Birmingham is a food town. We've said it once and we'll say it again. Our Magic City continuously lands on national lists of "Underrated Food Towns" and "The Next Hot Food Cities." It got us thinking--if a lot of people are traveling here for food, what are the dishes both they (and we as locals) need to be eating? We are big fans of Alabama Tourism's "100 Dishes to Eat in Alabama Before You Die," but we wanted to make a list specifically for Birmingham that encompassed both the old and the new. As our city grows and more restaurants are incorporated, new dishes are solidifying their spots as essential, must-try items. Here are our picks for 55 dishes (in no particular order) that define modern Birmingham and its diverse food culture.
1. Beef Carpaccio from Bottega
The Beef Carpaccio at Bottega was inspired by Harry's Bar in Venice, where Frank Stitt visited many moons ago. The name Carpaccio comes from Vittore Carpaccio, a Renaissance painter who used bright reds and whites in his paintings. The carpaccio at Bottega also is a work of art. It features thinly-sliced, grass-fed Eye-of-Round layered on top of horseradish cream, and topped with curls of Parmigiano Reggiano, local arugula, olive oil, and salt and pepper. The restaurant alternates between two versions: one where the meat is rolled in north African spices and one without spices.
2. Smoked Chicken with White Sauce from Miss Myra's
You can smell Miss Myra's pit-smoked barbecue a mile away. Even Andrew Zimmern has proclaimed the chicken the "best barbecue chicken in America." A crisp, golden skin surrounds the smoky-flavored moist chicken, but it's not Miss Myra's until you top it with their signature Alabama white barbecue sauce. The sauce has all the characteristics of a stellar white sauce: it's tangy, creamy, and peppery.
3. Sammie from Big Spoon Creamery
It's no secret that Big Spoon has incredible ice cream. Each flavor is made in-house with fresh, locally-sourced ingredients, and they taste even better in a signature ice cream sandwich. The sammie flavors change with the ice cream flavors, but you can always get "The Classic" with vanilla bean ice cream, Valrhona chocolate chip cookies, and Maldon sea salt. The cookies are made in-house and cut into thin rounds, creating the perfect ratio of cookie to ice cream.
4. Oxtails from Eagle's Restaurant
Oxtails are found on Sundays, Tuesdays, Thursdays, and Fridays at the family-owned soul food restaurant. Oxtail refers to the tail of the cattle, and Eagle's cooks theirs for three and a half hours with simple seasonings. The result is fall-off-the-bone meat that's not meant to be eaten with a knife and fork--pick it up and dig in.
5. Fried Chicken from Cafe Dupont
This isn't your average fried chicken. Chef Chris Dupont elevates a Southern classic by using Joyce Farms chicken breast, pounded thin. The chicken is buttermilk-fried, resulting in moist, tender chicken coated in a golden-brown crispy breading. It is served over creamy, truffle mashed potatoes and a grilled crookneck squash. The dish is finished off with a rich, lemon beurre blanc that ties the elements together and makes this the best fried chicken you'll taste.
6. Oysters from 5 Point Public House
The best place to slurp down a dozen oysters over happy hour is the sister restaurant to Ocean. With a selection of eight different oysters from a variety of regions, the restaurant has one of the city's finest selections that includes Alabama's Murder Point and Mon Louis oysters, as well as Virginia's Little Bitches and Rappahannock River oysters. Don't like them raw? Try them fried or baked with bacon, blue cheese, and house-made hot sauce.
7. Milo's Famous Burger from Milo's
Milo Carlton started cooking burgers as a mess cook in the U.S. Army. He perfected his secret, now-famous Milo's sauce after opening his first burger shop in 1946. It may seem like any other fast-food restaurant to visitors, but for Birminghamians, Milo's burger can't be beat. A grilled patty is topped with onions, pickles, cheese, and the secret sauce and served on a warm, grilled bun.
8. Steamed Buns from Shindigs
Shindigs Food Truck was one of the original places to introduce Korean steamed buns to Birmingham. The three-bite buns are perfect for a snack, or ordered in multiples for a meal. Pillowy soft steamed buns are stuffed with your choice of pork belly, beef short rib, or fried catfish. Each bun is spread with homemade Hoisin sauce, and different sauces and accompaniments are matched to the meats.
9. Ice Pops from Steel City Pops
These pops made from all-natural ingredients have been cooling Birmingham down since 2012. The gourmet pops elevate the standard ice pop but play to the nostalgia of the sweet treat. Ingredients for the pops are locally-harvested and -sourced whenever possible, which makes for a creative, rotating seasonal flavor list. Favorites include Strawberry Lemonade and Watermelon in the fruity variety, and Coffee and Buttermilk in the creamy ones.
