Nestled in the heart of Riverchase, Dale’s Southern Grill was founded by Dale Lowry in 2002. For the last 23 years, the restaurant has been drawing customers from all across the nation for its handmade, Southern recipes that just taste “like a bit of grandma’s good cooking.” Dale’s son, David “DLow” Lowry has since followed in his father’s footsteps, becoming promoted to owner-operator and carrying on the restaurant’s reputation as one of the most beloved, family-run eateries in town. Here, DLow discusses his pride for his new role.
What is your background in the food industry?
I grew up in the restaurant world—my dad spent more than 20 years with Piccadilly Cafeterias before deciding to open his own place. He built Dale’s Southern Grill in 2002 with the goal of serving real, scratch-made, Southern comfort food the way he believed it should be done. I was bussing tables at 5, worked every job over the years and came back after college during the COVID-19 pandemic to help. Now, we run it side-by-side, and I’m proud to carry on what he started.
If you had to pair a hot commodity on the menu with a beverage, which pairing is hands-down the first thing newcomers should order?
Start with one of our hand-cut steaks—my dad still teaches every cook exactly how to cut and season them. Then, add either our famous carrot soufflé or our creamy macaroni and cheese—my personal favorite since I was a kid. Pair it with a cold glass of sweet tea or a glass of red wine, and you’ve got the perfect first-timer intro to Dale’s…