Reviews

Hot and Hot Chefs Bronze Medal Hot and Hot Chefs awarded Bronze Medal at The ment'or BKB Foundation Bocuse d'Or​ Young Chef Competition! 

Congrats to Chris Hastings’ Hot and Hot Fish Club Chefs: John Somerall and Lucas Webb, who earned the Bronze Medal at The ment'or BKB Foundation Bocuse d'Or​ Young Chef Competition! A FIRST for Alabama chefs!

marre and allen burgerMarre and Allen Bar and Kitchen opens at Birmingham Marriott.

By Jan Walsh 

Photography by Beau Gustafson 


Marre and Allen Bar and Kitchen features chef driven, locally sourced fare. Here Chef Chad Schofield incorporates local and regional, in season, fruits and vegetables into his made from scratch dishes. Also influencing both the product selection and menu choices is Birmingham Marriott’s General Manager, Chris Townsley—bringing his culinary and wine background and expertise to the table. The restaurant is open for lunch and dinner seven days a week and for brunch on weekends. The Location Marre and Allen Bar and Kitchen is located inside the Birmingham Marriott, off Highway 280 across the Highway from Grandview Medical Center. The hotel property underwent a multi-million-dollar renovation in 2017. If you have been to the hotel you will not recognize it. If you have not it was worth the wait. 


iron city grill chefThe Grill at Iron City Executive Chef Opening

Executive Chef: 
Reports to the General Manager. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and farm to table flavor for The Grill at Iron City, weddings, and other private events, resulting in outstanding guest satisfaction.

Satterfield's chef Tripp Mauldin There is a new chef in town. 

By Jan Walsh 

Photography by Beau Gustafson


Satterfield’s Restaurant welcomes new, executive chef, Tripp Mauldin. Located at 3161 Cahaba Heights Road, just below The Summit, Satterfield’s is open for dinner Mondays through Saturdays.
Marre and Allen lemon pieBirmingham Restaurants is excited to announce our new weekly features!

Each week our publisher, Jan Walsh dines and discovers. Then she shares her fave food and wine finds of the week. These are often fresh and new to restaurants' menus, or sometimes it is a dish or wine that has been previously overlooked. Our foodie following is already loving to discover new dishes and wines, and learn what makes them so special. Bookmark this page and watch it grow. Here are Walsh's fresh finds so far... 
The Bar at Bistro 218 pairs a casual menu with lush libations. 

By Jan Walsh

Photography by Beau Gustafson 


One of my favorite restaurants is Bistro 218. Here chef Tom Saab sources the freshest, highest quality, local and regional Non-GMO products and prepares each one to its fullest potential. It is also a favorite of many who live and work in the neighborhood and beyond. So, when he expanded next door and opened Bistro 218’s Bar, he doubled our pleasure. We enjoy The Bar at Bistro 218’s more casual ambiance and menu offerings. 

The Market at Pepper Place’s farmers offer CSA delivery year-round. 

By Jan Walsh

Photography by Beau Gustafson


I spend most Saturday mornings at The Market at Pepper Place. I know whose products are Non-GMO and chemical free, even if they are not certified organic, which I much prefer. And among them, I also know who has the best heirloom tomatoes, blueberries, watermelons, lettuces, etc. Having talked with these farmers for 17 years, and having researched and written about them and their products in this column for three years, I have gotten to know some of them well. When I ask how it is going, they answer me truthfully. 

Hattie B’s Hot Chicken flew their coup, landing in Lakeview.

By Jan Walsh

Photography by Beau Gustafson

Hattie B's Hot Chicken restaurants first hatched in Nashville in two locations. All locations offer their chickens in varying heat levels from Southern, mild, medium to hot, “damn hot,” and “shut the cluck up.” And the birds are paired with sides and desserts made from scratch.

the grill at iron city dessertsDon’t resist dessert at The Grill at Iron City.

By Jan Walsh 

Photography by Beau Gustafson

It is common for fine dining restaurants to have their own pastry chef. But rarely do I find a pastry chef in a grill—exception, The Grill at Iron City. Not having much of a sweet tooth, I also find it easy to resist dessert at most restaurants, but not here. 


Seasons 52 eggs benedictSeasons 52 debuts Sunday brunch featuring pasture raised eggs. 

By Jan Walsh

Photography by Beau Gustafson

Seasons 52 Fresh Grill has been a favorite of mine since they opened at The Summit. As an organic food activist, I find them to be a leader in offering organic menu options, including organic cocktails. Understanding, finding, and sourcing organic and Non-GMO food for all its locations cannot be easy. Yet they deliciously met the challenge and now have added a Sunday brunch featuring pasture raised eggs to their menu offerings.

Dine Daily Dine Daily evolves from daily e-newsletter to social sharing service!

Ten years ago Dine Daily was first imagined. It was the idea of local Birmingham attorney, Charlie Waldrep. He called our publisher Jan Walsh saying how much he enjoyed Wine & Dine Weekly, our e-newsletter and wanted a daily version of it. 

Walsh and our Richard Phillips partnered to create the e-newsletter with a tagline of “Today’s Menus Delivered To Your Inbox,” with its own website.

