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Metro Menu Fall 2012

A Publication of

On Tap

The Beer Revolution Comes to Birmingham


Great Menu Items from the Magic City


Menus from your favorite restaurants





Fresh-Ground steak, a toasted brioche bun, lettuce, tomato, onion, aioli and Wickles with hand-cut steak fries. Please inquire with your waiter for additional fixins. 12

Ground Steak slowly simmered with San Marzano tomatoes, fresh cream and red wine then finished with handmade Garganelli, Parmigiano and sweet basil. 19

Shaved slow-roasted prime rib with melted Gruyere, horseradish cream and crispy onions on toasted French bread with hand-cut steak fries. 15




Seared tenderloin with house-smoked bacon, forest mushrooms, Marsala wine, whipped potatoes and crispy onions. 29

Tasso Ham and white cheddar stuffed Airline chicken breast with bread pudding “dressing” and pan gravy. 27

Carnaroli rice simmered with seafood stock and vermouth, finished with fresh Maine Lobster, San Marzano tomatoes, fresh herbs and lemon. 29




Fresh Jumbo Lump Gulf crabmeat cakes with whipped potatoes, sautéed asparagus and Sauce Béarnaise. 23

Regionally-sourced, fresh fish with a seasonal accompaniment. MP

McEwen and Sons creamy white grits smothered with fresh Gulf shrimp simmered with applewood smoked bacon, tasso ham, sweet peppers and tomatoes. 19


MONDAY–FRIDAY FROM 4-6 FOR BIRMINGHAM’S BEST KEPT SECRET Enjoy our steak burger, over 30 glasses of wine, 18 craft draft beers and crown n’ down cocktails all at 1/2 price!


Oh, Look. It’s Wine O’Clock.

Open 5 p.m. Tuesday through Saturday

2200 1st Avenue North 323.8288

Metro Menu contents Fall 2012

A Publication of

Joe O’Donnell Editor/Publisher

158. Successful


Cathy Fingerman Assoc. Publisher cathy

Meet some of the city’s wine experts. Written by Jan Walsh; Photography by Beau Gustafson

Robin Colter Creative Director

168. Break ‘N Bread

Joni Ayers Marketing Specialist Gail Kidd Marketing Specialist Paige Smith Digital Communications Manager Contributing Sales Chuck Leishman, Jon Poor

A preview of Alabama’s premier food and wine event. Photography by Liesa Cole

172. On Tap

How passion and entrepreneurial gumption brought great beer to Birmingham. Written by Chuck Leishman; Photography by Lindsey Griffin

186. Our Favorites

What we would order off the menu. We hope that you are hungry.

Featured Restaurants

Metro Prime The Wine Loft The J. Clyde Ashley Mac’s Bistro V Cafe Dupont Mafiaoza’s Satterfield’s Sol y Luna Cantina Dreamland Barbecue Ocean 26 Veranda on Highland Rogue Tavern Mellow Mushroom World of Beer Birmingham Originals Landry’s Seafood Green Acres Shula’s Steak House

Contributing Graphic Designer Hilary Moreno Contributing Writers Kelli Hewitt Taylor, Jan Walsh, Tom Wofford Contributing Photographers Billy Brown, Beau Gustafson, Daniel Taylor

Metro Menu is published annually by Fergus Media LLC 2805 Second Ave. S., Suite 200, Birmingham, AL 35233 (205)202-4182 Printed by American Printing Co., Birmingham, AL


Avondale Brewing Company

Garage Cafe Sweet Tea Restaurant Ted’s Restaurant Brock’s at Ross Bridge Resort Kelley’s Neighborhood Sports Bar Silvertron Cafe Mudtown The Ridge Shelby’s Slice Pizza and Brew Sol’s Sandwich Shop and Deli Ruth’s Chris Steak House Billy’s Bar and Grill Otey’s Tavern Taco Mama Bottletree Cafe Yellow Bicycle Catering Rojo Alagasco Cosmo’s Nabeel’s Hop City


Chef Charles Ryan Nichols of The J. Clyde,

Formerly of Susan Spicer’s Bayona in New Orleans. Graduate of Culinard, 2010.

Much of our seasonal Southern menu incorporates European influences and not only complements good beer, it’s made with it. If duck fat frites sounds too French to you, don’t be surprised if it’s included on our future menu!


Hot Rock Tavern and

Ale House Fall Dinner sneak preview: Chilled Coconut & Butternut Squash Soup Smooth, creamy, coconut and butternut squash soup, flavored with lemongrass and topped with toasted pumpkin seeds

Tempura Fried Quail Tempura fried quail served over a bed of Arugula tossed with our GPBC Citrus Vinaigrette, accompanied by a savory artichoke heart bread pudding drizzled with a fresh sage lemon buerre blanc

Pub favorites: Fried Sauerkraut Balls $6 Italian sausage, sauerkraut, and cream cheese rolled in Panko crumbs, deep fried and served on a bed of remoulade slaw

The Gus Burger $9.5 Eight ounce Hereford grass-fed burger topped with a fried egg, cooked over easy, medium, or hard

Fish & Chips $10

1312 Cobb Lane • 205.939.1312

Beer battered tilapia served with hand cut sweet potato fries, house made cocktail and tartar sauce

Come try our new items added just for the Fall!

Ca h aba Heights & Bluff Park

205.822.4142 • 280/Inverness Opening this Winter

Kids & Teens Families and more

FREE Family Yoga in Overton Park, Saturdays, Oct. 6 & 13. Visit for details

3150 Overton Road | o of Hwy 280 in Mt. Brook 205.262.2012 |


YOU’RE GONNA LOVE IT...OR ELSE! A favorite on the dining scene since opening its doors, MAFIAoZA’S Pizzeria and Neighborhood Pub continues to “wow” guests with its authentic Italian menu, its impressive wine list, and its comfortable, welcoming ambiance. The popular authentic 1920’s using fresh, seasonal ingredients. At MAFIAoZA’S, we pride ourselves on the quality for you and your family. We strive to bring local ingredients to the table when we can, and we work from scratch each and every day. From the long simmered marinara sauce to our pizza dough and works tirelessly to bring you that homemade essence and experience. appetizers and fresh salads to divine pastas and home-style pizzas. Our bar menu features an expanded adult beverage list with over 50 wines by the glass, 65 imported and domestic beers and a full selection of premium spirits and signature cocktails, all personally selected by the Don!












BECKY SATTERFIELD started her eponymous restaurant in 2005 with one simple philosophy in mind: Find the freshest local ingredients and deliver a memorable dining experience. Seven years later, we are honored to be one of Birmingham’s favorite dinner destinations. Our food is fresh, seasonal, and local. Our dishes are classic, yet inventive. Our staff is professional and friendly. From buttery fillets to savory seafood, you can rest assured that Chef Haller Magee is serving up a meal you’ll never forget. Whether it’s a romantic date with your sweetheart, a business meeting with a client, a celebration with co- workers, or a night out on the town with your best friends, we are here for you. We’re open Monday through Saturday. Stop by for a happy hour cocktail or a full-course meal.

3161 Cahaba Heights Road, Vestavia Hills, 35243 For reservations: 205-969-9690

Successful Sommeliers Birmingham area sommeliers pass Court of Master Sommeliers exams. By Jan Walsh Photography by Beau Gustafson

What is a sommelier? F rom a hi storic perspective, the word “sommelier” is derived from the French sommier, which is a word that evolved from cargo related nouns: the cargo, animals transporting the car go, and the people in charge of these animals. Sommelier was a title for people in charge of specific classes of items, such as food. And the 14

term eventually evolved to describe a servant in charge of wine. While wine service dates back to Greek and Roman times, restaurants with wine service—in Western Europe—did not exist until the late 18th Century. Afterwards, during the decades following World War II, only a few U.S., upscale French restaurants had

sommeliers. By the 1 970s and 1980s, the number of and style of U.S. restaurants with sommeliers grew beyond French restaurants. Throughout time the main role of the sommelier has been and remains the management of the restaurant’s wine cellar and wine program. The sommelier works with the culinary team to pair and suggest wines







Ocean, owned and operated by Chef George Reis, is one of Birmingham’s most recognized fine dining restaurants, known for their amazing array of fresh seafood and local produce. Ocean has earned the AAA Four Diamond Award for six years running. Reis uses his commitment to source and serve the best fish possible, passion and creativity to deliver flavor-infused dishes that leave you almost speechless.

1218 20th Street South, Birmingham 205-933-0999 16

that compliment the individual dishes on the menu. In the dining room, a sommelier interacts with restaurant patrons in wine selection—pairing the perfect bottle with dinner, within the parameters of the individual palate preferences and budget. While a restaurateur can give any person who serves wine the title of “sommelier,” becoming a cer tified sommelier is a process that involves educational classes and examinations. The Court of Master Sommeliers (CMS) is the examining body for the Master Sommelier Diploma. Established to encourage improved standards of beverage knowledge and service in hotels and restaurants, the first successful Master Sommelier e xamination was held in 1969. By April 1977, the Court of Master Sommeliers was established as the premier international examining body. And the title of Master Sommelier is reserved for individuals who successfully complete the Court of Master Sommeliers’ educational program. Currently there are four program levels to becoming a Master Sommelier. The CMS recently “held court” for the second time in Birmingham’s history, and the first time since their inaugural visit here in 2004. Prior t o this, wine pr ofessionals with wine related careers, such as John Cowan, Brian Herr, and Foster Smith had to travel outside Alabama to successfully achieve the CMS Level 1 cour sework and exam. Other local wine professionals sat for exams in 2004 and 2012. Achieving Level I in 2004 was Gene Burgess, Paul Campbell, Carlos Cisneros, Chanel Cotton, David Cross, Thomas Do vel, Caroline Graves, Bryan Groover, Remy Helu, Danny Hiatt, Robert Kamm, Eliseo Martizez, Ellen Wilson, Alan Milican, John Rusiecki, April Strickland, Jan Walsh, and Grant Williams.

