Lunde's Downtown Restaurant boasts of a location in the "Historic Bell Building." Old Montgumphrians can at the slightest prodding rattle off the names of some of the "historic" downtown buildings that have graced the capitol city skyline over the years. There are the Frank Leu Building, the Exchange Hotel, the First Alabama Bank (Regions) building and, more on point, the Bell Building. Unfortunately, what passes these days for "historic" is a little thin. The coolest thing about the Frank Leu Building was when they blew it slap up. At least the Exchange Hotel was a brothel frequented by some of Alabama's most notorious politicians and it was fun to watch it torn down so the infamous floor where the sinning was done was exposed to the righteous throngs below. It is true that the First Alabama Bank building was, at one time of its completion at the turn of the century, one of the two tallest buildings in Alabama. (Birmingham may have even been a smaller town than the Gump at the time but today has a mayor who has some problems).
The other tallest building in Alabama was at one time the Bell Building at 12 towering floors but is that all that made it "historic?" Was the Bell Building where the orders were given to fire upon Fort Sumter or the location where the flawed Alabama Constitution of 1901 was debated? No, it was not built until 1907 and unfortunately, N.J. Bell, a local businessman and entrepreneur did not even live to see the completion of "his big dream" (according to the sign near the elevators). In other words, the only thing truly historic about the Bell Building was that 100 years ago it was considered a really big building: Big Whoop.
The Bell Building has certainly not been a home to fine cuisine in the recent past. If anything, it has been a historically bad place to eat. Actually, before walking over to Lunde's I shuddered to think of all the poorly prepared excuses for food that had been dished-out within the first floor of the Bell Building since 1910. Remember that god-awful lunch counter? Or the first attempt by Boomer-T to actually cook what was loosely referred to as "Bar-B-Que there?" Those bad memories followed me through the door at Lunde's and--thankfully--quickly evaporated.
Even those of you who watch Letterman and "E!" may recall a hurricane named Katrina a while back and the horrors that it wrought upon the City of New Orleans and the Gulf. However, there was some good to come from it. The chaos caused a few New Orleanians with talent in the cooking arts to migrate north to the Gump. One such refugee was the wife of Chef Loren F. Lunde, who is stated to be a graduate of the C.I.A. As such, New Orleans' loss was Montgomery's gain. But in the interest of full disclosure, I must say that on their Facebook page, it is stated that Chef Lunde has called the Gump home for 35 years so my assumption may be wrong. We bloggers never let the truth interfere with a turn of a phrase.
In any event, I know that from 11 a.m. to 2 p.m. Monday to Friday in a corner of the first floor of the "Historic Bell Building" at 201 Montgomery Street, you can lunch in the gump with Chef Lunde among the trappings of the Big Easy. Etouffee, jambalaya and Po' Boys of all varieties await your beck and call. For me, however, it would start with that old reliable: red beans and rice with a sausage I cannot spell or pronounce. It sure was a tasty sausage nevertheless.
I guess one way you know you are getting authentic red beans and rice is when it is served with no hot sauces on the table (or in plain sight) because none are really needed. (I wonder if Chef Lunde would throw things if he knew you asked the waitress for some "Texas Pete") While $7.99 is a little pricey for a dish you can get at good places in New Orleans for much less, the flavor took me back to those wonderful pre-Katrina visits to NOLA and the sights, smells and tastes of good Cajun food and banjaxed drunks wearing beads and silly masks. It really did not need anything added for my taste and I like it spicy!
Those who favor the traditional "Meat and Three" will not be disappointed either. For $7.59 you can choose, depending on the day of the week, between old favorites like fried chicken, meat loaf and country fried steak. If you occasionally drive to work without your seatbelt on and like "edgier" fare, you can choose pork loin or Tilapia in shrimp sauce (or should I say "scrimp"). The usual vegetable suspects are available including the ubiquitous and questionable vegetable: "Mac & Cheese". The portions delivered around me appeared ample. If price is an issue you can always seek a discount. If you want a 10% discount all you need to do is join the military. It that is a tad inconvenient you can also e-mail Lundes4lunch@gmail.com and join their "Email Lunch Bunch."
From what I saw the place had some regulars and everyone was chatting it up in sated comfort. A friend who grew up in "N'owlins" eats there often and rates the Cajun food authentic and "good" (not great I note). According to him, the Chef is actually a Scandinavian and can also whip up some of the finest Dutch apple pie "en del toto de Gumpo".
