| How do you sum up a lifetime of learning and experience? Words that come to mind include passion, creativity, and dedication. Al and Diane Sawyer have put a lifetime of learning into their restaurant, King Neptune’s Seafood, located on the Alabama Gulf Coast. From the time Al was a young boy, he held a deep appreciation for the fruits of the sea, beginning with his first taste of a fresh, raw oyster straight from the water. As his father taught him, young Al learned to enjoy seafood at its best—fresh, with creativity and passion added to every recipe. |
The Sawyer’s success is easily understood when you realize that Al has restaurants, and food, deep in his veins. As a young man Al worked for a respected and successful company, Morrison’s Restaurants, for the founding Outlaw family. He later joined an Outlaw grandson at Hemingway’s Restaurant to learn the bar trade first-hand. Later, Al traveled the country, from Maine to the Florida Keys, Mexico to Tampa, the west coast, and points in between, selling fresh seafood harvested by Bon Secour Fisheries. If you seek expertise, Al has it at a level few others ever achieve. An example of his cooking prowess? Al and Diane took first prize at the Food Show in New Orleans, beating out 500 competitors that included Chef Paul Prudhomme and McIlhenny, producers of Tabasco sauce.
Today, the Sawyers put all their efforts into their restaurant. You’ll find simple, comfortable surroundings in tucked away spaces that focus on good, fresh food done right. At this diamond in the sand the food is fabulous and prepared with the knowledge and passion that have made the Sawyers well-known in these parts for having a great menu that locals appreciate as much, if not more, than visitors. Featured on such shows as Bobby Flay’s Food Nation, The Travel Channel’s Travel in the Deep South, as well as in Southern Living magazine and Travel USA, Al also has served as a Culinary Ambassador for the state of Alabama.
“We’ve just always focused on providing our guests great food. That comes easily to us, because of our experience and our love of fresh seafood from the Alabama Gulf Coast,” explains Al Sawyer. You’ll find Al and Diane at the restaurant pretty much every day, keeping a hand in everything, making sure the food is prepared to their exacting standards, greeting old friends and making new ones.
King Neptune’s Seafood Restaurant has a certain claim to fame. It’s become known as the place to go in Gulf Shores when you want royal reds. For those not in the know, these delectable treats are deep water shrimp that are a gorgeous ruby red, and eating them is memorable long after the table is cleared. Royal reds are special treats for those who love shrimp, sweet and salty, moist and tender, a little like some other foods, but in a class by themselves.
Restaurants are not easy. Restaurants in resort areas are even more challenging. But Al and Diane have raised it to an art. They focus on the important things—good service, great food—and leave the flashy commercialism to others. Customers appreciate it, as proven by the full house you’ll often find. A lifetime of learning and passion has gone into this location. It shows on every plate they serve. |
