The plates that define Birmingham: what they are, and where to eat the canonical version.
The plates that define Birmingham. what they are, where they came from, and where to eat the canonical version.
Alabama white sauce smoked chicken is hickory-smoked chicken finished with a mayonnaise, vinegar and black-pepper sauce, the regional barbecue signature.
Where: Saw's BBQ, Saw's Soul Kitchen, Demetri's BBQ
Price: $13-17 per chicken plate
The meat-and-three is the canonical Southern cafeteria lunch: one meat (fried chicken, smothered pork chop, fried catfish) with three vegetable sides and cornbread.
Where: Niki's West, Eagle's Restaurant, Demetri's BBQ
Price: $10-15 per plate
Conecuh sausage is hickory-smoked pork sausage from Evergreen Alabama, the canonical Alabama smoked sausage on grills, brunch plates and holiday tables.
Where: Big Bad Breakfast, Saw's Soul Kitchen, Niki's West
Price: $5-9 per side order
Fried catfish is cornmeal-dredged Alabama farm-raised catfish, deep-fried golden and served with hush puppies, slaw and tartar sauce, the canonical Friday plate.
Where: Niki's West, Eagle's Restaurant, Demetri's BBQ
Price: $12-18 per plate
Banana pudding is layered Nilla wafers, sliced bananas and vanilla custard, topped with meringue or whipped cream, the canonical Birmingham barbecue dessert.
Where: Saw's BBQ, Saw's Soul Kitchen, Niki's West
Price: $4-7 per portion
The Alabama pulled pork sandwich is slow-smoked pork shoulder pulled by hand, piled on a soft white bun with slaw and either red sauce or Alabama white sauce.
Where: Saw's BBQ, Saw's Soul Kitchen, Demetri's BBQ
Price: $10-14 per sandwich
Buttermilk biscuit and sausage gravy is split flaky biscuits topped with cream-based pork sausage gravy, the canonical Southern breakfast plate.
Where: Big Bad Breakfast, Yo' Mama's, Continental Bakery
Price: $10-14 per plate
Pimento cheese is sharp cheddar mixed with mayonnaise, diced pimentos and seasonings, served as a spread on white bread, crackers or as a sandwich.
Where: Bottega Cafe, Brick and Tin, Bottega Restaurant
Price: $8-12 per portion
Fried green tomatoes are firm under-ripe tomatoes sliced thick, dredged in cornmeal and fried golden, served with remoulade or pimento cheese on top.
Where: Hot and Hot Fish Club, OvenBird, Bottega Cafe
Price: $10-16 per portion
Shrimp and grits is sauteed Gulf shrimp over creamy stone-ground grits, with andouille, bacon or country ham, the Lowcountry-Southern brunch classic.
Where: Hot and Hot Fish Club, Automatic Seafood and Oysters, OvenBird
Price: $22-32 per plate
Peach cobbler is sliced Chilton County peaches baked under a buttery biscuit or batter topping, served warm with vanilla ice cream, the canonical Alabama summer dessert.
Where: Niki's West, Big Bad Breakfast, Continental Bakery
Price: $5-8 per portion
Cornbread is yellow-cornmeal batter baked in a cast-iron skillet with a butter or bacon-fat crust, the canonical Southern bread for any savory meal.
Where: Niki's West, Eagle's Restaurant, Saw's BBQ
Price: $3-5 per serving (often free with plate)
Alabama white sauce smoked chicken is hickory-smoked chicken finished with a mayonnaise, vinegar and black-pepper sauce, the regional barbecue signature.
History: Big Bob Gibson invented white sauce in Decatur Alabama in 1925 to keep whole smoked chickens moist during long pit cooks. The mayonnaise, vinegar and black pepper combination became the signature of North Alabama barbecue and spread south to Birmingham in 2009 when Saw's BBQ opened in Homewood. The style remains distinct from Memphis tomato-based and Eastern North Carolina vinegar-based barbecue; Big Bob Gibson holds the canonical white-sauce origin and Saw's runs the Birmingham metro version.
Where to try it: Saw's BBQ, Saw's Soul Kitchen, Demetri's BBQ
Watch out for: Eggs, Dairy
The meat-and-three is the canonical Southern cafeteria lunch: one meat (fried chicken, smothered pork chop, fried catfish) with three vegetable sides and cornbread.
