Alabama has a long history of feeding people well. One Birmingham restaurant has been proving that point since 1957.
It does not need a trendy concept or a rotating chef lineup to keep the tables full. It needs a steam table, a rotating daily menu, and a cafeteria line that starts moving before most people have finished their morning coffee.
This is meat and three territory. The kind of lunch that Alabama does better than anywhere else and this particular kitchen does better than almost anyone…