Satterfield’s chef driven fare is made of local and regional products.
By Jan Walsh
Photography by Beau Gustafson
In 2005 Becky Satterfield evolved her successful catering business into a restaurant of her own—Satterfield’s. Located at 3161 Cahaba Heights Road, the restaurant is conveniently located to the greater metro area. And it is one of the closest chef driven restaurants to my Liberty Park neighborhood, the surrounding Vestavia and Mountain Brook neighborhoods, and The Summit.
Warm cinnamon colored banquettes wrap around and envelop the dining room walls. A basket of farm eggs, French bread, wine bottles and fresh fish are depicted in several, large oil, culinary paintings, which adorn the sage green and wood-paneled walls. Satterfield’s also boasts a separate bar area, open kitchen with chef’s counter seating, a private dining room, and a patio.
Best Table For a romantic dinner, reserve a corner banquette. Or if you need additional privacy for a business dinner, family gathering or special event, reserve the private dining room. Foodies love the chef’s counter. Some neighborhood regulars prefer the bar area, which is open to the lobby and offers its own entrance, white tablecloths, leather booths, bar seats and two 42-inch plasma screen televisions and live music.
A valet awaits your arrival and parks cars in Satterfield’s own lot. General manager, Kevin Moore greets guests and runs the front end of the restaurant. Satterfield serves as pastry chef. And executive chef, Haller Magee has been cooking at Satterfield's since April 2005, and in that time has been promoted first to Sous Chef and afterwards to Executive Chef. Magee uses local and regional ingredients and international influences to create Satterfield’s seasonal, chef driven menus.
In addition to the Wine Spectator Award of Excellence 2006-2009, winning wine list, Satterfield’s serves high gravity beers and a variety of house-concocted cocktails—including favorites of the Grand Tini and Bloody Tommy. Also popular are the nightly featured flights of wine.
Satterfield’s menu is a tribute to two commonly held beliefs: “You are what you eat, and give credit where credit is due.” The restaurant’s menu goes beyond crediting itself for using “local” products, such as “local lettuces.” It credits the local farms products with their byline/ names—Owl’s Hollow, Snow’s Bend, Fudge Farms, Tanglewood Farms, etc.
Two standout appetizers include a comforting dish of Poached Owl’s Hollow Farm Egg and a delicacy of Seared Hudson Valley Foie Gras. The lovely, poached to perfection egg arrives atop a bed of frisee mixed in bacon caper vinaigrette along with thick pieces of grilled, pink and plump Duroc bacon. The divine Foie Gras is served atop a hearty slice of banana nut French toast and along side a heaping of fresh, bright red cranberry chutney. And the aceto balsamico adds a touch of acidity and complexity to the richness of this dish. Add a glass of Chateau Villefranche Sauternes 2006 for a decadent pairing.
Satterfield’s entrees offer something for everyone: rabbit, duck, pork and cowboy steaks. For those who often prefer lighter proteins—myself included—there is fish and chicken. The Pan Seared Diver Scallops is a favorite entrée. Three enormous, tender and tasty scallops surround a thick, hearty and smooth polenta cake. Lardoons, baby carrots and sweet peppers top off the cake, adding texture and color. And added layers of flavors of the parsnip saffron puree and vanilla bean-infused olive oil further enhance the dish.
Given the owner is a pastry chef, dessert at Satterfield’s is always splendid. My most recent find is the Coconut Frangipane with bittersweet chocolate, candied pecans and coconut sorbet. And top off the night by pairing it with Forseca Bin #27 Port.
magazine, February 2010