OvenBird fried chickenOrder OvenBird’s popular fried chicken before its gone.

By Jan Walsh

Photography by Beau Gustafson

OvenBird now offers Fried Chicken for dinner Monday through Saturday. This Chris Hastings’ dish was originally offered only one night each week. But due to its deliciousness, and thus its popularity, it quickly became a menu item.

Order wild caught, pasture raised, and from organic purveyors. 

By Jan Walsh  

I don’t do fast food or eat out at places that are laden with GMOs. But even in locally owned, chef-driven restaurants, I have found GMOs in the most unexpected places. And much like food packages that do not label GMOs, restaurants are not going to brag about them on their menus either.

Lloyd’s Restaurant celebrates 80 years of comfort food.

By Jan Walsh

 Photography by Beau Gustafson

Lloyd Chesser opened Lloyd’s Restaurant in Chelsea, Alabama in 1937.

Its current owner, Eli Stevens previously worked with his father in their family business, Home Baking Company. He delivered bread to the restaurant three times weekly.

bamboo on 2nd sakeBamboo On 2nd pours sparkling, rosé, and sake cocktails. 

By Jan Walsh 

Photography by Beau Gustafson 


I want to learn more about sake. And I believe in learning by doing. So tonight Bamboo On 2nd’s Bernie Smith meets me, to taste through a rosé sake, a sparkling sake, and a sake cocktail. He also introduces me to a Japanese whiskey. And we start the Bamboo beverage tasting with a wine that I need no introduction to, Champagne. 

avondale common house watermelon blt saladAvondale Common House and Distillery reimagines comfort food. 

By Jan Walsh 

Photography by Beau Gustafson 

Chef William Rogers, and wife, Ellen Rogers opened Avondale Common House and Distillery in May at 4100 3rd Avenue South in Avondale. William is operator and executive chef. And Ellen is operator, general manager, and business and events manager. 

America’s most popular beverage is unexpectedly complex.

By Jan Walsh

Photography by Beau Gustafson

I grew up drinking water from the tap. I also drank from the water hose on a hot, summer day. But I no longer drink tap water because I do not know what is in it.

marre and Allen under construction Coming soon to Birmingham Marriott! 

By Ross McCay 

Jan Walsh tours Birmingham Marriott's rejuvenation.

The restaurant is under construction with expected completion in early Summer 2017. 

clubhouse greek salad blackberry margarita The Clubhouse Restaurant boasts chef driven fare.

By Jan Walsh

Photography by Beau Gustafson 

The Clubhouse Restaurant at Renaissance Ross Bridge Golf Resort and Spa has an exciting, new menu. Executive chef, Robert Kamm pleases both foodies and families with his creations. And unlike other clubhouses, you don’t need to join anything to dine here, for lunch or dinner. 

 

JT’s boasts palatable pours, including a daily punch. 

By Jan Walsh 

Photography by Beau Gustafson 


JT’s Lounge is located on the main level of Renaissance Ross Bridge Resort and Spa. It is named for its settler, James Taylor Ross. 

Pair Cantina Tortilla Grills’ enchiladas with local brews.

By Jan Walsh

Photography by Beau Gustafson

Cantina Tortilla Grill has been serving fresh Mexican fare for more than 10 years. The recipes were created by its founder Guillermo Castro. And his brother, Jorge Castro carries on his tradition today whipping up chicken and cheese enchiladas for us.

Zagat's #1 Hot Food CityZagat rated Birmingham #1 in America’s Next Hot Food Cities list!

By Ross McCay 


Birmingham has received positive marks this year nationally from CNBC to the New York Times. Zagat continues that trend by naming Birmingham #1 in America’s Next Hot Food Cities list. It was ranked ahead of cities such as Oakland/Berkeley, Detroit, Asheville, Minneapolis/St. Paul, Nashville, Louisville, Durham, Phoenix/Scottsdale, and San Antonio. 



chez tonton shrimpBirmingham honors its most influential women in food. 

By Ross McCay 


Birmingham’s most influential women chefs, restaurateurs, caterers and food writers were honored on March 22, 2017 at Highlands Bar and Grill during Women's History Month. 

ocean cocktails Chef George Reis's Ocean Restaurant celebrates 15th Anniversary! 

By Ross McCay

Birmingham Restaurants isn't the only one celebrating a big anniversary this month. Ocean had a celebration for the ages with former chefs and bartenders from the past coming back for this special event to serve historic faves from the past and new dishes and drinks.

 

Frank Stitt recipeCongratulations to James Beard Foundation Awards Finalists: Highlands Bar and Grill and Pastry Chef Dolester Miles! 

By Ross McCay 

Highlands has been a Finalist for the Outstanding Restaurant Award for nine consecutive years. Miles has been a finalist for the James Beard Foundation Outstanding Pastry Chef two consecutive years. And she has been a Semi-Finalist the past four years.

Papa Vince brings organic, Sicilian foods to my table.

 

By Jan Walsh

 

Photography by Beau Gustafson

 

Papa Vince learned the art of making Extra Virgin Olive Oil (EVOO) when he worked as an apprentice for the Knight of De Stefani at the Medieval Castello of Rampinzeri, Santa Ninfa, Italy. Under the knight's guidance, Papa learned that the secret of a great EVOO is in the moody, but extremely generous olive trees. If cared for properly through their lifetime, they would consistently deliver the sweetest harvest, which yields extraordinary EVOO.

