Daniel Pratt Historic District in Prattville. The downtown area has recently undergone a revitalization process that includes restoration of some streets and buildings, the addition of shops and restaurants, landscaping and lush containers and a creek walk along the Autauga Creek.
Daniel Pratt, who can be seen in the statue and mural above, both of which are found in the downtown historic district, came to Alabama from New Hampshire in 1833 with the intent to build and sell cotton gins. Over the next few years, he did more than just that and built an industrial village that still bears his name.
A dam on the Autauga Creek in Prattville. The flowing water once powered Pratt's cotton gins and other industries located on the creek. The remnants of pillars in the midground would suggest that at one time there was a bridge located there.
Many of these industrial buildings can still be seen next to the dam, which is behind the main section of downtown where the revitalization has occurred. Although they are run down and don't appear to be in use at all anymore, there is a certain beauty about them that makes you wonder how they once looked when they were thriving industries years ago.
At Uncle Mick's Cajun Market and Cafe, we had one of the best meals we've ever had, Cajun or otherwise. We were in Prattville around lunch time, and decided to go to the Italian restaurant that's also downtown. For some odd reason though, it wasn't open for lunch on Saturdays. We were left with two choices that we knew of -- Uncle Mick's for Cajun or a little tea house type sandwich cafe that Robert wouldn't have been caught dead in. So Uncle Mick's it was. It's similar to a "meat and two" with plastic trays, a steam table and friendly Cajun gentlemen serving your plate. They are happy to give out samples, probably because they realize many people don't have a clue what sauce piquant is. I didn't know either, but when the four people in line ahead of me all ordered the Chicken and Sausage Sauce Piquant, I decided to go with that. Robert opted for the Alligator Piquant. With sides of boiled squash, black-eyed peas and green beans, we almost completely cleaned our plates that had previously been piled high. Freshly made caramel cake was the perfect ending. And I don't even like caramel cake. It was so enjoyable, two weeks later we went back for dinner with my parents. My dad loves pretty much everything Cajun, and during out first experience at Uncle Mick's, I called him to gloat. We all rated the meal "10+."
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