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Slice pizza and brew chef terrill vegetable soup Some of the city’s best soups are found at Slice.

By Jan Walsh

Photography by Beau Gustafson


I am always open to hearing the soup specials when eating at Slice Stone Pizza and Brew. Experience has taught me that not only does Chef Terrill Brazelton make awesome pizzas using seasonal and local ingredients, he also knows his way around a pot of soup. His French Onion—served in a bread bowl—is as good as I have ever had, maybe the best. And now that fall is in the air, local root veggies are finding their way both onto the pizzas and into the soups at Slice.
bistro-v-short-ribs-recipe-jeremy-downeyBistro V’s Jeremy Downey demos braised short ribs. 

By Jan Walsh 

Photography by Beau Gustafson


I often dine at Bistro V for the fish of the day. It is consistently marvelous. Grouper, snapper, and any Gulf Seafood in the hands of executive chef Jeremy Downey—native of Bayou La Batre—never disappoints. Yet with today’s dish we discover that Downey’s culinary talents are wider than the sea. His Braised Short Ribs are also a favorite of many at Bistro V.  Bistro V is co-owned by Downey and his partner, Emily Tuttle Shell who serves as general manager.
Satterfield's chef patrick horn pepper jelly Satterfield’s executive chef shares a personal recipe.

By Jan Walsh

Photography by Beau Gustafson


Satterfield’s new executive chef, Patrick Horn has a pepper jelly recipe that is tried and true. It is vegetarian and vegan friendly, and is simple enough for a novice cook to make at home. 
Bellini's chef matt lagaceBellini’s chef Matt Lagace shares his grouper picatta.

By Jan Walsh

Photography by Beau Gustafson

Does the thought of cooking an expensive cut of fish scare you? Chef Matt Lagace to the rescue. Today he shares his Black Grouper Picatta recipe for us home cooks to try. And if I can do it, you can too.
Dram chef Ben kirk grilled cheeseChef Ben Kirk shares his mostarda recipe at Avo and Dram.

By Jan Walsh

Photography by Beau Gustafson


Mostarda is an Italian accompaniment. It is made of candied fruit and mustard flavored syrup. Historically it was served as an accompaniment to boiled meats yet in modern times it has become popular with cheese. At Dram Whiskey Bar, executive chef, Ben Kirk pairs it with their famous Grilled Cheese—made of cheddar, “preacher ham,” and arugula. Kirk also suggests presenting it on a gourmet cheese plate, charcuterie plate, and with pork. In the chef demo video he also discusses how to make it more of a sauce for the pork.
Nabeel's John KrontirasEasy and Inexpensive

John Krontiras shares a Greek recipe from his hometown, Patras.

By Jan Walsh

Photography by Beau Gustafson


Tilapia Patrina is an easy fish dish that John Krontiras both modified and named. Patrina means “from Patras,” as is the recipe. Yet his recipe uses a different type fish than the original Greek dish.
 
 
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