By Gina Lanaux

Having lived in Fairhope since 1977, before it was chic, I have seen many changes. Often, my husband and I talk about the old days and try to remember what was where in town. The lovely home at 63 South Church Street has been a special landmark for us for a long time, and now, as The Fairhope Inn, it is one of the jewels of Fairhope. 

Built in 1906, the farmhouse-style home was put on the National Register of Historic Places in 1988. I knew the couple who lived there in the early 80s, and I frequently visited Ultra Video, a video rental store located at the back of the property, where we would rent VHS tapes to watch movies. In 1998, the property was converted into a restaurant and a bed and breakfast, becoming one of the first fine dining establishments in town. 

It was our “special occasion” restaurant, where I hosted many Christmas lunches, business meetings, and celebrated birthdays and anniversaries, and I also chose this lovely setting for my daughter's wedding reception. The Fairhope Inn holds a special place in my heart, and since Paige Dawson, Jeffrey Mog, and Chef Caitlin Horne have joined the team, it is better than it has ever been! 

Paige, from Gadsden, Alabama, visited friends in Fairhope often, and dinner at the Fairhope Inn was on the agenda. Because her career was in construction and property development, she fell in love with the building and wanted to ‘fix it.’ “I never thought of becoming a restaurateur. I have no background in the restaurant industry, but I really wanted to renovate the building.“ She moved to Fairhope in 2016 and got to know Jeffrey Mog, who was the longtime general manager. (Sidebar: Jeffrey’s calm demeanor and expertise kept this Mother of the Bride sane in October 2012.)  

Paige's involvement was meant to be when Jeffrey informed her that the owner, Tyler Kean, was ready to sell. Jeffrey suggested they collaborate and take the Inn to the next level. “It was a leap of faith, buying a restaurant with no experience, but Jeffrey knew all the ins and outs, so in March 2019, it became mine. We closed for renovations 4 months later, and in 100 days, the place was completely renovated.” 

Challenges were expected, but the COVID-19 shutdown was scary for her as a new business owner. They survived and moved forward. “The back of the house (kitchen) was not what I wanted it to be, but the front of the house (servers, bartenders, hostesses) has always been great. Some of them have worked here for years.” Then they found Chef Caitlin Horne, and business is booming.  

I wrote about Caitlin in 2022, when she was cooking at another local restaurant. I quote from that article. ‘Caitlin grew up in Baldwin County with a deep lineage of good cooks. Her mother and father, Pat and Richard Horne, old friends of ours, are legends in the culinary world. Caitlin tells me that she has been interested in cooking since she was a little girl and has learned everything she knows about food from her family, cookbooks, watching the Food Network, and teaching herself through trial and error. 

Having a degree in Biochemistry from Loyola University in New Orleans, she was in one of the food capitals of the world and began working for Susan Spicer at Mondo. (Cooking is chemistry, you know!)‘  I have always been a big fan of hers, and she and Paige are happy to have found each other.  “Caitlin creates specials and changes the menu every week, always using fresh, local, and seasonal ingredients. I want our customers to say that they can’t wait to see what she is cooking today.“  

For example, Caitlin heard the tomatoes were really good at McKenzie's Farm Market, so she made the most mouth-watering individual tomato pies with scratch-made crust. I ordered this during my recent dinner at the Inn and again while conducting this interview, and I have never had a tomato pie this good.  It was her late Dad’s birthday, so she was making peach pie with homemade vanilla ice cream in his honor for dinner service that night. I almost made a reservation just to get the pie for dessert!  

I asked her where her inspiration comes from, and she told me that she is always thinking about food; what she is craving and what's in season. Cookbooks and childhood food memories also play a part. Her Dad’s Trout Amandine Recipe is a constant on the menu, but she changes the fish according to what she sources locally.  She is excited about Fall because she loves brown butter, pecans, apples, and sweet potatoes. She says she makes a mean smoked pumpkin curry soup where she smokes a whole pumpkin on her grill! 

If you follow her on Social Media, she cooks late at night and posts about the process and plates the product for her followers to drool over.  It tempts me to go over to her house at midnight to sample her amazing recipes!  Regional influence is her jam:  Italian, French Creole, and Middle Eastern, to name a few. “ My first restaurant job was at a Middle Eastern Restaurant in New Orleans, where I watched and asked questions. I fell in love with the cuisine.”   

Paige says that the staff all get along famously, with Chef Caitlin taking the lead. Food is her love language, and if you are fortunate enough to be on the receiving end of one of her culinary creations, you will be on cloud nine. 

More good news about the Fairhope Inn: It was voted the best Bed and Breakfast in Alabama  (Alabama Magazine)  and is a nominee for Southern Living Magazine’s South’s best awards under Alabama Bed and Breakfasts. The rooms at the Inn are beautiful thanks to Paige’s sense of design; check them out on the website, thefairhopeinn.com.

The restaurant is open Thursday through Saturday for lunch and dinner service, and on Sundays for brunch. At brunch, Caitlin makes homemade Cinnamon Buns and Apple Fritters! I have heard they are fabulous; see you there!