Café Dupont debuted in Springville, Alabama, in 1994, opening in a renovated storefront in the city's quaint downtown. The location put chef/owner Chris Dupont in close contact with local farmers and growers, and he could literally walk over and pic...
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Café Dupont debuted in Springville, Alabama, in 1994, opening in a renovated storefront in the city's quaint downtown. The location put chef/owner Chris Dupont in close contact with local farmers and growers, and he could literally walk over and pick his own blackberries and watercress. This proximity sparked his appreciation for locally grown products and started his long-term commitment to highlighting local growers and products on his menu.
In 2003, Café Dupont relocated to Birmingham's historic North End. Located in a storefront building that dates to the 1870s, the restaurant is modeled on a traditional bistro. The dining room's exposed brick walls, original floors, and high ceilings reflect the building's history. Upstairs, a private loft with expansive windows and period lighting creates the ideal setting for special events. The restaurant was recognized in 2004 with the Best Downtown Preservation Award by the Birmingham City Council and Chamber of Commerce.
The menu, which changes daily, reflects a fresh perspective on regional ingredients. Classic cooking styles paired with locally grown ingredients create contemporary flavors and signature dishes, such as Fried Oysters & Okra with Cayenne Butter Sauce, Seared Sea Scallops with Goat Cheese Souffle, and Classic Beignets with Home-grown Strawberry Preserves. View today's menus.
Café Dupont is a strong supporter of the "slow food" movement, which seeks to encourage the enjoyment of regional produce and traditional foods, which are often grown organically. On the menu at Café Dupont, you'll find numerous items from local purveyors, such as Michael Dean Farms in Leeds, which specializes in microgreens and various types of lettuce, and Wright Dairy in Anniston, operated by the only dairy family in Alabama that milks the cows, bottles the milk and sells it right on the farm. For more information on "slow food," visit www.slowfoodusa.org.
