Archive of ‘Food in Birmingham’ category

New De Nada restaurant in Birmingham is ready to serve Tex Mex and Authentic Mexican dishes

By Chanda Temple

In late 2024, Armando Martinez wanted to bring a restaurant to downtown Birmingham, where people could experience elevated Tex Mex and his Mexican roots.

As he drove by a building with boarded-up windows at Second Avenue and 13th Street North, he took a deep breath and wondered, “What if?”

What if this spot could become his spot.

The blackened mahi mahi from De Nada restaurant in Birmingham's Parkside District. It comes with black beans, rice, avocado lime dressing, guacamole and cilantro. (Photo by Chanda Temple)
The blackened mahi mahi from De Nada restaurant in Birmingham’s Parkside District. It comes with black beans, rice, avocado lime dressing, guacamole and cilantro. (Photo by Chanda Temple)

At the time, there were no sidewalks and the brush was overgrown. But there was possibility.

“What I saw was Regions Field and Railroad Park,” Armando, 31, said, citing that the building is less than one block from both. “I said, ‘Those are two anchors that can sustain this place. And there were also a few apartments that were done at the time, and two apartments under construction.’ ”

The idea simmered within his soul for a few months. He even looked at another location a few blocks over. But there was something about the building in the Parkside District that pulled him back.

In 2025, he contacted the landlord, and they had several conversations about Armando’s vision. Eventually, Armando inked a deal for the location, which will officially open in late April 2026 for lunch and dinner. He calls the restaurant De Nada, which means “You’re Welcome,” in Spanish.

Armando Martinez, owner of the new De Nada restaurant in Birmingham, AL. (Photo provided by De Nada)
Armando Martinez, owner of the new De Nada restaurant in Birmingham, AL. (Photo provided by De Nada)

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Sloss Furnaces is About to Smell Amazing, and this Auburn University Student Will Be One Reason Why  

By Chanda Temple

Last June as Jack Burke prepared to cook for Festa Italiana at Sloss Furnaces, the morning was bright and beautiful. But it didn’t  take long for the weather to turn.  

Rain came down in sheets and high winds blew tents everywhere. Jack and other vendors sought cover under a nearby viaduct, waiting for the worse to pass. And in that very moment, Jack wondered if his food had been ruined. Will people even come?

Eventually, the storm passed, and the sun came out again. So, did the people.

“Within an hour of opening up, boom! Thousands of people!” Jack recalled, adding that his food had survived. “We had a line wrapped around the tent. At 4 or 5 o’clock, it was as if half of Birmingham had decided to come to Sloss.” 

Jack Burke's focaccia bread from Molay Bros. (Photo provided by Jack Burke)
Jack Burke’s focaccia bread from Molay Bros. (Photo provided by Jack Burke)

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Velvet & Vine’s Hassan Gooden wants to bring a new kind of Sunday dinner to Birmingham

By Chanda Temple

Hassan Gooden takes one bite of his three-layer seafood lasagna and jumps up and down like he’s struck gold.

In a way, he has. As the executive chef of Velvet & Vine BHM, a new restaurant slated to open in downtown Birmingham in March, he’s been testing recipes to get them just right before opening day.

On a recent Tuesday morning, he’s already cooked one lasagna full of shrimp, crawfish, fish stock, and a blend of Gouda, aged cheddar and Parmigiano Reggiano, placed in between his homemade lasagna pasta sheets. Fresh out the oven, the lasagna continues to bubble. Hassan takes a spoon and cracks the slight crust of cheese topping dotted with fresh parsley, thyme and rosemary.

The seafood lasagna. (Photo by Chanda Temple)
The seafood lasagna by Hassan Gooden. (Photo by Chanda Temple)

He scoops out a serving, tries it and smiles. It’s good.

But in his mind, Hassan wonders if it can be better. He whips up another version and leaves it in the oven just a little while longer. The extra cooking time makes all the difference.