The décor is a little fru-fru (not that there is anything wrong with that) but the place is spic and span clean and the waiters are very attentive.
After a Lunch in the Gump at Lunde's you can always amble across the street and tour the Rosa Parks Museum for a taste of some real history. All in all Lunde's can supply a Cajun-Southern-Urban experience to which I would rate at four Jambalayas out of Etouffee.
As always at your service,
Your Shadowy Pup, Lh.D.
The other tallest building in Alabama was at one time the Bell Building at 12 towering floors but is that all that made it "historic?" Was the Bell Building where the orders were given to fire upon Fort Sumter or the location where the flawed Alabama Constitution of 1901 was debated? No, it was not built until 1907 and unfortunately, N.J. Bell, a local businessman and entrepreneur did not even live to see the completion of "his big dream" (according to the sign near the elevators). In other words, the only thing truly historic about the Bell Building was that 100 years ago it was considered a really big building: Big Whoop.
The Bell Building has certainly not been a home to fine cuisine in the recent past. If anything, it has been a historically bad place to eat. Actually, before walking over to Lunde's I shuddered to think of all the poorly prepared excuses for food that had been dished-out within the first floor of the Bell Building since 1910. Remember that god-awful lunch counter? Or the first attempt by Boomer-T to actually cook what was loosely referred to as "Bar-B-Que there?" Those bad memories followed me through the door at Lunde's and--thankfully--quickly evaporated.
Even those of you who watch Letterman and "E!" may recall a hurricane named Katrina a while back and the horrors that it wrought upon the City of New Orleans and the Gulf. However, there was some good to come from it. The chaos caused a few New Orleanians with talent in the cooking arts to migrate north to the Gump. One such refugee was the wife of Chef Loren F. Lunde, who is stated to be a graduate of the C.I.A. As such, New Orleans' loss was Montgomery's gain. But in the interest of full disclosure, I must say that on their Facebook page, it is stated that Chef Lunde has called the Gump home for 35 years so my assumption may be wrong. We bloggers never let the truth interfere with a turn of a phrase.
In any event, I know that from 11 a.m. to 2 p.m. Monday to Friday in a corner of the first floor of the "Historic Bell Building" at 201 Montgomery Street, you can lunch in the gump with Chef Lunde among the trappings of the Big Easy. Etouffee, jambalaya and Po' Boys of all varieties await your beck and call. For me, however, it would start with that old reliable: red beans and rice with a sausage I cannot spell or pronounce. It sure was a tasty sausage nevertheless.
I guess one way you know you are getting authentic red beans and rice is when it is served with no hot sauces on the table (or in plain sight) because none are really needed. (I wonder if Chef Lunde would throw things if he knew you asked the waitress for some "Texas Pete") While $7.99 is a little pricey for a dish you can get at good places in New Orleans for much less, the flavor took me back to those wonderful pre-Katrina visits to NOLA and the sights, smells and tastes of good Cajun food and banjaxed drunks wearing beads and silly masks. It really did not need anything added for my taste and I like it spicy!
Those who favor the traditional "Meat and Three" will not be disappointed either. For $7.59 you can choose, depending on the day of the week, between old favorites like fried chicken, meat loaf and country fried steak. If you occasionally drive to work without your seatbelt on and like "edgier" fare, you can choose pork loin or Tilapia in shrimp sauce (or should I say "scrimp"). The usual vegetable suspects are available including the ubiquitous and questionable vegetable: "Mac & Cheese". The portions delivered around me appeared ample. If price is an issue you can always seek a discount. If you want a 10% discount all you need to do is join the military. It that is a tad inconvenient you can also e-mail Lundes4lunch@gmail.com and join their "Email Lunch Bunch."
From what I saw the place had some regulars and everyone was chatting it up in sated comfort. A friend who grew up in "N'owlins" eats there often and rates the Cajun food authentic and "good" (not great I note). According to him, the Chef is actually a Scandinavian and can also whip up some of the finest Dutch apple pie "en del toto de Gumpo".
The décor is a little fru-fru (not that there is anything wrong with that) but the place is spic and span clean and the waiters are very attentive.
After a Lunch in the Gump at Lunde's you can always amble across the street and tour the Rosa Parks Museum for a taste of some real history. All in all Lunde's can supply a Cajun-Southern-Urban experience to which I would rate at four Jambalayas out of Etouffee.
As always at your service,
Your Shadowy Pup, Lh.D.
