Celebrate Valentine's Day At Vino Mountain Brook

Birmingham’s premier Italian-Mediterranean restaurant in Mountain Brook’s English Village, is pleased to present a special prix-fixe Valentine’s Day menu crafted and selected by Owner Al Rabiee. The dinner will feature four courses including canapes, starters, a selection of main courses, and desserts, and will be available for $79 per person from 4 to 10 p.m. Saturday, Feb. 14. Vino’s regular menu offerings will also be available upon request.

WHAT: Valentine’s Day at Vino 

WHEN: Saturday, Feb. 14 from 4 to 10 p.m.

WHERE: Vino – 1930 Cahaba Road; Birmingham, AL 35223 

COST: $79 per person, plus tax & gratuity 

RESERVATIONS: Visit www.vinobirmingham.com or call (205) 870-8404. 

The prix-fixe menu will be prepared by the Vino culinary staff and includes a variety of unique options to choose from, including classic Vino favorites as well as new selections. Along with the dinner, guests will also receive a complimentary rose and white chocolate-covered, Moscato-infused strawberries.

“Our special prix-fixe menu is sure to make Valentine’s Day special,” says Rabiee. “The four courses we are offering feature something for everyone, and we’re looking forward to offering the special menu all weekend long.” 

             

Each main course item features a suggested wine pairing available for additional purchase. The 2026 Valentine’s Day menu is as follows: 

CANAPES: 

-Chef’s selection of mouth-watering savory hors d’oeuvres. Served with white chocolate-covered, Moscato-infused fresh strawberries.

STARTERS (Select one): 

-Lobster Bisque, Garlic & Herb Croutons

-Toasted Ravioli “The Lou”

-Bang Bang Cauliflower with Sweet Chili Drizzle

-Warm Spinach Artichoke, Hummus and House Chips

      

MAIN COURSES (Select one): 

-Braised Rosemary Lamb Shank, Moroccan Couscous, root veggies and Shallot 

 Paired with Averaen Pinot Noir, Willamette Valley $14 glass/ $46 bottle 

-Grouper Farfalle, baby spinach, cherry tomatoes, artichoke hearts, Caper Lemon Pinot Grigio drizzle 

Paired with Pattini Pinot Grigio, Veneto, Italy $10 glass / $38 bottle 

-Date Night Pasta, Goat Cheese, Baby Portabella, Farfalle, Spinach with Grilled Salmon

Paired w/ Spoken West Cabernet Sauvignon, California, USA

$16 glass / $56 bottle 

DESSERTS: 

-Chef’s selection of mini-Fritters, Tiramisu and Chocolate Brownies

SPECIALTY DRINKS ($12 each): 

-Orange You In Love

-Strawberry Cupid

Vino’s regular menu will be available upon request. Reservations are encouraged. Guests can visit www.vinobirmingham.com or call (205) 870-8404 to make reservations. For more information about Vino, please visit www.vinobirmingham.com.

                                         

ABOUT VINO 

Located at 1930 Cahaba Road in Mountain Brook, Ala., Vino sets an ambiance of a trendy and arty space where people can come and enjoy delicious food and wines. The overall genre of food served at Vino is an Italian-Mediterranean fusion with the usual proteins of chicken, fish and beef. Vino offers small-plate appetizers, salads, entrees and delectable desserts including Vino’s famous apple fritters. The menu also includes a full bar with an emphasis on wine. Vino is open Monday through Saturday from 4 to 10 p.m. 

Thanks for reading & sharing!! 💓

VINO ANNOUNCES NEW YEAR’S EVE CELEBRATORY $95 PRIX FIXE DINNER

 Vino, Birmingham’s premier Italian-Mediterranean restaurant located at 1930 Cahaba Road in Mountain Brook’s English Village, is pleased to announce its New Year’s Eve four-course prix fixe meal priced at $95 per person. This meal will also feature party favors. Regular menu items will remain available for guests upon request. 

 

WHAT: New Year’s Eve Celebratory Four-Course Dinner

WHEN: Wednesday, December 31, from 4 to 10 p.m.

