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The Food Issue

O C TO B E R 2 02 6

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LIFESTYLE LETTER

Food & Drink Issue Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes our city such a delight for the senses. We had the privilege of sitting down with the chef’s at Perseus to learn all about their fall menu, brimming with seasonal ingredients and dishes designed to make your taste buds sing. You’re in for a treat, so get ready to savor every bite! We’ve also included some incredible recipes for you to try at home—perfect whether you’re cooking for family or entertaining guests. For me, the smells of fall bring back memories of sitting in my mom’s kitchen. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. My family’s favorite tradition was gathering around the table for a big pot of homemade chili on chilly evenings, the kind of meal that warms you from the inside out. There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful. Here’s to savoring every bite this fall,

October 2026 PUBLISHER

Amy Bailey | amy.bailey@citylifestyle.com E D I TO R I AL C O O R D I N ATO R S

Casey Creque | casey.creque@citylifestyle.com Mariya Kirichenko | mariya.kirichenko@citylifestyle.com AC C O U N T M AN AG E R

Hannah Wilson | hannah.wilson@citylifestyle.com CONTRIBUTING WRITERS

Erin Coggins, Jayda Martin C O N T R I B U T I N G P H OTO G R AP H E R S

Bard and Glass, Joe Davis, Jennifer Tarkington

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Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Madison City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Madison area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Madison City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

18 Featured

18 24

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Pizza Hot Off The Press

The story of a man who spent decades mastering pizza has become the story of something much bigger

A Kitchen Paradise

Creating a space that transports your family to somewhere you love

Ciao Huntsville!

On the Cover Photography: Jennifer Tarkington

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Local Limelight FOOD + BEVERAGE

Home Update HOME + DESIGN

Culinary Creations FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: The Simms at Huntsville City Lifestyle’s August Issue Launch Party 7: April Briggs, Amy Davis at Huntsville City Lifestyle’s August Issue Launch Party

C I T Y SC E N E

14 13

9: Gina Garrett and the Sweet Pineapple crew at Fete En Blanc at Stovehouse 10: Erica Hardesty, Casey Crosby, Alex Anne Washington Clifton Fete En Blanc at Stovehouse 11: Sophie Shull, Caitlyn Enslen, Erica Hardesty, Alex Anne Washington Clifton Fete En Blanc at Stovehouse 12: Erica Hardesty, Alex Anne Washington Clifton Fete en Blanc at Stovehouse 14: Chris Lindsey, Mayor Ranae Bartlett First National Bank 5 Year Anniversary

CONTINUED >

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city scene CONTINUED

21 20

15: Michelle Epling, Tammy Hall, Sara Jackson First National Bank 5 Year Anniversary 16: Casey Creque, Wendy Zils, Hannah Wilson HMA WARHOL: film, fashion, photography 18: Cianna Revolte, Sara Jackson, Alice Lessmann, Eric Kleinhans, and Joe Mullins Hitching Post Farms Ribbon Cutting 19: Casey Creque, Amy Bailey, Hannah Wilson HMA WARHOL: film, fashion, photography 21: Daniel Owen, Wendy Zils HMA WARHOL: film, fashion, photography

C I T Y SC E N E

23: Cianna Revolte, Joe Mullins Hitching Post Farms Ribbon Cutting 24: Carina Farr, Tristan McCulley Hitching Post Farms Ribbon Cutting

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ARTICLE BY JAYDA MARTIN | PHOTOGRAPHY BY JENNIFER TARKINGTON

PIZZA HOT OFF THE PRESS

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

TH E S TO RY O F A M A N W H O SPEN T DEC A DE S M A S TERI N G PIZ Z A H A S B ECO M E TH E S TO RY O F SO M E TH I N G M UCH B I GG ER

