My husband loves seafood. He's originally from Virginia, so he grew up eating fish, shrimp, and crab the way my fellow Alabamians and I grew up eating chicken and ribs. So I knew that during Birmingham Restaurant Week 2014 we'd try at least one seafood place. We decided to visit a restaurant we'd never tried before -- Parish Seafood and Oyster House in Trussville. 

For our starter, my husband and I shared Nikki's Low Country Crab Cake -- a huge homemade crab cake made with lump and claw, blue crab served on a bed of Creole corn and topped with zesty remoulade sauce. 

For dinner I had the Low Country Shrimp and Grits -- creamy three-cheese grits smothered with big, juicy shrimp, mushrooms, tomatoes, green onion, and applewood bacon. At Parish they aren't stingy with the shrimp, making this a great pick for shellfish lovers. 

 

My husband had the Deluxe Seafood Platter because he wanted a little bit of everything -- fried catfish, fried shrimp and fried oysters, served with hushpuppies, cole slaw and fries. The shrimp, which I kept swiping from his plate, was seasoned perfectly. But hubster said the succulent catfish was "the star of the meal."

Matt Norman opened Parish Seafood and Oyster House in February of last year with a simple concept. 

"I wanted to open something simple, laid back that everyone could enjoy. I have always loved seafood and loved cooking this style of food," Norman said. "We strive to be that comfortable neighborhood restaurant and bar where friends can come to meet for a drink, enjoy our oyster bar, but you wouldn't think less of it as an option to bring your wife on a date or an anniversary."

Parish certainly has the welcoming atmosphere Norman is striving to achieve. The staff if friendly and goes above and beyond to be helpful. When my husband and I visited on a recent evening after work, the sound of soul music was soaring through the air. Enjoying the music, dinner guests were swaying in their seats and bopping their heads to the beat. 

Parish Seafood and Oyster House also serves live music on some nights. And they host a  jazz brunch on Sundays from noon to 3 p.m., featuring live jazz, $2 mimosas and $5 trips to the "Build Your Own Bloody Mary" bar.

Parish Seafood and Oyster House has a spacious covered patio that's perfect for events (when it's not 100 degrees outside).

"When we started out we were serving po'boys on deli paper and using foam cups and plastic ware," Norman said. "We moved past that. I now bring in a few hundred pounds of fresh gulf fish each week - red snapper, grouper, flounder - all butchered in house." 

Norman went on to say, "We like all kinds of food but most importantly, we love people. They, after all, are the only reason we are in this business and the only reason I am in this business. I want to make them all happy -- every last one that comes through our doors. Period."

And he means that. On the day of my and my husband's visit the temperature outside was hovering just below 100 degrees and so it was pretty hot inside the restaurant, too. Noticing sweat on the brow of some customers, Norman, who's been in the restaurant industry for 20 years, started offering free cocktails and glasses of wine to his guests. 

When asked what he thinks sets Parish apart from other local seafood restaurants, Norman's answer was simple: "Stubbornness," he said. 

"We know we are not always doing it right. We know we have room to improve. We know we aren't perfect. We are not too proud to admit it. However, we strive to be. We start over every day trying to be better." 

BRW 2014: Rusty's Bar-B-Q

Yesterday I was in the mood for a cookout. But it was so hot I felt like my skin was on fire whenever I was outside.  So sitting outside, in the sun, and near a grill was not happening. 

So I decided it would be a great day to try Rusty's Bar-B-Q for Birmingham Restaurant Week 2014. 

I'm actually not a big ribs eater, but I believe barbecue sauce should be its own food group. Rusty's has plenty of homemade sauces to choose from -- house barbecue sauce, spicy barbecue sauce, sweet, barbecue sauce, and white barbecue sauce. 

I, of course, sampled all four sauces, but the creamy white barbecue sauce was perfect with the delicious chicken dinner, which I had with cole slaw and sweet baked beans. 

Located in Leeds just up the street from the Outlet Shops of Grand River, Rusty's is the perfect place to relax and refuel after a day of shopping. 

I also had a chance to chat with Rusty himself -- Jonathan "Rusty" Tucker. 

"After graduating from Johnson & Wales University with an A.S. in Culinary Arts and a B.S. in Foodservice Management, I did the only logical thing and moved home to Birmingham to open a barbecue joint," said Tucker, who opened Rusty's Bar-B-Q in 2009.  "It was always my dream to own a restaurant; I grew up in the kitchen always experimenting with new recipes and learning from the many great cooks in my family."

