Like the Dalvay

Laurie Lane is hijacking this blog today, but it's still a part of Frank's journey. I stayed at a fabulous resort on Prince Edward Island in 2001, Dalvay-by-the-Sea, which was featured in the Canadian television series, Road to Avonlea. The series featured the hotel's philosophy of 'Guests shall have it before they know they want it!' This was a truth the first time I stayed at this establishment. But it was made even more evident when I returned in 2004, as the same server knew exactly what I wanted and remembered me from years earlier. The service at this hotel was impeccable. Tonight, Frank and I experienced the same philosophy at a very unique seafood restaurant in Mobile, Alabama, where we are staying while Frank attends the Southern Circulation Manager's Association yearly conference. Felix's Fish Camp in Spanish Fort, Alabama seemed a hole in the wall, albeit a large hole, at first glance. The building looked like a huge piece of driftwood, weathered worn and crowning the top is a huge pink large-mouth bass. Not being a marine expert, I'm not really certain it's a bass, but it had a large mouth, so it looked like a large-mouth bass to me. Anyway, once we stepped on the 'gangplank' walkway to the entrance, I had a dejavu of being at Six Flags, as the ramp seemed to never end, rounding two bends and going up two floors before a double door entrance. Once inside, we were seated at a table by the window overlooking Mobile Bay. The server came over and although what Frank wanted wasn't on the menu, somehow he was granted his wish of chicken tenders. While some of you may find it reprehensible that one would order chicken at a gulf-side restaurant, I found it remarkable that one could order off the menu. Of course, it was ME who suggested to Frank to ask if chicken tenders were available. The entire meal was a joy from the huge gulf shrimp to the lemon ice-box pie, served in a ramekin, like creme brulee. The uniqueness of this restaurant was found in the atmosphere; the inside simply didn't match the outside. The interior was a collection of wooden windows situated as partitions and from the ceiling hung dark green seat cushions. The eclectic interior was as agreeable as the servers all descending upon a table to set down platters to multiple diners at precisely the exact same time. The same servers hovered around each table, placing additional beverages and whatever diner need should arise. The crowning moment, however, was not our server, Cornel, giving us detailed tourism information, nor was it the ballet-like descent of servers over our dessert. It was the coffee service. All the while Cornel was giving us details of Gulf Shores, he artfully poured boiling water into coffee cups and sat them in front of us. He continued to tell us about the area, filling us in on the tides, the condition of the restaurant during Katrina and how the pylons were almost completely destroyed. He then picked up the cups, poured the hot water back into a sterling pot and poured piping hot coffee into the hot cups. This attention to culinary detail was very impressive. The entire dining experience was memorable. Felix's Fish Camp may have been rough around the outer edges, but the service and food were impeccable, giving it a four star, 'Guests shall have it before they know they want it' rating. If you are ever in Mobile, you should check it out...look for the large-mouth pink bass. It can't be missed.