On the northeast side of Alabama is a little lake town where winter days are slightly cooler than the rest of the state. That's why Rock House Eatery developed a hearty take on a beef-barley soup, made with large chunks of beef tenderloin in a beef and tomato broth that's filled with chunks of carrots and celery. The restaurant works with local Double Eagle Farms to source its hydroponic, organic greens, including the parsley sprinkled on top of the soup.
Special Dishes: Filet of Beef, Barley and Vegetable Soup
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