Food & Drink

A Day in the Life of Frank Stitt

Spend a day in the kitchen with Birmingham's legendary chef
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Chef Frank Stitt has become synonymous with Southern food in Birmingham.

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

Photo: William Hereford

Stitt prepares for the day.

Stitt prepares for the day.

Photo: William Hereford

Addressing the staff at Highlands before the evening rush.

Addressing the staff at Highlands before the evening rush.

Photo: William Hereford

Flatiron steak with potato gratino at Bottega Café.

Flatiron steak with potato gratino at Bottega Café.

Photo: William Hereford

Afternoon light filters into the café bar.

Afternoon light filters into the café bar.

Photo: William Hereford

Stitt checks in with diners at Highlands.

Stitt checks in with diners at Highlands.

Photo: William Hereford

The charcuterie plate.

The charcuterie plate.

Photo: William Hereford

Notes on the menu from Chez Fonfon.

Notes on the menu from Chez Fonfon.

Photo: William Hereford

Stitt and his wife, Pardis.

Stitt and his wife, Pardis.

Photo: William Hereford

Stitt takes a rare moment of rest.

Stitt takes a rare moment of rest.

Photo: William Hereford

Behind the bar at Chez Fonfon.

Behind the bar at Chez Fonfon.

William Hereford

Lemon meringue tart at Chez Fonfon.

Lemon meringue tart at Chez Fonfon.

Photo: William Hereford

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

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

Photo: William Hereford

A frozen sweet treat at Bottega Café.

A frozen sweet treat at Bottega Café.

Photo: William Hereford

Working the line at Bottega Café.

Working the line at Bottega Café.

Photo: William Hereford

Hot from the kitchen at Chez Fonfon.

Hot from the kitchen at Chez Fonfon.

Photo: William Hereford

Awaiting a table at Chez Fonfon.

Awaiting a table at Chez Fonfon.

Photo: William Hereford

A Chez Fonfon waiter shuttles drinks from the bar.

A Chez Fonfon waiter shuttles drinks from the bar.

Photo: William Hereford

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

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

Photo: William Hereford

Stitt speaks with guests at Highlands.

Stitt speaks with guests at Highlands.

Photo: William Hereford

Chez Fonfon storefront entices passerby.

Chez Fonfon storefront entices passerby.

Photo: William Hereford

The boules court behind Chez Fonfon.

The boules court behind Chez Fonfon.

Photo: William Hereford

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

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

Photo: William Hereford

The chef and his wife, Pardis, at Highlands.

The chef and his wife, Pardis, at Highlands.

Photo: William Hereford

Stitt prepares dishes in the kitchen at Highlands.

Stitt prepares dishes in the kitchen at Highlands.

Photo: William Hereford

Stitt holds carefully-selected mushrooms before cooking.

Stitt holds carefully-selected mushrooms before cooking.

Photo: William Hereford

Stitt traverses between his restaurants throughout the day.

Stitt traverses between his restaurants throughout the day.

Photo: William Hereford