Opened almost one year ago this month, Lapeer has quickly become one of Birmingham’s top choices for fine dining thanks to the menu selections and warm atmosphere. It’s moody with an aura of mystery; relaxed but with a proper, genteel accent; and modern yet offers a throwback vibe.
Located inside a former steel-processing plant on the Rotary Trail, Lapeer is right at home in the 110-year-old building. The renovation, spearheaded by owner Louis Soon (who started with a location in Alpharetta, Georgia), honors its industrial roots by showcasing the original brick walls and exposed pipe, but chic updates give it an elegantly decadent finish. New appointments include a sleek walnut bar, a mid-century modern-inspired tile backsplash, and gold accents. Lighting is deliberately dim, creating a dramatic atmosphere any time of day.
Driven by seasonality, the menu is ever-changing. Executive Chef Blake Hartley (who began his career at Hot & Hot and Bottega) delivers raw bar delights and appetizers followed by steak and seafood entrées—all sourced from premium local and regional vendors. In-house Pastry Chef Elise Harshbarger serves up dinner rolls before each meal, sweets after dinner (or before!), and complimentary, house-made, hand-wrapped caramels as a finish. Beverage Director Richard Ramirez, a Level One Sommelier, rotates an inventive cocktail menu with whims and the seasons. His Frozen Espresso Martini has been a guest favorite since 2022 and is the only cocktail that’s never left the menu.
Make a reservation for an outstanding evening—or try your hand at a few of their fall recipes. They’ll be delicious either way, but isn’t it nice when someone else cooks?
Louis Soon, Owner // Blake Hartley, Executive Chef // Elise Harshbarger, Pastry Chef // Richard Ramirez, Beverage Director
Lapeer Steak & Seafood • 2308 1st Ave. S., Birmingham, AL 35233 lapeersteak.com
The restaurant offers free lunch parking and complimentary valet at dinner. Reservations are recommended but not required and can be made online via OpenTable. Open Monday through Saturday for dinner. Open for lunch Monday through Thursday.
Recipes from Lapeer Steak & Seafood
Delmonico Ribeye
YIELDS 1 SERVING
Ingredients
1 (16 oz.) ribeye
Kosher salt
Fresh cracked pepper
Directions
Place salt-seasoned steak on the grill, and mark each side for 5 minutes. Pull from the grill, and brush steak with Whipped Beef Tallow and Anchovy Paste. Season with cracked pepper. (Pro tip: Chef does this at the end so peppercorns won’t burn on the grill!)
Whipped Beef Tallow and Anchovy Paste
This topping brings another level of salinity and umami to your backyard dinner. When this butter alternative melts over the steak, it adds depth and flavor more than salt, intensifying the flavor of the steak.
YIELDS 8 SERVINGS
Ingredients
Tallow butter
1/2 lb. rendered beef tallow
1/2 lb. butter, room temperature
1 tbsp anchovy paste
2½ tsp kosher salt
Directions
Add all ingredients in a stand mixer, and set mixer to a medium speed. Mix until fully incorporated and butter is shining, about 6 minutes. Transfer the butter to a container and label. Store up to 2 weeks in the fridge.
Creamed Corn
Creamed corn has become a classic at Lapeer from late summer into the fall. Chef Blake Hartley uses their house bacon and lardons, local corn, and serrano chili peppers for this warming concoction.
YIELDS 1 (8 OZ.) SERVING
Ingredients
1/2 minced shallot
2 cloves minced garlic
4 ears corn, shucked and cleaned
3 oz. buttered breadcrumbs
2 cups heavy cream (40% fat)
1/4 sliced fresh serrano chili pepper
Cooked crispy bacon, chopped
Salt to taste
3 oz. grated parmesan
Directions
In a medium sauté pan, start by lightly toasting the shallot and garlic, add the corn and breadcrumbs lightly as well. Once light color is achieved on the corn, add the heavy cream, peppers, and cooked bacon; let reduce and save some bacon for topping later. Add salt to taste while cream reduces. Once cream is thickened and corn is cooked, place in a small cast-iron pan or oven-safe baking dish. Top with parmesan cheese and breadcrumb mixture, and place in oven to broil on low until cheese is melted, about 3- 5 minutes and breadcrumbs are toasted. Top with bacon and chives, and serve.
Squash Basque Cheesecake with Cardamom Crème Anglaise
YIELDS 1 (9-INCH) CHEESECAKE
Cheesecake
24 oz. cream cheese, room temperature
1½ cups sugar
15 oz. roasted local squash (pureed)
3 eggs
1 egg yolk
2 tbsp Chai spice blend
1 tsp vanilla paste
2 cups heavy cream
1/3 cup all-purpose flour
Cardamom Crème Anglaise
1 cup heavy cream
1 cup whole milk
1/3 cup sugar
5 egg yolks
1 tsp vanilla paste
1/8 tsp ground cardamom
2 tbsp dark rum (optional)
Top with: Roasted Salted Pumpkin Seeds
Directions
Cheesecake: Preheat oven to 400°F. Grease a 9-inch springform pan with baking spray, then line with parchment paper tall enough to come up the sides by about 3 inches. Grease the parchment. Combine all the ingredients in a tall-sided container or bowl. Using a handheld stick immersion blender, blend until smooth and just combined. Scrape down the sides as needed to prevent ingredients from sticking. Pour ingredients into prepared pan, and bake 1 hour. The top will caramelize and become a deep brown color and puff up significantly. Remove from heat, and allow to cool to room temperature. Cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.
Cardamom Crème Anglaise: Combine cream and milk in a small heavy-bottomed saucepan. Bring mixture to a simmer; remove from heat. In a separate mixing bowl, combine sugar and egg yolks, and whisk together until combined. Gradually add the simmered milk mixture to the egg yolks, whisking the entire time until combined. Return mixture to the saucepan. Stir over low heat until the custard thickens and coats the back of a spoon (do not boil). Strain sauce into a bowl, and add vanilla, cardamom, and rum, if using. This sauce can be served warm or cold depending on your preference.
Bananas Foster Old-Fashioned
YIELDS 1 SERVING
Ingredients
2 oz. Banana-Infused Rye*
1/2 oz. crème de banana
1/4 oz. Spiced Fall Syrup*
1 dash chocolate bitters
Directions
Combine all ingredients in a mixing glass. Stir for roughly 10 seconds, then strain into a rocks glass over a large ice cube. Garnish with a torched banana resting on the cube.
*Banana-Infused Rye: Using a sous vide machine, combine one 750 ml. bottle of your favorite rye with 2 bananas in a vacuum-sealed bag. Cook at 135°F for 3 hours, remove from bag, and double-strain the contents. Or, as an alternative, place 2 bananas in a bottle of rye and let sit at room temperature for about 72 hours. Double-strain contents before using.
*Spiced Fall Syrup: Bring 1 cup of water to a boil, then stir in 1/2 cup brown sugar, 3 cinnamon sticks, 2 allspice berries and 3-5 cloves. Simmer for about 10 minutes. Remove from heat, and let rest for 15 minutes; then double-strain the contents.