10. Tomato Salad from Hot & Hot Fish Club
Chris Hastings' tomato salad is a staple of Birmingham summers. Highlighting the freshest Southern summer produce, the dish is a colorful stack of heirloom tomato slices, marinated field peas and corn, and crispy bacon. The "salad" is topped with chive dressing and accompanied by whole fried okra.
11. Creole Jumbo Gulf Shrimp & Grits from Dyron's Lowcountry
Shrimp and grits are a standard Southern dish, and Dyron's serves them up in unique format. A crispy grit crake is smothered in Creole sauce, Applewood-smoked bacon, green tomatoes, sweet corn, and basil. Of course, the dish is finished off with fresh, sweet jumbo Gulf shrimp.
12. Tacos from Taqueria Guzman
The beloved "Taco Truck" (as it's commonly referred to) on Valley Avenue dishes out the most authentic tacos in town from a mobile truck. Double wrapped in corn tortillas, the tacos are filled with typical meats of carnitas, pastor, and asada, and more adventurous items like tongue, tripe, and brain. Topped with just cilantro and onions, they're great in their simplicity, but even better with a dash of the homemade hot sauces.
13. Chow Chow from Full Moon Bar-B-Que
Full Moon's chow chow adds a fiery, tangy bite to the barbecue dishes the restaurant is known for. It's a unique condiment you can't find at other barbecue joints. The sweet-and-spicy pickled relish consists of cabbage, mustard, sugar, and a secret blend of spices. You can even buy it by the jar at local groceries for use in homecooked dishes.
14. Drunken Noodles from Hotbox
The permanent Airstream trailer behind Parkside Cafe in Avondale dishes out globally-inspired dishes to bar patrons. The menu changes frequently, but a staple is the Drunken Noodles--broad noodles swimming in a sweet and savory soy-based sauce, mixed with tender pork shoulder, and topped with a fried egg.
15. Hamburger Fonfon from Chez Fonfon
Frank Stitt's perfectly-crafted burger lands on every burger list in the city. Hormone-free, all-natural chuck shoulder is ground in house, seasoned with salt and pepper, formed into patties, and then cooked over an open-flame grill. A simple topping of Comte cheese, a leaf of romaine, and grilled onion complements the burger, which is all sandwiched between a Brioche bun.
16. Corn Dog from Carrigan's Public House
Carrigan's takes fair food to another level with a fancified corn dog that patrons of the bar can't get enough of. It's available at lunch or for a late-night snack. The dog is breaded in a typical corndog breading and dressed with "hipster ranch," guajillo ketchup, cotija, and cilantro. And of course, it comes on a stick.
17. Breakup Cookies from Church Street Coffee and Books
There's nothing more comforting than a warm chocolate chip cookie. One of the original Church Street owners must have felt the same because she whipped up a batch of these chocolate chip cookies for her boyfriend as she was breaking up with him. Funny story aside, the cookies now have a cult following around town. The large cookies are buttery and soft, with huge chunks of chocolate inside and a sprinkling of sea salt on top.
18. Ribs from Dreamland Bar-B-Que
It's Dreamland's ribs that made the restaurant famous, and it's still the ribs that keep us coming back. The fall-off-the bone ribs are grilled in a hickory-fired pit and smothered in secret sauce. Served over white bread, it's a no-frills dish that encourages you to dig right in.
19. Hot Chicken from Eugene's
The spicy fried chicken that originated in Nashville has taken Birmingham by storm, and Eugene's, which started as a food truck and now has a brick-and-mortar in Uptown, makes it just like the original. In fact, owner Zebbie Carney grew up eating hot chicken from legendary restaurant Prince's in Nashville, the creator of the dish. Eugene's offers varying levels of heat on the tenders and wings, but Carney never lets spice overpower the underlying sweet flavor the spice rub gives the chicken. If you're brave, try the Stupid Hot heat.
20. Pho Doc Biet (P1) from Saigon Noodle House
The Pho Doc Biet at the original Saigon on Highway 280 is as authentic as they come. The number one pho gives diners a taste of each meat typically found in the noodle soup. A flavorful beef broth is served with thinly-sliced beef, well-done beef brisket, tendon, tripe, tendon beef meatballs, and noodles. In addition, cilantro, sliced onions, and scallions help to flavor the dish.
21. Classic Cuban Sandwich from Kool Korner
94-year-old Ildefonso Ramirez serves authentic Cuban dishes at his deli in Vestavia Hills, but it's the Cuban sandwich that puts the shop on the map. The pork loin for the sandwich is marinated in mojo criollo, a garlicky Spanish-style seasoning and then roasted for two hours. He layers the pork with ham, Swiss cheese, pickles, mojo sauce, mustard, and mayonnaise, and presses it all on crusty bread from a bakery in Atlanta he has used for years.
