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Highlands Bar & Grill Restaurant Review: Chef-owner Frank Stitt, whose reputation has put Birmingham on the international culinary map, celebrated local foods long before the term locavore was coined. Humble ingredients such as stone-ground grits and country ham are transformed into dishes that wow visitors and locals alike. Each element on the plate moves the dish toward balance and harmony. Stone-ground baked grits with wild mushrooms, thyme, Parmesan and country ham are a constant on the appetizer menu, with variations such as guinea hen braised leg and sous vide-cooked breast with grits laced with cherries and pastis. In season, wild king salmon might be laid over a summer succotash with sweet corn, field peas, okra and tomato butter. Pork belly with bourbon is accompanied by creamed corn and pepper jelly. Fresh-shucked oysters are offered at the Alabama marble bar, along with a full menu. For dessert, classic crème brûlée is as good as it gets. Or indulge in the sweet-and-salty cake, a chocolate cake laced with salted caramel and ganache. Stitt worked in vineyards in Provence and Burgundy, and has an excellent palate; the wide-ranging wine list is first-rate and well-selected for pairing with the food.