Joe Carlucci’s first pizza looked like a football. Today, he makes some of the best pizza in America. At Valentina’s Pizzeria & Wine Bar in Madison, Alabama, a man who spent decades mastering pizza has created something much bigger. Excellence extends beyond the pizza. It is in the food, certainly, but also in the wine poured beside it, the dessert that follows, the ambience of the dining room, and the people who make your dining experience feel effortless. In 2026, 50 Top Pizza, the prestigious organization headquartered in Naples, Italy, ranked Valentina’s No. 12 in the United States, an honor that evaluates not simply the pizza, but the restaurant around it. For Carlucci, that distinction matters. Because long before he learned how to build one of America’s best pizzerias, he had to learn how to make a circle. Raised in the Bronx, Carlucci was only fifteen when he picked up his first ball of dough at the neighborhood pizzeria where his mother and sister also worked. He had spent hours watching the pizzaiolos behind the counter, mesmerized by the ease of it all. Their hands

seemed to know what to do without being told: stretching, turning, tossing with muscle memory. Perfect circles emerged one after another. Then Joe tried it himself. The dough resisted. The circle became an oval, the oval became something else entirely, and somewhere along the way, he learned the first lesson of a craft that would consume much of his life: the people who make difficult things look easy have usually spent years dedicated to getting better. So he got better. His talent eventually carried him onto national television and across oceans with the U.S. Pizza Team. But as his ambition grew, so did the belief that he could outrun almost anything. All the while, Carlucci was drowning beneath mounting debt even as his name traveled the nation. Eventually, the applause stopped mattering, and he was forced to stand by as marshals padlocked the doors on his dreams. There would be other careers, other restaurants and more painful lessons. Somewhere along the way, Carlucci stopped measuring progress by how far and fast he could run. He wanted to live and create with purpose. Then Joe learned he was going to be a father. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M A D I S O N

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“THE AWARD HAD ALMOST NOTHING TO DO WITH ME, AND EVERYTHING TO DO WITH OUR PEOPLE.”

Suddenly, purpose had a name. Valentina, his daughter. Life did not suddenly become easier. In Slicing Through Adversity, Carlucci writes of depression, exhaustion and selling furniture that held their memories as they started over. Still, in 2020, he tried once more. The space was a commissary, the budget was tight, and the dining room held only forty people. When the doors opened on October 9, the tables sat six feet apart. If this restaurant failed, Joe had decided, he was finished.

This time, he put someone else’s name on the door: Valentina’s. Six years later, Valentina’s has grown from that little pandemic-era pizzeria into a restaurant worthy of lingering in. It’s the kind of place where pizza may be the reason you arrive, but it need not be the reason you stay. Start, though, with the dough. The flour comes from Italy, and what happens next cannot be hurried. Valentina’s dough ferments for 96 hours, developing the tiny pockets of air that give the finished crust its characteristic micro-bubbles. It is the kind of detail most diners will never know, and exactly the kind Carlucci has spent a career obsessing over. The Godfather and classic Margherita are both award winners, alongside a pizza bearing Carlucci’s own name. For an insider’s order, though, Mason, one of Valentina’s employees, builds his own: mozzarella, extra garlic butter, meatballs, ricotta, hot honey, basil and extra cheese. Add a Devil’s Margarita with its float of red wine, then finish with the triple chocolate mousse cake. Fittingly, some of the best recommendations at Valentina’s come from the people Carlucci now considers its greatest investment. In 2024 alone, the staff grew from roughly ten people to fifty. Carlucci’s philosophy today is almost an inversion of the young man who once believed he could outrun anything: find great people, trust them, get pride and ego out of the way, and let them be great. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M A D I S O N

“There’s no such thing as a bad employee or a bad kid,” he says. “It’s always a culture issue.” Perhaps that is why, for all his individual world titles, Carlucci speaks differently about Valentina’s national recognition. “The award had almost nothing to do with me, and everything to do with our people.” It is a transformation Carlucci’s friend and North Alabama Pepsi CEO Brian Davidson has watched, too. Beyond Carlucci’s passion for his craft, business and family, Davidson points to the causes and people he has quietly supported along the way. “The more complete story,” Davidson says, “is that he is someone who has tried to make his success mean something beyond himself.” Now, Carlucci is looking toward what comes next. He is preparing to open a reservation-only concept rooted in a

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

traditional Tuscan kitchen. Beyond pizza, the menu will explore Italian staples and more ambitious reinterpretations in an intimate dining room framed by limewashed walls. This time, the goal is not another pizza title. Carlucci wants to build the kind of hospitality worthy of a James Beard Award. It is an audacious ambition. Then again, nearly everything after that first football-shaped pizza has been. When the next goal feels impossibly far away, Carlucci tells his team to go outside and look up. “See the clouds?” he asks. “We’re never going to reach them, but we’re always going to try.” Perhaps excellence was never about reaching them. Perhaps it was always about looking upward.

