Root To Tail

Went in with a reservation of 5 that quickly turned into 10. They quickly accommodated us with no problem on a Tuesday night. Food was excellent. Service was excellent. Our server was very knowledgeable about the menu and was able to split our check into 10 separate bills and didn't make a single mistake. Would definitely recommend.

The food was outstanding, it came rather quickly. Brett was great and the one you want to take care of you. The place was clean also. Recommended!

Excellent new find in Mtn. Brook. Deceptively simple dishes that work great and deliver on flavor and presentation. Definitely going to visit again.

Heard about this new spot in Mountain Brook and had to try it! Bottom line... Did not disappoint! Came here for my birthday with a good friend and tried several different items. Everything was served beautifully and perfectly cooked. Had a couple cocktails and a bottle of wine recommended by the chef, all we good and the wine paired perfectly with the dinner. Give this place a try, you won't be disappointed!!

I have not had a meal this good in a long time! The green tomatoes where fried to perfection. The pimiento cheese that they come with had just the right amount of sharpness and paired with the tomatoes perfectly. The whipped goat cheese mouse was AMAZING! I had the crab cake and was so happy to see that it was full of crab and not fillers! We will most definitely be back!

It would be a 5 star review based on the taste of the food alone, but this day Mother's Day, service wasn't that great. However, the good outweighs the bad. I had an excelent pork belly, on a bed of blue corn grits, topped with a fried egg, and some crispy onions. I also had a really grear wild mushroom/arugala salad that is place on too of a toasted piece of bread I'm not sure what type it was. It was about 6" long. At the end of your meal they give you a little piece of white grapefruit chocolate. It is lightly pink in color and is a great palate cleanser. Others has the "Yardbird" bone-in chicken , and it looked excellently cooked and juicy. The only negative: Many of us were left without water for a significant amount of time there is not that many tables 10 to 14 - not all occupied and they had at least 4 to 5 servers.

Not a big fan of the blue cheese dressing on the wedge salad but the seafood ravioli and the scallops in savory grits absolutely amazing idk how they get seafood that fresh but keep it up. atmosphere's comfortable and service is great

Lovely dining experience. Very friendly staff. Hospitable atmosphere. Good portions and well crafted food. The wine list is broken down by it's characteristics e.g., oaky, fruity, crisp and not if it's a red, white or rosé, etc., which I think makes more sense. Overall, I recommend dining there.

This is the best meal I’ve had in Birmingham!! The food and the atmosphere were outstanding. Root to Tail is tucked into the charming and picturesque heart of English Village. I started with the crab cake which was the best I’ve ever had. The crust was perfect and it was all crab, no fillers. It was accompanied by a stellar tomato jam. It was a perfect consistency with a great tangy flavor. Next, I had the foie gras peanut with strawberry compote over a perfectly toasted piece of bread. It was an amazing flavor combination and foie gras had an absolutely perfect texture. The third course I tried was the copper river salmon over a potato purée with a gorgeous side of fresh micro greens and deer moss foraged from local woodlands. The potato purée was super smooth and flavorful. The salmon was perfectly seared and seasoned. And finally for dessert, I had the house made dark and white chocolate torte topped with maple ice cream and a caramel sugar glass birdcage. It was an absolutely perfect dessert! The torte was rich and creamy with a buttery, flaky crust and the maple ice cream was a perfect flavor to accompany the torte and didn’t overpower the beautifully decadent chocolate ganache. I can’t write a full review of this gem of a restaurant without mentioning a component just as important as the food: the people. My sever, John Paul was an absolute pleasure and was super knowledgeable about the faire and locally sourced ingredients. The general manager, Clint, also stopped by to introduce himself and make sure my experience was top notch. I also had the opportunity to meet Chef/Owner Ben Vaughn who was welcoming and his love of and pride in his work shines through. I can’t recommend this gem enough. I look forward to my next visit to see what new and inspired creations await!!

Charcuterie plate: It overall tasted OK, but the meat was sliced too thickly. Everything was simply piled together, which is the strangest plating I've seen for a charcuterie spread. Mushroom toast: too much yummy bread, not enough mushroom or other topping. The egg was poached perfectly, though.