Restaurant Listings: Fine Dining

Hint: To see restaurants in this section in a particular area of town, click on the category name indicating "Hoover," "Downtown," "South," etc., below each listing.

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3161 Cahaba Heights Road (Vestavia/Cahaba Heights)
Reservations suggested. A hidden gem in Cahaba Heights; can hold its own against the best restaurants in town. With the tagline of "where fine dining meets relaxation," Satterfield's is "classy yet unpretentious, upscale yet comfortably casual," reported Birmingham News' City Scene. The menu changes to reflect what's seasonably available, but examples include Molasses Braised White Pheasant with handcrafted pappardelle, Snow's Bend winter vegetables, black trumpet mushrooms and sage; Fennel Dusted Loin of Coloardo Lam with crushed white beans, cardamom scented baby carrots, swiss chard and Cabernet lamb jus; and Chipotle and Spice Rubbed Duroc Pork Chop with sweet potato chile relleno, black bean coulis, avocado-corn relish and ancho chile oil. Reservations suggested; patio dining available; special bar menu on Mondays and Tuesdays.
Read our review.

Posted on Friday, June 1, 2007 at 10:47AM by Registered CommenterDeborah Lockridge in | Comments5 Comments

Standard Bistro

Number Three Mt. Laurel Ave. (Town of Mt. Laurel, off Hwy. 280 south of Greystone)
Contemporary Southern cuisine, using fresh natural foods, including local organic produce, free-range and organic meats, for lunch and dinner. Sample dinner offerings include chicken paillard with garlic grits, pork with sweet potato gnocchi and tuna with mushroom rice. As of 2009, there's a new head chef there, Mac Russell, who earned his culinary stripes under Chris Hastings at Hot & Hot Fish Club. (Hastings manages the business end of Standard Bistro for owner EBSCO Industries.)

Posted on Friday, June 1, 2007 at 08:10AM by Registered CommenterDeborah Lockridge in | Comments1 Comment

Veranda on Highland

2220 Highland Ave. (Southside)
Open for dinner, plus Sunday jazz brunch. Executive chef Thomas Robey was formerly sous chef at Commander's Palace in New Orleans. Specialties include items such as shrimp remoulade on black-eyed pea salad, julienne of beef with tasso and smoked crimini mushrooms in green peppercorn cream sauce, Pecan Gulf fish with red bean grilled onion rice and Creole Meuniere. Brunch menu offers dishes such as duck and biscuits, crab salad, Eggs Veranda (poached eggs, smoked chicken, tasso and wild mushroom hash, with grilled green onion hollandaise) and Cochon and Eggs (pulled pork with sunny-side-up eggs atop a corn and jalapeno johnny cake with red bean gravy.) An October 2007 review of the brunch by Fletcher Harvey in City Scene gave it five out of five stars, with high marks for fried Gulf oysters, soup sampler, Muscovy duck with dried cherry sauce, Jambalaya shrimp scramble, cochon and eggs, and Bananas Foster bread pudding. Beautiful old-house atmosphere, outdoor patio dining.
Read Review

Posted on Friday, June 1, 2007 at 08:00AM by Registered CommenterDeborah Lockridge in | Comments5 Comments