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Jun 30, 2010 | 2354 views |  0 comments | 15 15 recommendations | email to a friend | print
Two new restaurants open

The Matterhorn Grill in Quintard Mall and Anthony’s Brick Oven Pizza on Noble Street in downtown Anniston both — finally! — opened last week.

In addition to pizza, Anthony’s also serves Italian dishes like spaghetti, lasagna, chicken Alfredo and eggplant parmesan. There are 21 beers on tap, and 20 bottled. Hours are 11 a.m.-9 p.m. Tuesday-Friday, 4-9 p.m. Saturday, closed Sunday-Monday. 911 Noble St., 256-237-3933.

The Matterhorn features meats and veg from the grill, as well as salads, seafood, pasta, fried chicken and sandwiches. There’s a full bar with seven beers — and root beer — on draft. Desserts include Lip Pucker Lemon Cake, a dark chocolate fudge cake and a sugar-free chocolate peanut butter pie from local baker Audrey Oswalt of Too Nice to Slice. Download a menu at www.shopquintardmall.com, under the “Special Events” listings.

Hours are 11 a.m.-9 p.m. Monday-Saturday, 11 a.m.-8 p.m. Sunday. The bar will stay open late on Friday and Saturday nights, until the last movie lets out, serving drinks and pub-style food. It’s in the old Garfield’s space on the south side of the mall, 256-831-4990.

Golden Corral coming to Oxford

Golden Corral Buffet and Grill is scheduled to break ground next week in the Oxford Exchange shopping center. The buffet and steak house — the first one in our area — is aiming to be open this fall.

New bar menu at the Vic

The Victoria Restaurant has introduced a summer menu of casual fare in the bar, patio and lounge, including the Victoria’s signature mac-and-cheese ($6), Black Angus burger and fries ($9), smoked BBQ pork sandwich ($9) and Southern fish fry ($14). Summer drink specials include a watermelon margarita and a Chilton County peach bellini.

Ready for another meat-flavored vodka?

The Alaska Distillery in Wasilla recently launched a Smoked Salmon Flavored Vodka, about a year after the Seattle-based Black Rock Spirits introduced a bacon-flavored vodka.

Both savory spirits were intended to complement Bloody Marys, but are finding wider uses among mixologists.

“I think there was some madness and some drunkenness involved, honestly,” said Toby Foster, an Alaska Distillery partner. “I was trying to think of something Alaskan. What’s more Alaskan than smoked salmon? It was one of those epiphanies, I suppose,” he said.

The idea turned out to be the easy part. Finding the right formula was a little more challenging.

Foster said the current formula took 48 tries, and some of the first 47 attempts were downright disgusting.

— Compiled from staff and wire reports
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