Eat This: Southern Kitchen & Bar’s Southern Stir Fry

The Southern Stir Fry arrives in a generous bowl, piping hot, with Conecuh sausage, fresh okra sliced in half, fresh grape tomatoes, chopped red onions, and a generous helping of shoepeg corn.

Eat This: SAW’s Pork n’Greens

The Pork ‘n Greens is a colorful tower of flavors and textures. . On top of a creamy bed of yellow grits are some of the best greens I have ever tasted.

Pair This: Rogue Tavern’s Club Sandwich & Kronenbourg 1664

The club sandwich at Rogue Tavern has it all: grilled chicken, ham, crisp bacon, turkey, Swiss cheese, lettuce, and fresh tomato.

Pair This: Avo’s Beef Tenderloin & Bourbon Barrel Ale

The filet—about two inches thick—arrives piping hot with scrumptious roasted fingerling potatoes and haricots verts. I have never tasted a more tender, melt-in-my-mouth piece of beef.

Pair This: Another Broken Egg’s Shrimp ‘n Grits & House Bloody Mary

The Shrimp ‘n Grits is dish that fits all three meals: the flavor of peppers and a spicy Tabasco reduction pairs well with their pepper-infused house Bloody Mary.

Eat This: Bottle and Bone’s Boudin Burger

On their new charcoal grill, our fresh-ground, grass-fed beef patty is grilled while we wait. A side of our choice—potato salad—balances the meaty meal.

Eat This: Eli’s Jerusalem Grill’s Chicken Shawarma Plate

Eli’s serves grass fed beef, organic chicken, and organic wine and beer, and uses no GMO oils. The chicken shawarma is also available as a sandwich with the same ingredients stuffed into pita bread.

Pair This: Season 52’s Ahi Tuna Tartare & Pacific Rim

Located at the Summit, Seasons 52 changes their menu weekly to keep up with the seasons. And nothing on their menu is more than 475 calories.

Eat This: Continental Bakery’s Chocolate Swirl Tart

Griffin’s commitment to natural methods and keeping her food free of unnecessary additives and artificial dough “enhancers” continues in her new downtown location.

Eat This: Vino’s Wild Salmon Farfella

Vino is a neighborhood favorite in Mountain Brook’s English Village. But this well-kept, tasty secret is getting out and bringing more and more patrons from outside the neighborhood.

Eat This: Taziki’s Dolmades Plate

Dolma is a type of stuffed vegetable dish common in the Middle East and in Mediterranean regions. In Greece, the dolma is typically a meatless dish of rolled vine leaf stuffed with rice. And Taziki’s dolmades are authentically Greek.