From the restaurant's website:
"The Century restaurant and bar celebrates the nearly 100 years of grand excellence personified by The Tutwiler Hotel. The Century features a clean contemporary décor that appeals to the progressive sensibilities of its patrons — traveling business professionals and local residents seeking a unique culinary experience. Rather than attempting to duplicate a New York or Los Angeles hot spot, the new restaurant embraces the rich history of the Birmingham area with nostalgic accents and an inviting ambiance that encourages patrons to linger. Here, familiar Southern staples fried pickles, short ribs, and hush puppies mingle effortlessly with gourmet ingredients to create delectable signature dishes."
Full bar. Serving lunch and dinner daily.
"Truly a work-in-progress, Century Restaurant is operated by executive chefs from Virginia College’s Culinard Institute. It is important to note that this is not a teaching restaurant. With an innovative menu, the new management is striving to introduce new flavors and textures to the dining experience."
— Fletcher Harvey, The Birmingham News, Nov. 13, 2009
From the restaurant's website:
"The Century restaurant and bar celebrates the nearly 100 years of grand excellence personified by The Tutwiler Hotel. The Century features a clean contemporary décor that appeals to the progressive sensibilities of its patrons — traveling business professionals and local residents seeking a unique culinary experience. Rather than attempting to duplicate a New York or Los Angeles hot spot, the new restaurant embraces the rich history of the Birmingham area with nostalgic accents and an inviting ambiance that encourages patrons to linger. Here, familiar Southern staples fried pickles, short ribs, and hush puppies mingle effortlessly with gourmet ingredients to create delectable signature dishes."
Full bar. Serving lunch and dinner daily.
"Truly a work-in-progress, Century Restaurant is operated by executive chefs from Virginia College’s Culinard Institute. It is important to note that this is not a teaching restaurant. With an innovative menu, the new management is striving to introduce new flavors and textures to the dining experience."
— Fletcher Harvey, The Birmingham News, Nov. 13, 2009