The flavor is even more deep and robust.

“This is it!” he exclaims while wearing an apron dusted in his rolling pin flour power. “This one was better than the first.”

As a youth, Hassan Gooden wanted to be an OB/GYN. But after growing his talents in restaurant kitchens, he found a different kind of delivery to make people happy. "For me, cooking is the only thing that matters,'' he said. (Photo from Hassan Gooden)
As a youth, Hassan Gooden wanted to be an OB/GYN. But after growing his talents in restaurant kitchens, he found a different kind of delivery to make people happy. “For me, cooking is the only thing that matters,” he said. (Photo from Hassan Gooden)

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Birmingham’s On a Bun celebrates flavor, community and Crystal Peterson’s creative touch

By Chanda Temple

Crystal Peterson gets it.

Layoffs. Rising food prices. Unexpected expenses. They all came in like a fury the last few months of 2025, leaving wallets stretched for many. And as 2026 continues to unfurl, money remains tight.

To help ease the pain of what to eat for just one meal, Crystal Peterson, owner of On a Bun in downtown Birmingham, will give away 200 free hamburger and cheeseburger meals on Monday, Feb. 16 from 5 to 8 p.m. She’s also partnering with a non-profit organization to distribute 100 additional hamburger and cheeseburger meals to the unhoused in Birmingham.

“We want to care about the citizens just as much as anybody should,” she said. “Sometimes, you have to step in and be that person. It’s called good will.”

“We just hope that this one meal can maybe make your Monday.”

The plain cheeseburger from On A Bun. (Photo by Chanda Temple)
The plain cheeseburger from On A Bun. (Photo by Chanda Temple)

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Kathy G is back! Birmingham, come hungry

By Chanda Temple

As Jason Mezrano worked in the kitchen at the Birmingham Museum of Art earlier this month, everything felt familiar to him.

Real familiar.

The chocolate torte from the new cafe at the Birmingham Museum of Art. (Photo by Chanda Temple)
The flourless chocolate torte from the new Cafe BMA by Kathy G at the Birmingham Museum of Art. (Photo by Chanda Temple)

He’s part of Kathy G. & Company, which once used to run the café at the museum. The company’s museum café closed more than 12 years ago. But this month, the company returned to run the cafe again, which is now called Café BMA by Kathy G. Within one hour of its soft opening, people were at tables, ordering house salads, angus beef burgers, chicken salad, quiche and more.

“It’s an honor to come back. I feel at home at the Museum of Art,’’ said Jason, executive chef. “We are so glad to be here.’’

Jason Mezrano (Photo by Chanda Temple)
Jason Mezrano (Photo by Chanda Temple)

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A national nod meets a normal day for LaFete Chef Kristen Farmer Hall

By Chanda Temple

On Jan. 21, 2026, it didn’t take long for word to spread that Kristen Farmer Hall of the La Fete French bistro in downtown Birmingham had been named a James Beard Award semfinalist for Best Chef in the South.  

Her DMs, text messages and voicemails were full of celebrations about her shot at receiving the highest honor in the food industry. Finalists will be named on March 31, and the winners will be announced on June 15 at the James Beard Restaurant and Chef Awards Ceremony in Chicago. 

The Steak Frites from La Fete. (Photo by Caleb Chauncy)
The Steak Frites from La Fete. (Photo by Caleb Chauncey)

“It’s been a wonderful day for me, for La Fete and our city because of all the other nominations,” said Kristen, who is one of five Birmingham chefs/professionals/restaurants named as a semifinalist. Such news came two months after LaFete and 10  Birmingham restaurants/chefs were named in the MICHELIN Guide’s first-ever MICHELIN Guide to the American South. (La Fete made MICHELIN Guide’s Bib Gourmand List, which recognizes restaurants for “good quality, good value cooking.”)

“So, Birmingham continues to crush,” she said. “It’s been a big year.” 

