Cuisine:

• American
• New American
• French
• Barbeque, Grill
• Bar
• Southern

Highlands Bar and Grill Description:
Highlands has celebrated 25 years of serving the Southern-French cuisine that has made it a Birmingham destination. Here, the best of two Souths converge---the deep South of chef-owner Frank Stitt's roots and the south of France, where he learned classic French culinary technique. Humble ingredients such as stone-ground grits and country ham are transformed into dishes that wow visitors and locals alike. Each element on the plate is there only for balance and harmony. Fresh-shucked oysters are offered at the Alabama marble bar, along with a full menu. Grits are a must. Stone-ground baked grits with wild mushrooms, thyme, Parmesan and country ham are a constant on the appetizer menu with variations appearing, such as grilled rabbit loin paired with lemon grits and chow chow. Look for fresh seafood from the Gulf, particularly the Apalachicola oysters or the Bayou La Batre crab claws with ginger sauce. Grilled lamb loin and chop with potato-turnip gratin and pecan pesto is a winner, as is Southern bouillabaisse with striped bass, scallops, mussels, cockles and shrimp. Classic crème brûlée is as good as it gets. Or indulge in the chocolate espresso tart. Stitt worked in vineyards in Provence and Burgundy, and has an excellent palate; the wide-ranging wine list is first-rate. Highland Bar & Grill no longer serves lunch, but sends its lunch patrons next door to Stitt's Chez Fonfon.


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