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Don and Katrina Studvent’s new place is a bistro, if there can be an American version with a soul food foundation, and no liquor license for a few more months. It’s a bistro in the sense that it’s a family-owned place that serves moderately priced, relatively simple dishes and simple meals. It’s pretty, with attractive prices and a $13 Sunday brunch buffet that includes catfish with grits, chicken with waffles. Other choices are fried potatoes, turkey sausage, country bacon, fried ham, fried turkey, omelets, French toast, fresh fruit, breads and pastries.
The bar is one of Birmingham's favorite watering holes, the dining room in the back slightly less frantic at this brightly reworked circa-1932 building where chef Jack Leone has done wonders for the menu. Now colorful contemporary dishes, typified by angelhair pasta with chicken, tomatoes, white beans and artichokes, stuffed tenderloin and linguine with shrimp, spinach and lemon, and some great Italian salads make the food live up to the witty decor which pays homage to the light bulb. A separate, downstairs room called Edison's offers live jazz, its own menu of light dishes, and upscale drinks like martinis and champagne in the evening, Thursday through Saturday.
The Book Cadillac’s 24 Grille is a less formal, though no less expensive, alternative to the acclaimed meat-eaters’ paradise in the hotel’s opposite corner, Roast. It has a somewhat shorter, American menu, with just a couple of steaks and four seafood dishes. 24 Grille says that its ingredients are preservative-free and sourced locally when possible. As at many places these days, 24’s calamari are crisp and wonderful, served with capers, lemon beurre blanc and chili aioli. The dressings make the dish. The melt-in-your-mouth scallops, sweet and smoky and served with clams in the shell, are excellent. For vegetarians, there are Himalayan cabbage rolls, stuffed with grilled tofu, mushrooms and some nutty Himalayan red rice. And delicious veal meatloaf comes as a tall tower — layers of meatloaf and bacon, interwoven with layers of potato purée. 24 Grille also has a happy hour from 4 to 6 on weekdays, when wine and appetizers are half off.
Twelve 42" hi-def plasmas and two 10' hi-def screens. Great food, happy hour specials, game time specials

Live entertainment and karoke as well.

Enjoy the roof top, outdoor bar opening in the spring.

Bar & grill with great food and great nightlife.
Quick service and great coneys in a family atmosphere.
Ma Poo Doo Foo is a serious vegetarian entree with a name that is too much fun not to say. Menu includes seafood, pork, beef, chicken, lo meins, pan-fried noodles, chop suey, and fried rice.
You can choose among about 20 different nigiri, priced between $1.50 and $3 apiece, and about 20 rolls at $2.50 to $6. Missing are the fantastic and pricey specialty rolls you find at so many of the hip sushi lounges catering more to a Western palate. The nigiri are well-constructed, with mildly sweet rice, excellent seafood and wasabi paste already incorporated into the bite. But soup lovers have reason to rejoice! Ajishin’s udon soup is extraordinary. There are also a few cold noodle dishes where the flavor of soba is better illustrated. Arashi, for instance, combines soba, grated yam, seaweed and green onion in a tangy dressing for a deep, almost smoky noodle salad. Open 11:30 a.m.-2:30 p.m. and 5 p.m.-9:30 p.m. Wednesday through Monday; closed Tuesdays.
The sushi bar is the heart of Tomiko DeMeere's serene restaurant which celebrates its 10th anniversary in June. The full array of Japanese dishes includes teriyakis, tempuras, noodles in broth and yakitori, with a gourmet dinner for two ($46) offering a chance to sample many dishes economically. Dining is Japanese style in the tatami room or at Western tables. ****
Owner Khalil Ameer says with pride that his Lebanese fare isn’t Americanized factory food. He has labored to stay true to the Lebanese table, offering fresh bread, serving no pork or liquor, and preparing food that’s not overwhelmed by spices and herbs. And the dishes are made to order. Instead of simply ordering a vegetarian platter, diners may choose among vegetarian grape leaves, tomato kibbee, green bean stew, eggplant stew, a “veggie galaba” of rice, mushrooms, carrots, green peppers — and, if you must have it, they’ll add more spice.
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