The Gulf Coast's Favorite Steakhouse Since 2013
Briquettes Steakhouse first opened its doors to the Mobile, AL community in 2013. In 2015, our 2nd location on Montlimar Dr. was opened. As the love for Briquettes grew, we were able to relocate our Schillinger restaurant to a bigger standalone building that reopened November 1st, 2018. We have dreamed of expanding to the Eastern Shore for over a year, and now, despite many obstacles, on November 16, 2020, we opened in Spanish Fort, AL.
Briquettes has made its name not just from its delicious steaks, but also our amazing staff. We strive to go above and beyond in everything we do such as hand cutting all our steaks in-house, making all our food fresh daily and ensuring our guests feel like family.
Our staff is trained on the different grades of beef, our cuts and how to prepare them. In addition, they are trained on where each loin comes from and how each separate loin is aged and cut. We set our expectations high and we expect no less from our employees.
Family Owned & Operated
We are a locally owned family business. Since opening, their two children have been a part of the Briquettes team, learning the ins and outs of the restaurant business.
Owners Becky and Bryan Payne can be found working around the clock to deliver the best experience for their staff and customers. Dining at one of our three locations is more than enjoying a meal, it’s being welcomed into the Briquettes family.
Bryan and Becky, owners of Briquettes Steakhouse, met working together at the same restaurant while attending Auburn University. Bryan majored in Hotel & Restaurant Management and began his post-grad restaurant career working for a local restaurant in Atlanta. Becky graduated with a Bachelor of Science in Liberal Arts with a Minor in Business and a Masters in Spec Ed. “I worked in my field but also pursued my restaurant career as a server/corporate trainer for a bigger restaurant chain.” Becky said. In 2002, the two moved to Mobile, AL after Bryan was relocated for his job. Bryan continued to work for a commercial restaurant and they began to start a family.
"We knew when we graduated Auburn that we wanted to open our own restaurant someday-we just needed to gain experience and save our pennies!" - Becky
Once Bryan and Becky were prepared, the hunt for a location started, they formed Briquettes, LLC, and made it official in November of 2012.
At Briquettes, we pride ourselves on high-quality, fresh ingredients. Our meats, seafood and vegetables are sourced from local businesses. We make every menu item in house, delivering our guests only the best.
Our Cooking Process
Our unique cooking process begins with the charcoal briquettes and oak wood we use for our grill. The open flame grill reaches temperatures up to 500 degrees, which sears the meat while sealing the juices for optimal tenderness.
Learn About Briquettes Signature Butcher Cuts
We offer a wide variety of cuts such as Filet Mignon, NY Strip, Ribeye, Bone-In Ribeye, T-Bone, Kansas City Strip, Porterhouse and Sirloin.
At Briquettes, our beef is wet-aged for 35-40 days, allowing it to reach optimal tenderness.
All of our beef is locally sourced. We cut all of our steaks in-house.
All of our steaks are cooked on our open flame grill using oak wood and briquettes, hence where we got our name!