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customers having to take a path out the<br />
back door for facilities.<br />
“We wanted the restaurant to feel like a<br />
neighborhood place,” says Marty, “where<br />
people can meet and enjoy great food.”<br />
The restaurant opened in January of<br />
2018. During the pandemic, they added<br />
courtyard dining and bar that is the perfect<br />
place for dinner and drinks on a nice<br />
evening.<br />
“We decided the concept was going to be<br />
simple southern,” says Chef Watson. “It is<br />
a simple approach with high quality meats<br />
and fish and local produce in a seasonal<br />
menu. All of the dishes are prepared from<br />
scratch.<br />
“We take a pride in serving the food we<br />
would serve our children and family,” adds<br />
Chef. “It costs more, but it is the food we<br />
want to serve.”<br />
One of the most popular appetizers is<br />
bacon wrapped Wickles. Other menu items<br />
include roasted ranch pork with squash<br />
casserole and tomato pudding; grilled<br />
prime ribeye with seasonal vegetables,<br />
roasted potatoes, bourbon jus and horseradish<br />
cream; daily fish, crab cakes, among<br />
others. Thursday is fried chicken night.<br />
The Waverly Local recently celebrated its<br />
fifth year in January. “It’s been a lot of fun<br />
watching it grow,” says Andy. “Most of all<br />
66 EAST ALABAMA LIVING
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