22. Greek Chicken from the Birmingham Greek Festival
Technically you can only get this dish for three days out of the year, but they're three days worth waiting for. The dish includes a bone-in, skin-on half chicken with wings and leg-thigh segments. It's marinated overnight in melted butter, lemon juice, and Greek seasonings and then baked. The butter creates a crisp skin and the long marinating session ensures the flavors seep in and the chicken stays moist.
23. PB&J from Roots & Revelry
New on the scene this year, Roots & Revelry has already established itself (and this dish) as a favorite in town. This gourmet take on a childhood favorite consists of pork belly seared with quince jelly and homemade, slightly-spicy cashew butter smeared on grilled Birmingham Breadworks bread. This sweet/savory/spicy dish is a substantial take on PB&J that is ideal for lunch or shared as an appetizer before dinner.
24. Warm French Vanilla Buttercreme Cake from Olexa's
Where else can you get wedding cake by the slice? Diane Olexa has been making her famous cakes for Birmingham brides since 1996, but it wasn't until she opened a cafe in 2004 when her cake by the slice really took off. The delicate white cake is layered with a rich vanilla buttercream, and served warm with a berry garnish. You also can opt to add a topping of Pecan Peanut Butter or Chocolate Ganache to
your slice.
25. Snapper from The Bright Star
For 110 years, The Bright Star has been known for their snapper dishes, featuring fresh Gulf snapper. You can try Fresh Fillet of Gulf Red Snapper broiled or fried; Fresh Snapper Almondine; and the famous Greek-Style Snapper. The Bright Star is also one of the few places in town that has snapper throats--a mild, meaty, buttery part of the fish that's often disregarded.
26. Soul Pie from Slice Pizza and Brewhouse
Slice is known for creative, gourmet pies, cooked in a natural stone oven. The Soul Pie fuses Italy and the South with turnip greens, black-eyed peas, Conecuh sausage, grilled red onion, bacon, pepper jack, and cheddar cheese. It's a taste of Birmingham on a pizza.
27. Pork & Greens from Saw's Soul Kitchen
The Avondale location of the Saw's BBQ family serves up a dish so Southern and perfectly-balanced it could only be called Pork & Greens.The dish is a filling, soulful combination of smoked pork and vinegary collard greens served over cheese grits and topped with fried onions. The whole thing gets a drizzling of Saw's signature sweet-and-tangy barbecue sauce for good measure.
28. Coddled Egg from Satterfield's
This appetizer at Becky Satterfield's restaurant nestles a lightly-cooked egg in a rich sauce of cream, Grana Padano cheese, caramelized onions, carrot, and celery. The other ingredients in the dish change with the seasons, but a recent version included Gulf shrimp and Conecuh sausage. Diners are to pierce the yolk of the egg and stir it into the sauce, creating a creamy mixture that is delicious eaten on its own or spooned over warm, homemade bread.
29. Mofongo from Tropicaleo
Mofongo is a traditional Puerto Rican dish, and Tropicaleo, which got its start via pop-ups and a stint in REV's Pizitz Food Hall Reveal Kitchen, brings an authentic version of the dish to town. It starts with fried, mashed plantains that are formed into a mound and topped with pulled pork or chicken. The savory pork is almost reminiscent of pot roast, and the chicken features Creole-type spices. A vegan version of the dish also is available.
30. Coconut Cream Pie from Johnny Ray's
Barbecue and pie go hand in hand, and Johnny Ray's bakes all their pies fresh each day. The Coconut Cream Pie they offer is what dreams are made of. The light and fluffy coconut cream filling is not overly sweet, and a thick layer of whipped cream and a topping of toasted, shredded coconut finishes it off. It's not too heavy of a dessert after a plate of barbecue.
31. Chicken and Waffles from Yo' Mama's
Yo' Mama's has achieved chicken and waffle perfection at their downtown lunch spot. Crispy fried chicken wings top a fluffy Belgian waffle, and the dish is drizzled with homemade syrup. The chicken remains tender and juicy, and provides a salty component to the sweet waffle. Yo' Mama's also can make the dish gluten-free for those with special dietary needs.
32. Seasonal Salads from Feast & Forest
Kristen Farmer Hall and Victor King do a lot of things well at Feast & Forest (hello, homemade pop-tarts), but most importantly they've made us love and crave salads daily. Using fresh ingredients, the cafe offers two signatures: the Caesar and a seasonal salad that rotates. Ingredients for the Caesar also rotate with the season, and have included items such as corn, roasted sweet potatoes, red
pepper, and more. The seasonal has been cauliflower salad, Brussels sprouts salad, and tomato salad, among others.
