JOHN’S CITY DINER
Paying homage to John’s Restaurant, which was housed in the same building for nearly 30 years, this upscale diner blends all the decadent flavors of fine dining with the comfort of your favorite meat-and-three. Owner Shannon Gober spent hours testing different recipes before he landed on his favorite: a mix of ground beef and pork, which ensures a tender, juicy loaf, topped with a flavorful mushroom gravy.
112 Richard Arrington Blvd. N. 205.322.6014 johnscitydiner.com
PRIMOS CAFÉ & BAKE SHOP
Angelo “Pop” Primos opened the doors to his namesake bakery in the 1920s, but he soon began serving more than just pastries and bread. The restaurant quickly became a go-to lunch and dinner spot for locals. Angelo developed Primos’ meatloaf recipe with the help of his cook, Bobbie Stewart, who still works in the kitchen after 56 years. Now a “Blue Plate” menu staple on Wednesdays, this meatloaf is a don’t-miss-dish that’s full of juicy bell peppers, onions, and celery and topped with tomato gravy.
515 Lake Harbor Dr. | 601.898.3600 | primoscafe.com
BANTAM + BIDDY
Co-owner Shaun Doty had a goal when he opened Bantam + Biddy in 2012: to infuse fine dining with casual fare and Southern comfort food. Although chicken rules the roost, Bantam + Biddy has a lot more to offer, and its meatloaf is a perfect example. Doty uses what he calls “the best beef in America” from White Oak Pastures in Bluffton, Georgia, along with a handful of herbs, potato flakes, and a secret ingredient—turkey—to bake this hearty loaf.
1544 Piedmont Ave., Ste. 301 404.907.3469 bantamandbiddy.com
I cannot open the recipes. I read to click on the name of the recipe but all I receive is a photo.
Hi Donna. These recipes are featured from restaurants across the South. We don’t have their recipes online!