The second season of The Road Less Eaten, , premiered this month. In the first episode, chef, author, and show host, Biju Thomas, visits Gulf Shores and Orange Beach, Alabama. This coastal town right on the Gulf of Mexico is in line with the show’s mission to visit destinations people don’t typically classify as outdoorsy and peel back the layers of culture, food, and outdoor adventure in each place.
Here are the highlights of Thomas’s stops on The Road Less Eaten’s first episode of the second season.
Zeke’s Landing and Marina
Like much of Gulf Shores, Zeke’s landing and Marina was rebuilt after 2020 Hurricane Sally destroyed many homes and establishments in the area. Now both a new marina and restaurant, is a favorite stop for locals and tourists alike. Being right on the water, Zeke’s Restaurant puts the spotlight on simply prepared, incredibly fresh fish.
The Road Less Eaten, Thomas goes out fishing on a boat called the Extreme Chaos to catch his own meal. Within minutes, he reels in a classic: a red snapper.
“Red snapper are known for their firm texture and sweet and mild flavor,” Thomas says on the show. “These fish are a Gulf Coast delicacy, and are incredibly versatile: grilled or fried.”
After Thomas finishes his fresh catch, Chef Ricky Brenlow prepares another popular item: pan-seared scallops with white wine over cheesy grits. Thomas enjoys the simple preparation of the seared scallops with the southern nod of the cheesy grits, commenting on how well the flavors all blend together.
Hog Wild Beach and BBQ
The next stop on Thomas’s Gulf Shores visit is to , a classic southern barbecue restaurant owned by Caitlin and TJ Allen. Hog Wild, housed in a historic building—one of the oldest in the area—specializes in good old southern smoked barbecue.
During his visit, the Allens serve Thomas their staple, the Nasty G. The Nasty G is a slider stacked high with a mix of ingredients: pulled-pork, pulled chicken, chopped ribs, local hand-battered buffalo shrimp, and coleslaw with Alabama white barbecue sauce on top. For those who haven’t heard of white barbecue sauce (Thomas hadn’t either), it’s a mayonnaise-based dressing that often packs a bit of heat from horseradish or cayenne pepper, sometimes a mix of both.
Thomas’s verdict on the Nasty G? “It was perfectly balanced,” he says. “And the bread is perfect for this.”
And even though we don’t see the dish on the episode, Thomas makes sure to advise viewers to leave room from Hog Wild’s banana pudding.
Gulf State Park
Located right on the water, features 6,500 acres of protected land. The area was hit hard when the Deepwater Horizon disaster sent 3.19 million barrels of oil into the Gulf in 2010. A mix of private and public funding, some of it from the settlement that followed the disaster, led to the restoration of the park.
Gulf State Park features a total of 24 miles of trail for hikers, runners, and cyclists. It also offers access to free bikes within the park that you can rent for a ride. There’s also something called the learning campus, where park employees offer tours and various classes to educate visitors on different creatures and water systems within the park.
, located in the middle of the park, is known as Gulf Shore’s hidden gem. Chef Mike Jorke’s goal, says Thomas, is for Woodside to “move away from the standard beach town fair and embrace fresh, local ingredients, prepared in light and surprising ways.”
In line with this lighter, fresh approach, on The Road Less Eaten, Thomas samples chili-rubbed mahi on top of crispy Brussels sprouts and quinoa. Woodside even has a neighboring chef’s garden to allow for a true farm-to-table experience.
Along with an elevated menu, Woodside offers live music and a plethora of games, including Jenga, table tennis, and corn hole.
Yoho Rum and Tacos
For his last stop, Thomas visits a casual and friendly taco bar, in Orange Beach, where he samples a series of cocktails and tacos. The cocktail master stirls up the classic Yoho rum punch, a rum cocktail with a mix of pineapple, mango, strawberry flavors, for Thomas. Thomas then samples a flight of tacos, including a ginger peanut, firecracker shrimp, Chimichurri steak, and fried chicken taco.
For the grand finale, Yoho’s staff brings out its famous Mexican Pizza, fried flour tortillas piled high with salsa, cheese, sour cream, peppers, chicken or beef, and black olives. After Thomas tries a bite, he says with a smile, “that tastes like every taco you had in grade school.”