My wife and I spent the weekend at the Renaisance Ross Bridge
Hotel in Hoover, and I must say that this is a first class resort, beautifully designed and patterned after a Scottish castle with an authentic piper who comes down the pathway at dusk and plays the pipes. The crowning feature of the whole visit was friday night's dinner in Brock's Restaurant on property. When I say that this may have been the best meal of my entire life, there is no exageration. Chef Marx Gary was an understudy to Master Chef Frank Stitt there in Birmingham, and if Frank can create something better than this, he must be a culinary wizzard (which i actually think he is!), anyway it was suggested that I have a fish called Barramundi (?) It's similar in texture to Sea Bass and served with Kale wrapped around and a mildly pungent clear sauce whose aroma filled my nostrills before I could get it in my mouth. All I can tell you is that every tiny morsel which I tasted exploded with a flavor which seemed to be designed for that particular bite. This goes for everything on the plate and the Tapas plate prior to the entree, which contained cheeses, sweet peppers, meats and vegie bites, all prepared and executed with the perfect catalist to bring out the maximum flavor in that item. Even though a good ol down home cook can whip up great southern delights, if you take a little time to appreciate a meal done by a trained chef of the caliber of the gentleman we encountered this weekend at Brock's you must clearly see the difference.