Bottega occupies a historic Beaux-Arts building in Five Points South, run by chef Frank Stitt, who trained at Chez Panisse in San Francisco before working for Richard Olney in the South of France. The restaurant operates as two spaces: a formal Dining Room that opened first, and an adjoining Café that followed two years later, built around a wood-burning oven.
The cooking links ingredients from the American South with artisanal producers from the Italian countryside. Regulars return for the seared beef carpaccio, Niçoise salad, and chicken scaloppini, while the Café's eight pizzas come out of that wood-burning oven alongside other dishes cooked over the same fire.
Michelin selected Bottega for its 2025 guide, and the James Beard Foundation named it a 2026 finalist for Outstanding Hospitality after also naming it a semifinalist that year; its bar program was a Beard finalist in 2023 as well. Bham Now included Bottega among Birmingham's best restaurants for 2026, and The Infatuation has covered it as part of its city guide.
The cooking links ingredients from the American South with artisanal producers from the Italian countryside. Regulars return for the seared beef carpaccio, Niçoise salad, and chicken scaloppini, while the Café's eight pizzas come out of that wood-burning oven alongside other dishes cooked over the same fire.
Michelin selected Bottega for its 2025 guide, and the James Beard Foundation named it a 2026 finalist for Outstanding Hospitality after also naming it a semifinalist that year; its bar program was a Beard finalist in 2023 as well. Bham Now included Bottega among Birmingham's best restaurants for 2026, and The Infatuation has covered it as part of its city guide.