33. Baby Bites from Pastry Art
Pastry Art took their delectable cakes down into bite-size format with their signature Baby Bites. The little two-bite cakes are the perfect sweet treat that feels less guilty than a slice of cake. Retaining the same moist characteristics of the cakes, the Baby Bites come in 20 flavors and are coated in melt-in-your-mouth icing.
34. Athenian Style Fish from The Fish Market
George Sarris' downtown cafe is a staple in Birmingham. Sarris brings his Greek heritage into dishes like the Athenian Style Fish. Your choice of snapper, grouper, or tilapia is topped with grilled onions, marinated Greek olives, chopped tomatoes, feta cheese, and Greek spices.
35. White Chocolate Bread Pudding from John's City Diner
The signature dessert at John's City Diner is to die for. The restaurant constructs their bread pudding using local farm eggs, golden raisins, candied pecans, and white chocolate ganache. The result is a sweet, eggy bread pudding that is never dry. It's a sugar bomb in the best sense, especially since its topped with a dollop of whipped cream. For chocolate lovers, the restaurant also offers a dark chocolate version.
36. Grilled Chorizo Meatloaf from El Barrio
It might sound odd to order meatloaf from a Mexican restaurant, but El Barrio is known for blending Southern and Central American flavors. This isn't your momma's meatloaf--chorizo adds a spicy, garlicky twist to the dish. The accompanying ranchera sauce smothers both the meatloaf and a side of cotija mashed potatoes.
37. Butter Poached Lobster from Ocean
Birmingham's proximity to the coast means fresh seafood is regularly available. Ocean does a service to fresh seafood by highlighting it in its simplicity. The restaurant is famous for its Butter Poached Lobster, which features tail and claw meat tenderly poached in butter and served with vegetable accompaniments and sauces that change with the season.
38. Stone Ground Baked Grits from Highlands Bar & Grill
Frank Stitt brings his French touch to Southern favorites at Highlands Bar and Grill, and the Baked Grits elevates a classic. Organic yellow grits are combined with butter, Parmiagiano-Reggiano cheese, white pepper, and egg, then formed into individual portions. After baking, the grit cake is nestled in a creamy Parmesan sauce and garnished with wild mushrooms, country ham, and fresh thyme.
39. Beef Fat Candle from Ovenbird
Quite possibly the most creative dish on this list, the Beef Fat Candle is a flaming tallow candle surrounded by a spoonful of sofrito--a Spanish aromatic blend of slow-cooked tomato, bell pepper, onion, and saffron. The presentation of the candle is impressive, as it arrives to the table lit. Once the candle cooks down, stir it into the sofrito, spread on grilled bread, and enjoy.
40. Homemade Pastas from Gianmarco's
All the pastas at Gianmarco's are handmade in house, cooked to al dente perfection, and used in multiple dishes. Try the earthy Mushroom Ravioli or the rich, creamy Rigatoni with sage and prosciutto. The restaurant is also known for their Lasagna Bolognese with ground beef, bechamel, marinara, and mozzarella. A unique pasta dish is the Fiochi, pasta purses stuffed with pears and gorgonzola and served in a sauce of drawn sage butter.
41. Special Dog from Gus's Hot Dogs
A longtime downtown staple and one of Birmingham's original Greek-owned hot dog stands, the Special Dog from Gus's remains just as popular now as it was in the 1940s. The grilled dog is topped with mustard, onions, and that special, secret sauce--a tangy, sweet, spicy concoction that defines Birmingham dogs.
42. Marinated Slaw from Zoes Kitchen
Zoes originated in Birmingham, and while they are continuously updating and improving their menu, the Marinated Slaw has remained a constant. The tangy, fresh slaw doesn't feature any mayonnaise. Instead, cabbage is lightly dressed with vinegar and olive oil and tossed with green onions and feta cheese. The cabbage retains its crunch, and the feta brings a creaminess to the side when its mixed in.
43. Steam Table from Niki's West
Although the choices at Niki's West might seem overwhelming at first, locals know which day of the week they'll find their favorite meat-and-three selections. With a vast menu of meats, seafood, desserts, and sides--some on the menu every day and some rotating--the steam table at Niki's has been feeding Birmingham for 60 years.
44. Fried Green Tomatoes from Irondale Cafe
Irondale Cafe is the original Whistle Stop Cafe, but don't discount it as a tourist trap. The fried green tomatoes they serve are still the best. Firm, fresh green tomatoes are fully coated in a light, cream meal--a finely mealed version of cornmeal that gives them their crispy coating.
