU.
>> WE TRY TO GET OUR SEAFOOD IN
DAILY, SO SOMETIMES ON SUNDAY
NIGHT WE MIGHT RUN OUT OF
SEAFOOD.
SOME PEOPLE ARE BUMMED ABOUT,
THAT BUT I HOPE PEOPLE
UNDERSTAND IT MEANS WE’RE
KEEPING IT AS FRESH AS POSSIBLE.
>> AND THEY OFFER SEASONAL
FAVORITE, INSPIRED BY THE TRIPS
THEY HAD ALONG THE COAST.
>> SO OUR MENU CHANGES FOUR
TIMES A YEAR.
WE FOLLOW THE CRAB.
WE WANT IT THOB AUTHENTIC TO
THAT REGION, NOT AWE THEN TO ME.
I’M A CHEF AND I LOVE CREATING
FOOD, BUT WHAT I LOVE ABOUT WHAT
WE’RE DOING HERE IS I’M CREATING
FOOD REMIND PEOPLE OF WHEN
THEY’VE GONE TO OTHER PLACES
THAT THEY CAN’T NECESSARILY GET
HERE.
>> Brandon: THIS IS A
BEAUTIFUL SPREAD.
LET’S GET INTO THE MENU.
WE’LL START WITH OUR APPETIZERS.
THESE ARE THE OYSTERS.
YOU GENERALLY HAVE EIGHT
DIFFERENT VARIETIES TO CHOOSE
FROM.
THESE ARE FROM THE EAST COAST,
VIRGINIA AREA.
THEY ARE SEVERED WITH FOUR
DIPPING SAUCES, INCLUDING
HORSERADISH, HOT SAUCE,
MINUNETS.
THEY DO HAVE SOME OTHER OPTIONS,
LIKE THIS TOKEN BURGER.
SO THIS HAS TWO PATTY, AMERICAN
CHEESE, A DILL PICKLE AIOLI.
WHITE ONION, ALL ON A BRIE YOASH
BUN.
ANOTHER FAVORITE IS THEIR FRIED
CHICKEN.
SO YOU GET A WHOLE PACK OF CHICK
WITHIN THIS MEAL, PLUS THEIR
CRISPY POTATOES WHICH ARE BOILED
AND DEEP FRIED, MAKING THEM OH,
SO DELICIOUS, BLUE IT COMES WITH
COLE SLAW AND BUNS.
NOW FOR THE SEAFOOD.
WE HAVE THEIR CLASSIC FISH AND
CHIPS.
THIS IS COD WHICH IS BEER
BATTERED AND FRIED SERVED ON TAP
OF A BAG OF FRIES.
IT COMES WITH MALT VINEGAR,
AIOLI AND COLE SLAW.
CHECK OUT THIS BLACKENED SALMON
FOR SOMETHING A BIT HEALTHIER.
THE SALMON IS BLACKENED AND PAN
SEARED.
IT’S TOPPED WITH A MANGO IS
ALSOA AND SERVED WITH SAUTEED
GREEN BEANS.
AND FINALLY, WE HAVE A FAN
FAVORITE, THE LOBSTER ROLL.
SO THIS WAS SO POPULAR IN THE
SUMMER THEY DECIDED TO KEEP IT
ALL YEAR ROUND.
YOU CAN GET IT IN ONE OF TWO
WAYS.
EITHER THE CLASSIC MAIN STYLE,
WHICH IS SERVED COLD WITH A
LEMONY MAYO, OR THE CONNECTICUT
STYLE, WHICH IS SERVED HOT WITH
BUTTER.
IT’S ALL IN A TOASTED BRIE YOASH
BUN AND COMES WITH A SIDE OF
CHIPS.
>> OH, MY GOODNESS.
MY GOODNESS, MICHELLE.
WHAT DID THEY BRING FOR US
TODAY?
>> EVERYTHING IS DELICIOUS.
I JUST WANT TO PUT THAT OUT
THERE.
JASON HAS HIS FAVORITE LOBSTER
BISQUE SOUPING AND TATI, YOU THE
BLACKENED SALMON WITH THE MANGO
SALSA ON TOP AND THE SAUTEED
GREEN BEANS.
IT LOOKS EXCEPTIONALLY
PHENOMENALLY DELICIOUS.
>> Michelle: IT REALLY IS.
