The makings of a great day begin with lunch at this airy raw bar that gets all the details just right. In downtown Birmingham next door to their flagship restaurant Helen, Rob and Emily McDaniel direct their attention to pristine seafood and freshly shucked oysters. Whole-fish butchery and a passion for seasonality yield superb dividends, and one could make feast out of a series of small plates. Start with the clever seafood charcuterie.

This idyllic bistro makes good on its promise of comfort and quality. Tiled flooring, quaint little tables and cabinets lined with wine bottles match the French ethos. Thanks to a partnership with sister spot Bandit bakery, anything involving bread or pastry is worth ordering: flaky croissants, tomato and goat cheese tarts, fruit galettes. Roasted half chicken with potato gratin is an assured crowd-pleaser but so too is the dry-aged cheeseburger or the boudin blanc with aligot potatoes.

From the parking lot, you can smell the sweet smoke that billows out of the restaurant’s two roaring, wood-burning ovens. In what feels like a backyard oasis fit with a spacious patio, find a hazy, sun-lit dining room where Chef Chris Hastings pulls inspiration from Spain and Latin America. Much of the food is cooked in cast-iron skillets. From Spanish omelets dotted with chorizo vinaigrette to charred empanadas, the tapas-style menu does not shy away from flavor.

This rambunctious pizzeria in Mercantile on Morris is a stylish spot built out of hard, warehouse floors and exposed brick. In lieu of traditional preparations, the kitchen takes a maximalist approach to toppings. Pesto, mortadella and pistachios or chorizo with romesco and chopped Castelvetrano olives arrive on a fine sourdough crust that’s been turned and crisped in a hot electric oven. Though the pies are serious and sizeable, meatballs are also a must-order for the table, as are desserts.

Chef/owner Chris Rainosek has been championing the products from nearby farms for more than a decade at The Noble South, and ethical and organic practices are at the root of everything he does. It's passionate, not preachy here, where brick walls, wood tables set with metal chairs and a friendly staff add to the warm, welcoming ambience. Start with a cocktail before selecting from the well-edited, ever-changing menu featuring snacks, small plates and entrees.