Jonathan "Rusty" Tucker

What do you believe sets you apart from all the other barbecue joints in the Birmingham area?

We are a family friendly restaurant that will go above and beyond to meet our customers' needs and exceed their expectations. Most of our food is prepared from family recipes that have been handed down in my family for years. 

What things have you learned as a business owner that you think would be valuable lessons for

any entrepreneur? 

I started my business when I was 23 years old. The lessons that I have learned as a business owner are innumerable. The one that is close to heart at the moment is to make time for yourself and for your family.

What are some of the advantages and disadvantages to being located in Leeds? 

Leeds is a great community and there is a great potential for growth here. We have some great attractions to this area within just a few miles of our location - Barber Motorsports Park, Bass Pro Shops, and The Outlet Shops of Grand River are all close at hand.

Why did you choose to be part of Birmingham Restaurant Week? 

I joined Birmingham Restaurant Week three years ago. I saw it as a great opportunity to promote Rusty's Bar-B-Q and hopefully gain some new loyal customers. It is a good opportunity to showcase local restaurants in the greater Birmingham area and celebrate the talent we have in this industry.

What are your hopes for the future of Rusty's BAR-B-Q? 

To leverage what little we have to make a big difference in our community and the lives of others.

Blogging for Birmingham Restaurant Week 2014 has been great not simply because I'm getting to eat out almost every night and call it work. What I've enjoyed most is getting to know the owners of the restaurants I've been visiting. 

The dream team behind Melt (which is both a food truck and a restaurant in Avondale) consists of co-owners Paget Pizitz and Harriet Reis and head chef Joey Dickerson. 

Pizitz says that one of her goals is for her diner to be inviting and comfortable for everyone. I think she has definitely succeeded. Melt is more thank just a restaurant. It feels a bit like a home away from home because its atmosphere is so welcoming. 

First of all, the concept of Melt is perfect -- a modern twist on the classic American comfort food. "Everyone likes a grilled cheese," Pizitz says. "We also have options for those who are vegan, vegetarian and gluten free."

Eating a salad made me feel less guilty about trying Melt's delicious dessert.

That candy jar was nearly full when we sat down. But despite all the Now & Later chew in his belly,
hubster still devoured the Melt queso and his Flying Hawaiian sandwich. 

Melt is a great place to catch up with friends and it's a great choice for kids -- or those who are still a child at heart. On a recent visit my husband kept dipping into the candy-filled mason jars that sit on the tables. Despite all the Now & Later chews he ate, he was scarfing down the chips and Melt queso that we had for our starter just as quickly as I was. And he cleaned his plate when our server brought out his Flying Hawaiian -- smoked ham, habanero jack cheese, and cajun grilled pineapple on a pretzel bun. This sandwich is my husband's favorite.

Ordering from the Birmingham Restaurant Week menu, I tried for the first time the buffalo chicken sandwich, which is perfect for someone looking for a spicy twist to the grilled cheese sandwich. 

If you have a sweet tooth, you must try the Banana Stand -- Nutella, bananas, powdered sugar and clover honey on Texas toast. 

And if you're looking for good conversation to go with your good food, just have a chat with Paget Pizitz.

The Melt Team 

When you moved back to Birmingham in 2009 you knew you wanted to start a brick and mortar business, but what made you decide on a food truck? 

My business partner Harriet Reis and I knew we wanted to start a restaurant, eventually. We bounced around a couple of ideas and decided that food truck was the best way to dive in. It seemed a perfect fit for Birmingham at the time and gave us a great opportunity to meet different areas of the community. Matilda, as we fondly refer to our truck, has been on the streets about two years. 

How did you know it was time to open a restaurant? 

We knew it would be time when we found a location that spoke to us. Avondale was always appealing and when we found the old Stephens Garage space we just knew. 

How did you and Harriet decide to work together? 

This is a LONG story. In short, I would visit her at Ocean, the restaurant she opened with her ex- husband, when I was in town. I thought she was adorable and I developed an obsession.  Years later, when I moved back to Birmingham, we were reintroduced. I stalked her for about a year and forced her to open a business with me. I am probably to blame for any grey hairs she has but we work very well together and couldn't be happier. Our strengths and weakness are a perfect match. We are partners, friends and family. It's a very special relationship. Especially when we fight and make up all in the same 60 seconds.

What things have you learned as a successful restaurant owner do you think would be valuable lessons for any entrepreneur? 