45. Chicken Salad from O'Carr's
Chicken salad isn't just for ladies who lunch, as evidenced by the diverse crowds that pack O'Carr's at lunchtime. The cafe's famous chicken salad, shredded chicken seasoned and mixed with halved grapes, is served with fruit, crackers, greens, or on a sandwich. There's no goopy mayonnaise to be found in the light and flavorful chicken salad.
46. Pizza from Post Office Pies
Friends and chef extraordinaires Brandon Cain and John Hall collaborated to open this Avondale pizza joint. The pizzas are hand-tossed and cooked in wood-fired brick ovens, resulting in a slightly soft base and crispy, charred crust. But it's the homemade mozzarella the chefs make in house that takes the pies to the next level.
47. Charcuterie Board from Bettola
Bettola is known for Neapolitan pizzas and house-made pastas, but it's chef James Lewis' house-cured meats that give the restaurant an edge. Start dinner with an antipasti plate of meats, cheeses, and condiments. Meat choices include prosciutto, coppa ham, salami, house sausage, and more. From your seat in the restaurant, you might even be able to see the meats curing in a glassed-in area.
48. Chicago Stuffed Pizza from Tortugas Homemade Pizza
Tortugas is famous for their deep dish, Chicago-style pizza. What classifies
Chicago pizza is the "inside-out" notion of cheese and toppings on the crust first, and sauce on top. Tortugas' pizza is as close to Chicago's as you can get. A fan favorite is the Carne Special pie that includes Italian sausage, pepperoni, bacon, and Canadian bacon.
49. Muffaletta from Mr. P's Deli
This butcher shop and deli has been around since 1975, serving up sandwiches piled with fresh meats and cheeses. Any good deli should be able to make a muffaletta, and Mr. P's makes a mean one. You can choose between a 1/3-pound and 1/2-pound sandwich, layered with ham and salami, double provolone cheese, and house-made Pilleteri's Olive Salad. The 1/3 pound comes on a white hoagie bun, and the 1/2 pound is on a foot-long French loaf.
50. French Toast from Trattoria Centrale
The brunch at Trattoria is worth standing in line for, especially to get the French toast. Made with challah bread from neighboring restaurant Brick & Tin, the toast is stuffed with mascarpone, fresh blueberries, bacon, and maple syrup. It's crispy, gooey, sweet, salty, and worth every indulgent bite.
51. Cheese Biscuits from Jim 'N Nick's Bar-B-Q
These fluffy little pillows of goodness are delivered warm to your table before each meal at Jim 'N Nick's, and they're addictive. The moist biscuits (shaped more like muffins), are laced with cheese and have sweet and savory flavors intermingling. The recipe is a secret, but lucky for us, the restaurant sells a mix to make them at home.
52. Onion Rings from Lloyd's
Lloyd's has been around for 80 years this year. Located on Highway 280 before it became the bustling corridor it is today, the restaurant's menu hasn't changed much since 1937. It offers everything from pit-smoked barbecue to fried seafood, but it's the onion rings that are a favorite. More like strings than rings, thin onion slices are lightly battered, fried, and served in a heaping pile.
53. Croissants from Continental Bakery
Carole Griffin's croissants are a work of art. It's no easy task to make the French pastry, but Griffin has mastered it. The process starts with a rich dough called detrempe, that has butter folded into it. The dough is rolled and folded until there are more than 80 layers, then it's left to develop for 24 to 48 hours. The result is crispy, flaky layers that will leave your fingers coated in butter. The hand-formed croissants are offered with a variety of fillings including almond, chocolate, ham and cheese, and more.
54. Keftedes from Johnny's
Owner and chef Tim Hontzas brings his Greek heritage to meat-and-three dishes. At his restaurant in Homewood, the Keftedes (Greek meatballs) are served daily as a meat option to be paired with farm-fresh sides. The meatballs feature ground beef mixed with Greek spices, and served with tzatziki. They're tender, moist, and packed with flavor.
55. Over the Moon Cupcake from Dreamcakes
Owner Jan Moon's cupcakes started the cupcake craze here in Birmingham. With more than 100 flavors in her roster, Moon bakes up the moistest cakes topped with scrumptious icing flavors. The "Over the Moon" cupcake has taken their business in the same direction, with a delicate white velvet cake base topped with (blue) vanilla bean buttercream and white chocolate curls.
--Photos by Cary Norton and the Alabama Media Group archives
This story appears in Birmingham magazine's October 2017 issue. Subscribe today!