Frank Stitt

It was wonderful to welcome Chef Keller back to Bottega. Pardis, our team and I are honored he dines with us when he visits Birmingham.

Great article on AL’s oysters and work underway to bring coastal oysters back and how we can all help. When we eat oysters and return the shells to the coasts, we're helping rebuild the ideal environment to create habitat for greater oyster cultivation. #utm_source=rss&utm_medium=rss&utm_campaign=restoring-oyster-reefs-alabamas-coastal-revival" target="_blank" rel="nofollow noopener">bhamnow.com/2025/04/17/res…

Enjoyed celebrating Kindred's 10th anniversary last weekend. I was honored to be invited to cook with Joe Kindred, one of my favorite chefs in the South. Joe and his wife, Katie, were incredible hosts. Pardis and I raise our glasses to the Kindreds on an incredible decade!

The holidays are here, and we recently gathered for our annual Stitt Restaurant Group Farm Party. We couldn't help but feel profound gratitude. Thank you for your ongoing support. We look forward to welcoming you into our dining rooms to celebrate the season's meaningful moments.

Thank you for this lovely review, Jan, and I’m glad you enjoyed returning to your favorite table.

Glenn Roberts is a man of great integrity and impact, and I’m honored he is this year’s recipient. His work ⁦⁦@AnsonMills⁩ is truly transformative—making the world a better place to live, eat, farm and cook. bhamfoodplus.com/frank

Perhaps our favorite daily Bottega Café special—the summer Wednesday old fashioned vegetable plate—is back!   Lady peas, creamed corn, collard greens, stewed squash, fried green tomatoes, crisp cucumber-tomato-onion salad, cornbread and polenta!

Friday nights at Bottega Café…

Thank you, Jan. We always enjoy welcoming you and your family.

What's more relaxing than a day on the water? There's great fishing on the Gulf, and once you've reeled something in, it's easy to find a local chef that'll cook your catch for you. See how it works in my story on the Gulf Coast hook & cook experience in Alabama Magazine.

I love all Gulf seafood. My favorite is just-caught pompano, pictured here with spear-caught red snapper and a first for us, barracuda—a no-no from the Caribbean, but from the waters near Destin, it is surprisingly tasty.

Nature abhors a monoculture. And, so do we. Check out some of the beautiful things we have growing in Bluffton! Watch the latest episode from our Day on the Farm YouTube series to hear more from Christian, our Assistant Garden Manager.

We’re excited to welcome Raj Parr, one of the most knowledgeable wine personalities on the planet, back to Bottega next Tuesday, 3/12, at 6pm in the Dining Room for an unforgettable 5-course dinner featuring Phelan Farm wines. Reservations: events@stittrestaurantgroup.com

Wonderful lunch at Le Pavillon. Thank you, @DanielBoulud! You inspire with graciousness, talent, a sense of humor and generosity of spirit.

Food Finds! Oodles of Joy: Chef Frank Stitt’s secret ingredient is unmeasured joy. @FrankStitt Read More at @BhamRestaurants: birminghamrestaurants.com/Reviews/EntryI…

James Beard award-winning chef, @FrankStitt, shares a refreshing summer dessert recipe. Click flowermag.com/cantaloupe-sor… to try the Cantaloupe Sorbet! 📸: Becky Luigart-Stayner #sorbet #summer #refreshing #dessert

Great to have TK in Bham!

Pardis & I are thankful and proud of the dedicated and talented team at Bottega, and we are all honored to be a finalist for the @beardfoundation Award for Outstanding Hospitality. When we make your day more enjoyable with inspired food, drink and hospitality, we are successful.

🎉 Congrats to the Birmingham #JamesBeard Foundation finalists! 🍽️🏆 ⭐️Bottega nominated for best hospitality ⭐️Timothy Hontzas of Johnny's Restaurant Birmingham for best chef #DinnerTableoftheSouth #InBirmingham

Congratulations to Alabama's 2023 James Beard finalists -- Bottega restaurant for outstanding hospitality and Timothy Hontzas of Johnny's Restaurant for best chef in the South. bit.ly/3zehvnt