With his rural Alabama roots, a philosophy degree from Berkeley and a culinary education from the French countryside, James Beard award-winner and chef/owner Frank Stitt has been making waves across the country's restaurant scene. Stitt's creations have earned him Bon Appetit's Legends of the Decade award, while his flagship restaurant, Highlands Bar & Grill, has placed fifth on Gourmet magazine's list of the country's top 50 eateries. Diners with discerning tastes flock to this intimate room for its charming décor, as well as its ever-changing menu, including a signature oyster bar and seasonal delights such as North Carolina guinea hen with charred spring onions and sweet corn, and the quail, fava bean and sweet pea salad. This is real food, knowledgeably and elegantly prepared, not a series of tastings designed to fool the eye and intrigue the mind. This is delicious food that respects its European ancestry and loves its Southern roots. It satisfies the soul. When you eat at the Highlands Bar & Grill, you'll remember every detail for a long time.
Jacket suggested; no shorts allowed in dining room. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
James Beard Foundation: Outstanding Restaurant Award nominee (national), 2009-2010
The Birmingham News: Best Restaurant, Best Restaurant if Someone Else is Paying, Best Chef and Best Bar, 2009 readers' poll.
"The restaurant's stone-ground baked grits, accented with Smoky Mountain-raised country ham, mushrooms, thyme and Parmesan, have been a local favorite for years."
– The New York Times