There are establishments that elevate the genre of the “steakhouse”, and then there is Metroprime. The hype in this instance does not match the quality of food.  A good indication is the vibe from the locals, which all said was pricey and that they had heard mixed reviews.  Unfortunately, I found this out AFTER my meal…when I was trying to fill my belly with something worthwhile before I headed back to my hotel.  I always believe in starting off with the positives before delving into all the dreary, horrible, no good, very bad details.  Here we go:

Service: We arrived a half hour early for our reservation and they still sat us right away. The caveat is that it was a Monday night. There are excellent servers for water, bread, table runners, and a “main” waiter. All very attentive and polite.  Polite is a backwards description in this case. It must be difficult to recommend items on a menu that you know isn’t very good.  However, when asked, we were told specific items were “very good”. It’s not their fault.

Atmosphere:  Brick, red glass lighting fixtures and black tablecloths/napkins.  Simple but typical steakhouse motif.  I know that a restaurant is lacking for space when my fiancée tries to engage couples sitting near us in conversation. Such was the case in our semi-cramped booth & chair row seating. There were a few four-tops that came in after us where I watched the patrons pull their tables away from other diners. It can get tight.

Menu:  Typical steakhouse menu items, but lacking Prime New York Strip. Also, the dry aged steak that they seem to be so proud of was only offered in a Delmonico.  We ordered anything that remotely stood out:  bacon lollipops and Kobe lettuce wrap for appetizers. Ice block salads, beef wellington and their signature Metroprime steak for entrees, with sweet potato hash and lobster mac & cheese sides.  Chocolate soufflé for desert.

Food:  Bacon Lollipops- If you could imagine putting a piece of unrendered fat at the end of a stick, you would be in the wonderland of Metroprime.  It tempted many a table from the menu as I looked around the room, but alas, only one was eaten by the time the salads came. The hype exceeded the execution here.

Kobe Lettuce Wraps: Three small lettuce pieces with sliced WAGYU beef (almost fajita sizes slices) topped with peanuts, ginger, and Asian seasoning. Once again, this was not Kobe. What they don’t tell you is that all those seasonings are served in mayonnaise…a lot of it. If the “Kobe” is steakhouse worthy, why cover (suffocate) it with mayonnaise?

Ice block salads: Our favorite steakhouse staple! How can you go wrong with a double towered salad?  Metroprime can unfortunately answer that question. The bacon should be crispy, but it was more like sliced ham.  Croutons were miniscule and out of a box. The dressing lacked seasoning and was more like blue cheese and milk.

Beef wellington:  After years of watching Gordon Ramsey beat down Hell’s Kitchen contestants for not cooking their wellingtons perfectly, I would say we were ready to experience a good encrusted piece of beef. Chef Ramsey would have thrown out the whole kitchen and shut the place down.  Mushroom shabbily replaced the liver pate. The filet lacked any kind of seasoning and was not the tender piece of meat that should blossom out of that golden pastry shell. Oh, that poor pastry shell…pure mush, sitting on top of mushed potatoes.

Metroprime Cut- It’s a sirloin and supposedly their signature steak. The menu reads, “less tender than the filet, but makes up for in flavor”.  Um, there is no flavor. It’s a tough piece of meat with no seasoning at all. It is grilled, not broiled. Any juice that might have been in the cut was completely cooked out.  It is also not very big at $31 dollars a pop and served with steak sauce. If you must serve your signature steak with a pot of steak sauce, then maybe you should rethink it. Steaks shouldn’t need anything, especially at that price.

Sweet potato hash- Cubed sweet potatoes grilled up with some bacon pieces. Once again, nothing was seasoned and the bacon was undercooked.

Lobster Mac &Cheese- Noodles were rigatoni noodles. Doesn’t really work for macaroni & cheese…the “sauce” was oily and separated at the bottom of the crock. The two pieces of lobster had more cheese soaked in it than anywhere on the noodles.

Chocolate soufflé- We sent it back. Yes, we were THOSE people. In all honesty, our first clue should have been that no one said anything about the soufflé at any point in our meal. A good steakhouse with a good soufflé will showcase it somewhere at the start of the meal and let you know that if you want it, it will take about 25 minutes and to allow for time. We asked our waiter for it. He did inform us of the wait, but we were on the salads so it wouldn’t be a problem. It was deflated chocolate cake served with thickened whip cream. It actually looked like hard butter melting on a chocolate cake when our server pathetically proceeded through his tableside service. Yikes.

Please avoid this place. You will pay big bucks for food that will not impress you. You will long for a local diner or even an IHOP upon paying the bill.

-Sylvia Hurst

We owe our discovery of this OUTSTANDING restaurant to a bartender at another establishment.  Mike usually researches where he would like to dine before a trip. We check off places on the list and revisit those that we really love. This place never made our list, but after asking around for a good “pasta place”, we were let in on the local secret.  The Five Points area of Birmingham is hard to beat.  You can find some great lunch places around Birmingham, but our usual dinner spot is somewhere in Five Points. Gianmarco’s is located in Homewood, and practically hidden in a neighborhood of homes. We were sure the GPS got it wrong when suddenly we saw a throng of cars around a little one story building. It was a Wednesday night at 8pm. The cars mobbed around the building like a rock concert. People were parking streets away just to get in this place. I was immediately excited and confused. Could this really be that good?

We made our own spot in the back corner of the lot and started walking towards the building.  There was a small shack with soft glowing patio lights at the back of a larger building. A small stone path connected the two. The sign read, “Gianmarco’s Wine Shop”.  It was packed with people laughing and happy.  We continued on to the front building.

Immediately we heard conversations and laughing just on the other side of the glass windows. Entering through the bar side, we made our way through a small corridor of people lined up at the bar and along the tables on the back wall. The dining room entrance is just within sight where you will get your first glimpse at the man that runs it all Giovanni Respinto.  Nearly 80 years old, but honestly looks like a well-kept 55 at most, Giovanni manages the entire floor including hosting you to your table, himself.  We originally had booked the “chef’s table”, which is a two-person counter seat just to the left of the expediter. You get a full on view of the kitchen and all its wonders for no extra charge. Giovanni tells us that everyone came late because of the rain, and he is waiting for the two ladies presently sitting at the chef’s table to leave. After about 15 minutes, he gives us the option of another table in the dining room and we take it.

Our waiter is Rick, a fun and happy guy. He reminds you of that favorite uncle that keeps his youthful and hippie-like attitude no matter what age. He’s been the restaurant business for years and has worked around the Birmingham area for a while. You feel like you can trust his recommendations, which is a huge plus for out-of-towners. We start off with two Brunellos.  During our 15 minute wait, we were able to get a glimpse at some of the food along its way to tables. There was one dish that Mike wanted and we quickly found it on the menu. Fiocchi Pasta Purses.  Rick agrees that this is the best appetizer on Gianmarco’s menu. We add in the steamed mussels as well. For entrees, Mike orders the veal tortellini and I order spaghetti with meatballs and sausage. It doesn’t sound exciting, but for me it’s the only way to tell if you are in a quality Italian restaurant. The sauce can make or break you. The meatballs will tell me if you are an amateur, or if you know what good food really means.  For dessert, Mike orders custard and I order their version of an apple cobbler. Below is the breakdown:

Fiocchi Fresh Pasta Purses Stuffed with Pears, Gorgonzola, and Walnuts with Drawn Sage Butter and Prosciutto- These are so good, Mike wanted an order to go for dessert. He dreamt about them that night. We cancelled reservations at another restaurant the next day just to go back and get this dish. It’s that good.

Poached Maine Mussels in white wine, garlic and extra virgin olive oil – The broth with these mussels is just like mama makes. It’s lush and seasoned…you just dip your bread in it and moan in bliss.

Veal and Cheese Tortellini with Gorgonzola Cream and Granna Padano- A large portion with a sauce so rich that it almost puts you over the edge before dessert…almost.

