A quick, tasty tour of our favorite things to eat and enjoy in Cooking Light’s Alabama hometown.
By: Cindy Hatcher
About 15 years ago, Birmingham became an early signifier of a new style of Southern cooking: local ingredients, regional approaches, a lighter and brighter sensibility. In the last five years alone, the James Beard Foundation has recognized six Birmingham chefs and restaurants, an impressive accomplishment for a city with a metro population of about 1 million. One chef—the still-on-his-game Frank Stitt— started a chain reaction that’s making this a truly magical city in which to eat and explore.