rank Stitt did not set out to be a chef. He studied philosophy at Berkley during the turbulent 1970's when he first met Alice Waters of the renowned Chez Panisse. Since, he has piled up local, regional and national gastronomic awards and become one of Alabama's favorite sons.
Frank Stitt's fondness for humble southern ingredients comes from his own roots in rural Alabama. His culinary journey began in San Francisco and includes such mentors as Alice Waters, Simca Beck and Richard Olney. His travels took him throughout the French countryside working in vineyards in Provence as well as Burgundy and finally back home to foods and traditions that continue to be so much a part of his vision. His first restaurant, Highlands Bar & Grill, opened in 1982. Here, Frank combines consummate French technique and the seasonal flavors of "both souths"- of course the local south, but the south of France as well. Buttery walls donned with vintage posters and subtle lighting are the setting for the intimate dining room while the bar exudes a lively energy with locals and travelers alike seated around the Alabama marble oyster bar. At Highlands, regional provender such as stone ground grits and country ham meet French sauces and braises creating superb flavors and elegant balance.
Bottega Restaurant is 2001 James Beard Award recipient Frank Stitt’s "little workshop" ...
Located at Five Points South, Chez Fonfon offers Continental (mainly French) cuisine in...
Dine at the city's first white tablecloth restaurant. Chef Frank Stitt continues to ser...