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.
The Place
Built in 1925 on Highland Avenue, the Bottega Favorita building is home to Bottega Dining Room and Bottega Café. The Dining Room opened here in 1988, and the Café in 1990. The formal dining room is perfect for fine dining dinners. And the more casual café is open for lunch and dinner. And Bottega’s patio has always been the place to people watch.
The People
Locally owned and operated by Chef Frank and Pardis Stitt, both Bottegas have loyal patron followings and out of towners. The back and front of the house staffs, at both restaurants, are restaurant professionals who have or plan careers in culinary. New hires go through rigorous training, and it shows. From “my pleasure” responses (rather than no problem) to their smiling faces and calm demeanor, the staff exhibits confidence, without haughtiness. Julio De La Rosa is chef de cuisine. And Annalisa Colombo is pastry chef.
We have gotten to know many of Stitt Restaurant Group’s staff through the years. They know our preferences well, especially the bartenders. I rarely surprise them with my choices. At the top of this list was Chris Conner. Through the years at our favorite corner of the bar at Highlands Bar and Grill, Chris became a friend. With each visit we picked up where we left off last time. And although we typically sit at a table rather than the bar at Bottega Dining Room, upon entering the first thing I heard was “Hello, Mrs. Walsh” and “Goodnight, Mrs. Walsh,” upon leaving. He never failed to remember and welcome regulars and keep an eye on us all.
The Wine
Birmingham's reputation as a wine city started decades go with Frank Stitt... Tooday we start with one of his grower champagnes. Gaston Chiquet. This champagne producer in Dizy, France dates to 1746. The wine boasts a lovely mousse, consistent effervescence with notes of apple, citrus, and red berry. Perfect for upcoming Valentine’s Day!
Wine News! "Frank's Pinot Noir," a house wine previously exclusive to Alabama restaurateur Frank Stitt’s Birmingham restaurants is now available for public retail purchase through Finch Fine Wines. Produced by Clendenen Family Vintners in California's Santa Maria Valley, this elegant red was developed in partnership with the late winemaker Jim Clendenen.
Wine News! "Frank's Pinot Noir," a house wine previously exclusive to Alabama restaurateur Frank Stitt’s Birmingham restaurants is now available for public retail purchase through Finch Fine Wines. Produced by Clendenen Family Vintners in California's Santa Maria Valley, this elegant red was developed in partnership with the late winemaker Jim Clendenen.
The Food
More than a meal, Bottega is a sensory experience that fulfills both appetite and spirit. Today we are lunching at Bottega Café. This is our first lunch out since MAHA Eat Real Food flipped the script on dietary guidelines, inverting the former pyramid. I am delighted because this is how we have been eating for a long time. Thus, it reinforces our diet rather than changing it. Likewise, Chef Frank Stitt’s menu at Bottega Cafe did not have to evolve or pivot to fit the new pyramid. From the snacks through mains the menu boasts whole foods as recommended.
Bottega is also known for its hospitality and has earned top hospitality recognitionsand awards. Bottega was named Semifinalist for James Beard Awards Outstanding Hospitality 2026 and 2023. Michelin Guide 2025: Pardis Stitt is the 2025 Michelin Guide American South Service Award winner. And Bottega made the "Recommended" list.
Today it is hospitality plus as chef sends out two treats for us: Roasted Cauliflower and Smoked Salmon along with our orders o Marinated Olives and Baked Feta. I wish I could buy olives like these in a jar! Yet I could make my own using Frank’s recipe in the Bottega Favorita cookbook. This secret to this scrumptious mix includes varieties of Nicoise, Picholine, Cerignola, and Kalamata olives is in the nine fresh ingredients that start with fennel, coriander, and cumin seeds that are toasted and cooked in olive oil. We typically order the focaccia bread with the olives. But there is a generous serving of toasted focaccia that comes with our Baked Feta. We spoon the comforting, warm tomato and feta dip over the bread as we nibble the olives and enjoy with the cauliflower, which started as a simple cruciferous veggie but is now transformed through its roasting process into a nutty, caramelized, savory sensation. The highlight of our starters is the salmon. Three flaky filets top crisp potatoes with sour cream and are crowned with farm egg and trout roe, all encircling a bed of mixed greens. This divine dish is a delicate yet rich synthesis of protein, veggies, and dairy. Highly recommended!
For mains Kev opts for the Fish Sandwich, and I order the Fish of the Day. The sandwich is a shrimp and lobster salad on focaccia, reminiscent of Chez Fonfon’s annual special lobster and shrimp BLT. Thick, soft focaccia envelopes this creamy, seafood salad that is bursting with freshness. The sandwich is accompanied by crisp, house potato chips. Catch it if you can! My two filets of red snapper rise above sautéed spinach and comforting olive oil crushed potatoes like the crest of an ocean wave. A dollop of caper aioli adds a creamy tang to the delicate, mild fish. Another dish that tops the new food pyramid and keeps me healthy. Exceptional!
We don’t typically eat sweets at home, more often when dining out. Given it is Valentine’s week, we select Bottega’s chocolate dessert, Zuppa Inglese to share. This classic Italian dessert is similar to trifle. Bottega’s version layers Kahlua budino, chocolate cake, and candied hazelnuts. The pudding’s butterscotch and Kahlua coffee flavors blend beautifully with the dark chocolate and sweet, crunchy nuts. Love at first bite! As we leave our table, a man at an adjoining table stops Kev to say, "You two make a beautiful couple." Even the guests at Bottega have hospitality!
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