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H OM E U P DAT E | HO M E + D E SIGN

CREATING A SPACE THAT TRANSPORTS YOUR FAMILY TO SOMEWHERE YOU LOVE

ARTICLE BY AMY BAILEY | PHOTOGRAPHY PROVIDED BY WILDER ROOTS DESIGN

A KITCHEN

PARADISE

For one Huntsville family, the goal was more than simply creating a beautiful kitchen. They wanted to create a feeling—a space that would transport them somewhere they love. The family frequently travels to Hawaii and wanted to capture that relaxed, tropical sense of being on vacation at home. The inspiration came through in a soft, small-scale blue palette using Sherwin Williams Raindrop paired with warm, natural wood. The result is a kitchen that feels fresh CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M A D I S O N

and coastal without becoming overly themed—a sophisticated interpretation of the colors and ease of a tropical island. The transformation began with the layout. The original kitchen was small, while an adjacent living space felt awkward and underused. By removing the wall between the two spaces, the Wilder Roots Design team, led by Briana Hall, was able to create one generous kitchen anchored by a large central island. What had once been two disconnected areas became one cohesive gathering space designed for cooking, entertaining and everyday family life. The Bertazzoni range from AllSouth Appliances became the focal point. Rather than simply placing cabinetry around it, the design intentionally flanks the beautiful range with arched wooden cabinets on either side. The curves add architectural interest and soften the room, while the natural wood brings warmth against the soft blue cabinetry. The homeowners wanted their cabinets to feel more like furniture than traditional built-ins, and that idea became an important part of the design. The arched wood pieces have the presence and character of freestanding furniture, helping the kitchen feel collected and layered rather than purely functional.

H OM E U P DAT E | HO M E + D E SIGN

“THE COMBINATION OF SOFT BLUE AND LIGHT WOOD MAKES THE SPACE FEEL WARM, REL A XED AND E F F O R T L E S S L Y I N V I T I N G .”

Symmetry was another key consideration. On either side of the refrigerator, the design incorporates hidden storage to create visual balance. The pantry is cleverly concealed, while an appliance garage mirrors it on the opposite side. Everyday necessities disappear behind the cabinetry, keeping the room streamlined and allowing the architectural elements to take center stage. Light was equally important. Because the house had previously been expanded, the kitchen was no longer positioned at the original back of the home. The designers felt the space needed another source of natural light, so a window was added in the breakfast nook. It proved to be one of the most transformative decisions in the renovation. “The window made a huge difference,” the designers noted. It brought natural light into an area that desperately needed it and helped connect the kitchen to the outdoors. More importantly, it gave the room the bright, breezy quality that was central to the homeowners’ vision. The combination of soft blue and light wood makes the space feel warm, relaxed and effortlessly inviting. The blue evokes the colors of a tropical getaway, while the wood adds an earthy, natural element that keeps the room grounded. Every detail of the kitchen was designed around the way this family actually lives and cooks. Because they prepare a great deal of food and fresh vegetables, an almost four-foot sink was a must—the bigger, the better. The stepped-up island also serves a practical purpose, cleverly concealing outlets while maintaining the kitchen’s clean aesthetic. One especially thoughtful detail is the use of round, single outlets cut directly into the countertop material, making them far less noticeable. The countertop backsplash allowed the designers to move additional outlets beneath the upper cabinets, eliminating the need to interrupt the beautiful countertop surface. CONTINUED >

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The breakfast nook became one of the most magical transformations in the entire kitchen. Shelving wraps around two sides of the space, creating a custom backdrop that flows naturally into a built-in banquet beneath the new window. The arrangement maximizes every inch while making the nook feel like an intentional extension of the kitchen rather than a separate space. The floating shelves were inspired by the homeowners’ last trip to Hawaii, where they spotted a similar design. That small memory became another subtle thread connecting the kitchen to the family’s love of the islands— Hawaiian-inspired, but never overly literal. Today, it has become a favorite gathering spot, especially when the grandchildren come over. It is where everyone wants to sit, visit and linger. Once a chopped-up floor plan that disconnected the kitchen from the rest of the home, the new design opens the entire back of the house to accommodate big family gatherings.

H OM E U P DAT E | HO M E + D E SIGN

Because the best home design doesn’t just make a house more beautiful. It makes you feel exactly where you want to be. Design by: Wilder Roots 256.693.7244 @wilderrootsesign Briana@wilderrootsdesign.com

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C I AO

Huntsville!