I LOVE THE FLAVOR ON YOUR DISH,
TATI.
THEY ARE NOT AFRAID OF SEASONING
HERE
>> Tati: I LIKE THAT.
>> Michelle: IT’S GOOD AND
IT’S NICE AND IT’S FLAVORFUL.
JASON, TELL US ABOUT THE LOBSTER
BISQUE.
THIS IS ONE OF YOUR FAVORITES.
>> Jason: THIS HAS LITTLE BITS
OF LOBSTER.
WHY DON’T WE GO TO TATI FIRST.
THAT’S THE SHOT WE’RE ON.
OH, NO, WE’RE BACK UP.
OKAY.
THIS IS CREAMY.
IT’S BUTTERY.
IT’S SAVORY.
IT HAS LITTLE BITS OF LOBSTER IN
IT.
IT’S ONE OF THE BEST SOUPS I
HAVE EVER HAD IN MY ENTIRE LIFE.
I CAN’T GO TOO FAR FORWARD
>> Tati: IN THE PIECE,
MICHELLE.
THE CHEF MENTIONED THEY FOLLOWED
THE CRAB.
WHAT DOES THAT MEAN?
>> Michelle: I LOVE THIS
SAYING.
EMILY EXPLAINED IT TO ME.
IT’S REALLY MORE ABOUT FOLLOWING
THE CRUSTACEAN.
SO WE HAVE SOME VIDEO THAT WE
CAN GO TO, BUT BASICALLY THEY
CHANGE UP THEIR MENU FOUR TIMES
A YEAR.
THE FIRST ONE IS CRAB TRAP,
WHICH IS WHAT WE’RE IN RIGHT
NOW, THE WINTER.
IF YOU LOVE FLORIDA CUISINE, YOU
WANT STONE CRABS, THIS IS THE
TIME.
THEY ALSO HAVE AGGREGATOR BITES
AND -- ALLIGATOR BITES AND
GROUPER.
IN THE SPRING THEY GO THE
EASTERN SHORES, CHESAPEAKE BAY
AREA.
YOU CAN GET SOME NICE DELICIOUS
BLUE CRAB HERE.
THAT’S WHAT WE’RE LOOKING AT
RIGHT NOW.
THEN REASON WHY IT’S CRUSTACEAN,
NOT CRAB, IS THAT IN THE
SUMMERTIME THEY DO LOBSTER
POUND, AND THIS IS ALL ABOUT
LIKE MAINE.
SO IMAGINE NICE MAINE FOOD.
YOU GET BIG PIECES OF LOBSTER.
YOU GET THE LOBSTER ROLLS.
AND THEN OVER IN THE FALL, IT’S
THE NORTHWEST TIME WITH THE
ALASKA KING CRAB AS THEIR MENU.
SO YOU CAN FEEL LIKE TRAVEL
AROUND THE WORLD OR NOT AROUND
THE WORLD, AROUND THE CONTINUE
INNOCENT AND TAKE FOOD FROM THE
COAST.
JUST FIGURING OUT WHAT’S IN
SEASON.
>> THIS SALMON IS BUTTERY
DELICIOUS, AND IT’S WELL
SEASONED.
YOU KNOW WHAT THEY SAY, IF
YOU’RE NOT SNEEZING, IT AIN’T
SEASONED.
THIS HAS A LOT OF FLAVOR TO IT.
WHICH I APPRECIATE.
THIS IS SO GOOD.
SO WHERE ARE THEY LOCATED AGAIN?
>> THEY ARE LOCATED ON ONE
PEABODY STREET IN BIRMINGHAM
RIGHT ON THE CORNER OF MAPLE
NEAR WOODWARD
>> Tati: MICHELLE, THIS IS SO
GOOD
>> Jason: THIS IS THE
RESTAURANT THAT -- I THINK IT
WAS CALLED ZAZOS.
>> Michelle: THERE WERE TWO
RESTAURANTS BE THERE BEFORE.
THEN IT WAS HAZEL RAVINE’S AND
DOWNTOWN, BUT NOW THEY HAVE
SHORTENED THE NAME THE HAZEL’S
AND FOCUSED IN ON THE SEAFOOD.
>> Jason: IT’S WORTH GOING
THERE JUST TO HAVE THE LOBSTER
BISQUE.
WHATEVER YOU GET ON TOP OF THAT