Cool city-feel and industrial-chic decor with the buzz of bistro dining. Slow-roasted, rustic flavors meet fast, fresh influences in the extraordinary flavor combinations of George Reis.

Weekly Happenings Monday Night: Grilled Lobster TailsAppetizer $27 & Entrée $34

Tuesday & Thursday Night: Level I is the Intr oductory Course and Exam and includes a fast paced review for a day and a half with a theory exam at the end of the second day. Those who pass receive a certificate of completion and a pin designating success. Individuals from this class of 2004 gathered for a toast with wine professionals who passed their CMS coursework and exam in 2012. Level I w as achieved in 2012 by Dormanique Chatmon, Matthe w Couch, Steve Elliot, Matt Gilpin, Jef f Jones, Gray Maddox, David Manning, Brian Green, Steve Karamichael, Christiane Umphrey, Candy West, and Rusty Worrell. Level II is the Certified Sommelier Exam with no coursework, which was achieved by Gia Bevens, Carlos Cisneros, and Stella Nystrom. Level III is the Advanced Sommelier Course and Exam, which has been achieved by John McCune. And Level IV is the Master Sommelier Diploma Exam. Achieving the distinction of Master Sommelier takes years of intensive education, much dedication and a persistent passion for wine. To date no one in the Birmingham area has yet to earn his or her Master Sommelier. “Passing any level of the program is difficult and can require multiple attempts,” McCune explains. Leading up to the 2012 exams, students developed a local tasting group, “Bama Tasting Group.” They held blind t astings, practiced service and encouraged each other through the process. In addition to meetings, there were 20-30 theor y questions emailed to the group about a specific region or topic. Some of the group still meet weekly as they prepare for the next level.

Our ever-changing 3-Course Menu $26

Wednesday Night: Complimentary Wine Tasting 6:00 – 8:00 p.m. Half off features bottles all night

Happy Hour: Monday – Thursday Night 5:00 – 7:00 p.m. Bar Specials & 5:00 – 6:30 p.m. Food Specials

1210 20th Street South, Birmingham 205-918-0726


At Veranda on Highland, we are passionate about food and the folks who enjoy it. Executive Chef, Jeffrey Hansell, returns to Birmingham after sharing his culinary expertise in the kitchens of Lßke, Aspen’s Little Nell and Commanders Palace. Chef Hansell creates southern & seasonal dishes influenced by the abundant availability of ingredients from local farms, purveyors and artisans.

Tuesday - Saturday 5:30pm - 10:00pm | Sunday - Live Jazz Brunch 11:00am - 2:00pm 2220 Highland Ave S. Birmingham, AL 35205 - (205) 939 5551 -

The Rog Food -

Sa mpl e ou r g ou r met t av e r n m e n u i n c l u d i n g o u r n e w duck tac o S


B r i n g y o u r pa r t y t o r o g u e . w e B o o k p r i va t e pa r t y ’ S i n S i d e a n d o u t S i d e o n o u r pa t i o


on e of a l a Ba m a S p r e m i e r m u S i c v e n u e S f e a t u ri ng nat iona l , r egiona l , a n d l o ca l ac t S.


all the time.

gue expeRience.

The Bl ack k e ys

your downtown deStination 2312 2nd Ave N | Birmingham, AL 35203 205.202.4151 11am ‘til empty saTurday: 11am ‘til 2am

Monday Through Friday:

Check the events calendar for schedule. As always, join the mailing list for updates

w w w.rogue tav


5 Points Revival A new can-do spirit is leading to a revival of 5 Points South as an entertainment destination One of the city’s perennial entertainment districts feels like it has been awarded a new lease on life. With World of Beer soon to open in the neighborhood and anchoring a revival of Pickwick Place, the streets, shops, and restaurants of Five Points feel ripe for a little new spirit. The Five Points South Merchants Association works to improve and promote the City Center’s largest entertainment district. From the Shamrockin’ in Five Points Festival to the BBVA Compass Street Festival and Pep Rally, the district has always been one of the top places the city goes to have a good time. Now the good times continue to swing on the upswing. There seems to be a new spirit of cooperation and convergence as well. Take World of Beer for example. The franchise operation, headed up by Amir Shah, is scheduled to open later this month. “World of Beer is a truly uncommon establishment where the experience is as essential as the product. At World of Beer, having the most extensive beer selection is not enough. It is important that a broad spectrum of patrons, from the beer aficionado to the casual beer fan,


can enjoy the best beers on the planet and increase their beer knowledge in a comfortable and upbeat setting. By combining a friendly environment with an exceptionally knowledgeable staff, World of Beer creates an atmosphere where patrons feel at home, as if they are visiting a neighbor and not just a neighborhood bar,” Shah says. World of Beer is a bit of a singular experience. The place has no kitchen and sells only beer, but beer from around the world that many people have never tasted or seen. The food is taken care of through an arrangement with nearby restaurants. The restaurants receive, fill orders, then deliver the food to the World of Beer customers. So far, World of Beer has signed up the following partners to participate in the arrangement: Sekisui Sushi, Cosmo’s Pizza, MetroPrime Steakhouse, Black Market Bar and Grill, Makarios Kabobs & Grill, Slice, Fuego, Wings Around the Clock, Pop’s Neighborhood Grill, Roly Poly, and Donato’s Pizza. That development has also led to the sense that this is a neighborhood that is coming together to serve an expanding role as the plays Birmingham goes to have fun.

Chez Fonfon Highlands Bar & Grill Cosmo’s Pizza Dreamland BBQ Hot & Hot Fish Club Mellow Mushroom Bottega Jimmy Johns Jim N Nicks Chick Fil A

J Clyde Dave’s Pub Upside Down Plaza World of Beer

Jazz Underground Birmingham Festival Theater Vulcan Park & Museum Railroad Park Bacchus

iiis optical Regions Bank Bancorp South Starbucks The UPS Store/5pts Payroll & Benefits Brighthouse Business Solutions STYLE Advertising Highland Package Store Tom & Jerry Chevron

Preston, Burton, Collier LLC Samford Properties Kahn Properties Highlands Presbyterian The Hotel Highland Barber Properties Birmingham Parking Authority

Double Tree Hotel Cobb Lane Bed & Breakfast Five Points Development Corp. Southside Baptist Church













FREE VALIDATED PARKING [wob customers only]


[wob customers only]
















• • •


• • •


• • •




Break ‘n Bread

Alabama’s Premier Food and Wine Event Since 2003, the Birmingham Originals, the Magic City’s diverse collection of locallyowned restaurants, has organized an annual food and wine festival called Break ’n Bread. On Sunday, October 14th at 1pm, the crowds will once again descend on downtown Birmingham’s urban oasis, Railroad Park, for 24

the spectacular event that celebrates Birmingham’s ever-growing and always stellar food scene. “We’re so excited to continue this festival year after year, going bigger and better each time,” said Birmingham Originals Board President Antony Osborne. “ We feel pas-

sionate about giving back to the community and celebrating these local chefs, farmers and vendors. Break ’n Bread is a gr eat opportunity for the entire family to try new restaurants and enjoy all that Birmingham has to offer on a beautiful Sunday afternoon.” Break ’n Bread features a variety of cu-

them over the years. In an effort to continue pushing the en velope and delighting the crowds, Break ’n Bread will once again play host to four multi-award-winning chefs from out of the state. New Orleans Chef Adolfo Garcia of RioMar, La Boca and a Mano; Executive Chef Brian Landry of Borgne Restaurant; and Chefs Alison and Slade Rushing of MiLa will helm the VIP area, serving up Big Easy-inspired dishes with Big Easy attitude. While food enthusiasts gather at the tasting tents, just a few steps away will be a dedicated children’s area featuring face painting with clowns from the Childr en’s Hospital of Alabama, petting corner and entertainment from the Birmingham Zoo, healthy kids cooking demonstrations, Desert Island Supply Company writing workshop, pumpkin decorating station and remote control boats on the lake. Local farmer’s market vendors will also be stationed in and around the park, offering a variety of fresh produce and artisan products.  Tickets for Break ’n Bread and additional information are available at and on the Birmingham Originals Facebook page.  Prices ar e $35 for general admission, $75 for VIP and children under 12 years old get in fr ee.  A portion of the proceeds will be donated to Make-a-Wish Foundation, Camp Smile-aMile and United Way’s Healthy Communities.   linary styles and flavors from nearly 40 Birmingham Originals restaurants, including Ocean, Ted’s Restaurant, Slice, The Fish Market, Little Sa vannah, dg Restaurant & Bar, Mafiaoza’s, Nabeel’s, Hot and Hot Fish Club and Satterfield’s to name a few.  In addition to tasting portions artfully prepared by the local chefs, representatives from Birmingham’s local breweries and distributors will be on hand and pouring a wide selection of artisanal wines and beers. Festival guests will also be tr eated to live entertainment from the ev er-talented Alabama School of Fine Arts symphony and popular band, Bonus Round.  For nearly a dec ade, the Birmingham Originals have organized this grand fundraising event to not only celebrate the South’s talented chefs and local farmers, but to give back to the community that has supported


Birmingham Originals Restaurant Members Bellini's Ristorante & Bar 6801 Cahaba Valley Rd (205) 981-5380 ladolcevitabirmingham. com

