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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.