Eli's kabobsEli’s Jerusalem Grill serves healthy and heavenly kabobs.

 

By Jan Walsh

 

Photography by Beau Gustafson

 

Eli’s Jerusalem Grill is an organic restaurant located at 4673 Highway 280 and Pizitz Food Hall. Chef Eli Markshtien serves grass fed beef, organic chicken, lamb along with falafel, homemade pita, soups, salads, desserts, organic wine, and organic beer. Eli's also uses Non-GMO oils. 

 

hot and hot cocktails Hot and Hot shakes in season, farm to bar cocktails.

By Jan Walsh

Photography by Beau Gustafson 

Since Hot and Hot Fish Club opened in 1995 it has constantly developed an extensive network of food purveyors, foragers, and artisans who supply the restaurant with their local products. A leader in the Non-GMO and organic food movement, the restaurant boasts an Alabamians for GMO Labeling’s Facebook Group on its menu and door.

 

abhi seared tunaAbhi Sainju dreams of Kathmandu at Abhi Eatery and Bar.

 

By Jan Walsh

 

Photography by Beau Gustafson

 

Abhi Eatery and Bar’s owner and chef, Abhi Sainju fulfills his dream of opening his own restaurant and shares his passion for Asian cuisine in every dish.


 

Birmingham Restaurants 10th anniversary Birmingham Restaurants celebrates 10th Anniversary!

By Jan Walsh

On March 1, 2007, I launched BirminghamRestaurants.com. I was an unintentional pioneer back in the early (www) wild, wild, web days. In 2007 most businesses did not have a website, including restaurants. Twitter was less than a year old. And Facebook had become a public site less than six months prior.

Facebook CEO Mark Zuckerberg and his wife, Priscilla Chan dined at OvenBird on Monday.
Congratulations to Highlands Bar and Grill and pastry chef, Dolester Miles, named semifinalists for the 2017 James Beard Foundation’s culinary awards!

Eli’s Jerusalem Grill is now open at The Pizitz Food Hall!

Tired of pizza and beer?

 

By Jan Walsh

 

Photography by Beau Gustafson

 

Pair a New Mexico sparkling rosé with a Flammkuchen at The Wine Loft. Flammkuchen (pronounced flam-KOOK-en) comes from South Germany and Alsace, France. 

sky castle cocktails Find your passion at Sky Castle.


By Jan Walsh

 

Photography by Beau Gustafson

 

Valentine’s dinner is but once a year. For some it is a night to look forward to and to remember. For others it is a night to dread—seeing all those love birds when all you want to do is have a beer and wings. No matter your status, Sky Castle Gastro Pub and Lounge pours your passion one and one fourth ounces at a time.

Does your wine offer hints of glyphosate? 


By Jan Walsh 

Photography by Beau Gustafson 


Think buying organic food was a challenge? Try buying organic wine, but not until you read this article—because it will help. 

chef abhi new restaurant

Abhi Eatery and Bar is officially open!

 

Bistro 218 builds on its success, expanding next door.  

By Jan Walsh 

Photography by Beau Gustafson 

Birmingham’s downtown restaurant scene just got a little bigger. In December 2016 chef and owner of Bistro 218, Tom Saab expanded by adding an adjoining bar into the space next door—doubling the seating capacity. Saab originally opened Bistro 218 in November 2012. 

Maki Fresh BowlsPair Maki Fresh’s healthy fare with hot sake. 

By Jan Walsh 

Photography by Beau Gustafson 

Maki Fresh has a new focus that pleases all: rice bowls, sushi rolls, and sliders. And true to its name everything at Maki is fresh. They make their own sauces, batters, and pickles. 
bistro 218 bar sommelier

Bistro 218 completes expansion. 

In December 2016 Chef Tom Saab expanded Bistro 218 by adding an adjoining bar into the space next door—doubling the seating capacity.

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. 

Highlands Bar and Grill oystersEnjoy oysters three ways at Highlands Bar and Grill.

By Jan Walsh

Photography by Beau Gustafson

The dinner menu at Highland’s Bar and Grill leads with oysters. Frank Stitt’s Oyster Bar line up boasts in season oysters, from Alabama, New England, and Prince Edward Island. They are served raw by the half dozen, on the half shell and cooked—three ways.

Chef Abhi Sainju opening MO:MO: at Pizitz Food Hall momo chef abhi

Nepalese dumplings and Vietnamese inspired sandwiches will be served daily from 11:00 a.m. until 8:00 p.m. at 1821 2nd Avenue North, Birmingham. Get a sneak peek of the menu here...

oscar's at the museum lunchOscar’s At The Museum serves local, regional, and seasonal fare.

By Jan Walsh

Photography by Beau Gustafson

The art of eating local is made easy at Oscar’s At The Museum. More than a place to lunch when visiting the Birmingham Museum of Art, the café has its own following of loyal foodie patrons who dine here regularly. Chef Christopher Cobb has built this following by building his menu around local, seasonal ingredients and his skillset for executing excellence.

cashios' spaghetti meatballsCashio’s Meatball Market serves their family recipes your way.

