Reviews › Beverage

Birmingham 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. 

Bamboo 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. 

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. 

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.

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.

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.

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. 

Highlands 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.

Gallery 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.

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.

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.

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.

Clyde 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.

Uncork an organic wine with a heroic history. 

By Jan Walsh

Photography by Beau Gustafson 

Tonight at the Wine Loft, Certified Sommelier, Stella Nystrom shares a beautiful Chateaux Musar Jeune Rough 2011—and its amazing history.

Chill with Seasons 52 organic, summer spirits.

By Jan Walsh

Photography by Beau Gustafson

Seasons 52’s summer cocktails boast organic vodka and summer fruit and vegetables.  

Seasons 52 Fresh Grill—located at The Summit—is known for its wine bar and an award winning wine list. But don’t overlook their seasonal cocktails. Today we take a mid afternoon break away from the summer sun in their cool, dimly lit bar and look over the cocktails and seasonal cocktails menus. And we select the Cucumber Basil Smash and Strawberry Basil Infusion. Both include Prairie Organic Vodkas.

On Tap Sports Café’s Beer Wall has it all.

By Jan Walsh

Photography by Beau Gustafson

On Tap Sports Café has been a favorite neighborhood pub since 1996. Now with four Birmingham metro locations—Galleria, Inverness, Lakeview, and Fultondale—On Tap draws regulars from all around.

Billy’s Sports Grill brings home New Belgium brews!

By Jan Walsh

Photography by Beau Gustafson

The wildly popular Fat Tire is here in Birmingham! Both Billy’s Sports Grill locations, English Village and Overton, have these brews on tap and by the bottle. And at Billy’s English Village you can take it—or any other of their home draft beers—home in 32, 64, or 128 ounce bottles.

GianMarco’s wine bar and retail shop draw wine savvy patrons.

By Jan Walsh

Photography by Beau Gustafson

GianMarco’s Restaurant has long had one of the finest and most flexible wine programs in Alabama. Brothers Giani and Marco Respinto own and operate the restaurant, and offer more than 300 select restaurant quality wines on the wine list. Wines are offered in servings of three ounces, six ounces, quantino, and by the bottle. And the price point for each and every wine is very competitive.

Ocean’s new wine cellar houses fine, old ports.

By Jan Walsh

Photography by Beau Gustafson

Port has a history of being the wine that men drank while smoking a cigar—after the women had left the room. That was then. Now women drink wine alongside the men at the bar. And I recently had the pleasure of tasting Warre Vintage Ports with George Reis, executive chef and owner of Ocean and 26. These ports are a recent addition to the wine list at Ocean and 26. And another recent addition to Ocean—its wine cellar—provides a space for the restaurant to lay down some older bottles, such as the Warre Vintage Ports.

Explore Zinfandel with three Ravenswood Zins: Sonoma, Napa and Lodi.

By Jan Walsh

Photography by Beau Gustafson

I had dinner with Joel Peterson when he was in Birmingham a few… (gulp) years ago. Where does time go? Recently when his Ravenswood County Series arrived at my door—for tasting and consideration—I was reminded of the evening with the Godfather of Zin.

Chill on Bottega’s patio with handcrafted martinis.

By Jan Walsh

Photography by Beau Gustafson

Bottega Restaurant and Bottega Café each boast their own private, hedge-lined patio. Massive iron gates serve as entry to both. And in the spring yellow Lady Banks roses burst with color and aroma—draping the water fountain on the restaurant side. But no matter the season, when weather permits Bottega’s patio is the place to be.

Galley and Garden's wine cellar is filled with legendary wines.

By Jan Walsh

Photography by Beau Gustafson

My favorite table at Galley and Garden is the chef’s table in the wine cellar. Here vintage, first class—and first growth—wines are displayed under lock and key, in wine cabinets with antique bronze screens in this 1,500 bottle capacity cellar. And above these racks are personal wine lockers of VIP patrons.