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Cotton Row Restaurant Restaurant Review: Tucked into an 1821 historic brick building in Huntsville, Cotton Row takes its name from the time when the cotton exchange was located in this area of downtown. Chef James Boyce, formerly of Studio at Montage Laguna Beach, prepares attractively presented seasonal American cuisine using local produce. At lunch, try a cornmeal-crusted-oyster salad with pink grapefruit and a drizzle of Muscat vinaigrette, or the hickory beef burger with roasted shallot aïoli. Favorite dinner entrées include seared Maine diver scallops with white bean cassoulet, and braised Meyer Ranch short ribs with Anson Mills grits, Provençal tomato and portobello mushrooms. Don’t miss the peanut butter and jelly in phyllo with chocolate ice cream and salted peanuts for dessert. Suzan Boyce can help you select a suitable wine from the 5,000-bottle cellar. Cocktails are also seasonal and creative as well. Colder weather might call for a bourbon chai toddy, whereas summer offerings include lighter drinks such as a cantaloupe martini or a prickly pear and strawberry fizz. The Cedar Pipe Cellar below the restaurant hosts private parties and there’s a loft for larger gatherings.