By Jan Walsh

Photography by Beau Gustafson

Cashio's Meatball Market recently opened in Lakeview at 728 29th Street South. Here owner, Mary Susan Cashio and team serve classic, Cashio family, Italian recipes garnished with a touch of whimsy.


tumtum tree wine auction

TumTum Tree Foundation auctions wines to benefit Alabama’s children.

By Jan Walsh

Photography by Beau Gustafson 

The TumTum Tree’s Annual Charity Wine Auction Weekend directly benefits Alabama children’s charities. The charities include Magic Moments, Kid One Transport, Mitchell’s Place, The Red Barn, Alabama Center for Childhood Cancer and Blood Disorders, UAB’s Institute for Arts in Medicine (AIM), Glenwood Autism and Behavorial Health Center, and Angel Pillowcases.

Winemaker Dinners will be held on Thursday, November 3, at the following Birmingham Restaurants' Member Restaurants: 

Revana, Alexana, Corazon del Sol at Bottega - SOLD OUT
LIOCO at Galley and Garden - 25 Seats 
Vineyard 7&8, Retour - GianMarco’s - 40+ seats
Du MOL - Ocean - 50 seats 
Arrow & Branch - OvenBird - 12 seats
Fries Family Vineyard + Arkenstone - Satterfield’s - 40 seats


 


bare naked noodles south bridge homewoodBare Naked Noodles is opening a second location in Homewood November 1! 

Visit during first week for our authentic Italian fare, and you will be entered to win a few great prizes. 

Hot and Hot chef's table USA TodayThe chef's table at Hot and Hot Fish Club just got hotter. 

Jan Walsh reviews chef's table at Hot and Hot Fish Club for USA Today in their feature: "10 Amazing Chef's Tables You Should Know About." And our website, Birmingham Restaurants is mentioned!

Rudy Miss Coco's dog treatsMy dogs deserve organic food and Miss Coco’s One Lucky Dog treats.

By Jan Walsh

Dog Photography by Beau Gustafson 

My mission for my family to eat Non-GMO and organic includes my Cavalier King Charles Spaniels. Thus they are not fed any GMOs knowingly. I know where my food and my dogs’ food and treats come from, and prefer locally made or made in my own kitchen. I trust and buy Idie Hastings’ new line of dog treats, Miss Coco’s One Lucky Dog. And I buy organic foods, such as organic, local pasture raised chicken, eggs, and organic vegetables, which I supplement with organic dog foods.

Savannah Bee honeySavannah Bee’s honey and beeswax products are healthy and sustainable.

By Jan Walsh

Photography by Beau Gustafson

Bees are in trouble. Honeybees, bumble bees, and other native bees are disappearing at alarming rates. Pesticides are weakening their immune systems. Honeybees contribute to one of every three bites of food we eat. More than $19 billion of crops each year are pollinated by bees. And $150 million of honey is produced in the U.S. annually.

Miss Dot's chicken recipeMiss Dots’ herb roasted flat top chicken hits the spot.

By Jan Walsh

Photography by Beau Gustafson

Miss Dots is named for Leola Rogers, whose nickname has been “Dot” since she was a child. She has also been cooking Southern style since she was eight-years-old, when she first cooked on a wood burning stove.

Taco Mama margaritas From heat to sweet Taco Mama’s margaritas have it all.

By Jan Walsh

Photography by Beau Gustafson

Taco Mama has a motto of “Stay hungry, and be thirsty.” But no one is hungry or thirsty for long at Taco Mama. The menu offers build your own tacos, burritos, burrito bowl, nachos and quesadillas, taco and burrito baskets, and an array of specialty, handcrafted margaritas.

eli's Jerusalem Grill organic chickenBirmingham Restaurants welcomes four new Member Restaurants:

Eli's Jerusalem Grill, Iz Cafe, Iz Neighborhood Grocery (ING), and Oscar's At The Museum!

Eli's Jerusalem GrillEli’s Jerusalem Grill serves healthy, organic fare.

By Jan Walsh

Photography by Beau Gustafson

What is a man to do when he cannot find a place to eat? When Eli Markshtien, and his wife, Laurel and family, moved to Birmingham he could not find an Israeli restaurant. So he opened his own and began cooking his grandmother's recipes—solving the problem and also fulfilling his dream of his own Israeli restaurant.

ashley mac's saladsTry Ashley Mac’s Salad Trio at three locations.

By Jan Walsh

Photography by Beau Gustafson

Ashley Mac's is open for lunch and dinner at three Birmingham area locations: Cahaba Heights, Inverness, and Riverchase. And all Ashley Mac’s restaurants are locally owned by Ashley and Andy McMakin.

Taco Mama tacos Birmingham area Taco Mama locations join Birmingham Restaurants.

Taco Mama has three Birmingham area locations: Crestline Village in Mountain Brook, Homewood, and the newly opened Taco Mama at The Summit. 

Maki Fresh Kobe burgers

Birmingham Restaurants is excited to announce the five new restaurant members. 