Billy's Sports Grill 4520 Overton Road (205) 956-2323

Cafe de Paris

2801 7th Avenue South (205) 202-4024

Cantina Tortilla Grill

2901 2nd Av. South (205) 323-6980

Century Restaurant and Bar

2021 Park Place North (205) 458-9611 CenturyBirmingham. com

Chez Lulu & Continental Bakery

2012 Magnolia Ave S (205) 930-9971

Crestline Bagel Company 66 Church St. (205) 871-4583

Culinard Café

488 Palisades Blvd (205) 802-1200 ext 1502


Flip Burger Boutique

214 Summit Blvd. (205) 968-2000

Homewood Gourmet

1919 28th Ave. South, (205) 871-1620 HomewoodGourmet. com

Hot and Hot Fish Club

2180 11th Court South (205) 933-5474

Irondale Cafe 1906 1st Ave N (205) 956-5258

John’ s City Diner 112 Richard Arrington Blvd N 205-322-6014

Sol y Luna

Nabeel's Cafe & Market

Ted's Restaurant

2811 7th Ave. South (205) 322-1186 SolylunaBirmingham. com

3144 Green Valley Rd. 205-967-3300

328 12th Street South (205) 324-2911

1706 Oxmoor Road (205) 879-9292

The Barking Kudu


2929 7th Ave. South (205) 328-1748

1218 20th Street South (205) 933-0999

The Bright Star Restaurant

Rogue Tavern

2312 Second Avenue N. (205) 202-4151

304 N. 19th Street (205) 424-9444


The Fish Market

3161 Cahaba Heights Rd. (205) 969-9690 SatterfieldsRestaurant. com

612 22nd St. S. (205) 322-3330

3813 Clairmont Avenue South (205) 591-3707

V. Richards

3916 Clairmont Avenue South (205) 591-7000

Village Tavern Lower Level, The Summit (205) 970-1640

Yolo Dessert Bar

619 Brookwood Village (205) 414-9696

The J. Clyde

Savoie "Delicious" Catering

1312 Cobb Lane (205) 939-1312

1804 12th Avenue South (205) 965-8858

La Dolce Vita

1851 Montgomery Highway (205) 985-2909 ladolcevitabirmingham. com

The Silvertron Cafe





Cosmo's Pizza

2837 Culver Road (205)-871-3266

Mudtown Eat & Drink


1911 Cahaba Road (205) 870-7011

dg Restaurant & Bar


1210 20th Street South (205) 918-0726



Little Savannah Restaurant and Bar

3811 Clairmont Avenue (205) 591-1119

MAFIAoZA’ S Pizzeria and Neighborhood Pub 2 Dexter Avenue (205) 414-7887 /birmingham




l flA



















Avondale Brewing Company

On Tap

Beer flowed steadily from the man y saloons and brothels in the early da ys of Birmingham. Combined with the steady flow of steel and iron from the belc hing smokestacks, the burgeoning industrial city was on the rise. In 1884 German immigrant Phillip Shillinger started the Birmingham Brewery. The city was experiencing a major population explosion. From 1880 to 1890 the population increased from 3,086 t o 26,718.  Through a series of economic downturns, and the activity of prohibitionists and voters, beer making in Alabama boomed and busted, and finally came to a halt in 1917.  For the ne xt 75 y ears brewing in Alabama was conspicuously absent. That is not to say that beer wasn’t available. After all, what is America without beer? it flows


How passion and entrepreneurial gumption brought great beer to Birmingham through our history right alongside baseball and apple pie. While the likes of Augie Busch, Frederick Miller and Adoph Coors were creating brewing empires, Alabama was soaking up their suds. The Alabama constitution, who many would argue needs a r ewrite, continued to uphold prohibition era laws throughout the 20th century. The alcohol limit on beer in Alabama remained at 6% AB V (alcohol by volume). Antiquated laws also placed heavy restrictions on brew pubs and taprooms. As a r esult, brewing beer in Alabama was practiced by very few and limited to illegal home brewing.  In the 1980s and ‘90s, the art of brewing beer began to gain traction around the United States as more micro breweries and brew pubs sprung up. America’s beer palat e

became more sophisticated and demanding. As the 21st century dawned, a new age in American brewing came along wit h it. Beer was finding its way onto tables formerly relegated to fine wines. Fine dining and beer, once distant cousins in America, w ere becoming far more closely related. In the latter part of the 20th century Birmingham transitioned away from being a steel town, embracing education, medical technology, and more white collar pursuits. In 1982 Frank Stitt opened Highlands Bar and Grill, ushering in a new era of f ood in Birmingham. This nouveau Southern Cuisine began to dot the landscape as more area chefs ventured forth embracing and expanding traditional Southern cuisine. With it came a demand for a higher quality of fresh meat and produce. Small farms specializing in organic and sustainable food became more prevalent as the mo vement continued to develop and prosper.  Through all of this, antiquated beer laws remained on the Alabama books. That is until the f all of 2004 when Danner Kline, a local telecom specialist, decided to do something about it. Interested in home brewing, Kline met Klay Thompson, owner of Alabrew, the only homebrew store in Birmingham. A discussion ensued. “After that discussion I became interested in seeing what could be done about changing the laws. Klay sent out an e-mail to his customer list




3 Courses for $19.99 MONDAY - FRIDAY

3pm - 7pm 1 3 9 STA TE FA RM PA RK WAY • BIR MINGHAM, AL 35209 • 205.91 6. 0777

Li ke u s & we’ l l l ove you b a c k: f a c eb ook. c om / l a n d r y sse a f o od l a n d r y sse a f ood . c om

Try It, You’ll Like It!

Green Acres


“To Get a Better Piece of Chicken You Would Have to be a Rooster” MANAGER’S SPECIAL .............. 5 piece Wings & Fries and Fried Green Tomatoes $7.00 $6.75

SANDWICHES & PLATES Sausage & Egg.......................2.20 2.27 2.27 Bacon & Egg .........................2.20 1.51 Egg Sandwich ........................1.60 1.97 Cheese & Egg Sandwich........2.05 1.50 Grilled Cheese Sandwich .......1.65 2.73 Beef Sausage & Egg ...............2.85 2.50 Bologna Sandwich .................2.75 2.15 Frank Sandwich.....................2.30 2.40 Hamburger............................2.65 2.65 Cheeseburger.........................2.90 2.27 Beef Sausage ..........................2.40 3.40 6 Shrimp ...............................3.75 3.18 Whit. Fish Sandwich .............3.30 3.59 Whit. Fish Plate ....................3.80 3.19 Catfish Sandwich ..................3.50 3.60 Catfish Plate ..........................3.95 2.60 Whit. Fil. Sandwich ..............2.85 3.70 Whit. Fil. Plate ......................4.05

4.94 Whit. Fil. Plate x Fish............5.45 5.60 Catfish Plate x Fish ................6.15 3.97 Catfish Fil. Sandwich ............4.35 4.71 Catfish Fil. Plate ....................5.20 6.48 Catfish Fil. x Fish ..................7.15 Fried Green Tomatoes ...........2.20 1.99 Fried Okra.............................1.40 1.26 6 Livers .................................2.75 3.00 6 Gizzards .............................2.75 2.50 Pork Chop Sandwich.............2.85 2.73 Pork Chop Sand. w/ L/T .......3.30 3.15 Pork Chop Plate ....................3.70 3.40 5.55 Pork Chop/Extra Meat ..........6.00 .90 French Fries...........................1.00 2.25 Cake (Slice) ...........................2.20 Roll .......................................2.05

BEVERAGES Large .....................................1.30 1.40

1705 4th Avene North Birmingham, AL 35213 205-251-3875 HOURS: XX-XX X-X

WINGS 2..........2.10 2.20 3..........3.15 3.30 4..........4.15 4.40 5..........4.88 5.15 6..........5.56 5.90 7..........6.25 6.65 8..........7.09 7.40 9..........7.78 8.15 10........8.51 9.00 11........9.25 9.80 9.89 12...... 10.50 10.63 13...... 11.30 11.31 14...... 12.05 12.00 15...... 12.80 12.69 16...... 13.55 13.38 17...... 14.35 14.11 18...... 15.15 14.80 19...... 15.90

15.45 20...... 16.60 16.23 21...... 17.45 16.91 22...... 18.20 17.60 23...... 19.00 18.29 24...... 19.75 19.02 25...... 20.55 19.66 26...... 21.25 20.39 27...... 22.05 21.09 28...... 22.80 21.78 29...... 23.55 22.52 30...... 24.40


The J Clyde saying someone was interested.” The r est is Alabama beer making his tory. The Free Hops movement was born.

Free the Hops... Free the Hops... The cry went out in the city of 6% ABV and the cry was heard. Free the Hops gained steady momentum,raising support from a beer-starved populace and the S tate Distributors Association. In 2006 and 2007 Free the Hops intr oduced bills into the House and Senate intending to raise the limit on beer t o 13.9% ABV. The bill was passed and signed into law in May of 2009. Alabama now has 8 activ e breweries. The bars and restaurants around the state now proudly display Alabama beer as a cultural badge of honor. More taps are being opened everyday featuring Alabama beer and replacing other longtime domestic and import brands.  According to Kline, it is only the beginning. “I know in a handful of large coastal cities, craft beer has a 30-40% market share. Birmingham, probably about 2%. So I don’t think we’re going t o catch up to Seattle in two years, but... 20 years from now, maybe we’ll be at 10%. Going from 2% to 10% is a big thing. So that will allow our cities and our states of beer-drinkers to support even more local breweries. Except for Mississippi, we probably have the lowest per capita, or had, the lowest per capita number of breweries in this country. I mean, maybe Kansas or North Dakota were behind us, but... you know, San Diego, San Francisco, Boston, and all those places—they’ve got tons and tons and tons and tons of breweries per capita. So if we just 32

make a little bit of progress towards that, we might have 30 breweries. It could happen If the market continues to grow, which I think it will,” Kline says. “What I thought was one of our better arguments years ago has proven to be true. Laws in Alabama that restrict freedom and restrict fun things that people enjoy in other states, higher alcohol content being one of them, contributes to the reputation for the state that we’re not a place anyone wants to go. So changing the law, and all these laws that we’re still changing, are just tiny pieces to a puzzle that brings Alabama forward and makes it a more desirable place t o go. It’s good for tourism, it’s good for business. it’s contributing positively to the econom y. When any business tries to recruit here, it’s like what do you have? Why should I mo ve there instead of somewhere else? So this helps. It’s all good.” In May of this year the Alabama House and Senate passed a bill allowing the sale of beer containers up to 24.5 ounces, effective August 1, 2012. Governor Robert Bentley signed the bill on August 16. As of May 10, 2011 Free the Hops boas ts over 606 activ e paid members, nearly 3300 ne wsletter subscribers and over 2500 Twitter followers.  The beer gates open and beer begins to flow So, what passes for progress in Alabama? New education reforms? Energy efficient mass transit? Forward thinking politicians? The answer is beer.  Not too long ago the streets of Avondale where a mishmash of closed storefronts and dilapidated buildings. This is all changing. Avondale rests squarely in the middle of