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Naughty But Nice Kettle Corn owner opens up about a hard season

By Chanda Temple

For almost three months, Tanesha Sims-Summers debated whether she would get real on social media about a big issue facing her company.

In late fall 2025, her Naughty But Nice Kettle Corn Co. food truck, stopped running. At first, she thought it would be an easy fix because she and her husband, Clem Summers, have faced truck challenges in the past. But this issue was different.

The mechanic told them that the part and labor to fix the truck, which is known as Ms. Poppy, would be $6,500. (The rear differential, which distributes engine power to the rear axel, was not working.) And to make matters worse, they would have to pay up front to order the part.

They didn’t have the money for such a repair, and Tanesha thought long and hard about what to do: Should she start a Go Fund Me?

The Naughty But Nice Kettle Corn food truck is a 2004 model that Clem Summers and Tanesha Sims-Summers bought in 2019. They outfitted ready for it to roll in 2020, not anticipating how the pandemic would impact the business. They pivoted with online sales until the world opened back up again. (Photo from company's Facebook page.)
The Naughty But Nice Kettle Corn food truck is a 2004 model that Clem Summers and Tanesha Sims-Summers bought in 2019 for $50,000 from Golden Flake. They outfitted it and had planned to put it in operation in 2020, not anticipating how the pandemic would impact the business. They pivoted with online sales until the world opened back up again. Today, the truck, which is paid off, has experienced vandalism twice and even a fire through the years. Still, the owners managed to get it rolling every time. Now, they are hosting a Go Fund Me to pay for a major repair. (Photo from company’s Facebook page.)

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Birmingham gains more James Beard semifinalists in 2026

By Chanda Temple

Five Birmingham restaurants/chefs have been named as semifinalists for a James Beard Award, the Oscars for the food industry.

From here, restaurant and chef nominees will be announced on Tuesday, March 31, and the winners will be recognized on Monday, June 15 in Chicago during the James Beard Restaurant and Chef Awards Ceremony.

The Birmingham semifinalists are:

  • Outstanding Chef: Rob McDaniel, Bayonet
  • Best Chef (South): Kristen Hall, La Fête
  • Best Chef (South): Geri-Martha O’Hara and Ryan O’Hara, Pizza Grace
  • Outstanding Professional in Cocktail Service: Eric Bennett, Continental Drift
  • Outstanding Hospitality: Bottega

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Meet Dennis Echoles, the Birmingham baker who has turned retirement into a sweet second act

By Chanda Temple

When the corner store on his newspaper route stopped selling oatmeal cookies, Dennis Echoles didn’t get discouraged. He got creative.

He figured if he wanted one bad enough, he’d better make it himself.

That one choice turned into a long life of baking on the side. Today, at 71, the Collegeville native, is not only baking those oatmeal cookies but also cakes, pies and brownies that taste like home.

A homemade oatmeal raisin cookie from Amber's Desserts. (Photo by Chanda Temple)
A homemade oatmeal raisin cookie from Amber’s Desserts. Founder Dennis Echoles has also made oatmeal Craisins cookies. (Photo by Chanda Temple)

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Air Force Veteran Matt Coltrin finds new mission with Roll Cajun Boudin food truck in Birmingham

The chicken boudin egg rolls, far left, are the post popular item on the Roll Cajun Boudin food truck, which is run by Matt Coltrin. (Photo by Chanda Temple)
The chicken boudin egg rolls, far left, are the post popular item on the Roll Cajun Boudin food truck, which is run by Louisiana native Matt Coltrin. (Photo by Chanda Temple)

By Chanda Temple

When Matt Coltrin retired from the Air Force after 21 years, he thought he’d found his next mission and that was to work for a high-paying telework job in Birmingham. It was the kind of role most people would envy.

The money was good. The benefits were better. But the happiness he expected never appeared.

That part would come much later, in a food truck parked on Birmingham streets, where the smell of Creole pork and rice, wrapped in sausage casings felt more like home than any office ever could.

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