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Recipes

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.

Chris Hastings celebrates undiscovered delicacies of the Gulf Coast. 


By Jan Walsh 


Photography by Beau Gustafson 

 

Hot and Hot Fish Club’s Chris Hastings never settles for the status quo. And he has a new source for seafood—the “bycatch” of line caught, wild, Alabama seafood. 

Giani Respinto’s oyster soup is made for lovers.

By Jan Walsh

Photography by Beau Gustafson


According to mythology Aphrodite, the Goddess of Love and Beauty, sprang from an oyster shell. And aphrodisiacs are named for her. So if you are cooking for your Valentine, it can’t hurt to include some oysters as an aphrodisiac. Oysters also have a lot of zinc and iron. Zinc deficiencies affect male fertility, and iron deficiency makes one tired. GianMarco’s Giani Respinto does not skimp on the oysters in this sexy dish.
Another Broken Egg’s Justin Smith demos a tasty fish dish.

By Jan Walsh

Photography by Beau Gustafson


Mountain Brook’s Another Broken Egg Cafe specializes in breakfast, brunch and lunch. Executive chef Justin Smith shares their popular and delicious Simply Salmon dish.
Silvertron’s Marco Morosini prepares a wintry Cassoeula.

By Jan Walsh

Photography by Beau Gustafson

Cassoeula is a traditional wintry dish that is popular in Northern Italy—particularly in Lombardy. Today Italian chef/owner of The Silvertron Café, Marco Morosini shares his expertise in cooking this comforting, plateful of goodness.  Prepare this pork and vegetable dish after the first frost, when one of Cassoeula’s main ingredients, savoy cabbage becomes sweeter. As it slow cooks, it will fill the house with hearty aromas as the pork tenderizes and the vegetables caramelize.
Ocean’s George Reis prepares Thai Green Curry Bouillabaisse.

By Jan Walsh

Photography by Beau Gustafson


Chef George Reis is always innovating the cuisine at his restaurants, Ocean and 26. And today he shares one of his cutting edge dishes, which incorporates a variety of seafood—Thai Green Curry Bouillabaisse. At Ocean this dish is served in a Tagine, Moroccan cooking vessel. And when the top is removed at the table, a steamy cloud of aromas whets the appetite for the first, succulent bite.
Chef Tom Saab demos Bistro 218’s delectable duck confit.

By Jan Walsh

Photography by Jan Walsh


A very important part of my work as a food writer is… eating the food. And no matter what is put before me, with the exception of mushrooms/fungi that I am allergic to, I eat it. Through the years my palate has developed an appreciation of foods that I previous thought I did not “like.” Duck was one of those foods. I struggled to enjoy duck, even when prepared by the best of chefs. Yet today there was no struggle. Bistro 218’s Duck Confit, paired with a glass of Chateau Mirambeau, is not only the best duck I have ever tasted, it changed my former mindset about this bird. I loved Saab’s duck so much that and look forward to having it again soon at Bistro 218, where it takes him three days to prepare this classic French dish.
Veranda on Highland’s Jeffrey Hansell shares poached fish dish.

By Jan Walsh

Photography by Beau Gustafson


The spacious, gourmet kitchen at Veranda on Highland is a chef’s dream. And in this pristine space executive chef Jeffrey Hansell whips up some dreamy dishes. Among them is Poached Grouper Cheeks—with cherry tomato ragout, basil croutons and lemon oil.
Silvertron’s Marco Morosini makes one cool salad.

By Jan Walsh

Photography by Beau Gustafson


Panzanella is a Florentine salad of bread and tomatoes—also known as panmolle. And until the 20th Century it was based on onions, rather than tomatoes. The Silvertron Café’s owner and chef Marco Morosini mixes his Italian heritage with local tomatoes, watermelon, cucumbers and onions to create a his tasty version of this dish.
Fleming’s chef Oliver Robinson demos a versatile dish.

By Jan Walsh

Photography by Beau Gustafson


Fleming’s Prime Steakhouse and Wine Bar pairs mushroom risotto with sliced filet mignon. Executive chef partner, Oliver Robinson shares their recipe—and his patience—with this slow cook dish. And the results are well worth the wait.
Cantina’s Jorge Castro cooks big flavors in small space.

By Jan Walsh

Photography by Beau Gustafson

Since Cantina opened the Shrimp Quesadillas have been a favorite dish. And today in “The Miracle Kitchen” here at Cantina, we learn the secrets that make them so good. And one of the secrets is the kitchen itself—where so many cooks create so much greatness in a small space.
Asian Rim Sushi Company creates a special roll just for you.