Ashley Mac’s, Jinsei Sushi Bar and Lounge, Little Savannah Restaurant and Bar, Maki Fresh, and Miss Dots are new Member Restaurants.

satterfield's cocktails Enjoy handcrafted, specialty cocktails at Satterfield’s Bar. 

By Jan Walsh 

Photography by Beau Gustafson 

I love fine dining restaurant bars. Here I can pop in, eat and drink well without having to reserve a table in the dining room. Or when I do have reservations, a relaxing before dinner drink at the bar extends the evening on the front end. 

flip burger tuna tartareFlip Burger Boutique has something for everyone. 

By Jan Walsh 

Photography by Beau Gustafson
 

Ever been to Flip Burger Boutique at The Summit? If not, you are missing more than a great hamburger. Flip Burger Boutique not only has a cool concept, their food is as unique as their “twisted” ambience.
ocean restaurant butter poached lobsterOcean’s Butter Poached Lobster melts in my mouth.

By Jan Walsh 

Photography by Beau Gustafson 


Ocean recently completed a lovely remodel of the restaurant. But one thing that has not changed at Ocean is its wide net of fresh seafood cooked to perfection.

nabeel's market productsNabeel’s Market offers imported and house made gourmet to go.

By Jan Walsh 

Photography by Beau Gustafson 

Nabeel’s Market brings imported foods and beverages to Homewood, Alabama. Here at Nabeel’s Market, you can also take home many of the same dishes served at Nabeel’s Café, next door. I have shopped at Nabeel’s Market for years and have found products that I cannot get anywhere else in Birmingham. International beers and cheeses, as well as their own dressing, soups, dips, spreads, salads are among the popular cold case items. Their gourmet to go also includes entrees from Nabeel’s Café. And this place is an herb and spice market in itself.  
frank stitt Frank Stitt at New York Times' Cities for Tomorrow Conference 

Frank Stitt was honored as a participant on a panel with Danny Meyer, the visionary restaurateur who raised the bar on service and hospitality in our country, at The New York Times Cities for Tomorrow Conference.

5 point duck sandwichChef George Reis creates a popular new dish.

The Naan Duck is brand new to the menu at 5 Point Public House Oyster Bar.

 

Ashley Macs chicken saladWelcome to Birmingham Restaurants, Ashley Mac's!

Ashley Mac's is committed to providing quality home-style food and excellent customer service. They value our clients and always want to provide them with the best eating experience.


Oven BirdPremiering Tuesday, July 5th at 9pm ET/6pm PT -"Too Hot To Handle" - SEASON PREMIERE with Chef Chris Hastings and Ovenbird!

In Miami, Roger Mooking meets a chef who celebrates Latin Flavors with a unique coal-fueled contraption called the Cross Table used to roast butterflied pork marinated in bold achiote paste, and simmer a bountiful seafood paella in an unbelievably massive pan.  Roger then makes his way to Birmingham, Alabama to visit OvenBird, known for its wood-fired kitchen. Here Chef Chris Hastings has created a one-of-a-kind portable oven that delivers a double dose of heat used to cook up a meat lover’s feast of lamb, rabbit and beef along with the season’s best vegetables.

revolve shrimp Revolve Kitchen and Brew is handcrafted, original, and ever evolving.

By Jan Walsh

Photography by Beau Gustafson


Revolve Kitchen and Brew is a social beer garden featuring American fare with a Southern drawl. The restaurant takes pride in being a made from scratch restaurant. So there are no freezers or microwaves in this kitchen. Chef Sean Butler smokes all the briskets, turkeys, pork bellies and more in house. Sauces, dressings, pickles, kraut, condiments, and dips are also made from scratch. And it shows in every bite. Revolve’s fare is paired with local, craft beers, premium liquors, and wines by the glass. 

Alabama Fairhope BlueberriesWeeks Bay Plantation’s organic blueberries satisfy pre season cravings.

By Jan Walsh


Blueberry season can’t come early enough for me. Every spring I savor strawberries as I look forward for the first local blueberries to appear. But this year I got lucky. Before the local blueberries were in early season and ready to be picked, I found Weeks Bay Plantation’s blueberries in May.

Rora Farms BreadRora Valley Farms products fill and refill my pantry.

By Jan Walsh

Photography by Beau Gustafson

Rora Valley Farms is a family farm located near Goodwater, Alabama. It is operated by Noah and Dorothy Sanders along with help from their young sons, Enoch and Patrick, as well as other family members, who also live on the family property. From fresh fruits and veggies, pasture raised chickens and eggs, to sprouted breads, Rora Valley Farms is one of my best, local Non-GMO resources to keep me stocked. I first met Noah at Pepper Place Market. I always ask questions of the farmers whom I buy from and was impressed with him and his Non-GMO, sustainable farm products.

Alabama SproutsSprouted foods are historic, healthy, and flavorful. 

By Jan Walsh 

Photography by Beau Gustafson

Food has become complicated. Seeds have pesticides (GMOs) in their DNA, which were put there in laboratories not on farms. And some of what we are fed is not even food, although it looks like food. I do not believe that seeds need scientists or that nature intended for our food to be made in a lab. So I refuse to knowingly eat GMOs (GMO labels would help) and any “foods” that are flavorless and lacking in nutrition. In my ongoing search for organic and wholesome foods, sprouted foods are among my favorites for both their flavor and health benefits.

pink saltHimalayan crystals are the purest salts on earth.