I could say something cliche like "follow your dreams" but I won't. I've worked in D.C., New York City, Birmingham and Virginia and had lots of jobs I liked but they were all jobs. I always knew what I wanted to do but had a fear of making it happen. Find something that you makes you feel passion. If you are lucky enough to work for yourself, you have the best boss in the world. Harriet and I have no one to let down but ourselves. That motivates me. The people who work with us motivate me. Our guests motivate me. Helping Avondale grow and thrive motivates me. Oh, paying back loans also motivates me. 

What are your hopes for the future of Melt? 

If it was up to me, I would have three more restaurants in the next two years. Harriet might kill me in my sleep when she reads this. I just hope that we continue to grow and maintain what we have now, which is a staff of people who care about the food they make and an environment that is inviting and comfortable for everyone. 

Laney DeJonge and Clark Lopez

When Laney DeJonge and Clark Lopez opened Rojo 12 years ago, they decided to name their restaurant after the Spanish word for red not simply because they planned to offer Latin-inspired food. 

“Red is a color of love and passion,” DeJonge said. “That’s what we feel about this place and we wanted others to feel that too.”

Certainly, they seem to have succeeded. Rojo is a wildly popular bar and grill located on Highland Avenue in Birmingham and is one of the local establishments participating in Birmingham Restaurant Week 2014.

This past weekend I enjoyed dinner at Rojo and had a chat with DeJonge and Lopez. 

Because the restaurant industry is still a male-dominated one, I asked DeJonge about her experiences as a female restaurant owner.

“When I first started, I was more timid,” DeJonge said. “Telling people what to do -- that was hard for me at first.” But DeJonge said she actually had never had any negative experiences because of her gender.

“I feel like it was my own fears of telling people what to do, but now I’m not intimidated,” she said. "Plus, my business partner has always treated me as an equal. We do everything together.”

What makes Rojo stand out from other restaurants?

“We’re not just another Mexican restaurant,” Lopez said. Rojo offers both Latin and American dishes and a variety of options.  So whether you’re in the mood for a burger or a burrito, Rojo has you covered. On the menu you’ll find wings and quesadillas, Philly cheese steaks and fajitas. Rojo offers vegetarian and gluten free options too.

During my recent trip to Rojo I started the Kip’s queso – white cheese dip with chorizo and jalapenos.  For my main course I had the shrimp tacos. The folks in the kitchen were quite generous with the shrimp, which made for a filling meal, but I still made room for dessert. The chocolate pie is like a thick, soft, and chewy cookie and is now one of my favorite things on the menu. 

Beyond building a great menu, DeJonge and Lopez are striving to build a sense of community too.

“We’re a neighborhood bar and grill,” Lopez said. “We’re here for the 8,000 people within walking distance of our restaurant.”

Stroll by Rojo on a nice day and you’ll see dozens of people enjoying good food and good conversation on the restaurant’s patio.

What have you learned about Birmingham from being in the restaurant business?

“People who live in this part of the city really love Birmingham or they wouldn’t be here. They like to be around each other,” DeJonge said. "And so many things are happening. I feel like Birmingham used to take one step forward and two steps back, but now it really feels like we’re taking steps forward and we’re continuing to go forward. There’s a lot of enthusiasm. It’s infectious and I love it.”

And Rojo is striving to be part of that growth by partnering with local groups and programs such as Sidewalk Film Festival and Hand In Paw and by hosting fundraisers for local charities and art shows.

What advice would you give aspiring entrepreneurs?

“Be patient,” Lopez said.

DeJonge agreed.

“You can’t expect it to just immediately be successful,” she said. “You have to build it up and that takes time. “

And time has been good to Rojo. 

Birmingham Restaurant Week 2014 is underway and this weekend the hubster and I had dinner at Satterfield's, a fine dining restaurant located in Cahaba Heights. This was my first visit to Satterfield's and a visit that reminded me that I am truly a Southern girl.

And as a Southern girl, I appreciated that great hospitality from the restaurant staff, especially our waitress Tabitha. Before our meal, Tabitha brought my husband and I an assortment of breads all made in house. The miniature corn muffins were my favorite and reminded me of my grandmother's cornbread. They were amazingly soft with scallions and corn kernels baked inside. I gobbled them down so quickly and raved about them so much that Tabitha brought us more. 

The specialty libation of the evening was the Black Buffalo -- spiced blackberry shrub, aged Cruzan Rum, fresh citrus and Buffalo Rock Ginger Ale. The spice gave the drink unforgettable flavor, while the citrus made for a very refreshing cocktail. And, of course, a Southern Girl resist a drink featuring Buffalo Rock.

