By Anna Grace Moore
Photos by Taylor Hager
The brainchild of brothers and restaurateurs Jamey and Benjie Shirah, Little Betty Steak Bar opened its doors for the first time in December 2023 in Lane Parke. As the eighth restaurant created by the Atlanta-based Revival Restaurant Group, Little Betty has become renowned for its Tuscan and Asian-infused cuisine, riddled with couture cooking styles–compliments of Executive Chef Kyle Biddy.
Jamey, who is the CEO of Revival Restaurant Group, says he and Benjie grew up on a commercial farm in Georgia, learning Southern hospitality was more than just a way of service. It was a way of life.
After graduating from the University of Georgia with a degree in economics, Jamey found himself stuck in a nation-wide recession with dwindling luck in the job market. He struck gold after approaching his then bosses about opening a sports bar in Athens–The Ivy–which was not only the first successful launch from Revival, but has now also celebrated 14 years of business.
Over the next 15 years, the Shirah brothers worked with their business partners to open The Southern Kitchen and Bar and Uptown Cantina in Birmingham, as well as other restaurant concepts in Nashville and Atlanta.
In 2022 when Lane Parke was expanding, Crawford Square Real Estate Advisors reached out to the dynamic duo, asking them to come to the “foodie city,” Birmingham.
“We love the area, we love the space, we love Lane Parke in and of itself,” Jamey says. “We love the whole Mountain Brook area, and we actually just love Birmingham as a city. Birmingham is on people’s radars big time. We have a bunch of relationships in the restaurant world, and it’s talked about quite often. We’re super grateful to the Mountain Brook and greater Birmingham market for the support that we’ve seen this far. It’s been absolutely outstanding.”
Benjie was serendipitously introduced to Kyle through a chance encounter. Kyle, at the time, was working as the Chef De Cuisine at Catch Steak Aspen in Colorado. His extensive resume boasts impressive feats such as working for celebrity chef Troy Guard at Guard and Grace–which is Forbes Top 50-ranked.
In Catch Steak’s first year of business, Kyle helped lead his cook staff to win “Best New Restaurant” in Aspen. Jamey says recruiting Kyle to work for Little Betty was a no-brainer, especially as Kyle played such a heavy hand in creating the menu, whose dishes are all made from scratch.
“I’m incredibly proud of what our team here has achieved in such a short period of time and our commitment to getting one-percent better every single day,” Kyle says. “That’s become sort of our mantra since we’ve opened–make it one-percent better every single day. I think you can see that in our constant push to make the food better than yesterday and to provide the best dining experience you can find in Mountain Brook.”
While Little Betty has become famous for its steaks and wines, one would be remiss not to try any of its small plates or pastas. A sublime suppertime option, the roasted bone marrow pairs porterhouse marmalade, hearth aioli, crispy shallots, pickled mustard seeds and grilled bread for a hearty appetizer that is sure to wow any palate.
Paying homage to Birmingham, the Magic City Mushrooms are tempura fried in pea and eggplant puree with red yuzu kosho aioli and herbs. Seafood lovers will enjoy the tuna veil, which is overlaid with ponzu, avocado mousse, smoked chili oil, embered cucumber and hearth aioli.
The Hamachi Crudo–for those with an affinity for yellowtail–will appreciate this medley of strawberry aguachile, mint, serrano and pop rocks that create a symphony of flavors in every bite. Any of Little Betty’s plethora of white wines such as the Lucien Reymond Silex Sancerre pair nicely with this seafood dish and yield a mouth-watering finish.
The pastas, however, remain customers’ favorites on the menu. The Cacio E Pepe Gnudi combines ricotta, crispy garlic, cured egg yolk and chives, making it a delectably creamy dish.
The Hand-Cut Pappardelle, too, is a desirable entrée, blending white bolognese, sausage, wild mushroom, truffle cream and grana together in a rich, velvety fusion.
“My favorite menu item right now is the Pasta All’Amatriciana,” Kyle says. “I would pair it with the Iron and Sand Cabernet. It’s a classic, Roman pasta dish with cured pork guanciale and braised pork shoulder cooked in a spicy tomato sauce and topped with pecorino toscano. It’s spicy, savory and rich. We finish it with butter and plenty of that salty pecorino cheese.”
While Little Betty fuses both Italian and Japanese-style cooking, one of its more American dishes is actually ranked high on the list–and it is one the kids will love, too. The Niman Ranch Smashburger features double patties, new school American, dill pickles, bacon jam, au poivre aioli, arugula and french fries.
Pairing nicely with a glass of Domaine Le Bihan Touraine Sauvignon Blanc, the Springer Mountain Half Chicken is another picky-eater favorite, and it is an assortment of Calabrian chili, cherry, sesame, cilantro and miso cashew delicately fashioned over a bed of grilled chicken. Those dining in pairs must try the whipped potatoes or the brussels sprouts calabrese–either is a fine choice to share.
At the more lavish end of the menu are the steak selections with the beast–the 36-ounce, dry-aged tomahawk–ranking the highest as a hearty option with a savory, juicy taste worthy of every dollar spent. Pair this cuisine with any of Little Betty’s reds such as a bottle of Frescobaldi Castelgiocondo Brunello Di Montalcino (2017) for a true, Tuscan-inspired full course.
“People come in for the food, but they come back for the service,” Jamey says. “If you create a beautiful space and you serve incredible food and you do it with people who really care, you will have business forever.”
The staff at Little Betty is committed to leveling-up their standard for the customer experience. Both newcomers and regulars alike are delighted by the staff’s tender salutations as they stroll through the front doors.
“We have some of the best staff members and clientele I have ever worked with,” says Shadi Issa, managing partner at Revival Restaurant Group.
The servers know every regular by name–and work to remember their newcomers’ names for their second visit. The staff–always dressed with a smile–are knowledgeable of the menu’s plethora of wines and full-course meals, but what distinguishes them all is their kindness and warm affection towards their patrons.
“If you take care of your people, they will take care of your customers,” Jamey says. “You have to have people in your organization that you can trust.”
Jamey credits Kyle, Shadi and the entire staff at Little Betty for creating the culture for which customers are immersed, enticing them to dine again and again.
Between the refined, laid-back atmosphere, friendly staff and dynamite cuisine, Little Betty remains second-to-none in Mountain Brook and beyond.
Little Betty Steak Bar is located at 321 Rele Street. It is open Sunday-Thursday from 5-10 p.m. and Friday-Saturday from 4-11 p.m. For more information or to make a reservation, visit littlebettysteakbar.com.
Chef Picks
As the recipient of a 2024 Wine Spectator Award, Little Betty Steak Bar prides itself on its carefully curated selection of more than 100 wines. Patrons should try these pairings next time they dine-in:
Small Plates
Hand Rolled Meatballs with Paysan Cabernet Sauvignon
heritage pork, san marzano tomato, caperberries and parm snow
Pastas
Beef Wellington Raviolo with Orin Swift Abstract Red Blend
braised porterhouse, duxelle, pecorino fonduta and saba bordelaise
Entrées
Roasted Black Cod with Diatom Chardonnay
hearth bok choy, coconut sap soy gastrique, yuzu-ginger butter sauce and cucumber sunomono
Little Betty
Growing up in Georgia, Jamey says everyone in his community knew of a blue heeler named, “Little Betty.” Affectionate and loyal, Little Betty’s moniker now lives on years later in the face of one of Mountain Brook’s newest steakhouses. Jamey says his four-legged, furry friend inspired the name of the restaurant–now the epitome of customer service–because customer loyalty is the foundation of his business.
