Satterfield’s Restaurant reopened with new look, new chef, and new management

Satterfield’s Restaurant Reopened

When Becky Satterfield opened her namesake restaurant, Satterfield’s, in 2005, the Cahaba Heights restaurant quickly became a must-visit stop for globally-influenced southern regional cuisine, top tier service and sophisticated cocktails. Nearly 16 years later, the award-winning proprietor is excited to unveil Satterfield’s 2021 with a new look, new Chef and new management. After closing for several weeks for interior renovation and menu development, Satterfield’s Restaurant reopened to the public on Tuesday, January 19, 2021.

“I’ve been blessed to have such a long-standing loyal following and even through a pandemic,” says Satterfield. “I’m excited to give our community a fresh new take on the restaurant, both with the menu and the décor.”

Satterfield’s Scallops (Source: Milyn Satterfield Little)

Helming the kitchen is Executive Chef Chris Harrigan, whose culinary vitae boasts over two decades of experience working at some of the region’s most acclaimed restaurants. Harrigan’s well-heeled pedigree includes Mt. Laurel fine-dining gems Standard Bistro and Stone’s Throw, as well as his full-service casual chicken restaurant, Chickin De-Lux. Most recently, the talented toque serves as Executive Chef at El Zun Zun, Satterfield’s sister restaurant.

“I’m looking forward to getting back to my roots and working with the Satterfield’s team to deliver an elevated take on southern cuisine,” says Harrigan. “It’s going to be a ton of fun and can’t wait to welcome everyone in.”

Dinner Menu

The new dinner menu focuses on fresh, seasonal and local ingredients and highlights elevated southern fare with an international twist. Diners can expect starters such as Winter Squash Cappellacci Pasta with Maitake, King Trumpet mushrooms, porcini jus, parmesan and crispy sage; Char Grilled Octopus served atop avocado toast with black garlic, chorizo, watercress and Spanish sherry vinaigrette; Springer Mountain Crispy Chicken Livers-N-Onions with fried Vidalia onions and spicy aioli; and Endive, Almond & Winter Citrus Salad with shaved fennel, parsley, ricotta salata, and citrus vinaigrette.

Satterfield’s Cappellacci Pasta (Source: Milyn Satterfield Little)

New Entrees

New entrees are equally enticing and include dishes such as Gulf Red Snapper with fingerling potatoes, cippolini onion, grilled fennel, and sauce Verde; Grilled Bone-In Duroc Pork Chop with smoked pinto beans, braised collard greens and apple-almond soubise sauce; Seared Day Boat Scallops with baby bok choy, black rice congee, Maggi broth and wasabi aioli; and Joyce Family Farms Chicken Breast with Yukon Gold potato puree, grilled broccolini, balsamic-brown butter, and caper-olive relish.

Satterfield’s Joyce Family Farms Chicken Breast (Source: Milyn Satterfield Little)

Now Serving Lunch

Satterfield’s will now serve lunch, Tuesday through Saturday, and will offer soups and salads, as well an array of main plates with 2 or 3 sides, depending on preference. Dishes include Grilled Teres Major Steak; Chicken Scallopini; Sauteed Gulf Shrimp; House Burger; Fish of the Day and more. Diners can choose from sides such as Pinto Beans with Smoked Peppers; Fried Green Tomatoes & Cajun Aioli; Squash Casserole; McEwen & Son’s Corn Grits and much more.

Satterfield’s teres major steak (Source: Milyn Satterfield Little)

New Look Who Dis

A joint collaboration by Creative Design Properties and Jessica Brasfield Mackin of Nadeau Birmingham, the new décor at Satterfield’s combines modern sophistication with a relaxed approachability. Upon entering, guests can venture toward the lounge for a cocktail or sit back and relax in the open dining room where they can watch the action unfold in the open-air kitchen. In the lounge area, the new bar is a striking metallic gold that was featured in Architectural Digest and on HGTV. The new dining room serves as a white canvas for black & white photography of the Satterfield family. Pendant lighting, modern details and clean lines complete the look. Those not ready for indoor dining can enjoy a meal on the heated patio.

Chef + Management Team

Joining Executive Chef Harrigan in the kitchen is Sous Chef Liz Brody. Newly appointed General Manager Leah Harrigan and Front-of-House Manager Martin Armistead will oversee guest relations and front of house operations. And of course, Owner/Executive Pastry Chef Becky Satterfield continues to play an integral role in the restaurant.

(Executive Chef Chris Harrigan with Owner Becky Satterfield and GM Leah Harrigan)

Satterfield’s Restaurant

Satterfield’s Restaurant reopened and is waiting to serve you. Check out their location at 3161 Cahaba Heights Road in Birmingham.

The restaurant serves lunch Tuesday – Saturday 11 a.m. – 2 p.m. and dinner Tuesday – Thursday 5 p.m. – 9 p.m.

Friday and Saturday 5 p.m. – 10 p.m. Bar opens at 4 p.m.

For more info click here.

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