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Library Journal
Reviewed on November 1, 2008
Following the success of Frank Stitt's Southern Table, chef Stitt introduces his second restaurant in Birmingham, AL, Bottega Restaurant and Caf�. Using the menu as a guide, drinks are first, followed by antipasti, soups and salads, pasta, fish, poultry and meat, vegetables, rice and polenta, and ending with desserts...Log In or Sign Up to Read More