By Jan Walsh

Photography by Beau Gustafson


Making sushi is not something that many home cooks want to tackle. It takes skills that must be honed and ingredients that are not readily available. But if you are a sushi lover and want to make your own, here is a new, secret recipe for a roll that is not found on the menu at Asian Rim Sushi Company. Or better yet you can order this secret dish, if you know the name, “The B-Metro Roll.” It is large enough to share and is priced at $35. For B-Metro magazine readers and BirminghamRestaurants.com website visitors only. View video of Phicaya Arimrahong making this one of a kind roll.
Vino executive chef, Becky Rabiee prepares one of the restaurant’s favorites.

By Jan Walsh

Photography by Beau Gustafson


Good chefs evolve their dishes with the seasons, and incorporate the best and healthiest ingredients possible. Accordingly Vino’s executive chef, Becky Rabiee has tweaked their popular daily seafood special to a lighter version, which includes fresh baby spinach—rather than pasta and sauce—and includes the best, fresh and organic products she can find locally.
Sol y Luna’s Alex Castro prepares a light and lean new dish.

By Jan Walsh

Photography by Beau Gustafson

Executive chef, Alex Castro sears a new dish at the new Sol y Luna—Yellowfin Tuna with jicama tostada, topped with watermelon and mango salsa and spicy chipotle creamy sauce.
John Krontiras whips up a beloved dish from his new cookbook.

By Jan Walsh

Photography by Beau Gustafson

Beloved Family Recipes™ is more than a cookbook. It is the culinary diary of a self made chef, John Krontiras, taking the reader around the world as he shares a lifetime of food memories.

Recipes and stories from the kitchens of his Greek family and his wife, Ottavia’s Italian family combine with his favorite restaurant dishes, experienced in his travels abroad. Family members come to life as Krontrias shares the expertise of each—in everything from the shape of their cooking vessels to secrets of cooking unexpected food products, such as wild dandelions. The book also includes descriptions of each dish’s historic origins, pronunciations of the dishes themselves, and full page, glossy color photos.
Veranda’s chef Jeffrey Hansell demos spiced duck breast.

By Jan Walsh

Photography by Beau Gustafson


If it is duck you crave, Veranda on Highland has just the dish for you. Executive chef Jeffrey Hansell shares his secrets for Spiced Duck Breast.
Chef Randall Baldwin prepares gumbo at Dyron’s Lowcountry.  

By Jan Walsh

Photography by Beau Gustafson


When it comes to seafood gumbo, I want dark rue, perfect piquancy and very little rice. And I have found none better anywhere than the gumbo at Dyron’s Lowcounty. The Seafood Gumbo is a cult dish here at Dyron’s, which the “regulars” can’t get enough of—no matter the season.
Chef Terrell Brazelton shares the complexity of Slice’s signature pie.

By Jan Walsh

Photography by Beau Gustafson


The old saying, “as easy as pie” does not apply to the making of Slice Stone Pizza and Brew’s signature pie—The Lakeview Pizza. The Lake View Pizza’s depth of flavors come from its layers of ingredients: braised short ribs, caramelized onion, roasted cherry tomatoes, Asiago, finished with arugula, red onion and horseradish sauce.
MetroPrime Steakhouse’s Warren Weiss demos a seafood lover’s delight.

By Jan Walsh

Photography by Beau Gustafson


Think MetroPrime Steakhouse is a great place for a steak? It is. But don’t overlook their seafood offerings including the Seafood Tower. Three seafood appetizers combine in this beautiful and succulent dish: Poached Gulf Shrimp Cocktail, Marinated Gulf Crab Claws and Raw Beau Soleil Oysters. And make at home for a party of 20 or a feast for a few.
The Bright Star shares a delicious dessert.

By Jan Walsh

Photography by Beau Gustafson

The Bright Star’s pastry chef, Anita Moore and restaurant manager, Stacey Craig show and tell how to make a perfect pineapple cream cheese pie.
Chef Justin Smith makes Another Broken Egg’s crawfish grit cake.

By Jan Walsh

Photography by Beau Gustafson

If you like crawfish you will love this dish. Not only does Another Broken Egg’s grit cake have crawfish atop, crawfish are also baked inside the cake!
Chef Matt Lagace demos a delicious dish at Bellini’s Ristorante and Bar.  

By Jan Walsh


Photography by Beau Gustafson


Bring hearty, seafood appetites to the kitchen for this dish—Paella de Pesce with Artichoke Risotto.

Bistro V’s Jeremy Downey demos baked black snapper, Mediterranean style.

