Auburn Chamber of Commerce Awards 

Congratulations to Hans van der Reijden who received the 2022 Chairman's award at Annual Meeting last week. And Congratulations to the Tony and Libba Rane Culinary Science Center for winning the Tourism Partnership award at Annual Meeting.

Photo: Auburn Chamber of Commerce 

Restaurants News

Jan Walsh shares news at Annual UBS Birmingham Valentine’s Day Women’s Luncheon.

On February 14, 2023, our founder and publisher, Jan Walsh was the special guest speaker at the annual UBS luncheon. The luncheon was held at The Club.

Food Hall Heaven

I’m on cloud nine at Hey Day Market Food Hall and Gathering Place.

By Jan Walsh

I have been anticipating the opening of the Tony & Libba Rane Culinary Science Center for years. And today I, along with my Auburn Restaurants teammates: Ada Ruth Huntley and Richard Phillips are graciously guided on a private tour by Ithaka Hospitality Partners Founder and CEO, Hans van der Reijden. The tour includes Hey Day Market and will be followed by dinner tonight at 1856 – Culinary Residence. This is the first in a series of articles of the experience.


Auburn Restaurants Awards

Get a taste of our best dishes of 2022.  

Food Writer and Publisher, Jan Walsh shares her favorite Auburn Restaurants food memories of 2022, in our inaugural Fan Favorites Awards. In future years, starting in 2023, we will also include Fan Favorites of our readers, who have downloaded Auburn Restaurants App. 

Inaugural Vintage 
Chef Randall Baldwin’s Vintage 2298 opens to applause and esteem. 
By Jan Walsh 

If Vintage 2298 were a wine, 2022 would be its first vintage. It would deserve a score of 100 points from Wine Spectator. And Chef/Owner, Randall Baldwin would have just become a rock star winemaker. Yet Vintage 2298 is not a wine. It is a new restaurant, opening in an important year for Auburn’s culinary scene. 2022 is the game changing year of the avant-garde.

Master Sommelier, Thomas Price featured in Wine Spectator!

The Master Sommelier in Residence at 1856, Thomas Price was recently interviewed by Auburn Restaurants publisher and Wine Spectator Contributor, Jan Walsh. Walsh published the story in the People section of Wine Spectator. 

Thomas Price is Teaching a New Generation of Sommeliers: Orphaned as a teen, Price grew up in kitchens, fell in love with wine and became America's first Black Master Sommelier; Now he's found a new home at Auburn University.

Foodies Favorites: Uncut!

Cutting the ribbon on the Best Restaurants on the Plains

Auburn Restaurants is not a brick-and-mortar business. It is an internet business with two tech products: + Auburn Restaurants App. Here foodies find the Best Restaurants on the Plains, along with their current menus, tempting food photos, and latest happenings. 

Auburn Chamber

Auburn Restaurants is a proud member of Auburn Chamber of Commerce. 


Now That’s Italian! 

Ariccia Cucina Italiano impresses with its classic, central Italian cuisine. 

By Jan Walsh 

Ariccia Cucina Italiana is Auburn’s Italian restaurant, which opened in 2001 in partnership with Auburn University and its sister campus in Ariccia, Italy. Here Executive Chef Marc Osier executes Italian excellence, incorporating fresh seasonal products, house made focaccia, wood fired pizzas, Italian cheeses, and Italian meats, including their signature Porchetta. 

Innovators & Early Adopters 

Steve Jobs once said that people don’t know what they want until you show it to them. I agree. But my experience has been that once you show them, the innovators and early adopters "get it."

By Jan Walsh 

Innovators and Early Adopters are the first to try new technology. They are adventurous and instinctive. And they do not miss out. They adopt the product during the pre-release or pre-launch phase, just as many of you have done with Auburn Restaurants App. From eateries joining as pre-launch Founding Members to the public being the first at the App Store and Google Play to download the free Auburn Restaurants App, you are the leaders that others soon or eventually follow, or get left behind.