"If you can't decide between the catfish or the ribs, Greenbrier offers a combination plate. Of the two, the crispy catfish fillets are better."
Cliff Strutz
"Truthfully, I thought the hush puppies (which landed at my table within ten seconds of me sitting down) were ordinary. Then I spotted a local pouring some white BBQ sauce on them and popping them in his mouth. I tried it and found it to be a tasty combination."
Cliff Strutz
"Oh, what a joy. Good old pond-raised catfish and tender, juicy pork shoulder together. Surrounding the dynamic duo are a crunchy slaw, topped with pickles, and fries (baked potato usually available also). You get your four basic Roadfood groups here: seafood, pork, cabbage, and potatoes."
Mike Stroud
"A trio of two classic North Alabama barbecue sauces and tartar sauce for the catfish: in the center is an infamous mayonnaise and black pepper concoction used on barbecue chicken in these parts, while on the right is the traditional "shake it for heat" vinegar and red pepper blend, the accompaniment to the tender inside pork shoulder meat favored at Greenbrier."
Mike Stroud
"No, these aren't mutated shrimp. They are none other than the original Tennessee Valley appetizers, spoon-dropped hush puppies, Greenbrier originals. They come out to you hot almost the moment you take your seat."
Mike Stroud
"Greenbrier Restaurant sits right in the middle of Alabama's most fertile cotton fields. It has fed hungry farmers, cotton gin workers, aerospace engineers, and even ordinary people since 1952."
Mike Stroud
"And at absolutely no extra charge, you get a fine view from Greenbrier's parking lot of the surrounding cotton fields, where these tractors have finished their work for the season. One of the few remaining gins in the area sits catty-cornered from the restaurant."
Mike Stroud
