Thanks for the Memories: Rob and Emily McDaniel’s New Restaurant Aims to Make You Really feel at …


Pictures by Cary Norton.

By Donna Cornelius

One of Birmingham’s newest restaurants does not have dancing forks and spoons like the ones that sing out the welcome-to-the-table tune in “Beauty and the Beast.” But “Be Our Guest” could be the theme song for Rob and Emily McDaniel’s Helen in downtown Birmingham.

Chef Rob’s favored meals memories of his grandmother and her cooking inspired the name of the restaurant and the McDaniels’ want to make diners really feel at house there.

“My grandparents, Helen and Jack Frutiger, lived in Rosa, close to Oneonta,” Rob stated. “My nanny stayed at house and usually cooked 3-course meals we usually had dessert. My favored meals memory is going to her property as a youngster and watching her cook steaks on an indoor charcoal grill. It was constructed-in and correct subsequent to the fireplace.

“That feeling of walking into your grandmother’s property and feeling loved and welcomed, that is exactly where we wanted to go with this restaurant.”

Preferred meals memories of his grandmother and her cooking inspired the name of Rob and Emily McDaniel’s new restaurant, Helen, in downtown Birmingham.

The executive chef of SpringHouse on Lake Martin for ten years, Rob is a 5-time James Beard Foundation Finest Chef: South semifinalist. He also was Auburn University’s 2012 Outstanding Hotel and Restaurant Management Plan Alumnus. Fans of Meals Network’s “Iron Chef America” may possibly bear in mind him as component of Chris Hastings’ group when Hastings took down celebrity chef Bobby Flay in a head-to-head competitors.

Leaving SpringHouse wasn’t an effortless selection for Rob. He has practically nothing but fantastic items to say about Russell Lands, which owns the restaurants.

“I loved SpringHouse,” he stated. “But at the finish of the day, you go into this business enterprise and have to select: Must you open your personal location or not? We had a excellent life on Lake Martin, but SpringHouse was under no circumstances going to be ours.”

The vision of opening his personal restaurant began about 4 years ago but was place on the back burner for a when.

“Emily was promoting true estate, and it wasn’t a fantastic time for us to leave Lake Martin,” Rob stated. The notion returned 1 morning in a way he couldn’t ignore. Through Rob’s every day devotional at SpringHouse, Deuteronomy 1:six popped up. That verse says: “The Lord our God stated to us at Horeb, ‘You have stayed extended adequate at this mountain.’”

“I listened, and doors began to open,” Rob stated.

Helen initially was set to open in March, but COVID-19 restrictions meant a postponement.

“We had been currently below building in March,” Emily stated. “We decided to take the optimistic route and continue on this journey. It genuinely turned out to be a blessing that we weren’t capable to open in March mainly because we’d most likely have had to let some of our employees go.”

Emily is from Birmingham Rob grew up in Haleyville. They met when each worked at Jim ’N Nick’s Bar-B-Q. Whilst Rob stayed in the meals business enterprise, Emily switched to true estate. In May possibly, they moved from Lake Martin to Birmingham with their twin three-year-old daughters.

Hospitality Leads the Way

Emily is in charge of hospitality at Helen – an vital element of the encounter there.

“We want our servers to be comfy, so they do not have to put on uniforms,” she stated. “We’ve told them to dress and act like they’re welcoming guests to their personal homes.”

She agrees with her husband that practically absolutely everyone has a specific meals memory.

“We invite you to stroll down that lane,” she stated. “We have a record player behind the bar, and guests can bring their personal records in for us to play. We enjoy to do that with our kids at house.”

A further crucial component of opening their personal restaurant was obtaining the great space. A two-story constructing on Second Avenue North in downtown Birmingham turned out to be just what the McDaniels had been hunting for.

“This was the initial constructing we looked at,” Rob stated. “We went by way of about 22 a lot more spaces and came back to this 1. It was constructed in the 1920s and had character, brick walls and the shotgun-style of architecture that we loved.”

The couple named on good friends and regional artisans to build the appear and feeling they wanted for the restaurant’s interior. Partners on the project consist of Carter and Scott Hughes of H2 True Estate, contractors Prier Building, architects Hendon &amp Huckestein, Hatcher Schuster Interiors and Madwind Studios on Lake Martin for custom metal, wood and glass function.

A diner’s encounter at the restaurant begins at the entrance, exactly where framed copies of Helen Frutiger’s handwritten recipes hang on the wall. Framed turkey feathers, wallpaper and pillows printed with pheasants, church-style pews for seating and rugs on the floor contribute to a welcome-house atmosphere.

On the initial floor, guests can sit at tables or at the bar, exactly where there’s a bird’s-eye view of the open kitchen and the huge smoker and grill. Upstairs has even a lot more space plus a striking, glass-walled wine cellar and a lively portrait of Rob’s grandmother by Charleston artist Hannah Hurt.

‘Southern Grill’

Whilst the McDaniels place lots of believed into hospitality and ambience, there’s, of course, a third piece of the puzzle: the meals. Billed as a modern Southern grill, Helen has a menu that reflects the seasons. Arrows on the menus let guests know which dishes are becoming served that evening.

As an instance, Helen debuted with starters that incorporated warm angel biscuits with whipped cane syrup, butter and sea salt an heirloom tomato pie grilled veal sweetbreads smoked lamb ribs and vegetable crudité with basil dressing. Rob stated his grandmother usually had a crudité tray on her consuming bar.

Listings in the “From the Soil” section consist of celery and blue cheese slaw, coal-roasted okra and roasted butternut squash from Tuscaloosa’s Belle Meadow Farm. Study down to the “From the Land, Sea and Air” component of the menu, and you will uncover bone-in ribeye, smoked beef brisket, a 32-ounce aged porterhouse, smoked lamb shank, grilled T-bone chops, porchetta, Manchester Farms quail, roasted duck breast and barbecued Spanish mackerel.

Kristen Hall of Birmingham’s Bandit Patisserie is delivering the restaurant with desserts such as lemon cheese and coconut cake, peach and basil slab pie, and a chocolate and peanut butter tart.

Helen’s common manager is Daniel Goslin, an Alexander City native who worked at SpringHouse. Through the shelter-at-house days of COVID-19, Goslin spent his time productively by operating on the restaurant’s drinks list.

“We have wines by the glass – classic varietals,” Goslin stated. “Magnums are out there, also, and it is quite neat to serve them tableside. We enjoy whiskey. We’ll do enjoyable, elevated specialty drinks integrating seasonal merchandise and drinks as nicely.”

Rob stated a German beer usually will be on tap as a tribute to his German heritage.

Proper now, the restaurant is practicing six feet of social distancing for guests masks for each servers and diners, till they attain their tables and temperature-taking at the door. A smaller private dining area upstairs can be reserved if guests have issues about sitting in the restaurant’s popular places.

Whilst Rob keeps his memories of his grandmother and her fantastic cooking close to his heart, he stated Helen goes beyond that. It is a location exactly where the couple’s vibrant personalities, friendliness and charm are expressed in the meals and the service.

“This restaurant is a reflection of Emily and me,” Rob stated.

If you go: Helen is at 2013 Second Ave. N in downtown Birmingham. For a lot more details, stop by helenbham.com or stick to the restaurant on social media. For reservations, stop by resy.com, use the hyperlink on Helen’s site or contact 205-438-7000. Stroll-ins are welcome if space is out there. The restaurant is open five-ten p.m. Tuesday-Saturday.

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