Spaghetti with Meatballs and Sweet Italian Sausage Simmered in Tomato Sauce-Here it is! The true test of Italian restaurant skills. Gianmarco’s is a MASTER. Pasta cooked impeccably. Sauce is seasoned and full of zesty flavor. Meatballs that taste like a harmonious blend of meat and spices. Sausage with a texture and flavor that makes you feel like it just left the hands of your grandma. It’s love on a plate.

Apple Crostato with cinnamon gelato and caramel-A spot-on crispy crunch on the outside and delicious apples in a homemade sauce on the inside. I

Zabaione with seasonal fruit-A creamy custard with fresh fruit. It was subtle and perfect for Mike who had just about tapped out at his entrée.

I will include our meals for the following night. We loved this place so much, we had to go back before our trip ended.

Fiocchi Fresh Pasta Purses Stuffed with Pears, Gorgonzola, and Walnuts with Drawn Sage Butter and Prosciutto- The pasta purses are proportioned with just the right amount of dough to mix in with the crunchy creamy stuffy. The sauce is enough to make you want to use it in every meal.

Tomato and Fresh Mozzarella with Basil, Olive Oil, and Aged Balsamic- With tomatoes in season, I couldn’t resist this classic salad. I’m the kind of person that craves a good balsamic…this was really delicious and not overpowering.

Veal Chop Milanese served with chopped salad, lemon and evo, with fried eggs- When you go big, you go really big. Two huge veal chops, cooked to tender perfection with a crunchy outer layer of seasoned breadcrumbs all topped with a grand and plump fried egg. The rich yellow yolk slid over my veal like an opulent sauce. I couldn’t stop eating it. The chopped salad with lemon and olive oil dressing is old school tradition and I welcomed every comforting bite.

Kobe Steak, Mac and Cheese, and Brussel Sprouts-This was a special that night and Mike loves Kobe. He may have ate so much of the mac and cheese that it ruined him on the meat. It was a sirloin cut, so it’s going to be a little tough, but he said he enjoyed it very much.

New York Style Cheesecake – Homemade! Velvety smooth filling, buttery crust and just the right circular tart-like portion so still look good in your dress.

Chocolate Ravioli – A chocolate dough, deep fried, and stuffed with a sweet cream sauce and doused in powdered sugar.

This is the spot to be in Birmingham. Don’t even think about coming to town and not getting the royal treatment at this well -known establishment.  Valet parking just to the side is quick and courteous. Upon entering, a warm welcome and quick escort to our table starts off this incredible evening. There are two sections to choose from when making your reservation at Highlands: the dining room side and the bar side. We have experienced both, but when it’s just the two of us, we prefer the hopping and jovial bar side. It’s bigger than you would expect. A large “U” shaped bar sits in the center of two good sized rooms. Half of the bar on the far side is devoted entirely to the fresh oysters and their shucker, but still offers seating all the way around.

White table clothes drape high bar tables as well as the booth/chair combos along the wall. Highlands’ décor includes tasteful art, wine bottles, and of course, the Highlands Bar & Grill cookbook by Executive Chef Frank Stitt displayed on a high stand.

Our waiter is Marco. This guy is the absolute BEST in the business. Hailing from Italy, his accent entices you even more with every dish description.  Ask him what he recommends and you will not be disappointed. He will tell you the best time of year to consume any kind of fish, understands what kind of texture you want in porchetta, and will come to any kind of compromise to make your experience the best it possibly can be.  He watches every table in the bar area like a hawk. He knows how many bites until you are done with one course and times it perfectly with your next one. He can replace silverware for the entire bar area in less than 30 seconds and you would never even know he stopped by your table. If you get up for any reason, your napkin is folded and placed again within seconds of your depart. These guys have ESP and I love every minute of it.

