New in the 'Ham

The Birmingham restaurant and bar scene is buzzing once again. The summer's slowly been heating up with new places opening seemingly every week. See what to try and what to get excited about below.

Recently Opened

Blueprint on Third Piper & Leaf Iron Pie Pizza Marty's GM Back Forty Beer Company The Essential Birmingham Candy Company We Have Doughnuts Kale Me Crazy Whistling Table 'lette Macaron Ash Pilcrow

Coming Soon

Cookie Dough Magic The Woolworth The Refinery El ZunZun Libertines Pizza Company The Lumbar

You Say Ceviche

Any stove-free August meal is a victory. Keep cool and revive beach-vacation memories with a batch of ceviche. Ceviche's fish isn't cooked in the traditional sense, nor is it raw. Citrus juice, usually lime, rearranges the fish proteins, firming the flesh like heat does. But it doesn't kill bacteria, so super-fresh fish is a must. To ensure freshness, find a good seafood market and say you're making ceviche. Mild ocean fish (bass, grouper, flounder) work best. Avoid fresh-water and oily fish. To prepare: dice fish, onion, jalapeno, garlic, and cilantro. Cover in lime juice. Soak until fish firms; drain the juice and serve. -Eric Velasco

The Key to a Good Cocktail

Little touches can elevate cocktails to greatness--even Tiki cocktails, those boozy, fruity parties in funky ceramic vessels. A recent switch at The Collins Bar to fresh-squeezed Key lime juice provides such a touch in the Tiki drink, Rum Barrel. While researching pre-Prohibition cocktails, Collins manager Josh Schaff discovered Key limes were the lime of choice for bartenders (until a hurricane wiped out Florida's orchards in the 1920s). Key limes are more floral and tart than the now-ubiquitous Persian variety, but juicing them is extremely labor-intensive. The Rum Barrel blends Key lime with pineapple and grapefruit juices, as well as allspice-infused rum liqueur. Another added touch is Eastaboga Bee Co. honey. -EV

Try This: Jackfruit

Jackfruit, a tropical fruit popular in Southeast Asia, is the new eggplant for vegetarians and vegans. With a meaty consistency that has been compared to pulled pork, this versatile fruit is packed with both protein and potassium. (Be warned though, it does have a high sugar content.) If you're curious to try it, but don't want the hassle of cutting and prepping the fruit yourself (found commonly at Asian groceries), pick up Upton's Naturals pre-cut and seasoned jackfruit at Whole Foods. With varieties like Bar-B-Que, Sweet & Smoky, Chili Lime Carnitas, Thai Curry, and Sriracha, the flavors will keep your palate interested all week. For a quick meal, try using the "meat" in tacos or on sliders.

Wine Down Summer

Late-summer wines should be light for sipping, yet sturdy for pairing with food cooked outdoors. Andrew Brim, the Homewood Piggly Wiggly's wine manager, suggests the following:

Rose:

Gerard Bertrand Cotes des Roses ($17.99): "good acidity, great balance." Its "beautiful presentation" includes a rose embossed beneath the elegant bottle, as well as a glass cork.

Underwood Rose Bubbles ($5.99, half-bottle equivalent): canned sparkler "perfect for pool and tailgates"

White:

Basque wine, Xarmont Txakloina ($17.99; Basques pronounce x as ch): "Powerful flavor, massive acidity, super crisp, mineral-driven;" great with Mediterranean food.

Red:

2016 Domaine Dupeuble Beaujolais ($15.99): "Drinks like cru Braujolais. Incredible complexity ... stick your nose in and geek out."

Farm to Glass

An exciting partnership is happening between Cahaba Brewery and REV's Urban Food Project (UFP). Starting this summer, the two entities have teamed up to create specialty, small-batch brews using produce from local UFP farmers. The first beer released was Strawberry Hefeweizen using 400 pounds of strawberries from Witt Farms. Other summer brews will feature blackberries, peaches, sweet potatoes, pumpkin, kiwi, and satsumas. The beer will be available at participating UFP restaurants.

Zimmern loves the 'Ham

Andrew Zimmern has been all around the world, sampling everything from the bizarre to the delicious. But he believes Birmingham is, as he put it, solidly the hottest small food city in America right now. Zimmern, a favorite on cable television's Travel Channel, made his third trip to Birmingham in May, filming for two shows. Of course, he features well-known chefs Frank Stitt and Chris Hastings. But Zimmern's favorite restaurants and markets should be on everyone's bucket list. Zimmern's list: Eagle's soul food restaurant, Niki's West, Miss Myra's barbecue, Fish Market Southside, and Red Pearl Restaurant. -EV

This story appears in Birmingham magazine's August 2018 issue. Subscribe today!