Imagine a quaint, quiet neighborhood in Mobile, Alabama’s Oakleigh Garden District. Now, picture one of the area’s standout culinary destinations: The Hummingbird Way Oyster Bar. In this episode of Diners, Drive-Ins, and Dives, Guy Fieri takes us to this charming restaurant, helmed by the talented Chef Jim Smith.

Meet the Chef with Pedigree

Chef Jim Smith isn’t just any chef; he’s a culinary superstar with a resume that includes stints on Top Chef, involvement with the Alabama Seafood Commission, and cooking for not one, but two Alabama governors. “This is the real deal,” Guy remarks as he steps into The Hummingbird Way. Opened in 2020, this restaurant has quickly made a name for itself with its scratch-made menu that blends traditional southern food with exotic flavors.

The Star Dish: Creole Braised Rabbit and Grits

One of the standout dishes at The Hummingbird Way is the Creole Braised Rabbit with Grits. “What Jim does back there is magic,” says one regular. Guy is eager to dive into this dish, starting with the preparation of the blackening seasoning, which includes paprika, smoked paprika, cayenne pepper, white pepper, garlic powder, and toasted fennel seed.

The rabbit is heavily seasoned and seared until perfectly browned. Then, it’s removed from the pan, making way for some Conecuh sausage, a regional favorite. Onions, green bell pepper, celery, and garlic are added to the pan, followed by a splash of beer to deglaze. “We’re going to make a quick blonde roux first, and then we’ll add the dark roux at the very end,” Chef Jim explains, adding roasted tomatoes and homemade chicken stock to the mix.

Once the rabbit is added back in, it’s braised for 35 minutes to an hour, until tender and flavorful. Meanwhile, Chef Jim prepares the creamy grits with cold milk, salt, white pepper, and a generous amount of butter. The result is a rich, velvety base for the braised rabbit.

Final touches include sausage, spring onions, and pickled cabbage made with apple cider vinegar, cherry vinegar, water, sugar, fresh dill, bay leaves, black peppercorns, and fennel seed. “The grits are spot-on—creamy, delicious, and with great texture,” Guy praises. “The rabbit is braised enough that it’s still juicy, not leathery and shreddy. The balance of the braising liquid is perfect, but you know what really makes the whole dish sing? This pickled cabbage chow chow. Next level.”

The Hummingbird Way Experience

Chef Jim’s pedigree goes beyond just cooking; he was the Executive Chef for the state of Alabama for two different governors. “It’s a cool job as a representative of all things Alabama food,” Guy notes. Chef Jim prides himself on sourcing ingredients locally, from farm to table or ocean to table.

Another standout dish Guy samples is the whole fried flounder with herbs, peanuts, and curry sauce. The fish is scored and dredged in a mixture of flour, white pepper, salt, egg wash, cornmeal, corn flour, and flour before being fried to perfection. The dish is finished with a red curry sauce made from a shrimp stock, curry paste, coconut milk, and steamed clams. “The curry is worthy of a Thai or Vietnamese restaurant,” Guy exclaims. “The clams are delicious. Chef, nice job!”

A Hidden Gem

The Hummingbird Way Oyster Bar is not your average Mobile restaurant. It’s tucked away in a residential area, making it a true hidden gem. Whether you’re enjoying the Creole Braised Rabbit with Grits or the whole fried flounder, you’re in for a culinary treat that’s both innovative and rooted in Southern traditions.

“If you get lucky enough to live close to The Hummingbird Way Oyster Bar, you’re going to love it,” Guy concludes. So next time you’re in Mobile, make sure to stop by this extraordinary restaurant for an unforgettable dining experience.