East Lake and downtown Birmingham and still bears the charm of a once thriving community. Avondale Park was once a gathering point for area residents and stands as a t estament to better times.  This small incorporated former company town is a clear example of how Free the Hops legislation has been successful in creating new business opportunities.  Coby Lake moved to Crestwood nine years ago. A r eal estate agent, Lake was buying homes, fixing them up, and reselling them.  One of the homes he sold was to Craig Shaw, a home brewer. “I knew nothing about brewing beer and very little about craft beer,” Lake recalls. “Craig and I became good friends and w e would brew together. His recipes and flavors were some of the best I ever had. He initially planted the seed in my head about starting a brewery but back then the laws were prohibitive.” Lake relocated to Avondale as the real estate market began to slow down. He bought a building on 41st Street, finished renovations and established a residence. “My brother Hunter, Craig and I just kept talking and talking about doing a brewery and finally we decided to do it.” About four years ago the building across the street from Lake’s residence became available and Avondale Brewery was born. “Our whole premise was to brew beer for restaurants and supermarkets.” “We started designing a floor plan and designing the f acade. We flew around the country visiting other breweries, looking for used equipment. We actually bought a bankrupt brewery out of Cape Creek, Arizona. And we brought in all their equipment, so the German decoction system that we have, those were custom-made in Germany for a br ewery in Arizona. W e bought that brew house, we got their open fermentation.   It was a well thought-out process.  ‘We bought some buildings with the anticipation that if the ne w law didn’t pass we could open a tasting room across the street because it was a separate facility. When the Free the Hops legislation passed, it was perfect timing for us because now we could serve out of the brewery. So, here we are today.” Lake gets excited with the potential


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Menu subject to change

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this community as much as possible.” The Brewery Modernization Act, another stroke of luck for Good People and all local breweries, has allowed the facility at 114 14th Street South Birmingham to become a full service tap room complete with ping pong table, sound stage, and outdoor event space.

Rogue Tavern of Avondale. “We could have named the brewery anything we wanted to, but w e wanted to name it Avondale to support this community. You know, this little strip can really be special, because it’s not a big area, so if you get four, five, six businesses down here you can really make a big impact. And we’ve got the brewery.” Buzz words are used to talk about rebuilding communities. Words like “gentrification” and utilizing the “built environment” are thrown around liberally. To truly rebuild a community it t akes a lot of hard work, vision, and opportunity. In 2000 Tim Burt renovated Avondale Marble Works. The building was built in 1902 and had sat vacant for many years. Located on 5th Avenue South across from Avondale Park. The two story building became Bur t’s residence on the top floor and Parkside Home and Garden on the ground floor. Burt closed the business and put the building up for sale in 2008.   In 2009, P arkside Café opened in the former Parkside Home and Garden location. The refurbished building of fers the perfect environment for a neighbor hood café and watering hole. With plenty of seating inside and out, this tasteful, comfortable establishment became an instant destination for area residents. Parkside also features a broad selection of Alabama beers including Avondale Brewery selections.  The success of P arkside Café and Avondale Brewery has paved the way for others. Recently the popular Homewoodbased barbecue joint Saw’s BBQ opened up Saw’s Soulfood Kitchen in the space previously occupied by Q&S Soul F ood restaurant near the intersection of 4 1st South and Third Avenue South, a couple of doors down from Avondale Brewery.  According to Coby Lake, there is more to come. “We’re trying to buy more of the 34

dilapidated buildings. We own the building right next door to us, the building right next to Parkside in a partnership with Tim Burt. And we own Rose Auto Service, a little cool looking white building. This gentrification process, utilizing the built en vironment, providing a ha ven for early assimilators, and other buzz word progeny is hard at work in A vondale. Says Lake, “That’s what we’re trying to create. We want businesses and investors and people to come in here and do cool things. We think it’s working. It’s obviously working.” When former software salesman Michael Sellers starts talking about beer, Birmingham’s revitalization, and the plans for his own young brewery one gets a sense of why his product is called “Good People.” While the name was borne out of simple conversation and a desire to conjure a bit of “Southern cheekiness” it has become an apt descriptor for Sellers’ and partner Jason Malone’s downtown business. The duo started their new brewery in 5 Points below what is now Metro Prime. As craft beer culture took hold and the f irst Free the Hops legislation passed, Sellers and Malone found a sharp increase in not only the demand for good beer but their ability to be cr eative with their product as w ell. Imperial beers, double IPAs, and other styles are typically brewed with higher alcohol contents than previous laws allowed. Fortune smiled on the duo again when they moved from their 1900 square foot space to a ne w 18,000 square foot facility next to Railroad Park. “It was really nothing more than being in the right place at the right time for us. We had no insight on any of this (Railroad Park and the new baseball stadium). Obviously it worked out really well for us,” says Sellers. “We’re going to be in the (baseball) park. To what extent we haven’t determined yet.  We want to be involved in

Good People Brewing is working to expand it’s facilities to meet production demands as well as to experiment with more beer styles. Sellers is a huge f an of sour style beers and hopes to get to work on a Flemish style beer as soon as the expansion is complete. Cahaba Brewing Company was founded in the summer of 2011 by a group of friends united by their love of craft beer and home brewing.  From the beginning, Cahaba Brewing Company has had the goal of providing Birmingham with clean and consistent small batch beers with an emphasis on hand-crafted quality. Named for the iconic river whose gentle waters flow through our area, Cahaba Brewing, like its namesake, is not focused on the volume of the liquid but on th e quality of the experience. The group found an excellent location for the brewery in the P epper Place/Lakeview district of Birmingham on 3rd Avenue South. The 8,000-sq uare- foot building houses the brewery and tasting room. The building was selected for it’s location, layout, and opportunity for expansion. From the beginning, Cahaba Br ewing Company has had the goal of pr oviding Birmingham with clean and consistent craft beers with a broad variety flavors and styles. Taylor DeBoer , who has more than 10 years of brewing experience. He specializes in pale ales, IPA’s and specialty seasonal beers. Andy Gwaltney with five years of brewing experience specializes in pale ales, s touts and brown ales. Eric Me yer, who has a bit over three years of brewing experience, specializes in lagers and specialty seasonal beers. The Cahaba Tasting Room will serve a line of small batch beers with an emphasis on hand-crafted quality. The T asting Room is designed to be a haven for beer aficionados, capable of hos ting small-groups of friends, private parties and affinity groups. Beers served in the T asting Room include Liquidambar Amber Ale (ABV: 5.25%; IBUs: 51), a lightly hopped American amber ale,

Hop City Oka Uba IPA (ABV: 7.5%; IBUs: 57), a palatable India Pale Ale that is noted as being hop forward while having a malty backbone and Ryezome Rye Stout (ABV: 5.8%; IBUs: 60), a crisp stout that finishes with pleasant aromatic hops and hints of coffee and chocolate. Additionally, Cahaba Brewing will offer specialty beers which can only be found in the Tasting Room including seasonal brews like the popular Kiwi Kölsch and Oktoberfest Ale. Cahaba is also pleased to introduce the CaHOPba project featuring 6 dif ferent IPAs with completely different exciting recipes. A new CaHOPba Pr oject IPA will be introduced every Friday night in the tasting room through October 26th. The best recipe, as c hosen in the T asting Room by Birmingham beer lovers, will be released in select retail locations in 22 oz bombers.

Brew gentrification... A distinctive new culture is on display at many bars and restaurants in Birmingham. Alabama beer makers are making a statement as pubs look for ways to feature the local brews. Rogue Tavern, located in downtown Birmingham on 2nd Avenue North, recently expanded their draft beer selection from 13 to 31 taps. Jake Davidson, 36

manager of Rogue, sees the future as bright for Alabama beer lovers. “Our beer business is on the rise and more and more people are asking for the local brews. We try and carry as many as possible. I remember when w e had 13 taps and I wanted to expand. Now that we have 31 taps, I f ind myself wishing we could expand even more.” Rogue is also venturing out with catchy menu specials like “Snake and Steak”, featuring a pint of Snake Handler Double IPA and a 14 0z. sirloin steak for $17.95. “This is a way for us to get people to try Alabama beers and we find that customers embrace it. More and more people come in and ask for local brews by name. If enough people ask for it, we want to have it,” Davidson explains. “Birmingham is growing culturally and local brews are part of it. As a downtown business we are part of the downtown revitalization. When visitors come to Birmingham, it is nice for them to experience that local flavor and it allows us to put our best foot forward. What we are doing is really special and it is nice to know that we can stand up to other cities. It’s nice when I hear a visitor say, ‘Hey, this is a very cool place.’ We decided to get behind Alabama beer for better or w orse, and we feel it is definitely better.”  Brett McDonald, owner of Metro Prime Steakhouse, a fine dining restaurant in Five Points South, now carries 6 Alabama Beers on tap. “Our beef is among the best you can find. We want our customers to experience high quality beer with our menu selections, and we don’t need to look very far now to find it. It is right here in Alabama.” A few years back Jerry Hartley returned to Alabama from Germany  “There was a void of beers that I was able to get in Europe and even in other parts of the country. I thought that  the market here wouldn’t support beers like that. So i joined Free the Hops as an individual.’ This was before he opened The J Clyde, a local pub committed to craft beer and imported products. “ I knew where I wanted to go wi th the restaurant. I knew I wanted to focus on craft and European beers. American cr aft beers have grown leaps and bounds in the las t 20 years. It is growing more quickly now. The predictions are that by 2017 craft beer will be 10 percent of the market. it is about 5.6% no w. That is huge gr owth. We could not do what w e are doing or what we envision doing without

Free the Hops. Prior to Free the Hops, the restrictions on brewing or selling beer o ver 6% prohibited whole styles of beers from coming here. For example, very few Belgian styles are under 6%. so in Birmingham one of the great brewing styles was absent, like it didn’t exist. it wasn’t just that the styles were missing there were major beer companies who couldn’t sell everything they made. The impression they had was that there was a close minded back woods mentality in Alabama and they wouldn’t be able t o sell their products. ‘When we first opened, we had close t o 40 taps and I had tr ouble finding beer t o fill those taps. About 9 or 1 0  of the beers on the wall were from Rogue Brewery from Oregon because the local distributor had all these beers that were legal and below 6%. We carried them because they fit with what we wanted to do. At the time we sold more Rogue beer than an yone in the Southeast. People were craving it. The people who wanted an upscale product liked what they tasted and it was hard for them to go back.’ Recently, JClyde turned five years old. Most of the beer company’s that wouldn’t come to Alabama prior to Free the Hops legislation are represented now. JClyde has 43 taps that feature craft brews from around the world. On the   back bar ar e 17 taps exclusively featuring Alabama beers. Says Hartley, “We are moving forward now and I don’t see it stopping.”

Macro gets behind Micro... The growth of brewing in Alabama has caught the imagination of many. Local Beer distributors are singing from the same sheet music as the brewers, pubs, and consumers when it comes to Alabama beer and the impact it is having on the beer business. As the Free the Hops consumer group moved its efforts forward, the State Wholesalers Association worked alongside to assist in getting laws changed.  Joseph Shillecci is the third generation owner of Supreme Beverage, a family owned Birmingham beer distributorship who’s flagship products come from Miller Beer. “When the laws changed it brought a lot of publicity to beer in general, and particularly to craft beer. I think a lot of people that were selling beer as a no t-veryhip beverage, not as cool as liquor drinks or

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cocktails or wine, came int o the beer cat egory and saw that there’s a lot of interesting flavors and a lot of cool things that can be done with beer. And I think from that point that really did a lot for beer culture in Alabama. And then because of the interest there, you had folks start opening some breweries in Birmingham and Huntsville the last couple of years, and that’s brought even more people into the beer category, because people say “Hey, this was brewed in my backyard. Yeah, I’m a Miller-Coors-Bud drinker, but maybe I’ll try this beer that’s brewed by my friend or my neighbor who I know down the street that has a brewery. And once they try those beers, they say ‘Wow, craft beer is pretty awesome.’ And then they start trying regional beers or national craft beers as well. So I think it’s been pretty cool. Nationwide the craft beer market share is about 5%. In Alabama, it’s probably 2%-3%, but our trends here are growing really fast. There are a lot of people discovering that there’s a whole lo t of cool and interesting beers out there.” As to the new legislation allowing bottles up to 25.4 ounces and the future of beer in Alabama, Schillecci sees a rosy future. “A lot of craft beers come in 22 oz. bottles, and a lot of imported specialty beers come in 21.4 oz. bottles. What’s cool about that is it will make it easier for restaurants to romance beer and food like they have food and wine. I think it’s pretty fun to be able to split a 22oz. of beer with someone, or split a 750, like you would a bottle of wine. “Hopefully there will be more breweries starting up. I think that’s just great for the market, I think it’s great for our town—nice jobs. I think any time you can have people in a society making things and selling local goods, it’s a good thing.  The last couple of years—there have been several cool music venues  pop up that are getting great bands coming through town. Several festivals that are great. We’ve got some world-class restaurants here that are getting national and worldwide notoriety for the food that they’re making and now we’ve got breweries popping up that are being recognized. if you’ve got food, beer and music, there’s nothing cooler.”  Harry Kampakis, President of Birmingham Beverage might be referred to as an early adapter to Craft Beer. The long time distributor of Coors Beer and Corona products in Birmingham is a beer lo ver and big supporter of the craft brew industry. Kampakis was active in the Free The Hops movement and assisted the group in their lobbying efforts.  “What Harry saw” explains Matt Kilpatrick, Craft and Import Manager for Birmingham Beverage, “Is more than just the beer. He saw the dedication to quality through the imagination and character of the people who make it. Craft beer makers are all personalized artists that have emerged through the folk art of brewing and Alabama is the canvas. It is a true feel good American success story that everyone likes to hear. Take Oscar Blue f or example” Kilpatrick continues, “ He started brewing beer in a tub at Auburn University. He moved to Colorado, opened up a brewpub and created a beer that he thought he could sell on a larger scale. Oscar Blues is no w one of the hottest breweries in America and Dales Pale Ale is the beer that got them started.” “Not only is craft brewing a feel good story, it is a boon to local economies.” Kipatrick continues. The Brewers use locally produced products whenever they can in the brewing process. They use the local coffee roaster to brew their Stout, they work with the local baker


to get grain, and buy local whenev er they can. They take their used grain and give it back to farmers to use as compost. There is movement to support local farmers in Alabama in producing grain for brewers. The potential for that is through the roof. It takes tons and tons and tons of grain to produce a quality craft beer. Local Brewers would be in t otal support of local farmers for even just one of their beers. This local market dynamic is some thing we have been missing in Alabama.” Birmingham Beverage is the largest craft brew distributor in Alabama with nearly two thirds of the craft beer portfolio. They expanded three years ago into Huntsville and later into Montgomery and Auburn. The beer portfolio in the three new markets is strictly craft beer and they have seen triple digit growth in sales. Included in that portfolio are Good People Beer, Avondale Brewery from Birmingham and Yellow Hammer, Blue Pants, and Straight to Ale out of Huntsville. “ We are looking at signing at least two more Alabama Breweries in the near future, but right now we are throwing our full support and resources behind the

ones we already work with. These guys take all we can throw at them and smile. I don’t know how many expansions Good People has gone through, but we continue to sell everything they make.” “We are in the infancy of brewing beer in Alaba ma” says Kilpatrick, “In 1 0 years it will be exciting to see what develops. It is all about local, local, local. We feel that Alabama will be the center of the brewers art in the Southeast.” To show how serious the y were about the coming of craft beer in Alabama, Birmingham Budweiser hired none other then Danner Kline, founder of Free the Hops to help with their craft beer portfolio and sales. Martin Bishop a Birmingham Budweiser beer rep, speaks of the craft beer explosion. “ I came to work for Birmingham Budweiser right around the time Free the Hops legislation passed. W e signed Back Forty Beer Com pany out of Gadsden and the product has been extremely successful. Since we are a local company, we are totally behind the growth of the local beer industry. Recently we reached an agreement with Cahaba Brewing to distribute their products. Our craft beer division is growing and we are

on the lookout all the time f or more great craft beer. On a national level, the growth of the craft brew industry has caught the attention of Americas macro brewers. Budweiser and Miller Coors have tremendous distribution networks. The ability of these companies to grow awareness and get craft products distributed on a national level is another piece of the craft beer pie. According to Matt Kilpatric k the cr aft beer movement has not gone unnoticed. “Miller Coors recently formed a cr aft beer division called Tenth and Blake Beer company. Their portfolio includes Blue Moon, Terrapin and Leinenkugel.” Traditionally, change has come slowly and often times begrudgingly in Alabama. Free the Hops not only freed beer, it freed the imagination of a group of people who embrace ideas. It opened up th e floodgates for more participation through local pursuits. What is pouring through those gates is more than just beer, it is the lifeblood of creating a modern Alabama.

Food • Fun • Sports Shelby’s • 9340 Helena Road, Ste I • Pelham• (205) 403-4071


Local Pizza. . . Local Brews

Lunch • Dinner • Catering

Slice Birmingham

725 29th Street South Birmingham, AL 35233 (205) 715-9300 •

The Classic Local Spot

Breakfast • Lunch • Catering

Sol’s Sandwich Shop & Deli 2 20th St N # 120 Birmingham, AL 35233 (205) 244-7657 •



Here’s what we would choose from the menu. We hope that you’re hungry! 26 The eclectic menu shines in the Thai spiced, wok-seared scallops in plum sauce.

Orange Salad, Chopped BLT Salad, Garden Salad, Caesar Salad, and served with a sour cream biscuit and crackers.

Ashley Mac’s The Salad Trio of either chicken or tuna salad grouped with Pimento Cheese (Regular or Spicy), Greek Pasta Salad, Broccoli Slaw, Fresh Fruit Salad, Baby Bleu Salad, Mandarin

Billy’s The Patty Melt, the patty topped with grilled onions and American cheese on toasted whole wheat bread.


Bottletree Cafe For brunch, the Sweet Delta

Slinger, a homemade sweet potato biscuit served open faced with two soy sausage patties covered in mushroom gravy. Served with a cup of fruit or side salad of mixed greens. Brock’s at Ross Bridge The grilled South Carolina scamp with sugar snap peas, polenta, prosciutto, red onion and lemon mint gremolata.

Cafe Dupont The grilled Duroc pork chop served with sweet potato gratin, cumberland apple puree, fried okra, and apple chutney. Cantina The Churrasco Steak served with saffron rice, refried beans, cheese and pico de gall. Cosmo’s The Italian Sausage and Pepper

Hero: Italian sausage and assorted sweet peppers with onions, mozzarella cheese and choice of red sauce or Creole mustard, served on 8-inch Hoagie Bread. Dreamland The rack with the sauce, white bread, and chips, along with an extra bib. Garage Cafe Create your own sandwich with turkey, cheddar on wheat bread. Green Acres The fried chicken wings, of course. The manager’s special is the five-piece wings, fries and fried green tomato. Kelley’s The fried oyster po-boy comes with lettuce, tomato and pickles. Plus one choice of a side item. Landry’s

The basil crusted tilapia is sauteed and topped with baked shrimp Caprese and comes with a warm spinach salad.

chicken strips, golden fried, then tossed in a coconut rum sauce. Served with Island rice and grilled vegetables.

