Hazel, Ravines & Downtown in Birmingham

Chef and owner Emmele Herrold holding a hot plate of Georgian Cheese Bread with egg, chive and red pepper flakes.

One of several dining areas at Hazel, Ravines & Downtown.

Seasonal Panzanella with rye croutons, arugula, peas, green onion, pesto, burrata and pea tendril.

The extensive bar at Hazel, Ravines & Downtown.

The colorful Spring coconut soup with red curry and spring vegetables.

Bar tender Alyssa Miller draws a High Ball made with Jim Bean whiskey.

A High Ball made with Jim Bean whiskey.

One of several dining areas at Hazel, Ravines & Downtown restaurant in Birmingham.

The Salty Dog consisting of Valentines White Blossom vodka, grape fruit juice with egg white froth.

The Token Burger with cheese, onion, dill pickle aioli and fries.

Oysterman Stephen Long with a plate of a half dozen raw oysters, half East Coast, half West Coast, from the raw bar.

The Pain Killer consisting of Cane rum, house made coconut turmeric and orange and pineapple juices.

Chocolate cake with fresh strawberry filing, house churned vanilla ice cream and strawberry dust.

Hazel, Ravines & Downtown restaurant along Woodward in Birmingham.