“Connecting people with their food” – this is the Garfrerick’s Café mission. Owner and Chef David Garfrerick has always enjoyed farming and the connection between good food and good health. After a corporate career, Garfrerick returned to Northeast Alabama in the early 1990s at the beginning of the “slow food movement” and began Garfrerick Farms, a farming operation that would soon provide the produce for notable Birmingham restaurants such as Hot & Hot Fish Club, Bottega, Highlands Bar and Grill and Satterfield’s. In 2008, he opened his own restaurant, Garfrerick’s Café, in his hometown of Oxford, Alabama.
Today, Garfrerick’s Café has become a regional favorite receiving widespread recognition for its unique Southern-inspired dishes and fresh ingredients. A recent survey of online food reviews reveals high praise for the Café’s cuisine and hospitality. The Alabama Tourism Department cites Garfrerick’s as one of Alabama’s top restaurants. In 2014, the readers of Alabama magazine, a statewide lifestyle magazine, voted Garfrerick's "Best of Bama: Cafe," and local audiences voted Garfrerick’s “Best Fine Dining” in The Anniston Star 2014 Readers’ Choice Awards
A new menu each day reminds guests of the seasonality as well as the ephemerality of quality ingredients. Guests can watch as chefs prepare their meals with fresh organic fruits, vegetables, grains and meats. When in season, many ingredients are sourced from Garfrerick Farms and other local growers. Around the Café, bowls of fruits and vegetables intermingle with vases of fresh flowers and herbs, further strengthening the connection between people and their food.
For more information visit:
655 Creekside Drive
Oxford, AL 36203
- Dinner and lunch including a Sunday buffet. Call for hours.
Pecan encrusted grouper
The pecan-crusted grouper at Garfrerick's Cafe may sound simple, but quality ingredients and skilled technique elevate this dish above and beyond gussied-up fish. The crunch on the outside from the toasted pecan coating gives way to the moist, flaky fish inside. The dish is finished with a fennel cream sauce, adding just the right amount of brightness to the fish.