By Jan Walsh

Photography by Beau Gustafson


Salt is a necessary ingredient in life. All humans and animals require it to survive. Himalayan Salt contains the same 84 trace minerals and elements found in the human body, including sodium chloride, sulphate, calcium, potassium, and magnesium. Given its cellular structure, it stores vibrational energy. And the salt’s minerals are (colloid) so small that our cells can easily absorb them.

V3Announcing the Launch of Version 3 of Birmingham Restaurants, the original site launched in 2007 and has remained the most popular dining guide of Birmingham metro restaurants since that time. The new website features the latest technologies for faster load time, responsive views for mobile and tablets. Bon Appetit!

highlands wineHighlands Bar and Grill uncorks some lovely new wines.

By Jan Walsh

Photography by Beau Gustafson


I have my favorite seat at the bar of Highlands Bar and Grill. If I shared it here, I might never find it open again. But the bartenders know. And they know that I arrive early in order to snag it.  Today as I slip into my seat at the bar—which opens before the restaurant—there is a staff wine tasting of Grassroots wines beginning in the dining room. Highlands’ Beverage Director, Matt Gilpin and the bar staff invite me to come over and taste with them. So I jump off my stool at the chance to be part of this behind the scenes event.
sol's turkey wrapPita and Pasta

Grab a tasty lunch at Sol’s Sandwich Shop.  

By Jan Walsh

Photography by Beau Gustafson


Sol Bajalieh opened Sol’s Sandwich Shop and Deli in 1968, in the original John Hand building. Today his three sons: Chris, Jason, and Jeff carry on their father’s legacy at 2 20th Street North, Suite 120. Sol’s serves breakfast and lunch, and offers catering.
bellini's cheesecakeBellini’s divine dinner offerings include popular chef features.

By Jan Walsh

Photography by Beau Gustafson


Bellini’s Ristorante has satisfied foodie appetites in Hoover since 2008. Located at 6801 Cahaba Valley Road off Highway 280, Bellini’s is open for lunch and dinner on Monday through Saturday.

silvertron cafe ravioliSilvertron Café’s butternut squash ravioli makes a complete meal.

By Jan Walsh

Photography by Beau Gustafson


If you grew up eating ravioli from a can, rethink ravioli. It is believed that ravioli came from Liguria where it was invented as a means of using leftover bits and pieces of food, rabiole.
Sky Castle Gastro Lounge opens in Lakeview and pleases all.  

By Jan Walsh

Photography by Beau Gustafson


Sky Castle Gastro Lounge recently opened at 7th Avenue South on the ground floor of the Twenty-Nine 7 Building in Birmingham’s Lakeview District. Sky Castle’s concept has a backdrop of nostalgic rock and roll integrated with sports bar and a hint of edgy upscale woven into its ambiance.  And the fare is globally influenced, Southern progressive—comfort food with a cutting edge.
galley and garden game henPair hard cider with Galley and Garden’s cider braised game hen.  

By Jan Walsh

Photography by Beau Gustafson

I love a good apple cider. And with Galley and Garden’s new Sunday brunch and dinner menu, I am doubly pleased. Here I can have my cider and drink it too with the Cider Braised Duncan Farm Game Hen and Hard Cider.
gallery bar drinksGallery Bar 1930 is upscale by design.

By Jan Walsh

Photography by Beau Gustafson

Gallery Bar 1930 recently opened in Gallery 1930 art studio in Mountain Brook’s English Village, along side its sister restaurant, Vino.

Restaurateur, Al Rabiee and son Matthew, Bar Manager of Vino and Gallery Bar 1930 greet us at the front door. Inside original art adorns the walls, not televisions. Nor will you find beers on tap, or folks hoping to hook up at this bar. Gallery Bar 1930 is an upscale cocktail and oyster bar, for sophisticated palates with proper manners. Entering the front doors the bar is to the right and a lounge area is to the left. Designed by Richard Tubb, the space opens to Vino's famous patio with sliding doors in the lounge area. Tubb also designed the wicker furnishings that are manufactured in Mobile, Alabama, which further the indoor-outdoor ambiance. And the back area of the venue can be roped off for private events. The space can seat 60 people for a seated dinner.
dyrons winter mix grillPair Dyron’s Winter Mix Grill with Satsuma Old Fashioned.

By Jan Walsh

Photography by Beau Gustafson


Ward Halliday is a new face at Dyron’s Lowcountry, as bartender and front of the house manager. But he is a familiar face to many from his nights behind the bar at all of Frank Stitt’s restaurants.

seasons 52 lobster ravioliPair New Old Fashioned with Lobster Ravioli at Seasons 52.

By Jan Walsh

Photography by Beau Gustafson 

I always look forward to getting a taste of Seasons 52 Fresh Grill’s new menus. They change with each season. And on the Winter 2015 menu I found a divine new pairing, which comforts and warms this rainy day—New Old Fashioned and Lobster Stuffed Black and White Ravioli. Both the cocktail and the ravioli are highly recommended separately. And together, their flavor profiles are quite the match, as Managing Partner Michael Gambino suggested they would be.

