BIRMINGHAM
Inside Rêve: Birmingham’s First Tasting Menu Restaurant
Chef Jacob M. Stull; credit: Mason David Erwin
By Eric Barton | May 1, 2025
Jacob M. Stull, executive chef and co-founder of Rêve, didn’t come to Birmingham, AL, to play it safe.
When his pop-up evolved into the city’s first-ever tasting menu restaurant this spring—now operating out of the Pizitz Food Hall—it marked a turning point for a city that’s long punched above its weight in Southern dining. And yet, the idea that Birmingham deserved a dedicated, fine-dining tasting experience had somehow remained unrealized.
The Adventurist’s team recently compiled our list of Birmingham restaurants that deserve Michelin stars. It’s no surprise that Rêve is on the list, considering it blends French peasant comfort and Southern sensibility, all delivered with a kind of quiet swagger.
Below, I talk with Stull about building a new kind of restaurant, his formative years cooking across the East Coast, and what it means to be part of a culinary scene finally getting the national recognition it deserves.
What’s your impression of the Birmingham food scene?
When I arrived in Birmingham after working in larger cities, it immediately felt like home. The food scene here isn’t cutthroat or closed off—it’s genuinely welcoming. My first meal was at OvenBird by chef Chris Hastings. He came to our table, unprompted, to talk about the food. That moment stuck with me. Later, when I launched my first pop-up, we were embraced by strangers, chefs, farmers—everyone. I never felt like an outsider here, which is rare and special.
What does a day off look like for you?
They’re rare. When I get one, it’s about family—my fiancé and our two boys, ages four and two. If the weather’s good, we head to the Gulf. The beach is our happy place. Every few years, I’ll go back to the East Coast, mostly just to eat and reset.
Favorite restaurant? Morning coffee and pastry? After-shift drinks?
Right now, Ever in Chicago is my favorite anywhere. In Birmingham, it’s Little Betty, where chef Kyle Biddy is doing incredible things. We actually met on Instagram and later celebrated our lease signing with dinner there. For coffee, I like Amavida. For pastries, it’s our own Caitlyn Cole—her croissants are ridiculous. And while I’m not much of a drinker anymore, our beverage director, Chelsea Cheyenne, has ruined cocktails for me—in the best possible way.
How did your background shape the Rêve menu?
I skipped culinary school and cooked my way up through Michelin-level kitchens. Each stop taught me something—techniques, philosophies, ingredients. New Orleans, especially, shaped me. It was a place where I both lost and found myself. That sense of belonging stuck with me.
What did you learn from launching Rêve as a pop-up?
It was grueling—four of us doing 20-hour days while working full-time jobs and raising kids. But it taught us how to run lean, obsess over details, and build a culture rooted in respect. That foundation still shapes everything we do.
What dish best represents Rêve’s blend of French and Southern?
Our Buffle et Bleu—a twist on Alabama’s love for hot wings. We serve sweetbreads in house-fermented hot sauce with blue cheese mousse and garden garnishes. It’s indulgent, rooted in tradition, and unmistakably ours.
What’s next for Rêve?
We’re dreaming of a 16- to 20-course experience—part dining, part immersive theater. But for now, we’re focused on perfecting what we’ve started.
Do you hope Rêve inspires other chefs in Birmingham?
Absolutely. With Michelin turning its attention South, there’s never been a better time to raise the bar. Birmingham is ready. We’re just getting started.
Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He’s on a constant hunt for the best pizza, best places to bike, and for his next new favorite destination. Email him here.
