Best Restaurants in Mobile (2025)

A longtime fine-dining anchor in a historic downtown house, NoJa’s MediterrAsian menu changes with the seasons. Frequently recommended by Southern Living and Livability, it’s where locals mark milestones with refined plates that still feel rooted in Mobile.

Downtown’s farm‑to‑table standard-bearer, sourcing from Gulf waters and nearby farms. Praised by Food & Wine and local critics, its brunch, shrimp and grits, and seasonal vegetables capture modern Mobile cooking without losing its sense of place.

Chef Jim Smith’s Oakleigh oyster bar marries Gulf seafood and stewardship. Highlighted by Condé Nast Traveler and praised by Mobile Bay Magazine, expect boutique Alabama oysters, cast‑iron biscuit service, and whole grilled fish in a lively neighborhood setting.

Since 1946, this Oakleigh pub has defined Mobile conviviality. Named the South’s Best Bar by Southern Living and lauded by Garden & Gun, its celebrated burger, friendly crowd, and live music make it an essential Mobile night out.

Mobile’s oldest restaurant, dating to 1924, still draws crowds for chili‑topped hot dogs, onion rings, and gumbo. Celebrated by local media and tourism officials, it’s a midday time capsule that tastes like the city’s history.

Colorful Latin kitchen downtown turning out jerk chicken tacos, tortas, and fresh salsas. Recommended by Southern Living, it’s a casual counterpoint to white‑tablecloth staples and a reliable stop for bold flavors before a show or parade.

A family‑run Nepalese‑Indian staple beloved for curries, tandoori, and a popular lunch buffet. Mobile Bay Magazine recently spotlighted the chicken saag; pair it with samosas and chai for a comforting, spice‑layered meal that locals swear by.

University‑area stalwart for Middle Eastern cooking, now on Old Shell Road. Profiled by Mobile Bay Magazine, it shines with kabobs, hummus, and the rich chicken pastry plate, reflecting Mobile’s diverse table and loyal student following.

Downtown’s po‑boy specialist builds Leidenheimer‑bread sandwiches with Gulf fixings and a fun bar program. Mobile Bay Magazine called out the namesake debris po‑boy; expect a festive crowd on parade nights and during big games.

Wine shop turned restaurant with a serious kitchen rooted in seasonal Gulf‑South ingredients. Executive chef Arwen Rice was a 2025 James Beard semifinalist for Best Chef: South, and the shareable plates pair beautifully with curated pours.

A restored 1930s gas station turned cheese‑centric cafe and patio, run by a local husband‑and‑wife team. Food & Wine celebrated its role in St. Louis Street’s revival; share a board, a sandwich, and a glass of something crisp.