Highland's Bar & Grill

Bar · Five Points South
2011 11th Ave S, Birmingham, AL 35205, United States
Hours:
Closed until 4:00 PM Tuesday (Show more)
  • Tue–Fri
    • 4:00 PM–10:00 PM
  • Sat
    • 5:00 PM–10:00 PM
Drinks:
Wine, Full Bar, Cocktails
Outdoor Seating:
No
9.1/10

Based on 64 votes

People like this place

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  • Ranked #2 for bars in Birmingham
  • What you need to know
    Guillermo M.
    "Baked Grits after 31 years on the menu"(6 Tips)
    Atlanta Food & Wine Festival
    "... Dinner as part of the Atlanta Food & Wine Festival and more! Tickets on sale..."(2 Tips)
    Richard D.
    "Don't miss 2010 James Beard finalist for Restaurant of the Year."(2 Tips)
    Chris P.
    "seafood muddle"(4 Tips)
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32 tips and reviews.

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  • all tips and reviews
  • grits
  • atlanta food
  • chef frank stitt
  • wine
  • healthy food
  • beef cheeks
  • country ham
  • good for dates
  • good service
  • trendy
  • baked oysters
  • Bulleit Bourbon
  • short ribs
  • cozy
  • martinis
  • organic food
  • fancy
  • vegetarian food
  • authentic
  • potatoes
  • Bruce L.

    Finest dining experience in Birmingham!

    Bruce Lenart · April 14, 2015
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  • Maybs M.

    Baked grits is truth.

    Maybs M · February 17, 2015
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  • Patrick T.

    Service was great! The Cadillac fish was very good. Good idea to make a reservation but sitting in the bar area is still a great experience. Would definitely go again.

    Patrick T · January 18, 2015
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  • Jon D.

    Fantastic wine selection, the Zinfandel they have by the glass one of the very best

    Jon Darveau · January 5, 2015
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  • Men's Health Mag

    For our money, you can’t beat the hickory grilled beef filet, served with wilted greens and new potatoes roasted in duck fat. Read more

    Men's Health Mag · August 3, 2014
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  • Men's Health Mag

    Local flavors include stone-ground organic grits, baked with sautéed mushrooms, country ham, Parmesan cheese, and served in a butter sauce with sherry vinegar and wine. Read more

    Men's Health Mag · August 3, 2014
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  • Hollie T.

    The food is incredible!!!

    Hollie Thomas · May 8, 2014
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  • Atlanta Food & W.

    Explore the rich intermingling of culture and cuisine that runs through Southern cookbook tradition May 29 - June 1 with Chef Frank Stitt at Atlanta Food & Wine Festival. Read more

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  • Sean M.

    Great gourmet food! This restaurant would hold it's own in San Francisco, no problem.

    Sean McBride · April 1, 2014
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  • Guillermo M.

    The Baked Grits after 31 years on the menu, are still incredible, Veal, grouper, it doesn't mattet everyting is delicious!

    Guillermo Mendoza · October 31, 2013
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  • Paul J.

    You can do NO WRONG with this choice !!!

    Paul Jerome · June 29, 2013
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  • Builder Nation

    2013 nominee Most Outstanding Restaurant - Southern soul and European food.

    Builder Nation · April 8, 2013
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  • Chris P.

    Loved everything. Mixed grill, seafood muddle, baked oysters and beef cheeks all excellent. I live in Manhattan and this blows pretty much everything there away.

    Chris Pollone · December 27, 2012
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  • Camryn L.

    One of my favorite places, next to Brio's and The Tavern, lower side of The Summit.

    Camryn Lemmon · November 26, 2012
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  • Quiana R.

    Absolutely phenomenal! We had the baked grits appetizer ... It was recommended my many in the tips section. It didn't not disappoint. We also had the New Guinea hen risotto and short ribs ... Fab! ❤

    Quiana Riche · October 28, 2012
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  • Chris L.

    I really don't have any words to describe how amazing this place is!

    Chris Lenart · September 29, 2012
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  • Renaissance Hotels

    Dining alone? Eat at the bar here and get the baked grits. You’ll feel right at home. For more local tips, follow us on 4sq or check out www.renhotels.com.

    Renaissance Hotels · May 30, 2012
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  • Grant H.

    everything is good, just go to here

    Grant Hallmark · May 11, 2012
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  • Tom J.

    Imbibe Magazine found Highland's Bar & Grill's Wine List to be one of the Best in the South in their March/April 2011 Southern Issue

    Tom J · March 14, 2012
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  • Clinton P.

    Frank Stitt is the reason that Birmingham has so many good restaurants

    Clinton Pittman · March 3, 2012
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  • Atlanta Food & Wine Festival

    Chef Frank Stitt will be bringing back some special dishes from his past in Heritage Dinner as part of the Atlanta Food & Wine Festival and more! Tickets on sale now! Read more

    Save
  • Clinton P.

    R.W. "Johnny" Apple, late writer for the NY Times, listed Highlands as the 5th best restaurant in the world, and he knew what he was talking about. You can see the article in the restaurant I think.

    Clinton Pittman · February 9, 2012
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  • Alabama Year of Food

    A great place to entertain out-of-town guests and celebrate special occasions. Impress your group by recommending the baked grits.

    Alabama Year of Food · January 13, 2012
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  • Landon H.

    I'll make it easier for you: pick whatever fish your server recommends.

    Landon Howell · October 19, 2011
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  • Shannon H.

    Everything is fabulous! I like to sit in the front window.

    Shannon Holmes · October 18, 2011
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  • Cassie D.

    The grits are a must!

    Cassie Dudley · September 23, 2011
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  • James W.

    More James Beard awards than any place outside of NYC. And in Alabama.

    James Wiser · September 3, 2011
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  • Alex G.

    Grits are the best item on the menu

    Alex Gould · April 1, 2011
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  • Simon & Schuster

    Frank Stitts has been a champion of food traditions from the south for over twenty years. Diners flock to sample the Baked Grits appetizer. Find recipes inspired by Stitts in JUST MARRIED AND COOKING. Read more

    Simon & Schuster · March 16, 2011
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  • Esquire

    Congratulations, you've found one of Esquire's Best Bars in America. We recommend the "Orange Thing" vodka martini, without feeling the least bit insecure.

    Esquire · January 31, 2011
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  • Mark K.

    This is by far one of the best restaurants in the country.

    Mark K · December 24, 2010
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  • Richard D.

    Don't miss 2010 James Beard finalist for Restaurant of the Year. Read more

    Richard Davis · April 22, 2010
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