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Restaurant Review: Raja Monkey, Birmingham. Posted in Birmingham, Cafés and Restaurants, Independent, Indian restaurants, vegan, vegetarian, Veggie, Veggie foodie Birmingham’s current fondness for all things Indian Street Food is in a word becoming interesting though maybe the beginning of its undo...
Related: Bucket List Destinations for Foodies The Kentuckian/Yelp Alabama: Café Dupont Birmingham Café Dupont is a rare bird among fine-dining establishments, devotees say, because it manages to be upscale without being stuffy. The AAA Four Diamond Award winner emphasizes locally sourced ingredient...
£13.95 for starter, main, rice/naan/ roti/ chips (choice of) and a coffee or... Great local balti house and much more Order online Sponsored Peacock Inn 1,424 reviewsOpen now Bar, British$$ - $$$Menu 4.9 mi Birmingham Had a lovely two course meal, we all had the h...
The best fried chicken spot in Birmingham, says Aktar Islam. "Their Bonehead and Hothead seasonings are corkers. I usually get the burgers or the strips with a side of Nashville fries. If I'm feeling brave I'll get a pickleback too, but they are punchy!" ...
A short drive south on I-65 from Birmingham, Joe's is off the beaten path but worth the drive, reviewers say. Fans say staples like lasagna and spaghetti are solid, but Joe's is best known for its impressive selection of cakes and desserts. Pro tip: Get the strawberry cake. Related:...
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Rather different, but equally important to Birmingham's food story, is the Bright Star in blue-collar Bessemer. It dates back to 1907, considers itself the nation's oldest family-owned restaurant, and is regarded by all as a shining example of the region's unique Greek-Southern restaurant cu...
Rugby Grille(Birmingham) is offering an Easter 4-course prix-fixe brunch menu on April 9. Priced at $120 per person. They have 3 seating options available, 11:00 am, 1:30 pm, and 4:00 pm. They will also open for dinner at 6:30 pm and will feature a special Easter menu. ...
To put it simply : we understand that not taking reservations can be inconvenient for our diners, but we have to weigh this consideration against the fact that we’re trying to offer high value-for-money by squeezing our margins. To make things just a little bit easier, we’ve put in ...