Highlands Bar and Grill

Frank Stitt opened Highlands Bar and Grill in 1982, fundamentally reshaping the culinary identity of Birmingham, Alabama. Stitt trained in France, working under Richard Olney and spending time at Chez Panisse in Berkeley, before returning to the South with a philosophy rooted in regional farmers, market seasonality, and classical French technique. The dining room in the Five Points South neighborhood is warmly lit with exposed brick, white tablecloths, and a sense of unhurried occasion that places Highlands among Birmingham's most elegant settings. Stitt earned the James Beard Award for Best Chef: Southeast in 2001 and has received multiple nominations for Outstanding Restaurant and Outstanding Chef at the national level, recognition that situated Highlands as one of the country's finest regional restaurants for four decades. The menu's foundation is the Gulf South larder: grilled Gulf fish arrives bedded on seasonal Alabama vegetables, its preparation minimalist enough that sourcing becomes the dominant statement. A seasonal vegetable ragout shifts with the growing calendar, reflecting the deep relationships Stitt has cultivated with regional farms over the restaurant's history. The charcuterie board draws from classical training: house-cured meats, pickled accompaniments, and house-made mustard assembled with the same attention applied to the main courses. The beverage program is one of Birmingham's most serious: the wine list is strong in Burgundy and the Loire, balanced with intelligent California and South of France selections curated to support the French-inflected cooking. Service is polished and knowledgeable without formality; staff speak with genuine authority about producers and preparations. Signature dishes include the grilled Gulf fish with local vegetables, the charcuterie board, and a seasonal vegetable ragout that shifts dramatically between spring, summer, and autumn. Reservations are essential and typically require two to three weeks advance notice for Friday and Saturday evenings, booked via OpenTable or by calling the restaurant directly. The kitchen does not rush courses; dinner at Highlands is intended as an extended experience of two hours or more.