Mellow Mushroom The Magical Mystery Tour is a pesto-based pizza and crust with button and portobello mushrooms, mozzarella, spinach, feta and jalapenos.

Nabeel’s Shrimp Aegean: Shrimp baked in individual ceramic pots with feta, herbs, tomatoes, and orzo pasta.

Metro Prime Aged Hereford prime rib slow roasted for tenderness and flavor, served with fresh, grated horseradish. Mafiozos The Davinci: chicken and spinach cannelloni, a blend of cheeses, chicken sauteed spinach and spices stuffed in pasto with alfredo sauce and mozzarella. Cooked in a stone oven. Mudtown Caribe Chicken: Hand-breaded

Ocean The seafood tower for two: oysters, marinated mussels, clams, Maine lobster, spicy peel and eat shrimp with cumin remoulade, mignonette, and cocktail sauce. Otey’s The justifiably famous cheeseburger with a choice of American, cheddar, provolone or Swiss cheese. Ridge The Rebel Yell: Two hamburger patties, topped with bacon, a fried egg, cheddar and jack

cheeses, and capped off with an onion ring. Rogue Tavern The Veggie-Dilla quesadilla is sliced portabellos, roasted red peppers, grilled onions, all topped with Stone Hollow goat cheese. Rojo The Grilled Mahi Mahi tacos: Two grilled mahi mahi tacos with lettuce, tomato, jack cheese, served with rice, beans, and white salsa. Ruth’s Chris Barbecued shrimp sauteed New Orleans style in reduced white wine, butter, garlic and spices, then served on a bed of garlic mashed potatoes. Satterfields Citrus and white-wine braised Tennessee rabbit served with ricotta gnocchi, baby turnips,

Come try one of our SIGNATURE ITEMS! Award Winning Wings

Signature Chicken Sandwich

Fried jumbo wings, tossed in a medium heat sauce served with celery & ranch or blue cheese

A Billy’s tradition since 1979. Grilled marinated chicken topped with lettuce on a bakery fresh bun. Even tasty topped with cheese

Chicken Fingers

Southwestern Wrap

Fresh battered, seasoned & fried. Try them buffalo style with your choice of Billy’s wing sauce, jerk or naked. Also available grilled

Toasted flour tortilla wrapped with Monterrey Jack cheese & salsa, served with a side of salsa & tortilla chips. Available with Steak or Chicken

Greek Seafood Nachos English Village

2012 Cahaba Road Mountain Brook, AL 35223 205-879-2238

Liberty Park

4520 Overton Road Birmingham, AL 35210 205-956-2323

Northport (october 2012) 430 Main Avenue Northport, AL 35476 205-879-2238 44

Sauteed shrimp, crawfish & spinach cheese sauce atop house-fried wonton chips with red onion, kalamata olives, banana peppers, tomatoes, & scallions

Fried Olives

A scratch-made favorite. Black olive pieces with cheese, seasoned, battered & fried, served with a side of buttermilk ranch


Beef burger marinated & grilled to perfection, served with lettuce, tomato, & mayo on a bakery fresh bun. Available with your favorite toppings

Hand-cut Filet Hand-cut 8 oz. Applewood smoked bacon-wrapped filet grilled to perfection served with two side items

Homemade Chili

Hand-cut Ribeye

Billy’s special recipe made with hearty ground chuck

Hand-cut ribeye steak grilled to perfection, served with two side items

Chicken Salad

A Billy’s speciality. Served on toasted whole wheat with lettuce & tomato

Santa Fe Salad

Billy’s marinated grilled chicken, chopped & served on a bed of lettuce, topped with homemade salsa, Jack cheese, & tortilla chips

Fish Tacos

Blackened grilled tilapia, served with lettuce, sour cream, & jalapeno slices with a side of tortilla chips & salsa

Banana Pudding

Fried jumbo wings, tossed in a medium heat sauce served with celery & ranch or blue cheese

OTEY S 224 Country Club Park Crestline Village 205) 871-8435


Monday-Saturday 11 a.m.-9 p.m. Ask about private par ties & catering!

Sample menu. For ful l menu, visit location. Extensive kids menu available.




Bo’s Nachos - $7.95

Served with plenty of bread. Dressings: Ranch, honey mustard, vinaigrette, thousand island or bleu cheese.

All desserts - $4.25 Whole pies - $20.00 (24-hr. notice)

Tortilla chips piled high with chili, melted cheddar, jalapenos, salsa and Southwestern sour cream

Popcorn Shrimp - $7.95 Cheese Nachos - $6.95 Fried Cheese Sticks - $6.95 Onion Rings - $4.95 Basket O’ Fries - $4.95 Cheesy Fries - $5.95 add chili - $6.95 Ben’s Cheesy Fries - $6.95 Fried Olives - $7.95

FROM THE GRILL Served with your choice of tortillas, potato chips, pasta Parmesan, basil pasta, marinated slaw, fries or onion rings

Grilled or Blackened Chicken - $7.95 Garden Burger - $7.95 Otey’s Assorted Grilled Cheese - $5.25 Otey’s Burger - $7.95 Our Famous Cheeseburger - $8.25 The Big Bacon Cheeseburger - $8.95 Chile Cheeseburger - $8.95 Entree of the Day - Prices vary. Ask your server about today’s special.

WINGS 10 Pc. $6.95 20 Pc. $12.95 30 Pc. $19.95

House Tossed Salad $6.95 With sandwich add $2.00 Grilled, Blackened or Fried Chicken Tossed Salad $8.25 Otey’s Fried Shrimp Tossed Salad $8.25 Club Tossed Salad $8.25 Chicken Salad Plate $7.95 Taco Salad $7.95 Pasta Basil $4.95 Parmesan Pasta $5.75 Marinated Slaw $4.25

WRAPS & ROLLUPS Served in flour tortillas with a choice of side

Turkey, Bacon, Swiss & Slaw Wrap - $7.95 Grilled/Blackened Chicken Roll-Up - $7.95 Veggie Roll-Up - $7.95 Chicken Bacon Ranch - $7.95 Fried Chicken Wrap - $7.95 Cordon Bleu Wrap - $7.95 South of the Border Roll-Up - $7.95

KEY LIME PIE A delicious graham cracker crust with a lime cream cheese filling BLACK CAT SPLIT PIE Homemade fudge pie with a layer of Rodney’s secret peanut butter and frozen whipped topping MOCHA PIE Low-fat brownie topped with Kahlua pudding, whipped topping and grated chocolate

Wednesday nights is Otey’s Team Trivia Night! Thursday, Friday, & Saturday Nights Otey’s has live music from some of the best bands in Birmingham. As always, there is no cover charge @ Otey’s.

CRESTLINE VILLAGE Monday thru Saturday 11 am - 9 pm • 205.414.9314


morel mushrooms, baby carrots, and natural jus.

feta, fresh parmesan and is finished with truffle oil.

de gallo, jalapenos, guacamole and sour cream.

Shelby’s The prime rib horseradish encrusted sandwich is thinly sliced and braised au jus then served open-faced on a grilled hoagie roll with provolone and horseradish cream sauce.

Sol’s Camel Rider: ground beef,sauteed onions, cheddar and jack cheese, mayo, lettuce and tomato, stuffed in a pocket pita bread.

Ted’s The pastitsio paired up with okra and tomatoes and Greek potatoes.

Shula’s The pan-seared sea scallops at Shula’s are a great option beyond the Shula Signature steaks. Silvertron Cafe Pasta Alla Francesca: Penne tossed with medley of roasted vegetables, marinara, topped with feta cheese & black olives. Slice The White Shadow pizza features garlic, caramelized onions, portabella mushrooms,

Sol y Luna Deep sea scallops dry rubbed seared with saffron-jalapeño roasted corn. Sweet Tea The braised chicken casserole with orzo and parmesan cheese is served with two sides. Taco Mama Big Jorge’s nachos: A pile of fresh tortilla chips topped with your choice of chicken, ground beef, steak, fried or grilled flounder smothered with queso dip, queso fresco, onions, pico

The J Clyde Portobello and asiago stuffed ravioli in a light smoked tomato cream sauce, garnished with sage and served with crusty French bread. The Wine Loft Maryland-Style crabcakes topped with goat cheese and English walnuts, then drizzled with a Chardonnay cream sauce. Veranda on Highland The fried Tarpon Springs softshell crab served with crushed corn, smoked chili and braised pork belly.


bottletree cafe/bar/venue

3917 3rd ave. so/533-6288


We Bring The Party To You!

Why Yellow Bicycle? If I’ve been asked this question once, I’ve been asked this a thousand times… For all these years at The Fish Market, our catering business has grown at a tremendous pace. Still, some people were blindsided by the catering The Fish Market does and 48

assumed that we only serve fish and shellfish. Change the name, change the impression… and somehow, through a much longer story you can ask about when you see me, I decided that Yellow Bicycle Catering Company is the name for me! For hundreds of years, bicycles

with baskets have been used to transport fruits, vegetables and other ingredients from fields and markets to home for preparation of the family meal. In this case, we bring this concept to you, our customer. Be it a simple lunch for your office, a ladies get-together, a traditional New

England clam bake, a lobster boil, a buffet dinner, an elegant seated affair for your holiday party, a corporate event, a bar/bat mitzvah, wedding celebration or anniversary party‌ every detail will be handled. Yellow Bicycle Catering Company takes all the strengths of The Fish

Market catering operation that has been in business for over 15 years and expands upon that success. Our new menu has all of your favorite dishes from The Fish Market plus more offerings from around the corner and around the world. Of course, no one does seafood better than us.

Our extensive menu includes delicious creations such a whole roasted lamb rubbed with garlic, extra virgin olive oil, fresh -chopped herbs, a shrimp and grits station, an array of beautiful hand-rolled sushi, a southwestern bar with sautĂŠed chipolte shrimp, snapper vera cruz, ceviche

and lamb souvlaki with warm pita bread and tzatziki sauce. Our commitment to quality has not changed. We continue to make everything in-house, from scratch, using only the freshest ingredients from as close to home as possible. I am extremely excited about this step forward in our constant quest to offer our customers even more of what you have come to expect from us. Our upgraded wine selection, offers both domestic and imported wines at price points that fit every budget. We continue to seek out the best wines to pair with all of our menu items.