For my first course, I had a salad with crispy artisan lettuces, toasted pecans, blueberries, pears, Danish blue cheese and champagne vinaigrette. The mix was just right, with the fruit and pecans mellowing the strong flavor of the blue cheese. 

For my entree I had the pan roasted wahoo, which was served on a bed of grits, haricots verts, and bacon-sherry vinaigrette. The fish was good and very well seasoned, but it's no surprise that I really, really liked the creamy and flavorful grits. 

For dessert, I pretended I was in New Orleans as I savored sweet beignets with sautéed peaches and house made vanilla bean ice-cream. 

Becky Satterfield opened Satterfield's in 2005 and sought to build a restaurant on the principle that fine dining doesn't have to be pretentious. I would say she has definitely succeeded. Satterfield took the time to talk about this principle and answer a few other questions about her restaurant. 

Becky Satterfield

What are some things you've done to foster your belief that fine dining doesn't have to be pretentious? 

My mother and grandmothers taught me as a little girl that meals are an essential part of family life and mealtime is an occasion for togetherness and bonding. Memories like these are the foundation of Satterfield’s Restaurant: bringing together fine dining, wholesome meals with a new twist, and the comfort of the family dinner table. I began with one simple philosophy in mind: find the freshest local ingredients and deliver a memorable dining experience. Our friendly and knowledgeable staff are a key component to delivering this experience for every one of our guests.

Have you faced any unique challenges being a woman in the restaurant industry?

In a predominantly male led industry, it's very important to  identify with and support other women in the industry. I'm a member of Les Dames D'Escoffier, a philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. They are a great support system for sharing and contributing new ideas to Birmingham's burgeoning culinary scene.

What things have you learned as a business owner that you think would be valuable lessons for any entrepreneur? 

Be a leader, have vision and stand your ground, but don't forget to surround yourself with a team of people who you trust like family. 

Becky Satterfield is a pastry chef trained at Culinard so it's no surprise that the beignets are delicious. 

What do you love about Birmingham and what have you learned about Birmingham -- specifically the Cahaba Heights area -- by being a restaurant owner in this city? 

I love how Birmingham has blossomed into a culinary destination for the South. We are so proud to be on the forefront of the culinary scene in a town that is very supportive of the culinary arts. Birminghamians love food and they love supporting local businesses, that's what makes Birmingham approachable. I'm also so proud to be a part of our smaller community, Cahaba Heights as it is a hidden gem that people discover when they go behind the Summit. The location is perfect because it is convenient to many of the other surrounding neighborhoods like Mountain Brook, Liberty Park and other communities on the 280 corridor. 

Why did you choose to be part of Birmingham Restaurant Week? 

As I was talking about earlier, we started Satterfield's to fill a niche in our Cahaba Heights neighborhood and we love being a part of our community and an extension of Birmingham. Anytime we can be a participate in something that supports our community and city, it encourages people to get out and indulge their culinary cravings of which we absolutely want to be a part.

What are your hopes for the future of Satterfield's? 

Whether you are a loyal Satterfield's diner or someone interested in discovering one of Birmingham's many hidden treasures, we want to continue to be among the best Birmingham has to offer. I love traveling and experiencing the restaurants every city has to offer, and I'm always reassured that Satterfield's stands among the best. Next year is our tenth anniversary and we're going to celebrate! I hope everyone will join us and toast to our future!

Image by David Schiersner via Flickr/Creative Commons

It's a good thing I've been exercising every day for the past seven months.

Birmingham Restaurant Week is coming up August 15-24 and I've been asked by the event organizers to visit and write about some of the participating restaurants. This is great news for my taste buds, but not-so-good news for my waistline. But I suppose I will have to make this sacrifice for my blog, right?

Birmingham Restaurant Week is a ten-day event that features some of Birmingham's best locally-owned and operated restaurants, offering prix fixe menus and drink specials. Last night the Birmingham Art Museum played host to the Birmingham Restaurant Week Preview Party. I had a fabulous night with friends at this sold out event sampling dishes from The J. Clyde, Silvertron Cafe, Maki Fresh, Rusty's Bar-B-Q, Dixie Fish Co., Davenport's Pizza, Oscar's at the Museum, and other participating restaurants.

We're smiling because we'd just had the bread pudding from Silvertron Cafe. 

