dining out
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ne of Tuscaloosa’s newest restaurants brings an urban vibe to the riverside. River, which opened June 7, takes full advantage of its setting on the banks of the Black Warrior River. Its interior is an organic mix of stone, metal, brick and wood. Windows look out onto the water, almost making you feel as if you’re on the prow of a ship. And diners who sit in the outdoor eating areas have such a great view of the river that they can give passing boats and barges a friendly wave. Drew Henson, River’s manager, said the restaurant is “a collaboration in the truest sense of the word.” “David and Kim Hudson and Tim and Sharon Harrison thought Tuscaloosa deserved a really good restaurant like this,” Henson said. “They had a vision of bringing something different to Tuscaloosa. They hired me to develop, open and run it.” River’s uptown look and atmosphere is no accident. Henson said he and the owners hired Concentrics Restaurants, an Atlanta-based company, to help them design River. The restaurant operating company offers consulting services and owns five restaurants in Atlanta’s Midtown. “Concentrics will help you with the design, layout, interior décor, equipment, location and even help you find a chef,” Henson said. Henson is well known in the Tuscaloosa restaurant scene. He opened and for a long time owned Cypress Inn. He said he had sold Cypress Inn “and sort of semiretired” when the Harrisons and Hudsons approached him. “We worked with Concentrics for about a year and a half with Tim, Sharon, David and Kim,” Henson said. “I really want to give a shout-out to Sharon and Kim. The guys were very instrumental, of course, but Sharon and Kim fine-tuned everything and helped me tie up loose ends while I was trying to train a dining room staff.” River’s chef, Tuscaloosa native James Bramlett, said
ABOVE: Drew Henson, manager of River, has been a fixture on the Tuscaloosa restaurant scene for many years. LEFT: A strawberry margarita is available at the bar. OPPOSITE PAGE: Dayboat Scallops are served over farmers market ragout with basil.
he wants to serve food that brings “local ingredients to the table using techniques I’ve learned around the world.” “I moved out to Colorado in 1999 and worked in Vail,” Bramlett said. “Out there, you pretty much have to shovel snow or work in a restaurant.” He chose the latter option. “In 2002, I went to culinary school in Denver,” Bramlett said. “Then I went overseas and worked in northwest Italy and southeast France. I went to the Italian Culinary Institute for Foreigners in Asti.” Returning to Alabama in 2004, he worked for two
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