As always, we will bring the party to you wherever you choose. Our trucks are equipped with refrigeration, heated storage and even a charcoal broiler. This allows us to transport your food safely and to cook on-site for an event of any size. Our deluxe 30 passenger vans will transport your guests to and from your event or even become part of the event, offering food and beverage service en route! We also have private dining in The Fish Market Restaurant on Southside for parties of 15 – 300. Our catering managers, chefs, servers, bartenders and designers are

all here to ensure that your experience with us will exceed your expectations. Through our business, Prika & Parea (another story I can explain when you see me), I exclusively import beautifully crafted copper chaffing dishes from Turkey, handpainted ceramics and handmade glass bowls and platters from Greece. Combined with antiques and textiles from around the world, this crates the perfect backdrop for our catered affairs. I grew up hearing “kali orexi.” And so I say to you, “Welcome. Bring your healthy appetite.”








STARTERS MOZZARELLA STICKS ................. 4.95 FRUIT & CHEESE PLATE ....5.50/ 3.25 HOT WINGS ..................................... 6.75 BBQ WINGS..................................... 6.75 ADOBO WINGS............................... 6.75 SALADS Dressings: ranch, blue cheese, orange vinaigrette, basil vinaigrette, cilantro vinaigrette, honey mustard, oil/vinegar, rojo spicy ranch HOUSE SALAD ............................... 5.95 Add chicken – 2.50 CAESAR SALAD ............................ 6.95 Add chicken – 2.50; Add bacon – 1.00 BASIL CHICKEN SALAD-SALAD... 8.50 CLUB SALAD .................................. 8.50 BBQ SALAD .....................................7.95 GRILLED MAHI MAHI SALAD.... 10.75 BLACKENED TILAPIA SALAD..... 9.95 SPRING MIX SALAD .......................7.50 Add chicken – 2.50 KATE’S SALAD ................................7.95 Add chicken – 2.50

BURGERS Served with choice of one: french fries, pasta salad, side salad, rice, black beans, fruit or chipotle coleslaw

AMERICANA Served with choice of one: french fries, pasta salad, side salad, rice, black beans, fruit or chipotle coleslaw

ROJO HAMBURGER ......................7.25 CHEESEBURGER ...........................7.50 BACON CHEESEBURGER ............7.95 SWISS BACON MUSHROOM BURGER .......................................... 8.25 BACON BLUE BURGER ............... 8.25 FUEGO BURGER {spicy}.............. 8.25

PHILLY CHEESESTEAK.................7.75 CHICKEN CHEESESTEAK ............7.75 BLACK BEAN BURGER.................7.75 GARDEN BURGER .........................7.25 CHICKEN TENDERS .........................7.25 CHICKEN SANDWICH ....................7.50 BUFFALO CHICKEN SANDWICH...7.95 FRIED CHICKEN SANDWICH ...... 6.75 ROJO BBQ SANDWICH ................ 6.95 Add coleslaw – .50 CORN DOGS ................................... 4.95 BASIL CHICKEN SALAD SANDWICH .......................................7.50 Add melted swiss and bacon – 1.00 BLACKENED TILAPIA SANDWICH .......................................7.95

ENTREES Entrees are served with a side salad. Substitute caesar side salad – .50 CILANTRO CHICKEN PASTA {spicy} ............................... 10.50 ORGANIC NEW YORK STRIP.....14.75 SIDES A la carte 1.75 (unless otherwise noted) french fries pasta salad side salad rice black beans fruit chipotle coleslaw caesar side salad (2.25)

DESSERTS BLACKBERRY COBBLER............ 4.25 Add vanilla ice cream – 1.00 BANANA PUDDING ....................... 3.95 SUNDAE ........................................... 3.95 BROWNIE SUNDAE ....................... 4.95 STRAWBERRY CAKE.................... 3.95 Add vanilla ice cream – 1.00 PEANUT BUTTER CREAM PIE ......4.95 Add vanilla ice cream – 1.00 DRINKS Tea or Soda 1.82 Mexican Coca Cola 2.70 Juice or Milk 2.00 Higher Ground Organic Coffee 2.25 Bottled Water 1.75 San Pellegrino 2.25 Hot Chocolate 1.75

LATIN DISHES STARTERS SALSA .............................................. 2.95 TOMATILLO SALSA {spicy} ......... 4.95 PINEAPPLE SALSA ....................... 4.75 GUACAMOLE .................................. 5.50 BLACK BEAN & CORN SALSA....4.50 QUESO DIP...................................... 5.50 KIP’S QUESO .................................. 6.50 TRIO SAMPLER ..............................9.00 NACHOS........................................... 6.50 Add chicken, chili, chorizo or steak – 2.50 MINI NACHOS ................................. 4.50 TACO WINGS................................... 6.75 CHICKEN TORTILLA SOUP .....................cup 3.50/ bowl 4.50 BLACK BEAN & CORN SOUP.........cup 3.25/ bowl 4.25 CHILI ......................cup 3.50/ bowl 4.50


SALADS Dressings: ranch, blue cheese, orange vinaigrette, basil vinaigrette, cilantro vinaigrette, honey mustard, oil/vinegar, rojo spicy ranch

QUESADILLAS Served with sour cream, salsa, and jalapeno peppers

GRILLED SHRIMP SALAD ............9.25 TACO SALAD ...................................7.25 Add chicken – 2.50; Add shrimp – 3.00

STEAK OR CHICKEN QUESADILLA ...................................7.95 SOUTHWEST QUESADILLA.........7.75 Add chicken – 2.50; Add shrimp – 3.00 SHRIMP QUESADILLA.................. 8.75 SPINACH & MUSHROOM QUESADILLA ...................................7.25 PEPPER QUESADILLA ................. 6.95 Add chicken – 2.50; Add steak – 2.50 DAVID’S QUESADILLA.................. 8.50 MEDITERRANEAN QUESADILLA ...................................7.50 Add chicken – 2.50; Add shrimp – 3.00

BURRITOS AND TACOS TOMATILLO TACOS {spicy}.......... 8.25 BERKLEY’S TACOS ....................... 8.25 SPINACH BURRITO ....................... 6.50 STEAK OR CHICKEN BURRITO.. 8.25 CHICKEN ARUGULA TACOS ....... 8.25 Substitute mahi mahi – 3.00 SUMMER BURRITO ........................7.50 FRIED CHICKEN TACOS ................7.50 FRIED FISH TACOS .........................7.95 GRILLED CHICKEN TACOS ......... 8.25 CHORIZO TACOS ............................7.75 VEGGIE TACOS................................7.95 BBQ TACOS......................................7.75

SPICY HABANERO PUREE ................................... FREE! WINGS SAUCE; PICO DE GALLO; SOUR CREAM....$.50 SALSA, WHITE SALSA, CHIPOTLE SAUCE ..............$.50

QUESO.......................................................................$.75 GUACAMOLE...........................................................$1.95 ADD CHICKEN OR CHORIZO .................................$2.50

ENTREES Entrees are served with a side salad. Substitute caesar side salad – .50 BLACKENED TILAPIA TACOS ... 10.25 GRILLED MAHI MAHI TACOS .....11.95 STEAK TACOS ...............................11.25 CHIPOTLE PORK & MUSHROOM BURRITO................11.50 RED CHILI PORK BURRITO....... 10.25 BBQ BURRITO ................................ 9.75 ROJO BURRITO.............................. 9.75 CHICKEN FAJITAS ....................... 10.95 STEAK FAJITAS............................12.25 SHRIMP FAJITAS..........................12.95 PAELLA {spicy} ............................ 10.95 DESSERTS CHANGO .......................................... 4.25 Add vanilla ice cream – 1.00

ADD PHILLY STEAK OR TOFU SAUSAGE ...............$2.50 ADD TILAPIA, SHRIMP, OR ORGANIC STEAK ............ $3 ADD MAHI MAHI.......................................................... $4

Organic Steak means no added hormones, preservatives, or antibiotics. VEGAN TOFU SAUSAGE can be substituted for meat dishes for $1.00 or added to a non-meat item for $2.50. All Tacos come with choice of soft corn or flour tortillas. OUR FRY OIL IS TRANS FAT-FREE. ALL FISH AND SHRIMP ARE ADDITIVE-FREE. SEAFOOD ORIGIN AVAILABLE UPON REQUEST. ASK ABOUT OUR GLUTEN-FREE MENU

special promotion

chef profile

Chef Clayton Sherrod

Chef Clayton Sherrod is dedicated to raising the consumer consciousness surrounding the wonder that is Southern food. Chef Clayton is the owner of Chef Clayton’s Food Systems, Inc. and producer of Chef Clayton’s Seasonings. An American Culinary Federation (ACF) Certified Executive Chef, and a member of the elite American Academy of Chefs (AAC), he has served on the regional ACF Chef Professionalism Committee. Chef Clayton serves on the Board of the Culinard, the culinary institute of Virginia College. He is also on the board of the Future Culinarians of America Scholarship Foundation for the state of Alabama. He is a 1998 graduate of Leadership Birmingham. In May, 2000 he received an honorary Doctorate for his culinary accomplishments from Johnson and Wales University, Norfolk, Virginia. Chef Clayton is the founder of the American Culinary Federation, Birmingham, Alabama Chapter. Chef Clayton is a member of the ACF Accreditation Team for Culinary Colleges. Sherrod is the originator of the “National ACF Chapter Newsletter Awards,” the recipient of the Bahamas Culinary Chefs Association’s “Distinguished Service Award,” and a charter member of the Caribbean Chefs Association. He is regularly featured in TV appearances, including a segment for the Discovery Channel’s Home Matters program, as well as, magazine and newspaper articles throughout the United States, the Caribbean and South Africa. Clayton Sherrod (The ALAGASCO Chef) and the Alabama Gas Corporation co-authored four cookbooks- Top ‘O’ The Morning, A Taste of the South, Simply Southern, and most recently, Truly Southern (proceeds from the cookbook sales are donated to local charities). In 1990, Sherrod was appointed to the position of the ACF National Black Family Reunion Culinary Coordinator. His tasks was to travel across the U.S. to inform communities of the important role African American chefs and cooks play in American cookery, and enlighten African-American students about the opportunities available in culinary careers. He continues this pursuit with the creation of the Chef Clayton Sherrod Culinary Scholarship Foundation.