By Jan Walsh

Photography by Beau Gustafson

As native of Bayou La Batre, Alabama, Bistro V’s owner and chef, Jeremy Downey knows seafood. Today he is cooking whole, Gulf Coast Black Snapper with house made Ragu. “Black Snapper is a cousin to Red Snapper. It is smaller in size, swims at 50 to 75 feet, and has a sweeter taste,” Downey explains.

The Silvertron Cafe’s Marco Morosini demos basic risotto.
 
By Jan Walsh

Photography by Beau Gustafson


Risotto is a versatile and nutritious Italian dish that can be served as a first course or main dish. A key component of making risotto is the selection of the flavoring ingredient, which can be veggies, seafood, mushrooms, or any ingredient you choose. The chosen ingredient’s flavor characteristics become synthesized into the risotto as it is cooked. Make this dish your own by substituting the green peas with your favorite food. Then make another variation by experimenting with a different flavoring ingredient.
Village Tavern’s Mary Grace Viado demos a tasty classic. View Chef Video!
GianMarco’s fresh pasta and tomato basil sauce is simply delicious. View Chef Video!

Duxelles

Avo and Dram’s chef Ben Kirk demos this classic French recipe. View Chef Video!

Hot and Hot Chicken Pasta

Chef Chris Hastings prepares Hot and Hot Chicken Pasta. View Chef Video!

Yemistà  

John Krontiras prepares Nabeel’s Greek style stuffed tomatoes.View Video Demo!
Chris Hastings shares his recipe for Grilled Jumbo Asparagus with Head-On Florida Hoppers and Preserved Lemon Vinaigrette.

Cafe Dupont's Oysters and Okra

EXCLUSIVE! Chris Dupont shares techniques for his famous and never before released fried oysters and okra recipe.

Tangy and Tender

Chef George Reis slow cooks 26’s citrus braised short ribs. View Video Demo!

Seafood Supper

The Bright Star’s chef, Robert Moore shares his seafood gratin recipe.

Golden Goodness 

Produce leads to productivity at Satterfield’s.

 

Lobster Lover

 

Shula's Flash Fried Lobster in 10 Simple Steps

By Jan Walsh

Photography by Beau Gustafson


I have an ongoing, and well publicized, love affair with Shula's Flash Fried Lobster. After covering it in Birmingham magazine's "One Dish" column and in "The Birmingham 100" for 2008, I am back for more. Today I want to learn the secrets of how executive chef of both Shula's Steak House and The Wynfrey Hotel, Rick Daidone prepares this wonderful dish.

In Good Hands

Frank Stitt shares handmade pasta technique and recipe from new cookbook, Bottega Favorita. 

Lady's Fingers

Hot and Hot Fish Club's Idie Hastings shares pickled okra recipe and techniques. 

Three-Day Dish

Village Tavern's corporate executive chef, Mary Grace Viado shares her braised short ribs. 

Lovely Lobster

George Reis shares his secret seasoning and grilling technique for lobster tails.

Made From Memory

Chris Dupont's beignets are a tribute to his New Orleans heritage.

Caviar Dip

John Krontiras whips up a bowl of Nabeel's Taramasalata Dip. 

Little Rice

Chef Giani Respinto shares secrets for making GianMarco's risotto. 

Practice Makes Perfect

Fleming's partner and executive chef, Oliver Robinson whips up a divine Bearnaise sauce.

Shula's Lineup

Five winning degrees of doneness 

Strawberry Mojito Cocktail Recipe

Hot and Hot Spicy Tini

Spring is a great time to gather local fresh peppers and prepare a pepper-infused vodka.

Elton's Chocolate Soufflé with Vanilla Crème Anglais 

Blood Orange Martini

The beautiful red-orange color of this drink in a simple martini glass is an elegant reminder of the holiday season.

Recipe for Grilling Success

Learn Fleming’s prime beef grilling techniques.

Hot and Hot Blond Mary

This drink is our answer to a surplus of heirloom tomatoes.

Hot and Hot Tomato Salad

Recipe courtesy Chef Chris Hastings

The Bright Star's squash casserole is a popular dish made of Kontos Brothers' squash. 


Whole Hog

Hot and Hot Fish Club goes whole hog over Fudge Family Farms.

Local Scoop 

Cafe Dupont creates a dreamy ice cream using Wright Dairy's cream. 

Baby Greens 

George Reis tosses homegrown, local organics of Michael Dean Farms.

GianMarco's Crusted Alabama Goat Cheese Salad 

Award winning Belle Chevre artisanal cheeses make Birmingham menus.

Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils
Bottega's Charred Onion Dip

Frank Stitt shares a favorite Bottega Cafe appetizer.

Frank Stitt's Winter Vegetable Cocotte

Make a u-turn at the drive thru and savor "slow foods" of Alabama.

 
 
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