As the bread makers to Crispelli's, we like to think that everything starts here. Crispelli's Bakery is the place where we make a good majority of the doughs and pastries that we use in our restaurants--it just happens to be a nice little bakery too. Here, you can take home whole loaves of Crispelli's bread or enjoy a sandwich or pastry or coffee made with the same passion for fresh, affordable Italian fare that got this whole thing going.
A Birmingham gem, Luxe is the neighborhood spot that serves quality food, drink and atmosphere-without pretense. Hospitality is our passion-quality and taste are the priority. We believe the character of a bar is its patrons, and we welcome all seeking food, company and friendly conversation to enjoy our charmed local bar. Our establishment is artfully used with an open kitchen on one side and the other seats 65 of our closest friends. An eclectic menu features Prime Burgers on homemade brioche buns, as well as scratch soups, salads and entrees including chicken, salmon, lamb chops, and steaks in a variety of different daily preparations.
Hunter House Hamburgers opened in 1952, and the interior looks like a day hasn't passed with its classic diner vibe. As the name implies, Hunter House is best known for its delicious classic slider-style burgers, with sweet onions smashed into the meat during cooking. The menu isn't much beyond the famous burger, but diners not in the mood can opt for grilled cheese, hot dogs, Coneys or chili. Hunter House also serves breakfast until mid-morning. It accepts cash payments only.
Our 18-hour bagel-making process begins with a slow, controlled mix, ensuring that the dough will properly proof and have that perfect, bagel consistency. After being removed from the mixer, the dough is cut into strips and meticulously hand-rolled by one of our master rollers. Following a slow, low-temperature proofing session that ranges anywhere from 12-14 hours, the bagels are briefly boiled in a high-temperature kettle. After seeds and other toppings are added, the bagels begin their 600 °F bake on wooden planks, being flipped off the planks halfway through the baking process and finishing on hot baking stones. We hope that our team's 30 years of bagel store and deli experience will allow us to serve this community well. We look forward to bringing a true, hand-rolled, kettle-boiled bagel to you!
