A Mountain Brook steakhouse brings a unique approach and experience to the Magic City.
Photos by Stacy Allen
An Interview with Jamey Shirah, CEO- Revival Restaurant Group (Little Betty)
All of your restaurants seem quite different in style, cuisine etc. Is there a certain quality or philosophy that ties them together?
Shirah: We’ve always taken the approach of creating something we really want to visit and enjoy. If you aren’t enjoying what you’ve created, you’ve probably got the wrong intentions. We started with sports bars in our 20’s, moved to polished casual in our early 30’s, and as we move into our next decade, we are moving into fine dining. It’s what we enjoy, and that’s an important factor when in an industry so demanding.
How would you rate Birmingham as a restaurant town?
Shirah: 11/10. Birmingham has a long-standing tradition as a leader in the dining scene of America and more recently finally received some of the recognition it deserves with the likes of Chef Stitt, Chef Hastings and Chef Evans, of past national awards. This year we had two semi finalists as well. For years, Birmingham constantly received “most underrated” articles, but it’s now getting the recognition it deserves and the scene is exploding. We’re thrilled to be a part of that. There are very exciting times ahead for the Birmingham scene.
What are you most proud of or most enjoy personally in Little Betty’s menu?
Shirah: It’s uniqueness. Our menu is riddled with Italian influence with an Asian nod. Sure, we have outstanding steaks we serve nightly cooked over a wood-fire grill, but we are so much more. You can dance through our menu multiple ways. You can have light bites of our hamachi crudo and chicken supported by a delicious French rose, or you can go full Italian and order several fresh-daily hand made pastas and a bold red. You can truly have 3-4 different experiences on one menu. Additionally, we’ll make seasonal changes to keep it fresh, not something many steak concepts do.
Your staff seems very professional and well trained,, how important is that for your success?
Shirah: Simply put, we are nothing without our team. They drive the entire experience and their hunger to be the best is imperative to our continued improvement. Our training program is detailed and intense, but we feel the more time we invest in them, the better opportunity they have to be successful.
What drives your menu decisions at Little Betty?
Shirah: In cahoots with our local heroes, the beef, chicken, pork, and fish producers, Chef Kyle and the Little Betty kitchen crew are on a mission to serve up a taste of our region to our extended family of guests.
It’s all about integrity and authenticity here.
Step inside, and you’ll see it all unfold before your eyes—our open kitchen and wood–burning hearth can be seen throughout the dining room. It’s like an invitation to be part of our culinary journey, to become one with the Little Betty community. From the fields to your fork, we keep it real, honest, and clean. And it’s this deep care that allows our Chef to weave modern flavors and give a nod, albeit a loving one, to the traditional steakhouse playbook.
One glance at our menu, and you’ll realize Little Betty isn’t your run-of-the-mill joint. We go above, below, and beyond steak, taking you on a culinary adventure. Hand-cut pastas, excitement eliciting entrées, shareable starters that spark conversation, and a thoughtfully curated cocktail and wine list – that’s what you’ll find here.