History: The meat-and-three Southern lunch grew out of Depression-era cafeteria service in the American South, codified across Alabama and Tennessee. Niki's West opened on Finley Avenue West in 1957 with steam-table cafeteria lines and remains the canonical Birmingham version. Eagle's Restaurant in Smithfield has cooked Black soul-food meat-and-three since 1951 and Demetri's BBQ in Homewood has run a Greek-American meat-and-three since 1973. The format is a daily-rotating board of meats and a steady roster of vegetable sides cooked from scratch.
Where to try it: Niki's West, Eagle's Restaurant, Demetri's BBQ
Watch out for: Gluten, Dairy, Eggs
Conecuh sausage is hickory-smoked pork sausage from Evergreen Alabama, the canonical Alabama smoked sausage on grills, brunch plates and holiday tables.
History: Conecuh Sausage Company was founded in Evergreen Alabama in 1947 by Henry Sessions and remains the dominant Alabama smoked-sausage producer. The hickory-smoked pork links became the canonical sausage on Birmingham brunch plates, in red beans and rice, on the grill and on the Conecuh-pancake Christmas plate. Big Bad Breakfast on Highway 280 runs the Conecuh sausage gravy and biscuit as a signature; Saw's Soul Kitchen puts Conecuh on the side of the pulled-pork plate.
Where to try it: Big Bad Breakfast, Saw's Soul Kitchen, Niki's West
Watch out for: Pork
Fried catfish is cornmeal-dredged Alabama farm-raised catfish, deep-fried golden and served with hush puppies, slaw and tartar sauce, the canonical Friday plate.
History: Farm-raised catfish from west Alabama and the Mississippi Delta became the canonical Alabama Friday-lunch fish through the 1960s and 1970s. Niki's West has run Friday catfish on the cafeteria line since 1957 and Eagle's Restaurant in Smithfield runs catfish Friday as a soul-food anchor. The hushpuppy, slaw and tartar sauce side combo became canonical by the 1970s and remains the Birmingham plate served at meat-and-three counters citywide.
Where to try it: Niki's West, Eagle's Restaurant, Demetri's BBQ
Watch out for: Fish, Gluten
Banana pudding is layered Nilla wafers, sliced bananas and vanilla custard, topped with meringue or whipped cream, the canonical Birmingham barbecue dessert.
History: Banana pudding became the canonical Southern barbecue dessert through the 20th century, with Nilla wafers (Nabisco, since 1898) and the post-war condensed-milk shortcut recipe popularized through the 1950s and 1960s. Saw's BBQ runs the canonical Birmingham version with crushed Nilla wafers on top; Niki's West runs the steam-table cafeteria version with custard and whipped cream. Eagle's Restaurant in Smithfield runs a soul-food version with meringue.
Where to try it: Saw's BBQ, Saw's Soul Kitchen, Niki's West
Watch out for: Dairy, Eggs, Gluten
The Alabama pulled pork sandwich is slow-smoked pork shoulder pulled by hand, piled on a soft white bun with slaw and either red sauce or Alabama white sauce.
History: Pulled pork sandwiches anchor Alabama barbecue alongside the white-sauce smoked chicken, with the regional preference for hickory-smoked Boston butt pulled by hand rather than chopped. Saw's BBQ in Homewood opened in 2009 and brought the canonical Birmingham version to the metro; the Mike Wilson signature is pulled pork on a soft bun with mayonnaise-based white slaw. Dreamland in Tuscaloosa (day-trip) runs the dry-rub ribs version of the same Alabama tradition.
Where to try it: Saw's BBQ, Saw's Soul Kitchen, Demetri's BBQ
Watch out for: Gluten, Eggs
Buttermilk biscuit and sausage gravy is split flaky biscuits topped with cream-based pork sausage gravy, the canonical Southern breakfast plate.
History: Biscuits and gravy have been Southern breakfast canon since the 1800s when settler-era cooks used pork drippings and milk to stretch a meal. Big Bad Breakfast (John Currence, Oxford Mississippi) opened the Birmingham branch on Highway 280 with the canonical Conecuh sausage gravy and buttermilk biscuit, and it remains the Birmingham brunch-counter signature alongside the meat-and-three Sunday plate at Yo' Mama's.
