This fall, Lapeer Steak & Seafood debuted downtown inside The Hardwick, an old steel fabricator plant that now houses a mix of restaurants and retail space. Located at 2308 1st Ave. S., Lapeer is one of Birmingham’s newest from-scratch kitchens. Open for lunch from 11–2:30 p.m. Monday through Thursday and dinner every night of the week except Sundays (Monday 5–8 p.m., Tuesday through Thursday 5–9 p.m., and 5–10 p.m. on Friday and Saturday), this high-end steakhouse has been thriving since its opening. Here’s why:
Set the Scene
Everyone knows the setting is key for any memorable meal: It sets the stage for quality conversations and allows you to relax and enjoy the food you’re eating. At Lapeer, the space is low-lit with exposed brick walls, cement floors, and dark-paneled booths. Soft-bulbed table lamps illuminate your individual table, creating an open yet intimate atmosphere.
The boutique-style restaurant offers guests more than just good food: it’s a unique, curated culinary experience mirrored in everything from the bar’s signature drinks to the desserts. Lapeer focuses on quality over quantity—but don’t worry, you get plenty of both. For example, it takes three days to make their French Onion Soup. (And trust me, it’s worth every minute! I’m glad I don’t have to wait that long to eat it though.) They don’t rush flavor, and you can taste the difference. Even their drink syrups are housemade. “We’ve made an impact,” shares Chef Craig Hester. “We’re rocking and rolling; Birmingham loves Lapeer.”
Hester explains that every step in the process of crafting Lapeer has been intentional. Lapeer in Birmingham has been years in the making, with the Maven Restaurant Group translating what they’ve established in Alpharetta while maintaining the Birmingham location’s own originality. “I got to watch the progress as it was being built,” Hester says. He describes the level of detail that went into each decision—everything was well-thought out, from the cutlery to the menu development to the building’s design.
Where Fresh Ingredients Take Center Stage
“We’re a chef-driven restaurant,” Hester states. The kitchen is filled with chefs of varying abilities, but the collective skill level is unquestionable. One chef moved from the Lapeer in Alpharetta, and others have worked at popular fine dining restaurants around town like Armour House, Hot & Hot, Bottega, and more. Needless to say, they have the expertise… add that to the fact that their food is always fresh and never frozen, and you’re set for quite the feast. Their steaks are made from Allen Brothers Steaks out of Chicago, and their Wagyu from the Wagyu Beef Carpaccio is made from Japanese cows bred on a farm in North Carolina. Even their rolls are made from fresh yeast—which is not easy to find in America, in my experience.
Their drinks are also made fresh: If you’re looking for something light and refreshing, try their shaken “Frost and Pine.” For those who prefer to start off with “dessert” first, though, Lapeer’s iconic “The Frozen Nightcap” is a must. It has a rich, chocolatey flavor that is balanced by a thick layer of hazelnut whipped cream. There’s a reason it’s never left the menu since its introduction in 2022!
The Secret Ingredient: Happy People Make Happy Food
You can tell that the staff at Lapeer believe in what they’re doing and love the food they’re creating. “My favorite thing about this place is even when we have 300 on the books, it’s chaotic but a controlled environment,” Chef Hester says. “If you looked in the back, you’d just see smiling faces in the kitchen. We [prioritize] cleanliness and tidiness, and just have a blast. It’s been an amazing experience to feed Birmingham.”
Chef Kyle Wilson is known as the “master” of the grill—you have him to thank for the juicy, flavorful steaks they’re serving up. The Center Cut Filet is impeccable, but really, you can’t go wrong with any of their choices. Don’t mistake Lapeer for only a steakhouse, however; this coastal concept has plenty of seafood options. They have you covered with everything from a whole Branzino (head and all) and the lemony, brown-buttered Gulf Grouper to the raw bar, which features shrimp, crab, tuna, lobster, and more. Keep an eye out for chef specials, coming soon. (Crab cake, perhaps?!)
Of course, if you’re like me, you could only consume the sides and still be content: They craft classics, like thick steak frites and creamed potato gratin, as well as more unique sides, like their roasted squash covered in goat cheese and breadcrumbs.
But let’s be real: The best thing about dinner is what comes after… dessert. “Our famous Blackout Chocolate Cake and other treats are made in-house by our talented pastry chef Elise,” Co-Executive Chef Andy Long shared upon Lapeer’s opening. This nine-layer chocolate cake is dream-worthy, with a rich dark chocolate frosting that pairs perfectly with a scoop of vanilla ice cream. They also serve a mean Sticky Toffee Sundae—with ice cream from our very own Big Spoon Creamery—and Espresso Creme Brulee. You truly can’t go wrong!
If you’re worried about parking, don’t be—they offer free lunch parking and complimentary valet for dinner. You can make reservations online or give them a call at (205) 593-4687. Visit lapeersteak.com/birmingham for more information. As they like to say, sea you soon!
