Recipes › Beverages

The Market at Pepper Place’s farmers offer CSA delivery year-round. 

By Jan Walsh

Photography by Beau Gustafson


I spend most Saturday mornings at The Market at Pepper Place. I know whose products are Non-GMO and chemical free, even if they are not certified organic, which I much prefer. And among them, I also know who has the best heirloom tomatoes, blueberries, watermelons, lettuces, etc. Having talked with these farmers for 17 years, and having researched and written about them and their products in this column for three years, I have gotten to know some of them well. When I ask how it is going, they answer me truthfully. 

Hattie B’s Hot Chicken flew their coup, landing in Lakeview.

By Jan Walsh

Photography by Beau Gustafson

Hattie B's Hot Chicken restaurants first hatched in Nashville in two locations. All locations offer their chickens in varying heat levels from Southern, mild, medium to hot, “damn hot,” and “shut the cluck up.” And the birds are paired with sides and desserts made from scratch.

the grill at iron city dessertsDon’t resist dessert at The Grill at Iron City.

By Jan Walsh 

Photography by Beau Gustafson

It is common for fine dining restaurants to have their own pastry chef. But rarely do I find a pastry chef in a grill—exception, The Grill at Iron City. Not having much of a sweet tooth, I also find it easy to resist dessert at most restaurants, but not here. 


Seasons 52 eggs benedictSeasons 52 debuts Sunday brunch featuring pasture raised eggs. 

By Jan Walsh

Photography by Beau Gustafson

Seasons 52 Fresh Grill has been a favorite of mine since they opened at The Summit. As an organic food activist, I find them to be a leader in offering organic menu options, including organic cocktails. Understanding, finding, and sourcing organic and Non-GMO food for all its locations cannot be easy. Yet they deliciously met the challenge and now have added a Sunday brunch featuring pasture raised eggs to their menu offerings.

Dine Daily Dine Daily evolves from daily e-newsletter to social sharing service!

Ten years ago Dine Daily was first imagined. It was the idea of local Birmingham attorney, Charlie Waldrep. He called our publisher Jan Walsh saying how much he enjoyed Wine & Dine Weekly, our e-newsletter and wanted a daily version of it. 

Walsh and our Richard Phillips partnered to create the e-newsletter with a tagline of “Today’s Menus Delivered To Your Inbox,” with its own website.

OvenBird fried chickenOrder OvenBird’s popular fried chicken before its gone.

By Jan Walsh

Photography by Beau Gustafson

OvenBird now offers Fried Chicken for dinner Monday through Saturday. This Chris Hastings’ dish was originally offered only one night each week. But due to its deliciousness, and thus its popularity, it quickly became a menu item.

Order wild caught, pasture raised, and from organic purveyors. 

By Jan Walsh  

I don’t do fast food or eat out at places that are laden with GMOs. But even in locally owned, chef-driven restaurants, I have found GMOs in the most unexpected places. And much like food packages that do not label GMOs, restaurants are not going to brag about them on their menus either.

Lloyd’s Restaurant celebrates 80 years of comfort food.

By Jan Walsh

 Photography by Beau Gustafson

Lloyd Chesser opened Lloyd’s Restaurant in Chelsea, Alabama in 1937.

Its current owner, Eli Stevens previously worked with his father in their family business, Home Baking Company. He delivered bread to the restaurant three times weekly.

bamboo on 2nd sakeBamboo On 2nd pours sparkling, rosé, and sake cocktails. 

By Jan Walsh 

Photography by Beau Gustafson 


I want to learn more about sake. And I believe in learning by doing. So tonight Bamboo On 2nd’s Bernie Smith meets me, to taste through a rosé sake, a sparkling sake, and a sake cocktail. He also introduces me to a Japanese whiskey. And we start the Bamboo beverage tasting with a wine that I need no introduction to, Champagne. 

avondale common house watermelon blt saladAvondale Common House and Distillery reimagines comfort food. 

By Jan Walsh 

Photography by Beau Gustafson 

Chef William Rogers, and wife, Ellen Rogers opened Avondale Common House and Distillery in May at 4100 3rd Avenue South in Avondale. William is operator and executive chef. And Ellen is operator, general manager, and business and events manager.