Recipes › Entrees

Satterfield’s Restaurant serves sustainable fare with savoir-faire. 

By Jan Walsh  

Photography by Beau Gustafson 


Satterfield’s is a locally owned, farm to table restaurant that serves Non-GMO and organic fare, for your well-being. And their friendly, professional staff makes fine dining look effortless. 



The Place 
Satterfield’s Restaurant is open for dinner Monday through Saturday. And it is located in the heart of Cahaba Heights, just below The Summit, where it opened in January 2005. A valet in waiting greets us as we drive into Satterfield’s parking lot. We enter Satterfield’s bar and enjoy a Hotel Nacional cocktail, with notes of pineapple and apricot, before dinner. The upscale ambience is enveloped in soft tones of sage and cinnamon. The bar is anchored by two circular banquettes in each corner of the exterior wall, with tables in between. There are two strategically placed televisions in the bar, perfect for game peeking. Afterwards we dine in the main dining room, with the same color schemes and ambiance. Here we watch Chef Horn and the kitchen staff roast, grill, and plate our dinner in the open kitchen, just beyond the chef’s counter. The restaurant also boasts a private dining room for intimate events or business dinners and patio for al fresco dining. 

The People
Executive pastry chef and owner, Becky Satterfield’s mantra is that good food comes from good intentions. Satterfield ensures quality food products via close relationships with local farmers and purveyors, and her own organic garden. She also supports the Alabamians for GMO Labeling initiative with the group’s logo on the menu and door. And most recently Satterfield was named the President of the Birmingham Chapter of Les Dames d’Escoffier International (LDEI), a select group of women who educate and mentor women in culinary professions. In addition to Satterfield herself, the restaurant’s success is also attributed to her loyal staff.  General manager, Kevin Moore has been here from the start. Seniority is also found in Barbara Dawson, business manager, servers: Lucky Solis, Barry Graham, and man of many hats, German Perez. And already famous for their divine breads and desserts, Satterfield’s now has a new hand in the kitchen with chef de pâtisserie, Brittany Garrigus. 

Favorite Fare 
My favorite appetizer here has long been the coddled egg.  But I discipline myself tonight not to order again because I have reviewed it in the past—twice. Along with the fritto misto we order the charcuterie board as appetizers. The tasty Fritto Misto is a mix of Gulf oysters, grouper, crab claws fried to a crisp, dark golden color served with the lovely house gribiche. The board is a scrumptious and interactive array of Benton’s Country Ham, Spicy Sopressata, Niman Ranch Rillettes, and Duck Breast “Prosciutto,” served with marinated olives, muscadine mostarda, house made benne seed cracker, and bread and butter pickles. Entrée selections are a surf and turf, Hickory Grilled Black Angus Prime Ribeye paired with Chateau Robin Bordeaux 2012 and Pan Roasted Black Grouper paired with Pascal Jolivet Sancerre 2014. The ribeye is large enough to cover the plate and rests atop buttermilk mashed potatoes, Snow’s Bend root veggies, shitake mushrooms, and sauce Bordelaise. The steak is tender, juicy and cooked to order. The creamy, flavorful, mashed potatoes have an extra kick from the buttermilk. Nice touch. And the crisp root vegetables sing with fall freshness. This dish is perfect for my meat and potatoes hubby. The thick cut of grouper itself is a gorgeous piece of fish. It is roasted to a nice golden on the outside and white and glistening on the inside and topped with a generous crab salad. The seafood is served on an absolutely incredible heirloom tomato confit and the best speckled lima beans from Habersham Farms, along with Castelvetrano olives, green peppercorns, fried capers, pine nuts, and tarragon butter. This amazing dish is a beautiful synthesis of Southern with Italian flavors. Highly recommended. We share the Sweet Wine Poached Pear for dessert and pair it with Vueve Vernay sparkling wine. The lovely half pear arrives atop an almond butter filled puff pastry with caramel sauce, making a dreamy end to our evening.  

 

Published by B-Metro Magazine, December 2016

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