Visit Eli’s Jerusalem Grill for authentic homemade Israeli cuisine. Eli Markshtien and his wife, Laurel opened the only Israeli restaurant in town in late 2014 and the eatery became an instant success. Building on that success, they opened a second Eli’s at the Pizitz Food Hall in early 2017.
Eli’s at the Pizitz serves grass-fed beef, organic chicken and uses non-GMO oils. Shawarma (chicken and beef/lamb), falafel, kabob (chicken, beef, lamb, kefta) and hummus are key items on the menu. Basmati rice, Israeli couscous, Moroccan carrot salad and pita are nearly a dozen sides that supplement the dishes. The produce is naturally grown from a local farm and the menu contains gluten-free, vegetarian and vegan options as well.
Monday-Saturday: 11 a.m. – 8 p.m.
Sunday: 11 a.m. – 6 p.m.
MO:MO: is a fast-food, street-style eatery by local Chef Abhi Sainju and his wife, Ainah serving local ingredients with Asian spices. The most popular dish and the eatery’s namesake are the momos—steamed Nepalese dumplings with turkey, vegetables and Alabama tomato vinaigrette.
The streamlined menu also includes Banh mi, a Vietnamese sandwich of either pork belly, lemongrass chicken, grilled shrimp or seasonal veggies, served on a crusty baguette with cilantro, pickled carrots, pate, jalapeño, cucumbers and spicy mayo. Be on the lookout for a variety of healthy rice bowls!
Vietnamese native Vinh Tran, drawing inspiration from his childhood in Hawaii, introduces Birmingham to the classic Hawaiian poké (pronounced ‘po-kay’), an intersection of Japanese and Hawaiian cuisine comprised of raw fish and imported seaweed served on a bed of rice or greens.
In its most basic form, it consists of pieces of raw fish marinated in soy sauce, sesame oil and onions. The traditional Hawaiian food dates back at least a few centuries and picked up a few Japanese influences along the way with immigrants arriving on the islands beginning in 1806. The way poké is served today shows a clear influence of Japanese cuisine both in the marinades and the use of seaweed and other traditional ingredients.
Everything is definitely ono, Hawaiian for delicious!
Named after Louis Pizitz, the original owner of The Pizitz Building, The Louis is an interior bar serving classic and craft cocktails for any occasion featuring wine and beer as well.
The bartenders take pride in creating both classic and modern concoctions from the freshest ingredients and the finest spirits available.
The Standard is a modern take on the classic Birmingham hamburger and hot dog shop. Created by Chef Matt Ralph, it features fresh ground burgers and all beef hot dogs.
Also on the menu, you’ll find a house-made veggie burger, patty melt and a fried bologna sandwich—a southern classic. All of the sandwiches and hot dogs include fresh vegetables and house-made sauces.
Optional additions include pimento cheese, bacon jam, fried egg, and avocado. Add a side of fries, tots, coleslaw, or chips to complete your meal.
The Standard changes menu items seasonally, but the cheeseburger remains on the menu year round.