Melting Pot cocktailsThe Melting Pot shakes and stirs specialty cocktails.

By Jan Walsh

Photography by Beau Gustafson


Did you know The Melting Pot has its own bar? I had not pulled up s stool to their bar before tonight. But the specialty cocktails that I have so enjoyed while dining at The Melting Pot led me here for a cocktail tasting.
hot and hot tunaThe Hastings’ Hot and Hot celebrates 20th Anniversary.

By Jan Walsh

Photography by Beau Gustafson


Chef Chris and his wife, Idie Hastings opened Hot and Hot Fish Club in November 1995. During the two decades that followed, the Hastings developed and maintained strong relationships with local purveyors, foragers, artisans, farmers, and fishermen who supply food to this farm to table restaurant. These local, seasonal, and Southern products are featured in dishes inspired by all cultures from across the globe. Through the years Hot and Hot has also cultivated an ever-growing foodie following, of locals who dine here regularly, and the well deserved reputation of being among the best restaurants in Birmingham and the South.
ovenbird chicken Chris Hastings is the keeper of a new flame at OvenBird.

By Jan Walsh

Photography by Beau Gustafson

Chris and Idie Hastings open their second restaurant, OvenBird at 2810 3rd Avenue South, at Pepper Place. Ovenbird is a refined yet rustic restaurant that offers a well conceived and beautifully executed indoor–outdoor dining experience of small plate fare cooked over a live coal fire. It is named for rfuous hornero, “red ovenbird,” a South American bird that builds its oven-shaped nest with a side entrance shaped like an “O.” Coincidentally, OvenBird has another namesake in a poem by Robert Frost, “Oven Bird.” And the poem’s passing of time theme also befits the restaurant. Ovenbird has been in development for two years. Twenty years have passed since the Hastings opened their first restaurant, Hot and Hot Fish Club. And a live fire restaurant has been Hastings’ dream since he was a boy, cooking over campfires.
the wine loft port Taste 10, 20, 30 and 40-years-old ports at The Wine Loft.

By Jan Walsh

Photography by Beau Gustafson


Tonight I taste 100 years of Quinto Do Portal ports with Mike Dunnavant, the proprietor of The Wine Loft of Birmingham. Port is a fortified wine. Fortified wines are made by adding grape spirit or brandy to the winemaking process. In port, brandy is added before the wine has finished fermenting. Port is traditionally served at the end of a meal with dessert especially chocolate or cheese. It can also be enjoyed as an after dinner drink or even as an aperitif or with a cigar in front of the fireplace.

bamboo on 2nd sashimiDecades of experience poised Bamboo on 2nd for overnight success.  

By Jan Walsh

Photography by Beau Gustafson


Bamboo on 2nd is a new, wildly popular Asian fusion and sushi restaurant located at 2212 2nd Avenue North. Given bamboos are among the world’s fastest growing plants, the restaurant is aptly named. Bamboo on 2nd opened in July, and immediately grew to maximum capacity nightly. Seating 70, with no reservations taken, the restaurant is almost full when we arrive at 5:30 p.m. on a weeknight. So it is advised to arrive early or expect to wait, and they cannot accommodate large groups.

5 point public house oyster bar oysters George Reis opens 5 Point Public House and Oyster Bar.

By Jan Walsh

Photography by Beau Gustafson

5 Point Public House Oyster Bar is a casual, beer centric, chef driven menu, oyster house. It boasts a raw bar of fresh, Gulf Coast and Chesapeake Bay area oysters alongside local pub fare and a wide selection of craft beers, including local brews and keg-style wines on tap.


Bare naked noodles lasagnaBare Naked Noodles fresh pastas incorporate local ingredients.

By Jan Walsh

Photography by Beau Gustafson


I first “met” Linda Croley at her Bare Naked Noodles booth one Saturday at Pepper Place Market last year. Croley greeted me with a warm generous smile and helped me choose pastas and sauce to take home. From the first bite of the first batch, I was incredibly impressed with her handmade pastas filled with local ingredients. Since that time I have bought other varieties, which I keep in the pantry and freezer so that a delicious meal of local ingredients is ready to make. So I am especially delighted that Croley has evolved her pasta business to open Bare Naked Noodles new café.
vino crab claws Linger over a Mediterranean dinner on Vino’s pristine patio.  

By Jan Walsh

Photography Beau Gustafson


Birmingham boasts some lovely restaurant patios. But none are quite like Vino’s.  This open air space has no hedges, fences, or walls. It is a white scape of space with white pebbles underfoot and small white lights in the tree branches above its candlelit tables. Tonight Kevin and I are meeting friends for dinner with no plans to do a review. But after dinner I knew that this special dining experience had to be shared.
bottega cafe sip and purr cocktail This Bottega Café cocktail is home grown.

By Jan Walsh

Photography by Beau Gustafson


Bottega Café’s cocktail menu boasts local flavors. Topping off the list is “Sprout and Purr,” which includes a cold pressed juice—Quench, by Sprout and Pour. Quench is a nutritious blend of romaine, mint, apples, celery, pineapple, and parsley.


jim n nick's baby back ribs Jim ‘N Nick’s celebrates 30th Anniversary!

