Restaurants in Birmingham

Order the tomato salad; thick stacks of heirloom tomatoes mingle with fried okra, field peas, fresh corn, and studs of applewood-smoked bacon under a veil of balsamic vinaigrette—summer on a plate.

If sweet tea is the “house wine of the South,” then grits are its daily bread. Executive chef and owner Frank Stitt does them right with country ham, chanterelles, and Parmesan.