This place was an absolute dream from start to finish. The moment you walk in, the décor hits you stunning, intentional, and beautifully curated. You can tell they took their time crafting every part of this restaurant, hotel, and gallery. Whether you sit outside, inside, or at the bar, every area has its own vibe, and all of them are immaculate. We had the pleasure of meeting Executive Chef Mike Wilson, which was so cool because I love meeting chefs as a big foodie. I asked him what the one thing on the menu was that I absolutely needed to try, and he told me the Steel City Reuben. THAT Reuben has been the best thing I’ve eaten all week. I’m still thinking about it. The balance, the flavors, the fries everything worked perfectly together. I’m not even a pastrami girl, and this was my first time trying it… now I love pastrami. That’s how good it was. This is definitely the lunch spot. My date got the Panzanella with shrimp, and I ended up eating half of his salad because it was that good. Fresh, balanced, and full of flavor. Our drinks were made by David, our bartender, and they were exceptional. He listened to what we liked and made the perfect suggestions. My favorite was the Winter Botanical Spritz so refreshing and beautifully crafted. I also tried the Blood Orange Cider Margarita, which was delicious and full of flavor. One thing I really loved is how you can change the vibe of your experience just by moving around. We had our first drink outside with the breeze and then shifted to the gallery area it gave total speakeasy energy with the artwork surrounding us. It felt like a whole different mood in the best way. I heard the menu changes often, but I truly hope they never take the Reuben off. It deserves to be a signature. Everyone needs to try it at least once. It’ll change the way you look at Reubens forever. I’m already planning to come back for dinner, and I definitely want to come back for lunch again just for that Reuben. The atmosphere, the food, the views, the vibes everything made this such a memorable experience. And something a lot of people probably don’t know is they also have a cooking school and wine blending classes available for sign-up. The entire place is an experience! Chef Mike, if you see this what should I try next time? Because I’ll be back soon.
Habitat Feed & Social
Excerpts
This place was an absolute dream from start to finish. The moment you walk in, the décor hits you stunning, intentional, and beautifully curated. You can tell they took their time crafting every part of this restaurant, hotel, and gallery. Whether you sit outside, inside, or at the bar, every area has its own vibe, and all of them are immaculate. We had the pleasure of meeting Executive Chef Mike Wilson, which was so cool because I love meeting chefs as a big foodie. I asked him what the one thing on the menu was that I absolutely needed to try, and he told me the Steel City Reuben. THAT Reuben has been the best thing I’ve eaten all week. I’m still thinking about it. The balance, the flavors, the fries everything worked perfectly together. I’m not even a pastrami girl, and this was my first time trying it… now I love pastrami. That’s how good it was. This is definitely the lunch spot. My date got the Panzanella with shrimp, and I ended up eating half of his salad because it was that good. Fresh, balanced, and full of flavor. Our drinks were made by David, our bartender, and they were exceptional. He listened to what we liked and made the perfect suggestions. My favorite was the Winter Botanical Spritz so refreshing and beautifully crafted. I also tried the Blood Orange Cider Margarita, which was delicious and full of flavor. One thing I really loved is how you can change the vibe of your experience just by moving around. We had our first drink outside with the breeze and then shifted to the gallery area it gave total speakeasy energy with the artwork surrounding us. It felt like a whole different mood in the best way. I heard the menu changes often, but I truly hope they never take the Reuben off. It deserves to be a signature. Everyone needs to try it at least once. It’ll change the way you look at Reubens forever. I’m already planning to come back for dinner, and I definitely want to come back for lunch again just for that Reuben. The atmosphere, the food, the views, the vibes everything made this such a memorable experience. And something a lot of people probably don’t know is they also have a cooking school and wine blending classes available for sign-up. The entire place is an experience! Chef Mike, if you see this what should I try next time? Because I’ll be back soon.
Valentines menu was very different but good. Atmosphere was nice although the weather didn’t cooperate
Valentines menu was very different but good. Atmosphere was nice although the weather didn’t cooperate
Grand Bohemian Hotel - Habitat Feed and Social Address: 2655 Lane Park Rd., Mountain Brook Inspection date: Feb. 3 Score: 83 Gnats were observed near the dishware washing facilities and in the bar area. Pork belly, sweet potatoes, cooked onions, and cooked butter beans were improperly date marked or not date marked. Several containers of milk and liquid eggs had a best buy date of Jan. 26 or Feb.1. Oyster tags did not contain the last date sold, when shellfish should be labeled in chronological order for at least 90 days from the date last sold or served. There was no soap at the handwashing sink near the grill.