WHERE: Vino - 1930 Cahaba Road, Birmingham, AL 35223 

COST:  $95 per person (excluding beverages, tax and gratuity)

RESERVATIONS: Call (205) 870-8404 or email vinobirmingham@gmail.com.

“We’re excited for all that 2026 will bring here at Vino,” says Vino Owner Al Rabiee. “It’s important that we savor the good moments and celebrate one another. We invite the community to join us as we close out this year and welcome a new one.”

The 2025 Vino New Year’s Eve Menu includes:

When Seated:  

• A selection of mouth-watering savory Mediterranean hors d’oeuvres 

Starter(s):

• Pan Sautéed Portabella, peppers and shrimp in a citrus herb oil

• Lobster Bisque 

• Mediterranean, field greens, Feta, purple onions and imported olives

• Vino Classic Caesar 

Main course(s):

• Braised Rosemary Lamb Shank, Moroccan Couscous, rooted vegetables and Shallots

• Artichoke Grouper Bowl, Farfalle, baby spinach, cherry tomatoes, artichoke hearts, capers with lemon Pinot Grigio drizzle

• Date Night Pasta, goat cheese, portabellas, baby spinach, and sun dried tomatoes 

• Chicken Curry, Thai curry, Basmati rice

Dessert (Our New Year trio): 

• New Year’s Eve House Dessert Assortment, including Apple Fritters and Moscato-Infused, Chocolate-Covered Strawberries 

To accommodate guests seated on the patio, Vino will provide high-powered heaters, furnaces, a firepit and blankets upon request. Reservations are encouraged as seating is limited. Guests can visit https://www.vinobirmingham.com/reservations/ or call (205) 870-8404 to make reservations or place to-go orders. 

ABOUT VINO

Located at 1930 Cahaba Road in Mountain Brook, Ala., Vino sets an ambiance of a chic, casual Mediterranean and Italian eatery where people can come and enjoy delicious food and wines. Located in the center of the English Village, Vino is Birmingham’s best intimate dining spot and a great outdoor patio destination. Perfect for a special occasion or a delightful night out, Vino offers a Mediterranean-Italian fusion with the usual proteins of chicken, fish and beef as well as small-plate appetizers, salads, entrees and delectable desserts, including Vino's famous apple fritters. The menu also includes a full bar with an emphasis on wine and cocktails. Vino is open Monday through Saturday from 4 to 10 p.m. 

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Ironwood Kitchen & Cocktails Enters Bold New Era with Fresh Chef and Concept

 

On June 6th, Ironwood Kitchen & Cocktails hosted a media night to unveil a variety of new menu items and cocktails created by Executive Chef, Kirstyn Bielawa. Anytime I'm asked to recommend a restaurant for date night or an elevated experience, this spot is always in my top 3. From their brunch to the patio, they always offer an elevated experience. 

Upon arrival we were escorted to the patio for a nice reception. Servers offered up the gulf oysters and shrimp cocktail appetizers. We opted for the Vodka Vulcan cocktail, the Emblem white wine & the Copain Les Voisins red for starters. 

At our seated dinner, we were presented with a special curated menu. From their salad menu: The Warm Smoked Ricotta & Mushroom Salad. 

Warm Smoked Ricotta & Mushroom Salad

The creamy ricotta was delightful and left me wanting more. It includes, snap beans, fava beans and a hint of lemon. *The smoked ricotta actually paired very well with the focaccia bread.  

Next, we tried the Little Gem Salad: A crisp, garden salad containing fresh greens with spring onions, thinly sliced radishes, herbs, mint and a Lemon Crème Fraiche Herb Vinaigrette dressing.

Little Gem

The insanely delicious Focaccia Breadboard of the Day was a generous mound of warm, fresh bread seasoned with authentic Italian parmigiana, fresh thyme and oregano. 

 

Focaccia Breadboard 

Our second course consisted of the sliced, perfectly cooked Bison Strip w/ a side of delicious, melt in your mouth potatoes.

