How does one calculate the extent of the impact that Frank Stitt has had on Southern dining? Not only is he single-handedly responsible for creating the thriving Birmingham dining scene, no other chef has done as much to promote the cooking of the South as Stitt. While he advertises his cuisine as French, evidenced in dishes like veal sweetbreads with a ragout of porcini and hedgehog mushrooms, other offerings like stone-ground baked grits with country ham, mushrooms, fresh thyme and Parmesan have a distinctly Southern flair. Comments verge on the rapturous: “Frank Stitt still rocks the Birmingham dining scene at his flagship restaurant,” and “world-class cuisine where you would never expect to find it – worth a special trip from Atlanta” and, our favorite.”