Birmingham

Restaurants in Birmingham

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.

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.