Bison Strip

Option #2 was the delicious Roast Farmed Scottish Salmon. This was served on a bed of pea puree', roasted tomatoes, fava beans, radish & tarragon butter. This fish was fresh, flaky and definitely one of the better seafood dishes that I've had in Birmingham. 

Salmon

The side of sauteed greens served with mushroom conserva was a great addition to the 2nd course sampler. Served in a small skillet, it is definitely a dish that I will request on my next visit. 10 out of 10. 

Sauteed Greens

I'm sure you're wondering if we saved room for dessert. Well not really, but with the choices we were presented, we made room! 

Behold! The Layers of Chocolate: A generous chunk of chocolate cake with a soft, mousse-like topping served with a dollop of Espresso Ice Cream.  The Rhubarb Tart: A sweet little tart bursting with fruit flavors, topped with a scoop of vanilla ice cream. What an ending to an already fabulous menu.  

Layers Of Chocolate 

Rhubarb Tart

Ironwood is inspired by Birmingham’s industrial heritage, this transformation features a curated menu rooted in elevated Southern comfort cuisine, open-fire cooking, seasonal craft cocktails and a renewed commitment to exceptional hospitality.

 

Ironwood pays homage to Homewood’s legacy of craftsmanship, where fire and iron once drew makers to the area. The restaurant celebrates this stoic heritage and spirit of independence with a culinary journey that is flame-forged, blending bold flavors with timeless regional classics. The provisions include fresh seafood, expertly grilled meats and seasonal vegetables, reflecting a balance of tradition and modernity, crafted for a new generation of Homewood originals. Menu highlights include cast iron appetizers featuring meats such as Lamb Lollipops and Pork Belly, house made pasta, and entrees such as Bison Strip Steak, Beer Brined Chicken and Pork Ribeye.

 

“This new chapter of Ironwood is set to reinvent what contemporary dining in Homewood can be,” said Danny Hiatt, general manager of The Valley Hotel. “This innovative concept celebrates our Southern hospitality roots and cultivates a sophisticated place of craft that fuels a fresh and community centered atmosphere.”

 

The restaurant’s new direction includes an elevated beverage program and craft bar experience, showcasing an array of local brews, craft cocktails like the Red Mountain Ryetai and a new non-alcoholic cocktail menu. Guests can enjoy dining on Ironwood’s airy and inviting outdoor patio, complete with firepits, which provides the perfect setting for al fresco dining just in time for summer.

 

Red Mountain RyeTai

 

Kirstyn Bielawa is a renowned chef who brings over two decades of culinary expertise to Ironwood. She previously served as executive sous chef at 1799 Kitchen & Bar Room at The Harpeth Hotel in Franklin, Tennessee. With roots in California and a deep appreciation for Southern flavors, her cooking style appreciates seasonal ingredients, elevated comfort food and a spirit of mentorship in the kitchen.

Lamb Chops

 

“It’s an incredible honor to join and lead the Ironwood team as Valor Hospitality and SAVOR’s first female executive chef,” Bielawa said. “This relaunch is about more than just introducing a new menu — it’s about rekindling a sense of comfort, connection and community. Rooted in the rich traditions of Southern cuisine and brought to life through open-fired cooking, every dish is crafted with purpose and heart. We’re pairing bold flavors with a deeply personal commitment to hospitality, and we can’t wait for the community to experience what we’ve created.” For more information about Ironwood Kitchen & Cocktails or to make a reservation, visit https://www.ironwoodrestaurant.com/

About The Valley Hotel
The Valley Hotel, a Curio Collection hotel by Hilton™, is a 129-room luxury hotel, located in Homewood, a bucolic neighborhood known for its picturesque tree-filled landscape and charming shops, restaurants, bars and galleries. Blending Southern charm and modern lifestyle touches, The Valley Hotel offers an extension of home and a welcoming place to gather with friends and family. Hotel guests and locals can dine at Ironwood Kitchen & Cocktails, an upscale, chef-driven restaurant and bar, and the property’s signature café, The Valley Coffee Co. The Valley Hotel offers more than 7,000 square feet of flexible meeting and event space. For more information, visit valleyhotelbirmingham.com.

