 Clean Cooking features Dyron's
Dyron's Chef, Chris Melville shares philosophy and recipes at Clean Cooking.
By Jan Walsh
Dyron's Lowcountry is a leader in the new clean cooking movement and is pioneered by Executive Chef, Chris Melville.
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 French Kiss
I love Chez Fonfon in the Springtime…
By Jan Walsh
Spring begins when asparagus and strawberries appear on Chez Fonfon’s menu. And today asparagus with farm egg vinaigrette is at the top of the menu and Strawberry Tart is at the bottom.
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 My Birthday Dinner
Dyron’s Lowcountry menu is a gift-in-itself. Chef Chris' execution wraps a bow around it.
By Jan Walsh
Birthdays that end with nine, as the second digit make me anxious. It means I have lived nine of this decade’s years. There is only one left to live, if I make it, to a new first digit and zero as the second digit. Typically, I use the last year to try on the next decade for size, saying I am almost… But this time I am determined to live in the moment each moment of the coming year starting now!
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 James Beard News
Bottega was named Finalist for James Beard Awards Outstanding Hospitality 2026!
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 Chef’s Tasting
A special invitation from Chef Jahaad Jackson and new Owner, Chloe Kidd
By Jan Walsh
New owner and operator, Chloe Kidd is making waves at Ocean. And tonight is an exciting introduction to Ocean’s new restaurateur, as she reimagines Ocean from its fare to the plates it is served on and the new wines paired. Ocean originally opened in 2002 and was made a star in Birmingham’s dining crown by former executive chef and former owner, George Reis. Chef Jackson was Reis’ sous chef and has cooked at Ocean for severn years.
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 Here’s The BEEF
Bocca has one 24-ounce ribeye in the house!
By Jan Walsh
Tonight, we have reservations at Bocca Ristorante at 5:00 p.m. But first we stop by Sloan’s next door for pre-dinner cocktails. Sloan’s has a chic country club bar ambience: leather banquettes, dim lighting, and fine whiskeys. Kev orders from the happy hour (4:00 until 6:00) menu, a creamy Tito’s Espresso Tini. And I have a lowball beauty, Blackberry Old Fashioned from the signature list. Highly recommend starting dinner at Bocca here at Sloan’s with a drink! New tradition.
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 Bistro Valentine
No one does Valentine’s Day like Bistro V.
By Jan Walsh
This Valentine’s Day is on Saturday. Expecting our favorite restaurants to sell out early, we made reservations on Resy for Bistro V more than a month in advance.
For nights such as this, some restaurants offer specials. Others offer regular menu. And many restaurants do prix fixe menus. Tonight, Bistro V boasts 17 entrée options including new and regular menu options plus three specials not on tonight’s Valentine’s menu!
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 Birmingham’s Beacon
Since 1988 Bottega has been a landmark restaurant.
By Jan Walsh
A Phenom is defined as a marvel, sensation, or phenomenon; something that achieves respect or fame. Bottega is a phenom.
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 Veterans Week 2025
Birmingham Restaurants hosts Alabama Veterans for YLDP.
By Jan Walsh
The Youth Leadership Development Program was founded by Dr. Kevin Walsh in 2008. High school juniors and seniors are chosen for their demonstrated character in school. If they excel in the YLDP, College Partners offer scholarships to them based om on their performance in the YLDP.
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 Michelin Guide 2025
Pardis Stitt is the 2025 Michelin Guide American South Service Award winner.
Bottega and Chez Fonfon both made the "Recommended" list. Congrats to Pardis, and to Frank and staff at Stitt Restaurants Group.
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