Read Time 2 Minutes
Porch, a new restaurant concept is set to open early this fall in Crestline Village. We got a sneak peak of the interior, as well as a look at some of their mouth-watering menu items. Get all the details here.
Welcome to the neighborhood, Porch.
Crestline Village is getting a brand new eatery. Porch, a new colorful restaurant concept from Frank and Katherine Alverson, is set to open early this fall. Located at the former Mafiaoza’s location, the space has been transformed into an open, bright and airy eatery.
They’ve arranged the seating to allow for social distancing and will offer a large outdoor covered patio for alfresco dining. The covered patio and indoor dining area will both seat 35 socially distanced guests each.
They are still finishing up renovations and projects, but let us stop by for a sneak peek. Keep reading for a Q&A with Frank Alverson—Co-owner of Porch, and to see photos inside, plus some of their delicious dishes.
Q&A with Frank Alverson, Co-owner of Porch
Tell us a bit about Porch and how it originated.
“Like most things in life, the idea came about over a few beers with friends. Having spent nearly half of my life in the industry, it has been a lifelong dream to open my own restaurant.
The name came about pretty naturally. In the south, a porch is where we hang out with our friends, family, and pets. That’s the vibe we want at the restaurant. Also, there’s a porch. What we love about the location is the small-town feel of the village, the walkability, and the people. When this location became available, the decision was easy.”
Can you share what types of things will be on the menu?
“We will work with local purveyors to source the freshest seasonal produce. We will offer several veggie-forward options, as well as salads, sandwiches, a burger, entrees, and a few surprises.”
What do you think will make Porch standout in Birmingham’s diverse restaurant scene? And specifically, what will it bring to Mountain Brook?
“We will offer our unique take on southern and bar classics, as well as exciting, globally-inspired street fare that we look forward to introducing to the neighborhood.”
How has it been navigating opening a restaurant during a pandemic?
“Needless to say, it has been very challenging. You can’t serve food and drinks over video chat. It is an ever-evolving process in how to host, prepare, and serve the public and we are working diligently to set up our operations for this new normal.”