Chopping It Up with Viral Alabama BBQ Master Tim Van Doren

Chef Tim Van Doren (Courtesy of The Food Network)

For the last few years I've been following the growing success of Timothy Van Doren, an award winning pitmaster from Alabama. Also known as "Bama Grill Master", Tim was recently featured on the Food Network's BBQ Brawl, a show where some of the best chef's and pitmasters come together to compete as teams each week. His website describes him as a "God-Fearing Pitmaster from Alabama that competes on the world stage of the Steak Cookoff Association and shares the outdoor cooking lifestyle with as many people as possible."

I recently had the opportunity to have a Q & A with the Alabama resident about his appearance on the show.acebook

• Instagram
• YouTube I recently had the opportunity to have a Q & A with Tim about his background and the opportunity that landed him a spot on the show. 
• Restaurant Raider: 

Restaurant Raider:

How did you land this opportunity? 

Bama Grill Master: A casting company reached out to me asking if I would be interested in being on the show.

RR: I know that you've had a massive success as a content creator. You have over 1.2 million followers on Tik Tok, your videos on there alone have over 15 million likes, almost 400k followers on Instagram and over a 1/2 million followers on Facebook. 

How does that feel? 

BGM: It feels surreal that so many people are watching my videos. I am so grateful for every single one of my followers.

RR:  How long have you been a barbecue enthusiast & what sparked your passion for barbecue, and how did you become a pitmaster?  

BGM: I have loved BBQ my whole life. I am from a family of foodies so the passion for all things grilling started early. I am far from a pitmaster, I am a backyard griller who has been blessed to share my passion with the world!

RR: What professional organizations are you currently a part of? 

BGM: I am part of The SCA and KCBS. 

(The SCA is the Steak Cook-Off Association and KCBS is the Kansas City Barbecue Society) 

Courtesy of Facebook (Tim Van Doren) 

RR: You have your own line of seasonings and rubs. How long did it take to develop those & where can they be found?  

BGM: My rubs took around two years to develop; I tasted and tweaked & re-tasted and re-tweaked until they were perfect! They are sold at Academy Sports Stores, Amazon, Lanes website, ACE Hardware, many local butcher shops and specialty stores.

RR: How do regional barbecue styles influence your techniques and flavors?  

BGM: It's always good to try new techniques and learn different ways to prepare your favorite foods!

RR:  If you could share one piece of advice for aspiring pit masters who want to compete, what would it be?  

BGM: I would definitely encourage them to ask other cooks. Some of the best advice I've gotten was from my fellow competitors. 

RR:  Any plan to go into the restaurant or food truck business? 

BGM: No, I feel that the stress of running a restaurant or food truck would take away from the joy I get from cooking. 

For more information on Bama Grill Master, or to purchase merchandise, visit https://bamagrillmaster.com/

He can be found on all social media platforms using the handle @BamaGrillMaster. Be sure to subscribe to his YouTube channel for an array of southern classic recipe videos. 

Thanks for reading & sharing!! 

~The Birmingham Restaurant Raider

Est. 2009

TikTok

Statement on Integrity As A Food Blogger

 

June 3, 2025
Birmingham, AL 

"As a food blogger, my mission is to celebrate the diverse culinary experiences available to us locally while maintaining honesty, professionalism, and respect for those who dedicate their lives to food service. I believe in providing thoughtful, constructive feedback rather than resorting to negativity or unfair criticism in a quest to go viral or gain personal fame. I’m disappointed that public negative reviews are on trend. My goal is to highlight the strengths of each establishment, share genuine experiences, and encourage growth within the industry. I’ve worked in the food & hospitality industry & I understand the immense effort that goes into creating a good dining experience for all patrons. This is why I strive to approach every review or social media post with fairness and integrity.

While not every experience may be perfect, I believe in offering direct, respectful critiques that help the establishments improve rather than tearing down businesses. My commitment is to authenticity, kindness, and the appreciation of food in all its forms. Even if it means going against what’s trending"

The Birmingham Restaurant Raider