Dramatic view meets distinctive dining at Dauphin’s. The menu spans every flavor of French Creole, but it’s the panorama spanning Mobile Bay that first wows you on arrival to the 34th floor of the Trustmark Building. Overlooking Mobile’s downtown revival just blocks away from the canopy of oaks gracing historic homes that are the Port City’s hallmark – Dauphin’s combines appreciation of Mobile’s past with all the energy of her current renaissance.
Dauphin’s encompasses 7000 square feet of the region’s most remarkable restaurant space. Known since the late 1960’s as the Bienville Club, the space now has a “comfortably sophisticated” hip look. Custom work from local artists join brilliant Italian glassware by a magnificent baby grand in the piano bar surrounded by shades of blues that mirror the waterfront view.
Perhaps the best view in the house is found in the kitchen, home to the area’s first and only chef’s table. Enjoy a sunset over the skyline while chatting with Executive Chef and Sommelier Steve Zucker about your dinner selection or wine of choice for the night.
The name Dauphin’s is a playful twist on the history of owner Bob Baumhower and Mobile too: the “dauphin” was the title of the French crown prince when that country founded the Port City in 1702. And football – with the Miami Dolphins – consumed the first chapter of Baumhower’s career before turning foodie with a 13-restaurant family known as Aloha Hospitality.
The menu celebrates classic coastal cuisine with hints of Caribbean and Creole soul. Love local? Our commitment is a zealous pursuit of local products and food across the state. We’ve carefully selected cheese from Elberta and Elkmont, produce from area farmers, fresh fish and shrimp from the Gulf and gourmet oysters from Mobile Bay. Bar Chef Rachel Ferrand continues the commitment to local with infused honey and mint from Dauphin’s rooftop greenhouse in her classic and craft cocktails. Adventurous? Try a Massacre Martini, named for Massacre Isle – the first name of Dauphin Island and just one of a dozen local landmarks that share the Dauphin name.
Start your meal with Mobile Bay staples like West Indies salad or crab claws with 60-year-old roots to legendary local restaurant Bayley’s. You’ll find it hard to choose what’s next, but try one of our sophisticated southern creations like maple leaf duck breast or Ono Island tuna. A must: Chef Zucker’s version of Gumbo Z’herb - just named one of Alabama’s “100 Dishes to Eat Before You Die.” Our celebration of French creole means all of its historic flavors including Spanish, Native American, African, Islander and more.
The Dauphin’s team combines world-class culinary and hospitality credentials from Hawaii to Las Vegas and the most respected dining destinations of Chicago and New Orleans.
Longtime Aloha Executive Chef/Partner Steve Zucker has a culinary resume with roots in New Orleans before earning his Bachelors in Culinary Arts at Johnson & Wales in Providence, Rhode Island. His numerous professional credits include work stove-side with the legendary Chef John Folse at Lafitte’s Landing at Bittersweet Plantation and in Kapalua on the island of Maui. Zucker was named “One of the Top Ten Chefs to Watch” by Esquire Magazine and nominated as Chef of the Year for Alabama. He was invited to cook at the prestigious James Beard House and has appeared on The Food Network.
Bob Baumhower launched Aloha Hospitality in 1981, bringing his passion for food and a wing recipe gifted from a Buffalo Bill football pal back to his college turf in Tuscaloosa, AL, Today, Aloha includes Baumhower’s Restaurant, Bob’s Victory Grille, Bimini Bob’s and Dauphin’s. A Cuban-themed speakeasy – La Floriditas – will open in the Trustmark Building’s historic bank vault basement later this year.
Majority owner and operator: Bob Baumhower
Associate owners: Operator Chef Steve Zucker, Sean Sullivan, Alan Pizzitola
Director of Hospitality: Jillian Cooper
Executive Chef: Steve Zucker
Chef de Cuisine: Adam LaRoche
Bar Chef: Rachel Ferrand