Fresh bread and soft butter are placed at the table. We know we want the oysters for sure. It is a must no matter when or why you stop by Highlands Bar & Grill. Quite possibly the best I’ve ever tasted, but more on that later. Marco suggests the following:  Grilled Pork Skirt Steak, Picnic at the Farm, Grilled Figs, and Fudge Farms Pork Cripinette. All are appetizers, so we get all of them and one entrée to split…the Wild King Salmon.  You have to get dessert here, so we order Marco’s top 2 suggestions of Sweet & Salty Cake and Upside Down Peach Cornbread Cobbler.

Oysters arrive first. They are presented in a large tray on ice with fresh horseradish, cocktail sauce with fresh horseradish, light ginger vinaigrette, and lemons.  We have two of the Alpine, Deep Cove, Sal t Pond, Well fleet, Malpeque, and Beau Soleil.  They are extremely fresh, and go perfectly with our Reverdy Sancerre.

Next up is Highlands Picnic at the Farm:  Porchetta di Testa, Chicken Liver Mousse, Grain Mustard and Spicy Pickled Carrots. The porchetta is marbled perfectly.  Nothing fatty or oddly textured…just light and savory. The chicken liver mousse is smooth and creamy. It’s seasoned perfectly and the crunch of the perfectly toasted bread is all you would ever need in your mouth. We took it one step further with a bit of the homemade grain mustard. Oh! I could have eaten 10 of them, but I had new taste bud surprises around the corner.

Grilled Figs:  Country Ham Wrapped with Toasted Walnuts, and Lemon-Mint Cream.  Jazz party for the mouth!  The walnuts will melt in your mouth into a rich and muted savory flavor. Add in a piece of grilled fig with touch of lemon mint sauce for a harmonizing delight!

Grilled Pork Steak: Vidalia Onion, Sweet Corn, Poblano Peppers, and Salsa Verde. This dish is so simple that it must have a perfect grill on the pork. Because we are at Highlands Bar & Grill, it will always be flawless. It certainly was because you could basically inhale the pork it was so tender. In fact, this dish only lasted a few seconds between the two of us.

Fudge Farms Pork Crépinette: Pickled Green Tomatoes, Local Watercress, and Green Goddess Dressing. So by now, you probably have guessed our weakness. Yup, it’s our fourth pork infused dish.  Why not try all of what you like just to be sure they get them all right? This caught our attention because it reminded us of a popular South African dish called Skilpadjies. In South Africa, they take different parts of organ meat and stuff it into a casing (almost like sausage links only in patty form). We had a few different versions while in South Africa, and if done right, it will be an explosion of savory goodness in your mouth.  At Highlands Bar & Grill, the term “patty” does not do the form justice. A thicker, juicier, and more artful roundness was presented before us. Inside were layers of smooth and tender pork and a light sauce with flavors of chives, lemon, tarragon, pepper, and parsley.  It was like putting beautifully cooked pieces of pork into angel wings on a Victoria’s Secret runway.

The entrée was up at bat:  Wild King Salmon. Salmon has a season, and we wanted to get a taste of this fish before time was up. As you get later in the year, the Salmon gets stressed out as it treks upstream. This translates into a flavor loss on the dish. House Cured Bacon, Harvest Farm Corn, New Potatoes, Rattlesnake Beans, and Tomato Butter surround the pristine salmon cut.  Splitting it was the way to go after all the appetizers, and Marco had two equal portions displayed beautifully on separate plates. It was full of flavor, light, and cooked perfectly.

Sweet & Salty Cake: Chocolate Cake with Salted Caramel. A true chocolate lover knows that only two things can complement the confection:  milk and salt. Cappuccino took the place of the milk in this instance, so the salted caramel just took it to pure indulgence.

Upside Down Peach Cornbread Cobbler is everything the name suggests plus some buttermilk ice cream. The peaches were in season and Highland’s cornbread took a nice southern spin on cobbler pastry.

It wouldn’t be fair to you if I didn’t let you in on the local drink favorite:  Orange Thing. Fresh oranges are what make this refreshing martini. No artificially flavored vodka in this drink. Real people want the real thing and practically every table donned this beverage delight at one point in the evening. Don’t miss it!