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

ARTICLE BY ERIN COGGINS PHOTOGRAPHY BY BARD AND GLASS AND JOE DAVIS

When local restaurateur Nick Quinn boarded his flight to Italy, his goal was to brush up on his pasta-making skills. His trip was related to create a new concept for Mid City’s Anthem House. Quinn, a longtime collector of vinyl records, settled on a soundbar establishment. The food would be Mediterranean, and he seemed to be on the shortlist for the chef role. CONTINUED >

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That was until he walked into the pasta-making class in northern Italy. “I signed up for the course through Airbnb Experiences, and the course was taught by two noteworthy chefs in Italy,” Quinn said. “Once I entered the home where the course was taught and we started talking, I figured that we shared similar troubles in the restaurant industry and thought we might be able to solve a few together.” The chefs, Maurizio Rosazzaprin and Alida Gotti, who met while competing on the Italian version of Master Chef, own seven restaurants in Italy. They, too, immediately felt a connection to Quinn through his passion for food. “This guy came into our place, and when he tasted our food, especially our carbonara ravioli, he closed his eyes and just breathed–like a soul that was touched by something bigger than us. We started to become friends immediately,” Rosazzaprin said. “The one hour and a half became four hours of chatting. He introduced his new concept for a place where people work in aerospace and do great things. It was causality. I believe in causality. Nick believes in causality.” Eighteen days later, Rosazzaprin and Gotti landed in the Rocket City to check out Quinn’s new venture. The rest is history in the making. The stars aligningfor Quinn to meet Rosazzaprin and Gotti fit perfectly into the story behind the name, Perseus Sound Bar. Quinn was reading a random NASA article describing the first audible recording of a black hole. “It’s an eerie sound. I don’t recommend it, but the article included an image of a black hole that kind of looked like a vinyl record. This particular black hole was located in the Perseus galaxy cluster, and for some reason it just snapped in my mind that Perseus was the perfect name for this project,” Quinn said. “From there, I discovered that Perseus is a character in Greek mythology, so the idea of a Mediterranean vinyl bar came from that.” Quinn made even more connections. With Perseus being located in Mid-City, where the Orion Amphitheater and the Apollo Pavilion are located, it seemed even more of a perfect name. It was obvious that the food must be Mediterranean. “Everything, down to the floor pattern, is inspired by a Greek palace; the curvature in the wall is a giant Roman column,” Quinn said. “The colors, olive green and cream, give a nice Mediterranean feel.” CONTINUED >

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

With sound bars and vinyl lounges being more popular in Japanese culture, the Perseus Sound Bar will be the first Mediterranean version in the world. So, of course, the food must be authentic to the region. And Rosazzaprin and Gotti know something about how to make that happen. Rosazzaprin says that good Italian and Mediterranean food is all about extra-virgin olive oil and quality ingredients. “We try to find the best ingredients here to give our customers what we value because they deserve it,” Rosazzaprin said. “We are not just all Italian. We put a little bit of other cultures in as well. A little bit of Spain, a little Greece, a little Middle East, Lebanon–all the Mediterranean.” The unbleached flour is flown in from Italy. The salami and mortadella are imported from Parma, Italy. The intention is to remain true to Mediterranean recipes, eliminating the need to “Americanize” them. Gotti says cutting back on sugar is one of the ways they remain true to their culture, using ricotta with just 30% sugar. That’s why the chef team makes everything from scratch–the

dough, the mayonnaise, the salsa, and the fermented dishes like giardiniera, a pickle with fresh vegetables. “When Alida says we don’t “Americanize” our recipes, that is not a bad way to define that,” Rosazzaprin said. “At the beginning of the centuries when Italians arrived in America, living in poverty, they put in a lot of sugar, a lot of cheese. But we want to keep the pureness of Italian cooking.” Although some of the ingredients are imported, Rosazzaprin and Gotti have found that North Alabama also offers an abundance of high-quality fruits and vegetables. “The beautiful strawberries and the beautiful peaches are some of the best we have ever tried,” Rosazzaprin said. “In North Alabama, you have the most incredible pigs ever–the pork chops. And the pumpkin and watermelon are good, too.” Since relocating to Huntsville with their dog, Vitorri, the couple have not only discovered the quality fruits and vegetables in the area by attending the Market at Mid-City and other local produce stands, but have spent some time getting to know the area and its people through dinner invites, trips to Cathedral Caverns and even the Smoky Mountains. CONTINUED >

