Microtel Inn & Suites by Wyndham Hoover/Birmingham

The makings of a great day begin with lunch at this airy raw bar that gets all the details just right. In downtown Birmingham next door to their flagship restaurant Helen, Rob and Emily McDaniel direct their attention to pristine seafood and freshly shucked oysters. Whole-fish butchery and a passion for seasonality yield superb dividends, and one could make feast out of a series of small plates. Start with the clever seafood charcuterie, which includes the likes of wahoo salami and cobia sausage. Gulf coast crab bound with corn remoulade sitting atop a perfectly ripe tomato is a Southern celeb

This rambunctious pizzeria in Mercantile on Morris is a stylish spot built out of hard, warehouse floors and exposed brick. In lieu of traditional preparations, the kitchen takes a maximalist approach to toppings. Pesto, mortadella and pistachios or chorizo with romesco and chopped Castelvetrano olives arrive on a fine sourdough crust that’s been turned and crisped in a hot electric oven. Though the pies are serious and sizeable, meatballs are also a must-order for the table, as are desserts. Think pistachio tiramisu or a nostalgic ice cream bar dipped in chocolate. A fun selection of natural

From the parking lot, you can smell the sweet smoke that billows out of the restaurant’s two roaring, wood-burning ovens. In what feels like a backyard oasis fit with a spacious patio, find a hazy, sun-lit dining room where Chef Chris Hastings pulls inspiration from Spain and Latin America. Much of the food is cooked in cast-iron skillets. From Spanish omelets dotted with chorizo vinaigrette to charred empanadas to finely-seared scallops set in ajo blanco sauce, the tapas-style menu does not shy away from flavor and is fully designed for sharing. For dessert, spiced molasses crème brûlée makes

Chef/owner Frank Stitt is a beloved Birmingham chef, and together with his wife, Pardis, has owned Chez Fonfon since 2000. This elegant spot in the Five Points South neighborhood is a classic, catering to a well-heeled crowd who dines on French bistro favorites like steak frites, escargot and more.It may not get more traditional than a grilled baguette served alongside a glass jar of chicken liver mousse with a glistening top layer of aspic, followed by trout amandine with brown butter and a side of haricot vert and roasted potatoes. It's exactly the point.

There is a good reason why reservations are sparse at Frank and Pardis Stitt’s long-standing Bottega. The historic, neo-classical Beaux-Arts building stands out in Birmingham's Southside neighborhood, and eager, sharply dressed guests wait outside for doors to open. Some find seats at the bar; others settle into an elegantly cut dining room fit with dark wood walls and high ceilings. Prepared with confidence, the menu paints broad strokes with its Italian-Mediterranean bent. Think parmesan souffle, wobbly and just set, or sweet potato gnocchi with rock shrimp. Wherever you sit, warm, polished

Could these ceilings be any higher? In this expansive warehouse, find dark hardwood floors, oversized booths and banquettes, and near-endless counter seating looking straight into the kitchen. This serious, larger-than-life operation by Chefs Adam Evans and Luke Joseph pulls inspiration from across Asia and prepares its best dishes on the hot grill. Find Thai, Korean and Chinese flavors in the likes of shrimp and chicken wontons, red snapper with charred sticky rice, Iberico pork with nam prik and crushed peanuts, and short rib bo ssam. Cocktails pull from a similar range of flavors. Portions

In a discreet corner of Birmingham’s Pizitz Food Hall, Chef Jacob Stull runs this modern dining room decorated in handsome blues and whites. Some walk-ins snag a seat at the bar and order à la carte. Others settle into the booths for a much more involved, French-inspired tasting menu. Brioche-crusted salmon with lemon beurre blanc is classic in style while the prime ribeye marinated in banana vadouvan miso shows a more adventurous side. While some moments have more style than substance, the kitchen’s penchant for risk-taking is noteworthy. An upbeat playlist, along with relaxed, attentive serv