Becky’s Crab Cakes

Spring has Sprung and We Want Crab Cakes

Becky shares her own recipe for a dish that will delight

Have we got something special for you this month. Whether you’re counting down the remaining days of Lent or just looking to shake things up, this recipe is sure to impress even the pickiest of eaters. By the way, we hope you’re as successful in your fasting as you set out to be five weeks ago. These crab cakes are a great way to switch up your normal Friday night. But honestly, they’re fantastic any night of the week and for any reason you can imagine. Not only are they super yummy, they’re also super easy to whip up. Don’t let the ingredient list fool you. If you have a mixing bowl, a spoon, and a pair of hands, you have all the makings of a crab cake master. If you really want to take these morsels to the next level, get that iron skillet out. You’ll realize that bad boy isn’t just for frying chicken or making cornbread. Happy caking!

Click here to download the recipes!
crab cakes    Becky's CrabCakes Becky's Remouladeremoulade

Now Hiring Servers

Satterfield’s Restaurant is Hiring Experienced Servers!

Now hiring experienced food and beverage professionals. Satterfield’s is one of Birmingham’s favorite restaurants. If you’re passionate about food and drink, and are experienced in providing top-notch table service, we’d like to talk to you about being a part of our team.

Join our talented culinary team! Apply now. Please apply in person between 2:00 and 4:00 p.m. Monday through Saturday or send your resume to

Satterfield's Is Hiring Servers

Stags’ Leap Winery Dinner at Satterfield’s


Join us for a wine dinner featuring wines from Stags’ Leap Winery on Tuesday, April 4, 2017. Our special guest Doug Matuszak of Treasury Wine Estates will guide us through the wine and food pairings that will be the showcase of the evening. It’s an event that you don’t want to miss and you’ll want to invite your best friends.



Stags' Leap Wine Dinner 4-4-17Download the menu here. Limited seating is available. Please call 205-969-9690 for reservations.


Celebrate Love this Valentine’s Day

Let’s make this Valentine’s Day a little extra special

Valentine's Day









Love comes in so many forms: a mother’s love, a daughter’s love, a husband’s love, just to name a few. At Satterfield’s, we take joy in celebrating love every single day. On Valentine’s Day, though, we like to celebrate just a little bit more.

We hope you will join us as we endeavor to celebrate love on February 14th. Chef Patrick Horn has created an exclusive menu, as seen below, that will only be available for this holiday. It is sure to delight the palate of every person who joins us. While we prepare for the festivities, you can relax knowing that we have taken care of every detail. Valentine’s Day is special for many reasons, and we’re delighted to spend it with you.

Gahndi said, “Where there is love there is life.” What a beautiful phrase to keep in mind this year. Our dining room will be full of both life and love this Valentine’s Day, and we hope you’ll add your joy to our celebration.

Reservations can be made online by clicking here. You can also make a reservation by calling us directly at (205)-969-9690. Space is filling up fast, so make your reservation today.

Valentine's Day menu 2017

Le Ragnaie Wine Dinner January 11, 2017

Bringing Montalcino to Birmingham

Join us as we celebrate historic Montalcino at our upcoming wine dinner


On January 11, we hope you will be our guest as we take our senses on a tour of Montalcino, Italy. An exquisite, four-course menu has been prepared by Chef Patrick Horn. Special guest, Riccardo Campinoti, owner and winemaker of Le Ragnaie Winery, has expertly paired various Le Ragnaie wines with each course. Hors d’oeuvres and aperitifs will be served at 6:00 p.m., and dinner will begin at 6:30.

Le Ragnaie Winery has been described as “a breath of fresh air.” The winery currently has six varietals in production. Embracing traditional Tuscan wine-making methods, the Campinotis have also introduced organic viticulture. The grapes are hand-picked, de-stemmed, fermented, and aged in old Slovenian oak casks for 36 months. The resulting wine is as Italian wine should be – elegant, complex, and the perfect complement to your meal.

Join us as we embark on this remarkable journey.

Reservations are strongly encouraged as seating is limited to twenty people. Please call 205-969-9690.


International Wine-Le Ragnaie Wine Dinner 1-11-17


Ring in the New Year at Satterfield’s

Celebrate New Year’s Eve in Style

As 2016 draws to a close and the new year quickly approaches, we are thrilled to announce our annual New Year’s Eve celebration. Executive Chef Patrick Horn, alongside Owner & Pastry Chef Becky Satterfield, have created a three-course menu that will only be served on December 31, 2016. We hope you will join us as we toast the end of 2016 and the beginning of 2017. We are already filling up, so please make a reservation at your earliest convenience.

To make a reservation, visit our OpenTable page here or call us directly at 205.969.9690.

new year menu

To view a PDF version of the menu, please click here.

We can’t wait to see you!

A Holiday Recipe with a Twist

‘Tis the Season for Something Different

With the holiday season in full swing, we are all preparing for upcoming parties and events. By December 26th, we’re going to be so full on traditional holiday food that making New Year’s resolutions which eliminate these foods is easy. There are so many typical holiday recipes out there, we’d like to offer an alternative from Becky Satterfield’s own cookbook: “Tis the Season Chicken.”

This holiday recipe is simple to follow, and yet it yields a dinner so yummy, you’ll have everyone asking for more. It has ingredients that are familiar for the holidays and subtle nuances to pique the palate. We think it’s delicious, and we know you will too.

If you’re feeding a large family or bringing something to an office potluck, the recipe can be easily adjusted accordingly. Just double or triple the measurements, and you’re all set.

Becky recommends serving this dish with sautéed haricot vert (butter, garlic, salt, pepper – you know the drill) and a salad comprised of frisee, mandarin oranges, goat cheese, and toasted almond slices. Dress the salad with a strawberry vinaigrette, and finish everything off with some warm rolls.

From all of us at Satterfield’s, we wish you a happy and healthy holiday.

Holiday Recipe

Simple, Yummy Recipes for the Holidays

The holidays are upon us. While there is so much laughter and joy surrounding this time of year, there is also a measured amount of stress. We all know the feeling. Kids running around, finally having a break in school. Family arriving from out of town, usually to stay in a room upstairs. It would be so much easier if we had a personal chef armed with an arsenal of recipes to take care of the cooking.

At Satterfield’s, we know how important this time of year is. It’s one of the busiest times of the year for us too, and we’re no strangers to the stress that surrounds preparing a meal. While we prepare our kitchen for the holidays, we’d like to help you prepare yours with two, sure-fire recipes from our own Becky Satterfield.

Southern Cornbread Dressing

The first recipe Becky recommends is a staple at so many Thanksgiving feasts, but she’s added a little twist to it. Instead of your traditional dressing, Becky prefers to use cornbread. It adds some Southern flare to this traditional recipe, and ladling copious amounts of Giblet Gravy on top will only add to this fantastic dish.

Sweet Potato Biscuits

It wouldn’t be Thanksgiving without sweet potatoes. They usually find their way onto the table in the form of a casserole, but Becky has a wonderful way to use your leftover sweet potato casserole for breakfast the next morning – Sweet Potato Biscuits. They’re quick and easy, and they make for the perfect start to any Black Friday morning.

From Becky and everyone at Satterfield’s, we hope you have a wonderful and safe Thanksgiving holiday.

Sweet Potato BiscuitsGiblet Gravy

Southern Cornbread Dressing