It is no secret that if you have lived in Huntsville more than 10 years, you know we have come a long way when it comes to our restaurant scene. It is also no secret that the most noted culinary gem of our state and popular foodie destination not just in this state, but in this country, is due South. Birmingham has long been home to chefs like Frank Stitt, Chris Hastings, Adam Evans, and Becky Satterfield, known not just for creating elevated cuisine, but also known for consistently being nominated for the prestigious James Beard Awards and other culinary accolades.
Huntsville foodies have long waited for the day that a restaurant like Frank Stitt's Bottega might open in our own city. That day is on the horizon as Stitt protege Chef Randall Baldwin opens Dolce Amore in Providence, an Italian inspired restaurant committed to using locally and regionally grown seasonal food.
Working at award winning restaurants like Bottega, Chez Fonfon, Highlands Bar and Grill, and Dyron's Low Country, Chef Randall is no stranger to culinary excellence. After working 24 years at Birmingham restaurants he then opened an acclaimed restaurant Vintage 2298 in Auburn, Alabama. He now comes to Huntsville to open two locations for Italian restaurant Dolce Amore.
From the moment you step inside Dolce Amore the decor and ambiance set the stage for something special. The dining room feels both formal and celebratory. Modern lighting, lush seating, gorgeous wood panel ceilings, marble countertops, table top lamps, and mural walls set the stage for a true dining experience. A tiled bracket wall showcases the high end wine selection that will be served. A large deck for outdoor seating creates an al fresco experience perfect for warmer nights watching the sun go down. These design elements are the first impression to what will become a very fine meal.
Restauranteurs Grupo De Familia explains the concept behind Dolce Amore, "We like to think of Dolce Amore as a sophisticated Italian restaurant where traditional Italian culinary techniques meet the best of steakhouse and seafood fare, often sourced with an emphasis on local and seasonal ingredients — a dining experience that’s elegant, memorable, and deeply flavorful."
A curated wine list featuring Italian classics (like Barolo, Brunello, and Vernaccia) crafted cocktails, as well as regional pairings will enhance the rich flavors of both steaks and seafood. The group adds, "We created Dolce Amore to have a refined yet welcoming atmosphere suited for special occasions, date nights, or business dinners."
Chef Randall discovered a love of cooking at an early age from his mother, Nancy Baldwin. She taught him how to make biscuits when he was 9 years old, and they cooked Southern dishes together. He began cooking more using her recipes as a teenager when his mother became ill.
After attending the University of South Alabama for a stint, Randall joined the Marine Corps. Unsure of what exactly he wanted to do after his time in the corp ended, he says, “One day it just clicked. I was standing in the kitchen cooking for fun. I wanted to see if I could make a living doing it.”
From working at the Adams Mark Hotel in Mobile cutting vegetables and learning knife techniques to attending the Culinary Institute of America in Hyde Park, NY to gaining an internship with Chef Frank Stitt in Birmingham, Chef Randall's culinary path was laid.
Chef Stitt hired Randall and the crash course in culinary execllence began. “With Frank you learn the techniques,” he says. “He was a great teacher. You learned how to cook, and he also teaches you how to conduct yourself as a professional in the kitchen. You learn how to humble yourself, be patient and learn.”
Chef Randall worked at Bottega, Chez Fon Fon and became kitchen manager at Highlands Bar and Grill where he worked for five years. “I always tell people working for that many years with Frank Stitt was like graduate school,” Chef Randall says. A friendship developed and soon Randall was watching his mentor play polo.
He left Stitt's restaurants after many years when he was offered the position as executive chef at Dyron’s Lowcountry in Mountain Brook. After 12 years at Dyron, he decided to open a restaurant in Auburn. Randall and his wife, Laura's restaurant, Vintage 2298, was among the first elevated restaurants in what has become quite the culinary scene in Auburn and Opelika.
Grupo La Familia approached Chef Randall about becoming the executive chef of Dolce Amore, knowing his extensive knowledge and experience in award winning restaurants.
What can you expect from this team? Cuisine that is executed to perfection, a balance of flavors, unique dishes that you cannot find at any other restaurant, and ingredients that are grown locally and regionally to showcase seasonal dining. Food you will admire for its presentation and taste that you will want to devour again and again.
The investment in bringing Chef Randall to Huntsville along with the attention to detail that has gone into the design, menu, and wine list have all combined to bring our city a new level of fine dining.
Dolce Amore will open in March with a location in Providence at 20 Town Center Drive, and soon after another location in Huntsville's Jones Valley neighborhood.