How March of Dimes Inspires Satterfield’s

Working together for stronger, healthier babies

premature birth march of dimes

On September 22nd, we were lucky enough to partner with March of Dimes and other signature chefs from Birmingham in support of the March of Dimes. Preterm birth poses one of the most serious health threats to mothers and their babies and overwhelms families with a large financial burden. According to an article written by Anna Claire Vollers, Alabama has the fourth highest rate of preterm births in the nation. The only states with a higher rate are Louisiana, Mississippi, and the territory of Puerto Rico. Unfortunately, the problem only gets worse in Alabama’s big cities. The average preterm birth rate for Birmingham, Huntsville, Mobile, and Montgomery is 13.5 – significantly higher than the state’s rate of 11.7.

As the night began, it was obvious that the ballroom at the Grand Bohemian Hotel was at max capacity. Sixteen chefs representing fourteen restaurants in the Birmingham area graciously donated their time and expertise.  Our own Executive Chef, Pat Horn, prepared a dish that Satterfield's Restaurant Executive Chef Patrick Hornwas masterfully refined. Sourcing his pork from Niman Ranch, he slowly cooked the meat until tender enough to shred and form into the rillette. For a full set of instructions on how you can do this at home, please click here.

Using benne seed crackers made from scratch at Satterfield’s, Chef Pat finished off this delectable dish with a bread and butter pickle. Throughout the evening, guests streamed past tables tasting the various offerings, One thing remained constant, however. They kept coming back to Chef Pat.

The recipe for success is to be exceptional

Latest reviews highlight exceptional ingredients among other things


When a guest takes the time to write a review for us, we are both humbled and overjoyed. That’s why we feel compelled to share a couple of truly encouraging reviews from some of our most recent guests.

In a word: Exceptional. Really.” –Mela S., Columbia, MD.

Absolutely unbelievable. Satterfield’s is the best restaurant in Birmingham, without question.” –Zolen B., Birmingham, AL.

spring carrots, exceptional harvest

To both Mela and Zolen, the entire team at Satterfield’s says thank you. Serving you is our highest honor, and we are thrilled that you enjoyed your time with us.

At Satterfield’s, we work to make sure exceptional ingredients are in every aspect of our service. Sourcing local ingredients from regional farmers not only supports Alabama farms, but it ensures the highest quality for our guests.

Our talented team is made up of exceptional individuals who give the highest level of attention to all of our patrons.

Please join us for dinner Monday through Thursday from 5:30 – 9:00 p.m. or Friday and Saturday from 5:30 – 10:00, and don’t forget our bar opens at 4:00 p.m. daily. We can’t wait to see you.

Birmingham Restaurant Week

Birmingham Restaurant Week is not only an opportunity to try local fare at a markedly lower premium. What sets the Magic City’s restaurant week apart is that a portion of proceeds go to the Urban Food Project – an organization that makes healthy food affordable and accessible to residents throughout the city.

Satterfield’s, under the culinary expertise of Executive Chef Patrick Horn, devised a prix fixe menu that delighted patrons both old and young.

Artisan lettuces


For the first course, guests had their choice of either a salad of artisan lettuces with toasted pecans, cherry tomato, sultanas, farmer’s cheese, finished with a balsamic vinaigrette; or a chilled heirloom tomato gazpacho finished with basil and pickled summer vegetables.


Joyce Farms chicken


The main course was wild-caught Atlantic salmon served with herb roasted fingerling potatoes, local pole beans, fennel bulb, tomato, and finished with orange oil, or diners could have chosen pan roasted Joyce Farms chicken finished with lemon orzo, Kalamata olives, local squash and peppers, and an herb pesto.


Owner and Executive Pastry Chef Becky Satterfield prepared her signature sweet – house-made beignets. To celebrate the season, the beignets were accompanied by sautéed local peaches and finished with a scoop of house-made vanilla bean ice cream.

Bartender Positions Available

Satterfield’s Restaurant is Hiring Bartenders!

Do you love to mix up a balanced yet flavorful cocktail for a crowd? We’re searching for bartenders who are passionate about:





draught beer

the perfect garnish

fine wines

Join our talented culinary team! Apply now.

And don’t forget to tell us what you think the most classic cocktail is and why? We’d love to know!

Please apply in person between 2:00 and 4:00 p.m. Monday through Saturday or email a resume to


6th Annual Taste of Birmingham

a fundraising event benefitting the Birmingham Boys Choir

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It was a typical evening in Alabama, but the event which brought so many people together was anything but typical. The Taste of Birmingham is the largest fundraising event of the year for the Birmingham Boys Choir (BBC).

Twenty-one restaurants participated this year, donating both time and food. Each restaurant set up a station in the grand ballroom at The Club in Homewood. Donors walked around the ballroom and tried a variety of offerings while enjoying performances from the BBC.

True to form, Chef Patrick created a dish that was both elegant and refined. The centerpiece was Crispy Braised Pork Belly. It was set atop pickled summer vegetables from Snow’s Bend Farm and finished with fried okra and a brandy peach gastrique. A touch of microgreens to garnish, and the entire dish is brought together for a one and only taste of Birmingham!

