Former Dr Pepper bottling plant on 2nd Avenue South turned dining-market district. Hot and Hot Fish Club, OvenBird and Red Cat Coffee House anchor the Saturday market.
Hot and Hot Fish Club at Pepper Place in Birmingham is the Chris Hastings flagship since 1995, with the chef-counter tomato salad and 2012 James Beard.
Signature: Hot and Hot tomato salad, Shrimp and grits, Soft shell crab
OvenBird at Pepper Place Birmingham is Chris Hastings's live-fire sibling to Hot and Hot, with Spanish, Portuguese, Uruguayan and Argentine grill traditions.
Signature: Asado plates, Wood-fired vegetables, Sherry pour
Hot and Hot Fish Club at Pepper Place is the Chris Hastings flagship since 1995, with the chef-counter tomato salad that became a Birmingham signature.
OvenBird at Pepper Place Birmingham is Chris Hastings's live-fire sibling concept to Hot and Hot, with Spanish, Portuguese, Uruguayan and Argentine grills.
The Red Cat Coffee House at Pepper Place Birmingham is the flagship roastery and cafe on the Saturday market grounds, with a second Railroad Park branch.
Signature drink: Espresso
The Red Cat Coffee House at Pepper Place Birmingham is the flagship roastery and cafe on Saturday market grounds, with a Railroad Park branch since 2016.
Sources from: Ethiopia, Colombia, Brazil
How they serve: Espresso, Filter, Whole bean retail
Hot and Hot Fish Club Bar at Pepper Place Birmingham runs craft cocktails alongside Chris Hastings's Southern menu, with the chef-counter and bar seats.
Signature drink: House classic cocktails alongside the Hastings tasting menu
Food: Hot and Hot full menu
Pepper Place Saturday vendors on 2nd Avenue South Birmingham serve farm-driven prepared food, baked goods and breakfast tacos through the Saturday market.
Try: Farm-to-counter prepared food
The Farmers Market at Pepper Place on 2nd Avenue South Birmingham runs more than 120 Alabama farm vendors every Saturday morning, the city's anchor market.
Pepper Place Saturday Market on 2nd Avenue South Birmingham runs free chef demonstrations on the market grounds, with local chefs cooking weekly through season.