Birmingham Restaurant Week is a great chance to try new restaurants or visit old favorites and blog about your experiences. But when you're penning your posts you want to have something more interesting and insightful to say than, "This dish was yummy!"

So I turned to food writer Jason Horn for help. Horn is a senior editor at Liquor.com and is the co-founder of FoodBlogSouth, the food blogging conference held annually in Birmingham. He's also worked for CHOW.com, Cottage Living, Cooking Light, and VisitSouth.com, and his food writing has appeared in B-Metro, Birmingham magazine, and on MagicCityPost.com.

Jason Horn

If you're planning to write about a restaurant, what should you order when you visit? 

"In order to a review a restaurant well you have to try a lot of different things," Horn says. "When The New York Times reviews a restaurant the reviewer goes 2, 3, or 4 times with other people so they get to try pretty much the whole menu."

If you’re trying to review a place based on one visit, Horn suggests that you at least bring a date and try anything your date orders.

If the restaurant is famous for one dish, order that dish, but also try other things on the menu. 

"If it’s famous for one dish there’s going to be a lot of coverage out there about that one dish and you want to do something that will be different," Horn says. 

Ordering the special of the day can be hit or miss, but if the special is a new dish that may be added to the menu later, you should definitely try that, Horn recommends. 

All in all, just order as you would normally,  but bring along a friend who doesn't mind sharing so you can try his or her food, too.

Mark your calendars! Birmingham Restaurant Week 2014 is Aug. 15-24. 

What kinds of questions should a writer ask her waiter or waitress? 

It depends on the restaurant, Horn says. For example, don't expect your server at a casual neighborhood grill to recommend a good wine, but feel free to ask about his or her favorite dish. 

Horn says it's best to be as specific as possible when asking questions of the staff. So instead of asking "What's good?" give your server an idea of what you're in the mood for. If you're torn between two dishes, ask which one he or she likes better. Instead of asking what wine goes well with your dish say something more detailed like, "I'd like a red and something in this price range and I don't like Cabernet," Horn suggests. 

"How well informed the servers are can be the line between a good and a great restaurant," Horn says. "If the chef is doing wonderful things but the servers don’t know anything about them or don’t have an opinion or can’t help you pick the right dish, that’s a big problem."

Can you give some tips on how to effectively describe the taste of food? 

If a dish has an unexpected flavor combination, talk about that and if it works or not, Horn says. "Compare it to other things if it’s similar to something you’ve had before but some important aspect has changed."

For example, let's say you're writing about a cocktail and the restaurant offers a Manhantan but the bartender uses gin. You can talk about that difference and if it worked for you or not. 

"Or if you have a burger -- what about that burger is different and is that good or bad?" Horn says. "It’s all about being specific. Talk about aspects of the dish that you liked or didn’t like. Talk about combinations of things that worked or didn’t work. You can even say I wish there was more whatever in this. Or I wish this was sweeter or I wish this was less sweet."

When reviewing a restaurant, comment on the layout, setup and atmosphere, in addition to discussing the food.
Image by Edinburgh Blog via Flickr/Creative Commons

When writing a restaurant review what else should a writer comment on in addition to the food?

"Service is always important and that should be an aspect of the review," Horn says. Notice how the staff deals with rude people. If someone is a jerk and the staff handles that person exceptionally well, "that's definitely worth mentioning," Horn says. 

Horn admits, though, that for him the food is still most important. "For me good food can redeem bad service, but good service can't redeem bad food." 

Pay attention to the set up, layout and atmosphere. "Does what the restaurant sell itself as match up with the restaurant that you get?" Horn says. "A lot of restaurants are pretty loud. If you’re in a barbecue joint and it’s loud and raucous, that’s fine. It’s supposed to be that way. If you go to an expensive date spot and it’s like that, that’s not.  If you go into what’s supposed to be a romantic restaurant and you can’t hear your date that’s a problem."

Writing about a restaurant for your blog is quite different than writing for a major publication. On a blog you can talk more about your personal tastes. So if you hate green beans and a dish has green beans it's OK to have a little fun and talk about that a bit. 

But be sure to take your personal tastes into consideration when assessing the food. "If there is something you didn't like step back and consider if there was a flaw in the dish or if it was your personal taste," Horn says. 

But also just have fun. 

"What it comes down to it it’s all about whether it appeals to you or not.  There’s no universal thing that’s delicious to everybody. If there was there would only be one restaurant and it would only serve that dish."

For more information on Birmingham Restaurant Week 2014 visit BhamRestaurantWeek.com.