Pork Belly pic

General Manager Kevin Moore (get to know him here!) took the time to explain each component to the donors as they approached the table. You could see the delight in people’s eyes when they tried their first bite. It should come as no surprise that everyone kept coming back for more.

The night drew to a close with a brilliant fireworks display that lit up the sky for everyone in attendance, and the 6th Annual Taste of Birmingham drew to a close.

 View of Birmingham pic

We’re Here for the Hereford

Chef Patrick Skillfully Demonstrates a Timeless Dish–Hickory Grilled Hereford Beef Filet

Beef TenderloinWith the inundation of new restaurants in Birmingham, one might crave a straightforward, guaranteed delicious dinner. Let’s cut through the hype and highlight a classic Satterfield’s dish – Hickory Grilled Hereford Beef Filet.

Simple and elegant, beef tenderloin has been a staple of fine dining for hundreds of years. Yet, too many chefs ignore the subtle complexities of preparing the dish. Thanks to Chef Patrick, we all can enjoy a beautifully and lovingly prepared beef tenderloin in the cozy comfort of Satterfield’s Restaurant.

Chef Patrick begins with trimming the tenderloin. This crucial step is one best left to a professional. One wrong movement of the blade, and the entire cut is ruined. Once Chef has trimmed the beef and portioned it equally, the real fun begins.

Satterfield’s utilizes its hickory wood-fired grill to ensure an optimum temperature. Chef Patrick heats the grill as much as possible in order to give the outside of the filet the perfect char.

The next step is selecting seasonal ingredients to accompany the filet. Luckily, we’re in the middle of summer, so we have our pick of the crop. Chef Patrick selects fingerling potato, carrot, beet, and onion. While the tenderloin is on the grill, he sautés the vegetables in oil until tender, then seasons with salt, pepper, and fresh herbs.

Being careful to turn the steak a quarter turn for proper grill marks, he removes the meat from the flame and lets it rest for 2-4 minutes while plating the vegetables. He slices the steak and places it atop the perfectly sautéed vegetables. In our video, Chef Patrick finishes with a pinch of fresh herbs and an au jus; however, he has also used a chimichurri (as seen in the photo) to highlight a different flavor profile.

To finish, pair with your favorite wine from our fabulous wine list. If you’re a stickler for tradition, order a Cabernet Sauvignon or a Bordeaux. But if you need an escape from this sticky, southern summer heat, have a glass of rosé or a French chardonnay. You’ll be surprised at how wonderfully both of these varietals stand up to the dish while offering some relief from the swelter.

The Ringleaders-Get to Know Team Satterfield’s

The Ringleaders

It is with great pleasure that we officially recognize those members of our staff who are working every single day, oftentimes behind the scenes, to ensure our guests have not only a consistent experience, but also a uniquely memorable one.


Patrick Horn

Patrick Horn, Executive Chef


Patrick Horn (Executive Chef) has been at Satterfield’s since its doors opened in 2005. He honed his skills in the kitchen that he now runs, but that doesn’t mean he has stopped cooking. Sitting at the chef counter and watching him is both inspirational as well as educational. He runs a tight ship, but true to Satterfield’s culture, he is always encouraging and ready to go to bat for any person on his staff. His favorite style of cooking is over an open fire – no easy feat, but a skill he has perfected. As if he wasn’t busy enough, Chef Patrick is also renovating his 99-year old home.


Kevin Moore Headshot

Kevin Moore, General Manager


Kevin Moore (General Manager) has been with Satterfield’s since the beginning. A veteran of the Birmingham restaurant industry, he was thrilled to lend his expertise to Satterfield’s in 2005. In an industry that is perceived to have high turnover, Kevin has remained steadfast in his position for 11 years – something he attributes to the atmosphere Becky Satterfield has established. “She has created a place of comfort. We hire the best of the best, because we want each guest to have a unique experience, whether its your first time with us or your hundredth.”


Barbara Dawson Headshot

Barbara Dawson, Business Manager


Barbara Dawson (Business Manager) is another titan of the Birmingham restaurant industry. She brought her wealth of knowledge to Satterfield’s after it had been open for just 1 year and knew she found her home. As a certified practitioner of Myers-Briggs, Barbara has always been curious about what motivates others. Even though her responsibilities keep her in an office instead of on the floor during dinner, she loves helping guests plan that special night out. Perhaps the most telling fact about Barbara is her favorite food – an Alabama tomato, picked in late August, still warm from the morning sun and thick-sliced with a pinch of coarse salt.


brittant headshot

Brittany Garrigus, chef de pâtissière


Brittany Garrigus (chef de pâtissière) is the newest person to come onboard at Satterfield’s Restaurant. Her thorough knowledge of pastries, desserts, and other baked goods makes her the perfect fit. Brittany joined Satterfield’s because of her desire to get back into a small restaurant. The freedom to creatively express herself and experiment with new desserts is something encouraged by the executive chef, Patrick Horn, as well as owner Becky Satterfield. “She is warm-hearted, and I could see her passion for desserts. Those two qualities are so rare in an owner, and they are why I jumped at the opportunity to work here,” says Brittany. When Brittany isn’t working, she enjoys spending time with her boyfriend and their golden retriever puppy.