August 18, 2022

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Satterfield’s ‘2.0’: From the style and design to the menu, here’s what is modified at the Cahaba Heights cafe

2 min read

Satterfield’s restaurant in Cahaba Heights expended the to start with portion of January performing on a redesign. Right after closing for much more than two weeks for interior renovation and menu development, the restaurant reopened on Tuesday, January 19.

“I’ve been blessed to have such a prolonged-standing faithful following even via a pandemic,” chef and proprietor Becky Satterfield said in a push release. “I’m energized to give our community a contemporary new consider on the restaurant, both of those with the menu and the décor.”

Patrons of Satterfield’s might recall the restaurant’s former interior: pink partitions accented with oil paintings of veggies and baskets of bread. A collaboration by Innovative Structure Homes and Jessica Brasfield Mackin of Nadeau Birmingham, Satterfield’s renovation offers a far more modern design with pendant lighting, black and white pictures, and a new metallic gold bar.

Becky Satterfield is again on board as government pastry chef. Chris Harrigan now helms the kitchen as govt chef and Leah Harrigan is the restaurant’s new standard manager. The spouse and spouse staff, who joined Satterfield’s from sister restaurant  El Zun Zun, swap govt chef and typical supervisor Rita Bernhardt and William Barial III.

Satterfield's staff 2021

(left to proper) Satterfield’s govt Chef Chris Harrigan, chef and owner Becky Satterfield, and common manager Leah Harrigan. (Courtesy: Satterfield’s/ Milyn Satterfield)

Chris Harrigan’s culinary resume offers a lot more than two a long time of working experience, such as the previous Typical Bistro and Stone’s Toss Bar & Grill, as effectively as his whole-provider everyday chicken cafe, Chickin De-Lux. Becoming a member of Harrigan in the kitchen is sous chef Liz Brody, and entrance-of-home manager Martin Armistead will oversee visitor relations.

New menu and lunch provider

Satterfield’s new supper menu highlights elevated Southern fare with a worldwide twist. Diners can expect starters these types of as winter squash cappellacci pasta and Springer Mountain crispy chicken livers-n-onions with fried Vidalia onions and spicy aioli. New entrees consist of gulf crimson snapper with fingerling potatoes and grilled bone-in Duroc pork chop with smoked pinto beans, braised collard greens and apple-almond soubise sauce.

Satterfield’s also began lunch assistance in January. The lunch menu, readily available Tuesday via Saturday, provides soups and salads, as perfectly an array of primary plates which includes grilled teres major steak, sauteed gulf shrimp and a home burger. Visitors can also choose from sides this kind of as pinto beans with smoked peppers and fried inexperienced tomatoes.

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