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50 Favorite Entrees
Each fall we announce the 50 Favorites, best restaurant dishes found by B-Metro magazine and BirminghamRestaurants.com's food writer, Jan Walsh. Categories include 50 Favorite Appetizers; Sandwiches, Soups & Salads, Entrees, Desserts, and All Time Favorites, which are tried and true, memorable dishes that are repeat favorites for many years.
Athenian Fresh Snapper - The Fish Market
Several large, golden fried filets are topped with grilled onions, marinated Greek olives, diced tomatoes, bites of feta cheese and Greek Spices. George Sarris has captured a lovely balance of flavors—with the acid of the olives and tomatoes, heat of the onion and creaminess of the feta in this Athenian dish.
Baked Chicken Greek Style - Lloyd’s Restaurant
The lovely half chicken arrives on a large platter along side the large baked, skinless potato—both in the chicken’s jus. Mild, rich Greek flavors enhance this delicious chicken and tasty potato.
Black Grouper - Ocean
Pan seared black grouper with Vermont cheese grits, haricort verts and tasso ham is a light, flavorful and fulfilling dish. Executive chef and owner, George Reis achieves perfection in his selection of fish and seafood and in his execution of it. If you want the finest of seafood and the widest selection, toss your net to Ocean.
Catalan Seafood Stew - Highlands Bar and Grill
Executive chef, Frank Stitt created another masterpiece in this bowl is authentic Catalan—not too much stew, but enough to cover the large bites of red snapper, clams, shrimp, fresh calamari, almonds, tomatoes and chorizo.
Cheese Ravioli - Bellini’s
Chef Benard Tamburello’s pasta is fresh and handmade. Each round envelope is generously stuffed with a beautiful combo of white cheeses. A flavorful, brilliant red, tomato sauce and a layer of melted cheese
top the ravioli, which are grated fresh at the table. The flavors and textures of this dish achieve pasta perfection!
Chicken Pasta - Hot and Hot Fish Club
This hearty bowlful of comfort is a dish that you can learn how to prepare at home. Watch executive chef, Chris Hastings prepare chicken and pasta with sweet peas, fava beans, sweet vidalias in our
Chefs Secrets video demo.
Chef’s Selections - Café de Paris
Chefs Serge Pambo and Evens Estinfort offer a three-course lunch meal for $10. What is not to love about a tasty, fresh Watermelon Feta Salad, succulent Grilled Chicken Breast and Red Wine Poached Pear for dessert?
Eggs Benedict - Bistro V
This Benedict includes a Southern surprise—country ham. It also has a generous helping of Hollandaise sauce over lovely and delicious, McEwen poached farm eggs. This salty, smoky and tender ham, paired with these tasty eggs, brings me back for more.
Gulf Red Snapper & Italian Succotash - Bottega Restaurant
Authentically Bottega—this grouper dish is both Southern and Italian. The snapper is pink on the outside, white and and flaky on the inside. And the succotash is a scrumptious mix of fresh field peas, corn, zucchini along with hints of basil.
Hereford Beef Filet - Satterfield’s Restaurant
This hickory grilled, tender and juicy Hereford Beef Filet is perfectly cooked to my order and liking—medium. And executive chef Haller Magee’s talents continue to shine in the creation of the steak’s mix of accompaniments: duck fat poached fingerling potatoes, rattlesnake beans, and baby beets with Chimichurri sauce.
Lasagna of the Day - The Silvertron Cafe
Made with chef Marco Morosini’s handmade pasta, this comforting dish comes with a side salad. It arrives hearty in portion, piping hot with layers of handmade pasta, ground mild and sweet Italian sausage, green peppers and onions with the perfect of ratio of sauce.
Lobster - Veranda on Highland
An entrée of Grilled Cold Water Lobster Tail is served in a deep bowl atop an early winter succotash—of field peas, corn, carrots and Chardonnay butter. The pink lobster tail is melt in the mouth tender and succulent. A tablespoon of tomato jam accents the top of the tail and adds a lovely acidity to the lobster meat and the crisp, vegetables.
Neapolitan Pizza - GianMarco’s Restaurant
GianMarco’s lunch pizzas are approximately eight inches—perfect for one. Hearty pieces of sausage, peppers, tomato and mozzarella top the crisp, slightly charred crust—true to Neapolitan style. One taste and I have a new place for pizza. Lasagna is served steaming hot in its own dish. A golden cheesy topping wraps its melted self around the Italian pasta
and beef.
Pastitsio - Nabeel's Cafe & Market
This superb and comforting wedge of ground beef casserole with macaroni is enhanced by Nabeel's secret Bechamel. It is surrounded by a tomato fondue and cheese and a Greek salad with Nabeel's own dressing (also sold in their Market), and fresh homemade bread. I should have discovered this dish long ago. But glad I tried it because it is my new found favorite at Nabeel's.
Seafood Kabob - The Pita Stop, Cahaba HeightsGrilled shrimp, scallops, grouper, tomatoes, peppers and onions sit atop a platter of their earthy wild rice and a salad with their house vinaigrette. Refreshing slices of fresh cantaloupe, orange, and pineapple fill one end of the platter. Fresh pita and their divine hummus round out this flavor filled dish.
Sea Scallops - Cafe 
Dupont
If I see scallops on the menu at Cafe Dupont, I order them. Executive chef and owner Chris Dupont is very particular about the quality of his products and will not serve scallops unless they are of superb quality. His delicate seared sea scallops with flavorful Silver Queen creamed corn pudding, crisp tempura fried crawfish with lemon beurre blanc is a dish I will never forget.
White Pizza Pie - Bottega Cafe
I fear that I am addicted to Bottega Café’s White Pie because their servers know it is “my usual.” This perfect balance of fennel sausage, onion, ricotta and provolone integrate into the pizza’s handmade dough that evolves into a divine, light crust in the wood oven. Just can’t help myself!