Wheelhouse
ine arm at the
“I grew up learning to cook from mother and grandmother,” he says. “After I began traveling around the U.S. and overseas, I guess you could say my passion for cooking and food ignited.” Receiving his formal training at Le Cordon Bleu, Gibson soon found himself as the executive chef of The Beachcomber Café in Crystal Cove, Calif., where he earned the title “King of Coastal Cuisine.” The blend of southern charm, classic French culinary training, and access to the best local ingredients added a new twist on comfort food and coastal cuisine. “I prefer to call it coastal comfort cuisine,” he says. “I take comfort food that you or I grew up with and put a different spin on them while staying true to the ingredients inside the dish itself.” It serves not only as the basis of the Wheelhouse menu now, it also helped to catapult Gibson to other stellar positions in kitchens across the U.S. His recipes have been published in the L.A. Times, Coastal Magazine, Southern Living, and more. Even with all that, when his childhood friend called with the idea that would give him a chance to create his own hometown kitchen, Gibson knew what he needed to do. “I knew I had to go home.”
A feast for the senses
Located in the section of town known as the “Donaldson Block,” the site has been a hotel, a bakery, a post office and a peanut butter plant. Brick from the original outer walls is featured inside the building today and serves as the backdrop for the art from local artists, which is for sale to highlight talent throughout the county.
“We really wanted to create a destination for people, whether they live here in Opp or are driving through to the beach,” Culverhouse says. To do that, Gibson said he knew the menu had to be outstanding and the presentation second to none. “I wanted to create a change in the dining world; something that would draw a crowd,” Gibson says. “It’s not French fries and fried catfish – the typical Southern fare. I think when people sit down and see our menu, they’re surprised. And that’s what I like.” As for the menu, “I leave all that to Chef,” Culverhouse says. “For me, it’s about the people. Most days, you’ll find me roaming among the tables, chatting and catching up. I want people to have a full experience. I want you to feel like a friend when you leave.” While the menu changes every six months, typical fare is big plates of Gulf fish and shrimp, pork chops, and Omaha Hereford beef ribeye. Lighter selections include burgers, fish/shrimp tacos, a selection of sandwiches, soups, and salads. Sides speak to the restaurant concept – herb roasted potatoes, goat cheese grits, coconut rice, sugar snap peas, and more. The Wheelhouse has a full cocktail, wine, and beer menu selection and a “blue collar plate” lunch available throughout the week until 4 p.m. As it has for so many, the COVID-19 pandemic has greatly impacted business. But Gibson and Culverhouse says there’s no better time than now to visit the Wheelhouse. “We’re doing all the things we’re supposed to be doing to keep our guests and staff safe,” Culverhouse says. “We want our guests to have an experience they won’t forget and can’t wait to repeat.”
The Wheelhouse
105 E. Hart Avenue, Opp, AL 36467; 334-764-6482 Hours: 11 a.m. to 8 p.m. Tuesday-Thursday 11 a.m. to 9 p.m. Friday-Saturday wheelhouseopp.com Takeout and curbside is also available, and reservations and parties accepted.
Left, a platter of Gulf oysters; Above, Hereford ribeye with Florida Keys spiny lobster
Alabama Living
AL STATE JAN21.indd 17
Opp
Left, grilled golden tile pork chop, dirty rice, asparagus; Above, blackened Gulf yellowfin tuna with sauteed sugar snap peas, jasmine coconut rice with Tamari glaze. JANUARY 2021 17
12/9/20 4:53 PM