Satterfield’s new boozy brunch has all your southern favorites

Satterfield’s brunch

Satterfield’s is introducing its first-ever weekend Brunch! Brunch is available every Saturday and Sunday from 10 a.m. – 2 p.m.

satterfield's brunch
(Source: Barbara Dawson)

Executive Chef Rita Bernhardt, who hails from some of New Orleans most esteemed restaurants, has created a menu with bold flavors and elevated twists on traditional southern dishes.

Appetizers

Appetizers include Crispy Fried Oysters with okra, bacon jam, blue cheese aioli and slaw; Avocado Toast on sourdough with tuna tartar and tomatillo vinaigrette; and Doughnut Holes with lemon curd dipping sauce.

(Satterfield’s Avotoast. Source: Barbara Dawson)

Entrees

Entrées include Loaded Hash – roasted potatoes, Benton’s bacon, Conecuh sausage, sharp cheddar cheese, roasted peppers and onions, and poached egg; the Satterfield’s Burger with ground brisket, seared pork belly, aged white cheddar, bonfire sauce, pickles and fried egg atop a house-made brioche bun and served with fries; Brioche French Toast with whipped vanilla mascarpone and seasonal fruit; and the hearty Cahaba Heights Combo – two fried or scrambled eggs, side of bacon, side of Conecuh sausage, potato hash and a choice of biscuit or grits.

(Satterfield’s burger. Source: Barbara Dawson)

 

(Satterfield’s Loaded Hash. Source: Barbara Dawson)

Dessert

Cap off your brunch by indulging in sweet endings from Pastry Chef Brittany Garrigus-Cheatham that include Breakfast Cereal Cake; Tiramisu Cake; and Summer Berry Cobbler.

(Satterfield’s Cereal Cake. Source: Barbara Dawson
(Satterfield’s Tiramisu cake. Source: Barbara Dawson)

Boozy Offerings

(Source: Barbara Dawson)

No brunch is completely without some adult beverages! Satterfield’s has an array of inventive seasonal cocktails that include:

  • Icky Thump made with Altos tequila, rosemary and habanero syrup, fresh squeezed lime and watermelon juices, and orange blossom water.
  • Hollaback Girl made with Bacardi Cuatro, passionfruit syrup, coconut milk and banana milkshake.
  • Bloody Richard made with Bacon-infused George Dickel Tabasco, fresh squeezed carrot, lemon and orange juices, and honey syrup.

Classics like Mimosas, Bloody Mary’s, Irish Coffee and Bee’s Knees will also be available.


Since 2005, Birmingham’s iconic eatery, Satterfield’s, has been a go-to dinner destination for global cuisine with a southern flair. Fifteen years and a pandemic later, the Cahaba Heights restaurant is still serving up the same creative cookery and warm hospitality that has earned it a permanent place on Birmingham’s culinary map.

“This has been a difficult time for everyone and first and foremost, we want to keep our customers happy and safe,” says General Manager, William Barial. “We’ve done takeout and delivery; gone to limited capacity; and implemented a variety of new protocols. We’ve also noticed a real need for some down-home fun, so we are launching weekend brunch to give diners another reason to come by and break bread with us.”


Ready to eat?

Satterfield’s is located at 3161 Cahaba Heights Road in Birmingham.

The restaurant is currently serving dinner Wednesday – Saturday 4 p.m. – 9 p.m. and brunch Saturday and Sunday from 10 a.m. – 2 p.m.

Happy Hour is available Wednesday – Saturday 4 p.m. – 6 p.m. (*hours are subject to change).

For reservations, visit www.satterfieldsrestaurant.com or call 205.969.9690.


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