'frank stitt' on Serious Eats

Blood Orange Negroni from Bottega

This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives. More

Cook the Book: 'Bottega Favorita' by Frank Stitt

Italians and Southerners have one important thing in common, a love and respect for food. Both cultures share the belief that nothing can compare with the food that comes from your land or out of your kitchen. Think about it: Georgia peaches, San Marzano tomatoes? Frank Stitt has taken this reverence for the best ingredients and opened three definitive restaurants in Birmingham, Alabama. According to the late, great R. W. Apple, Stitt has turned Birmingham, Alabama, into a "sophisticated, easygoing showplace of enticing, Southern-accented cooking." In 1982, after studying philosophy at Berkeley and cooking all over San Francisco, and in France in Burgundy and Provence, Stitt returned to his hometown and opened the French-accented Highlands Bar and Grill. Cooking with... More

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