By Jan Walsh

Photography by Beau Gustafson


The word barbecue surely does confuse some folks. It is commonly spelled many various ways: barbecue, barbeque, Bar-B-Q, Bar-B-Que, and BBQ. The word also refers to a cooking method and a cooking apparatus—a barbecue grill. But no matter how we spell it, we Southerners know the difference between barbecuing and grilling. Grilling is fast and hot, using direct heat from low-smoke fuels with flames coming into contact with the meat. Barbecuing is a slow process over indirect heat from high-smoke fuels, without the flame coming into contact with the meat.
Satterfield's coddled eggSatterfield’s serves great fare with good intentions.

By Jan Walsh

Photography by Beau Gustafson


My first meal at Satterfield’s was 10 years ago. I reviewed the restaurant soon after it opened. Most impressed, I interviewed pastry chef and owner, Becky Satterfield and was further impressed by her ambitious aspirations. She foresaw it becoming one of the “best of the best” restaurants in Birmingham, which happened quickly. Reading the review I published in 2005, I see much of what Satterfield’s is today was here from the start. From the seed she planted then, Satterfield’s has evolved through the years to a more mature, better version of its original self.  Today it is one of a few Non-GMO (genetically modified organisms) restaurants in the area, and supports the Alabamians for GMO Labeling initiative.
flip burger smoking cocktails Flip Burger’s drinks are white hot delicious.

By Jan Walsh

Photography by Beau Gustafson


I can’t eat at Flip Burger without ordering a cocktail—or two. And today we are here to do a cocktail review. So who’s counting?
seasons 52 ahi tuna tartarePair Ahi Tuna Tartare with Gewurztraminer at Seasons 52.

By Jan Walsh

Photography by Beau Gustafson 

We frequent Seasons 52 Fresh Grill for lunch and often make a meal of shared flatbreads and appetizers with cocktails and wine. Located at The Summit Lifestyle Center, Seasons 52 changes their menu weekly to keep up with the seasons. Options include organic foods and cocktails as well as gluten free, vegan and vegetarian menus. And nothing on their menu is more than 475 calories.
Brock's ross bridge flatbreadsBoth locals and out-of-towners enjoy dinner at Brock’s.

By Jan Walsh

Photography by Beau Gustafson


Brock’s Restaurant is located inside Renaissance Ross Bridge Resort and Spa, downstairs from the main lobby. It is open for breakfast daily and fine dining for dinner nightly. Drawing a loyal, local following of both nearby residents of Ross Bridge and beyond throughout the Birmingham metro area, all gather here. And resort guests do not have to leave the building to dine here.
Bottega Cafe farro saladBottega is a national landmark and a local favorite.

By Jan Walsh

Photography by Beau Gustafson


Bottega Restaurant has been a Birmingham favorite for 27 years. The restaurant is the fine dining side of Bottega, situated on the right hand side, of the historic Bottega Favorita building. Its owners, Frank and Pardis Stitt, refer it to as “The Dining Room”. But we diehard patrons call it, “Big Bottega,” distinguishing it from what we call, “Baby Bottega,” Bottega Café, the Stitt’s casually upscale, Italian influenced eatery on the opposite side of the building.
JT's lounge cocktails Handcrafted cocktails at JT’s Lounge include local ingredients.

By Jan Walsh

Photography by Beau Gustafson


I love classic hotel bars. They provide travelers a convenient spot to recover from the trip and catch up over drinks and nibbles and a convenient place to “get away” for locals.
vino wild salmon daily specialVino’s Wild Salmon Farfella is healthy and flavorful.

By Jan Walsh

Photography by Beau Gustafson


Vino is one of my favorite restaurants. It is also a neighborhood favorite in Mountain Brook’s English Village. But this well kept, tasty secret is getting out and bringing more and more patrons from outside the neighborhood.
Galley and Garden snapper Get a taste of Galley and Garden.  

By Jan Walsh

Photography by Beau Gustafson


Galley and Garden opens in the redesigned Veranda on Highland building, at 2220 Highland Avenue South. Boyce Restaurant Concepts’ chef James Boyce along with his wife and partner, Suzan are co-owners with Ed Hardin. Boyce’s Southern influenced, modern Cali-French inspired cuisine is served Monday through Saturday for dinner, and for Sunday brunch.  
 

taziki's birmingham dolmades wineCalling all vegetarians to Taziki’s Mediterranean Café.

By Jan Walsh

Photography by Beau Gustafson


Dolma is a type of stuffed vegetable dish common in the Middle East and in Mediterranean regions. In Greece the dolma is typically a meatless dish of rolled vine leaf stuffed with rice. And Taziki’s Dolmades are authentically Greek.
clyde may whiskeyClyde May’s Whiskey is the official State Spirit of Alabama.

By Jan Walsh

Photography by Beau Gustafson

People have been making illegal moonshine in Conecuh Ridge of Bullock County, Alabama for generations. Farmers used excess crops to make illegal whiskey. And apparently they still are. Four illegal stills were shut down in 2014 as this went to press. It was here that Mr. May spent his life in pursuit of perfecting small batch whiskey.