People’s Choice AWARD And the winner is...

Alagasco wishes to congratulate Rusty’s BBQ for winning the 2012 Birmingham Restaurant Week’s People’s Choice Award. Taste for yourself why they are voted #1. Rusty’s BBQ • 7484 Parkway Drive • Leeds, Alabama

Holy Shiitake! NEW menu! Holy Shiitake Pizza Spiked Sausage Hoagie Magic Mushroom Soup

OUTDOO R PATIO Dogs We lcome

Enlightened Spinach Salad OM O R Y T R A P e m o c l e W s d Ki

Inverness 920 Inverness Corners 205-981-9914

Southside 1200 20th Street 205-212-9420

Birmingham’s Finest

a group of Birmingham’s brightest young professionals work to bring awareness to a disease that still alters the lives of many families, Cystic Fibrosis. Photos by Jennifer hagler


Cystic Fibrosis is a life-threatening genetic disease that affects the lungs and digestive systems of tens of thousands of children and adults in the United States. More than 10 million Americans are unknowing carriers of the defective CF gene. About 1,000 new cases of CF are diagnosed each year. When the CF Foundation began in 1955, few children lived to attend elementary school. Today, thanks to the efforts of scientists, caregivers and the development of new treatments supported by the CF Foundation, the median age of survival for a person with CF is 37. Birmingham boasts CFF accredited care centers at Children’s of AL, and UAB for adult patients. UAB also has some of the foremost researchers in this field, who played a leading

role in the development of Kalydeco this year, the first drug to address the underlying cause of CF. Birmingham’s Finest recognizes some of the city’s top young professionals vying for “The Finest” title in this seven week fundraising competition benefiting Cystic Fibrosis Foundation. Nominees are chosen for their outstanding contributions to their community and their profession, as well as their commitment to help make CF stand for Cure Found. You can read complete bios on each honoree on our website under “Birmingham’s Finest”. The grand finale will take place at Old Car Heaven November 8th. For more information, contact the CFF Alabama Chapter at 870-8565 or visit our website at

Birmingham’s Finest

Top Left: Ryan Killingsworth, Registered Nurse, Princeton Baptist Medical Center, ; Audrey Pannell, Public Relations Director, Style Advertising; Reginald Jeter, Attorney, Haskell Slaughter Young Rediker; Catherine Crosby Long, Attorney, Baker, Donelson, Bearman, Caldwell & Berkowitz, P.C. Bottom Left: Alice Carey Harding, Attorney, The W.E. Smith Law Firm LLC; Hamp Tanner, Project Manager, McWane Inc.; Kelly Campbell, Recruiting Manager, PANGEATWO; Katie Prodoehl, Web Developer, WattStopper Right:Maggie Tanner, VP, Wealth Banking, PNC Bank; Ben McLeod, VP, Corporate Marketing, Regions Bank; Suzanne Hilson, Pharmacist, CVS

KalydeCo: our latest Breakthrough Research It’s the little blue pill. A miracle. “It improved my lung function 20%.” “It made my tummy stop hurting.” These are references from CF patients and families to Kalydeco, the first drug ever to address the underlying cause of CF. For many years the Cystic Fibrosis Foundation has championed a robust “pipeline” of medicines and therapies to treat the symptoms of CF. They still do. But the ultimate goal is to find a CURE for CF, so researchers have worked first to identify the cause – a defective gene – and now they have the first drug available that targets that underlying cause of CF — a faulty gene and its protein product, CFTR. The pill must be taken every day for the rest of a patient’s life, but Kalydeco has been outstanding, from its

record setting approval time through the FDA this past January to the results for patients to date. However, it only helps 4% of the patient population because CF has many types of genetic mutations, and this is just one. That’s why researchers – including leaders in the field here in Birmingham at UAB, are conducting clinical trials that combine Kalydeco with another drug that would target the most common defect… one present in over 85% of the CF population. That is why the CF Foundation needs your help to continue making this research possible. Visit their website and support one of these honorees. There are many other ways to get involved too, and help in adding tomorrows for all our CF patients.

Benefitting BenefittingCystic CysticFibrosis FibrosisFoundation Foundation Left: Jimmy Moore, Owner, The Moore Agency; Trey Prescott, Insurance Agent, Farmers Insurance; Brian Pitts, Owner/Managing Partner, ITAC Solutions Top Roght: Frank Brocato, Chief Financial Officer, American Printing Company; Robert Dooley, Attorney, Stone, Patton, Kierce & Freeman; Jay Morrow, Human Resources Business Consultant, Alabama Power; Hunter Lake, Co-Owner, Avondale Brewery Bottom Right: Jeff Bajalieh, Co-Owner, Slice Pizza & Brew also with Hunter Lake.

Wake the World Big Oak Ranch Converges on Smith Lake

On June 25, Heath Patton and 50 other volunteers for Wake the World, Alabama hosted the children of Big Oak Ranch at Lewis Smith Lake to a day of water sports. More than 74 children from Big Oak Ranch spent the day wakeboarding, skiing and tubing behind 18 boats that were brought in for the day by Wake the World, Alabama. The day also included an exhibition of wakeboarding skills, dinner and live music. Wake the World is a non-profit organization in 16 states that provides water sport opportunities for local Children’s Homes. Big Oak Ranch operates Big Oak Boys’ Ranch, Big Oak Girls’ Ranch and Westbrook Christian School.

The Legacy

Nabeel’s releases new cookbook. photography by Karim Shamsi-Basha

John Krontiras of Nabeels created a cookbook to be more than a r epository for recipes. He means it to be a love song to the past and a legacy for the future. John Krontiras does not claim t o be a top chef. He is consider ed a good cook by

the many who feast on his dishes at Nabeel’s and at home: “I will always try to approach things with humility and hope that I am doing justice to these tr aditional dishes in Beloved Family Recipes™, and in the dishes I cook at home for family and friends.

John’s new cookbook has hit the bookstores and has been a smash hit this fall for people who want to cook this authentic food at home. “My book has an easy going feel with recipes and stories appealing to even beginners and new to Greek and

Italian classic dishes.� Says John who never attended culinary school. He learned from his father, mother-in-law, cookbooks, and his travels around the world while he was an e xecutive for a major Birmingham corporation. He speaks of his father who 60

was in the candy and chocolate business, and his mother sending him to the bak er with a pan full of lamb with yogurt. John opened Nabeel’s in 1993, and expanded to have three dining rooms and a market that sells delicacies from all o ver

the world. He continues: “There is a basic technique to my recipes. Lots of assembling that allows the ingredients to do all the work, and at the same time the recipes are simple because they come from my earliest tasting memories. There maybe several steps in a

METROPRIME STEAKHOUSE IS NOW OFFERING TWO NEW PRIVATE DINING OPTIONS FOR SMALL GET TOGETHERS TO LARGE PARTIES. With holiday parties right around the corner, this additional space is great for entertaining at Birmingham’s only local prime steakhouse. This upscale, fine dining jewel in 5-Points South offers a chic atmosphere with delicious, upscale cuisine. MetroPrime’s new private dining rooms, with unique customizable menus for each occasion, will provide guests with an experience above any other. With views of the distinctive 5-Points South fountain and sculptures by Frank Fleming, the smaller private dining room offers an intimate setting for up to 12 seated guests. The intimate private dining room provides an excellent space for your next business dinner or a sophisticated lounge to watch the game with some of your friends. The menu is completely customizable, featuring some of Chef Warren Weiss’s delicious creations, from crab claws to hearty hand cut steaks, topped off with classic New York cheesecake to finish off the night. If you are looking for a larger space to entertain clients, family

or friends, the large private dining area at MetroPrime Steakhouse offers a comfy private room with a stone fire place to make you and your guests feel right at home. With its black tablecloth setting, MetroPrime is perfect for a classic seated dinner for 40. The large private dining area next to the bar can open up to accommodate a cocktail party for up to 100 guests, serving a tasty menu of hors d’oeuvres and custom hand-crafted cocktails. No matter the party size, Chef Warren will help you create your perfect party with an appetizing menu for your guests. There is a prix fixe menu available or an option to completely customize your menu with steak, lobster or other delicacies. Don’t forget the delicious creamed kale and inviting lobster mac and cheese. These are always a hit for every get together. MetroPrime Steakhouse is now booking parties into the holiday months. Please call 205-623-5288 to set up a consultation with Chef Warren and create your perfect event.



dish like the “Chicken Kokinisto” (Page 45) that requires slow cooking, but the recipe itself is simple.” When asked why a cookbook now, his answer sums up the whole s tory: “It t ook me over two and a half years to finish this 62

book. I am doing it to leave a legacy for my four grandchildren that they know who their grandfather is.” The Beloved Family Recipes™ is a vailable at Nabeel’s, The Alabama Booksmith, Little Professor Bookstore, The Fish Market,

Western Supermarkets, and online at www. John will do a book signing at Nabeel’s on Sunday October 21st from 3 – 5. Refreshments and appetizers from the book will be provided.

HopCity, Here we come! 1,200+ beer selections | over 1,000 different wines Birmingham’s premier craft beer store is now open. Visit Growlertown! 60 taps for draft beer to go! 2924 Third Avenue South @ Pepper Place | Birmingham 35233 MON-WED 10a–9p THURS-SAT 10a–10p | 205 279 BEER (2337) Follow us at HopCityBirmingham



Menu guide overprint reduced  
Menu guide overprint reduced