A Day in the Life of Frank Stitt

Chef Frank Stitt has become synonymous with Southern food in Birmingham.

Stitt prepares for the day.

Addressing the staff at Highlands before the evening rush.

Flatiron steak with potato gratino at Bottega Café.

Afternoon light filters into the café bar.

Stitt checks in with diners at Highlands.

The charcuterie plate.

Notes on the menu from Chez Fonfon.

Stitt and his wife, Pardis.

Stitt takes a rare moment of rest.

Behind the bar at Chez Fonfon.

Lemon meringue tart at Chez Fonfon.

Stitt adds final touches to the grilled wild king salmon at Highlands Bar and Grill.

A frozen sweet treat at Bottega Café.

Working the line at Bottega Café.

Hot from the kitchen at Chez Fonfon.

Awaiting a table at Chez Fonfon.

A Chez Fonfon waiter shuttles drinks from the bar.

Grilled Manchester Farms quail with a 20-Year Tawny Port, Pencil Cob grits, pickled carrots, and turnips at Highlands.

Stitt speaks with guests at Highlands.

Chez Fonfon storefront entices passerby.

The boules court behind Chez Fonfon.

Bottega sits on the edge of Birmingham’s Five Points district.

The chef and his wife, Pardis, at Highlands.

Stitt prepares dishes in the kitchen at Highlands.

Stitt holds carefully-selected mushrooms before cooking.

Stitt traverses between his restaurants throughout the day.