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“It’s different for sure. In Europe, you have a city center and go around without a car. I appreciate the nature,” Gotti said. “When we were in the Smoky Mountains, I got to see a bear for the first time.” The clientele’s Southern hospitality is also key in making the couple feel more at home. “Our clients are incredible. I would say about 60% of them return to enjoy more of our food,” Rosazzaprin said. “It gives us the perception of family at the restaurant. We are an odd family– one big dog, two Italian chefs and a random American.” The Sound Bar, which opened in Mid-May, currently serves a cafe menu seven days a week from 7 a.m. to 5 p.m. The items include paninis, pastries and coffee drinks. The restaurant stays open until 9:30 p.m.on Mondays and Tuesdays for pizza night. “We ferment our dough for 48 hours. This creates a crunchy crust, and we put high-quality ingredients on top,” Rosazzaprin said. “Again, the flour is imported, not bleached, which results in a much healthier crust.” Starting this month, the dinner menu will be served until 11 p.m. The menu will be more chef-centric, with full service and a cocktail program. Quinn says they will host special nights based

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

on one of the 1,500 vinyl albums in his collection. Live music and a live DJ will also be in the line-up. “Vinyl is the purest form of music that we can have. You have to pick out a song physically, find it on the actual vinyl and hit play. It’s as curated as our food,” Quinn said. The partnership between Quinn, Rosazzaprin and Gotti is growing with the opening of the Huntsville Public House. The restaurant, opening in the old Beezer space on the square in downtown Huntsville, will be more rustic, serving northern Italian, Swiss and German cuisine. Quinn says it is a homage to Huntsville’s history. “To simplify what will be offered, I say. Good food. Good beer. And good prices,” Rosazzaprin said. And that is why Rosazzaprin and Gotti took up Quinn’s offer– to create good food using the longer, old-fashioned way in the Rocket City. “We just want to produce food. We want to be honest with our customers,” Rosazzaprin said. “We want to introduce the people in Huntsville to the Basque food culture. Using less ingredients is best. The people will appreciate eating this food. It’s different, more digestible, and much tastier.”

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ARTICLE BY AMY BAILEY

Where Celebrities Eat In North Alabama Jay L e n o Dallas Mill Deli; the former late night TV host is known for making a pit stop at Dallas Mill for their cheeseburgers and taking a whole backpack with him.

Billy Re id Odette; the fashion designer loves dining at this notable Florence eatery.

Gl or i l l a Jack Brown’s Burger Joint; during her tour, the singer found comfort in this downtown burger joint.

Brittany Howard E lv i s C.F. Penn Hamburgers; Elvis’ close friend and backup singer Charlie Hodge introduced the King to the Penn burger. Elvis reportedly loved them so much that he regularly had them packed on dry ice and sent to Graceland.

T R E N D SE T T E R | FO O D + BE VE RAGE

Dub’s Burgers in Athens; In a New York Times feature, the Alabama Shakes frontwoman shared that her childhood Friday nights routinely included grabbing food at this historic burger joint. Howard loves the classic eatery so much that she prominently featured Dub’s burgers (alongside ice cream shop Kreme Delite) in one of her music videos.

WellStone is giving kids and teens the gift of hope.

Learn about WellStone Emergency Services for children. WellStone is building Huntsville’s first mental health emergency care center for kids and teens. Scan the QR code or visit go.wellstone.com/be-the-rock to learn more.

WellStone, a 501(c)3 nonprofit mental healthcare provider, serves children, adolescents, and adults in Madison County, Cullman County, and surrounding communities.

🌐🌐🌐 www.wellstone.com | 🏢🏢🏢 4040 Memorial Pkwy SW, Huntsville, AL 35802 | ✆ 256.533.1970

REALTRENDS VERIFIED 2026

Top 28 Individual Real Estate Agent in Alabama by Transaction Sides BRIAN MAY | ENGEL & VÖLKERS MADISON HUNTSVILLE BY SALES VOLUME

HUNTSVILLE BY TRANSACTION SIDES

61 CLOSED TRANSACTIONS | $28.35 MILLION CLOSED VOLUME M +1 (256) 497-6780 | O +1 (833) 588-2737 brianmay.evrealestate.com | brian.may@evrealestate.com RealTrends Verified® 2026 rankings are based on independently verified 2025 residential real estate production. City Rankings released July 10, 2026.

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