Where to try it: Big Bad Breakfast, Yo' Mama's, Continental Bakery
Watch out for: Gluten, Dairy
Pimento cheese is sharp cheddar mixed with mayonnaise, diced pimentos and seasonings, served as a spread on white bread, crackers or as a sandwich.
History: Pimento cheese is the canonical Southern cheese spread, codified in the early 20th century when industrial cheddar and jarred pimentos became widely available. It moved from Junior League cookbooks to restaurant menus across Birmingham in the 1980s and remains a Stitt-era classic. Bottega Cafe runs the Italian-Southern version; Brick and Tin in Mountain Brook makes it a sandwich signature; most Birmingham brunch and lunch counters keep a version on the menu.
Where to try it: Bottega Cafe, Brick and Tin, Bottega Restaurant
Watch out for: Dairy, Eggs
Fried green tomatoes are firm under-ripe tomatoes sliced thick, dredged in cornmeal and fried golden, served with remoulade or pimento cheese on top.
History: Fried green tomatoes have been a Southern garden staple for over a century, using under-ripe tomatoes that would otherwise go to waste at season's end. The dish became a Southern restaurant icon through the 1980s and 1990s with Fannie Flagg's novel and the 1991 film of the same name. Birmingham restaurants ran them as bar snacks and brunch starters; OvenBird at Pepper Place runs a wood-fired version, Hot and Hot Fish Club includes them as part of the canonical tomato-salad season July through September.
Where to try it: Hot and Hot Fish Club, OvenBird, Bottega Cafe
Watch out for: Gluten, Eggs, Dairy
Shrimp and grits is sauteed Gulf shrimp over creamy stone-ground grits, with andouille, bacon or country ham, the Lowcountry-Southern brunch classic.
History: Shrimp and grits originated in the Lowcountry of South Carolina and Georgia in the late 1800s as a fisherman's breakfast and migrated west into Alabama through the 20th century. Birmingham fine-dining chefs adopted the dish in the 1990s and 2000s as a tasting-menu Southern signature. Hot and Hot Fish Club runs a Chris Hastings version with Alabama Gulf shrimp; Automatic Seafood runs Adam Evans's Gulf-anchored version; OvenBird does a wood-fired riff with paprika butter.
Where to try it: Hot and Hot Fish Club, Automatic Seafood and Oysters, OvenBird
Watch out for: Shellfish, Dairy
Peach cobbler is sliced Chilton County peaches baked under a buttery biscuit or batter topping, served warm with vanilla ice cream, the canonical Alabama summer dessert.
History: Peach cobbler has been a Southern garden dessert since the 1800s, with the rise of Chilton County peach country south of Birmingham through the 20th century making the version using Chilton peaches the canonical Alabama version. The Chilton County Peach Festival in Clanton runs every June and Durbin Farms Market on US-31 anchors the day-trip drive from Birmingham. Niki's West runs the cafeteria version year-round; Big Bad Breakfast does a brunch peach cobbler.
Where to try it: Niki's West, Big Bad Breakfast, Continental Bakery
Watch out for: Gluten, Dairy, Eggs
Cornbread is yellow-cornmeal batter baked in a cast-iron skillet with a butter or bacon-fat crust, the canonical Southern bread for any savory meal.
History: Cornbread is the Southern bread, predating wheat-flour biscuits in Alabama and persisting through Reconstruction as the staple grain bread. Birmingham meat-and-three counters serve it with every plate; Niki's West runs the cafeteria version, Eagle's serves it with collards and Saw's puts it next to the white-sauce smoked chicken. The Alabama version is unsweetened or only mildly sweetened; sweet Southern cornbread is a more Northern interpretation.
Where to try it: Niki's West, Eagle's Restaurant, Saw's BBQ
Watch out for: Dairy, Eggs
Birmingham's signature dishes include Alabama white sauce smoked chicken, Meat-and-three Southern lunch, Conecuh sausage, Fried catfish, Banana pudding. See our signature dishes chapter for where to eat each.