Perennial Edited Aug 2024 2749 — Perennial in Montgomery (Deanne Allegro)

The Restaurant List 2026 from the New York Times was announced this week, celebrating some of the best restaurants across the country and two from Alabama made the cut.

Alabama was one of just 13 states to have multiple restaurants make the list of 50. Our representatives included:

Keep reading to learn why each spot stood out to the New York Times + find out how you can visit to try them for yourself.

Little Bird | Fairhope

Established in June 2025 and beloved for its fresh seafood served with a side of Southern hospitality, it’s no wonder that Little Bird flew to the top of NYT’s list.

Reviewer Ryan Sutton singled out Little Bird’s gumbo, built on a dark roux in the Louisiana Cajun tradition rather than the tomato-based stews more common around Mobile Bay. He also highlighted the West Indies crab salad, candied jalapeño-topped boudin-stuffed quail and buttermilk pie best paired with a bacon fat old-fashioned.

“In this light-filled, two-story house, the kitchen draws lively crowds for assertive, technically minded coastal Southern cooking.”
Ryan Sutton, The New York Times

The folks at Little Bird shared their appreciation for the Fairhope community in response to the NYT recognition:

“This recognition would not be possible without our loyal guests, friends, and family. We are so honored to be on this list with some seriously big contenders! After just over 1 year open here at little bird, we could not be more grateful and excited about whats to come! This is just the beginning 🕊️”
Post by @littlebirdfairhope via Instagram

Want to try it for yourself? Here’s what you need to know:

Little Bird: 251-301-5234 | Website | Instagram | Facebook | OpenTable
Address: 404 Oak Ave, Fairhope, AL 36532
Hours:
- Sun-Wed dinner: 5PM-9PM
- Thurs dinner: 5PM-10PM
- Fri-Sat dinner: 3PM-11PM
- Mon-Thurs lunch: 11AM-3PM
- Fri-Sat lunch: 11AM-3PM
- Sunday brunch: 10AM-3PM
- Cocktail hour: 3PM-5PM daily

Perennial | Montgomery

Owner Deanne Allegro—a Registered Dietitian with degrees in food science and human nutrition—created Perennial with a clear mission: let local ingredients lead the menu.

Working hand-in-hand with Alabama farmers and producers, Allegro and her team craft a weekly rotating menu tailored to whatever is fresh and in-season. Beyond what’s on the plate, Perennial practices zero-waste kitchen techniques and features repurposed furniture, vintage tableware, and secondhand decor.

That’s what made the spot stand out to the New York Times.

“Your steak might be a squash steak. That kefir soda? It’s made from an ultra-fragrant strawberry syrup. That bright chimichurri on pan-seared Gulf shrimp? It’s made from repurposed carrot tops. The sweet plums for crisp fruit ravioli come from nearby Clanton, and every whiskey hails from Alabama.”
Ryan Sutton, The New York Times

The news came as a thrilling surprise to the team behind the restaurant, who shared their gratitude on social media: