Worth the Drive Dadeville
Chuck’s Marina Hang Around for Smooth Sounds During the summer months, Chuck’s is packed during the day, but on the weekends, it gets even livelier at night. When the sun goes down, the music starts up. Every Friday night from 7p.m. to 11 p.m., you’ll find a band playing at Chuck’s. On Saturday evenings, from 8 p.m. to 11 p.m., anybody can take a turn at the mike for karaoke night. By Jennifer Kornegay
To help celebrate Alabama’s 2012 “Year of Food,” each month freelance writer Jennifer Kornegay will take you to an out-of-the-way restaurant worth the drive.
Jennifer Kornegay 24 JULY 2012
Chuck’s Marina home of Chuckwalla’s Pizzeria 237 Marina Road, Dadeville, AL (256) 825-6871
M
aybe it’s because I’ve got an uncle Chuck that I’m quite fond of, but for me, the name subconsciously conjures up words like congenial, fun and family. So when I was first introduced to Chuckwalla’s Pizzeria at Chuck’s Marina in Dadeville on Lake Martin, I was already prejudiced — on the positive side — before I’d ever had a bite of my food. Of course, even to those without an “uncle Chuck” connection, Chuck’s brightly colored buildings perched on a slight hill seem to shout, “Come on over and stay awhile” above the din of boats and their wakes slapping the retaining wall. And that’s exactly what owners Greg and Jane Harris want you to do: park your car or tie up your boat and relax on the large deck (part covered, part not) with a cold drink and a hot slice of pizza and soak in the waterfront view. Greg actually bought Chuck’s Marina from its namesake about 20 years ago. Since it was already a landmark of sorts, he decided to keep the name, and according to Jane, will gladly answer to Chuck when confused patrons innocently make that mistaken assumption. But the restaurant portion of Chuck’s, Chuckwalla’s Pizzeria, is all Greg; he added it about a year after he took over the marina. His wife Jane has been helping out ever since they got together, about nine years ago. So Chuck’s has the requisite laidback lake atmosphere; it’s got friendly owners; it’s got a great view. Without good food though, none of the above really matters. But actually, none of the above does matter. As I and other Lake Martin lovers and area residents can attest, the food at Chuck’s is so good, we’d happily eat it in a dark room with a lone, dingy window framing a glimpse of an interstate overpass. All the other stuff is just icing on the cake. Or, more accurately, extra cheese on the pizza, because that’s what you’ll find at Chuck’s. Pizza, pizza and more pizza. (And wings and mini-corn dogs if, for some strange reason, you don’t want Chuck’s pizza.) If a pizza-dominated menu at a lake restaurant seems a little odd to you, let Jane explain. “Everybody likes pizza,” she
said. “It’s a very versatile food that people can customize to their liking, so it’s easy to satisfy almost everyone.” Satisfy? I’d say thrill. There are some diverse options to choose from, but the basics of any Chuck’s pizza include fresh tomatoes, fresh herbs and quality cheese all on a firm foundation of either medium or thin crust. For the true Chuck’s experience, mosey on up to the ordering window and ask for the Chimney Rock pizza, a hefty creation named after the lake’s iconic cliff that lures teenage boys to jump off of it and hundreds of boaters to watch. It’s loaded with just about everything they’ve got back in the kitchen, which includes mountains of meat, and if you get it on the thin crust, you may have to employ a knife and fork; the crust often folds under the weight of the toppings. Non-meat lovers should try the Algae pizza with its special garlic sauce, onions, olives, artichoke hearts and more. Kids usually go for the Goat Island pizza; it’s got a triple layer of pepperoni with extra, EXTRA cheese. There’s also a bar under the covered portion of the deck with several beers on tap, as well as WineStoppers, a wine bar/ wine shop around from the ordering window that offers specialty wines from small vineyards by the glass and in bottles to buy and take home. While I downplay the lakeside setting in favor of the food, Jane believes the proximity to the water influences the flavors. “Our attention to fresh ingredients is important, but so is the lake. I think being right on it really does make everything taste better,” she said. A www.alabamaliving.coop