HOME ABOUT US CONTACT US RESTAURANT LOGIN
Sign Up for Our Newsletters
 





 
Wine & Dine Weekly

  Email  


 





 
Dine Daily

  Email  



 
YouTubeInstagram
 
 
 
 
REQUEST RESERVATIONS ORDER TAKE OUT           
ORDER DELIVERY            
NEIGHBORHOODS          
FOOD GLOSSARY

Recipes - Entrees

Minimize
Village Tavern Mary Grace HowardVillage Tavern’s Corporate Chef Mary Grace Viado Howard shares recipes.

By Jan Walsh

Photography by Beau Gustafson

Mary Grace Viado Howard is the Corporate Chef of all Village Tavern restaurants. So she gets to choose which location to call home. And she chose Birmingham—many years ago—and has lived and worked here happily since.  The Birmingham location is at the lower level of The Summit and is open for lunch and dinner seven days a week, and brunch on weekends. Today she shares her scrumptious, scratch made, fish and chips, along with her recipes for coleslaw and tartar sauce.





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.
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.
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.
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.
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.
Match Dram’s Bluegrass Breakfast with Schramsberg Brut Rosé.

By Jan Walsh

Photography by Beau Gustafson


Whatever happened to country ham and red eye gravy? Restaurant brunch menus rarely offer this dish. Yet I often crave a plateful of country ham, biscuits, red eye gravy, eggs over medium, and white grits—my favorite breakfast as a child.
But I have found it now. And it is even better as an adult—paired with sparkling wine or Champagne.
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.

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!
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.

In Good Hands

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

Three-Day Dish

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

Little Rice

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

Shula's Lineup

Five winning degrees of doneness 

Whole Hog

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

 
 
APPETIZERS | SOUPS & SALADS | ENTREES | DESSERTS | BEVERAGES | OTHER
Privacy Statement | Terms Of Use
 
Copyright 2014 by Birmingham Restaurants