Satterfield’s restaurant in Cahaba Heights put in the to start with portion of January performing on a redesign. Soon after closing for extra than two weeks for interior renovation and menu advancement, the cafe reopened on Tuesday, January 19.
“I’ve been blessed to have these a extended-standing loyal following even as a result of a pandemic,” chef and proprietor Becky Satterfield stated in a press launch. “I’m fired up to give our local community a refreshing new consider on the restaurant, the two with the menu and the décor.”
Patrons of Satterfield’s may keep in mind the restaurant’s preceding inside: crimson walls accented with oil paintings of veggies and baskets of bread. A collaboration by Artistic Style and design Properties and Jessica Brasfield Mackin of Nadeau Birmingham, Satterfield’s renovation features a additional modern day style and design with pendant lighting, black and white images, and a new metallic gold bar.
Becky Satterfield is again on board as government pastry chef. Chris Harrigan now helms the kitchen as government chef and Leah Harrigan is the restaurant’s new standard supervisor. The husband and spouse crew, who joined Satterfield’s from sister restaurant El Zun Zun, replace executive chef and normal manager Rita Bernhardt and William Barial III.
Chris Harrigan’s culinary resume offers more than two many years of practical experience, together with the former Common Bistro and Stone’s Toss Bar & Grill, as effectively as his comprehensive-company informal hen restaurant, Chickin De-Lux. Becoming a member of Harrigan in the kitchen area is sous chef Liz Brody, and front-of-house manager Martin Armistead will oversee guest relations.
New menu and lunch services
Satterfield’s new meal menu highlights elevated Southern fare with a world twist. Diners can anticipate starters these kinds of as winter squash cappellacci pasta and Springer Mountain crispy chicken livers-n-onions with fried Vidalia onions and spicy aioli. New entrees contain 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 company in January. The lunch menu, offered Tuesday by way of Saturday, features soups and salads, as properly an array of main plates including grilled teres important steak, sauteed gulf shrimp and a residence burger. Company can also decide on from sides this kind of as pinto beans with smoked peppers and fried environmentally friendly tomatoes.