A First Look at Armour House | Listen

This November, a former meat processing facility in historic downtown Birmingham is getting new chops. The Armour & Co. building was originally completed in 1911, and has been revitalized to host Armour House and Pogo, a sophisticated dining experience and speakeasy that pay homage to the building’s history while bracing Birmingham for its newest take on fine dining. Envisioned by Rollins Montgomery and Chris Reebals, and helmed by executive chef Jeffrey Compton, Armour House promises to cultivate a distinguished, authentic dining experience.

From repurposing the original wooden joists to transforming the cattle elevator, Armour House defines a new vision for the space, while maintaining the integrity of its original purpose. In the center of the dining room, a towering display of dry agers catches the eye, with varieties of drying beef, seafood, prosciutto, and whole ducks. Entering from the side, guests bear witness to the raw bar where chef Compton and his team will place finishing touches on crudo, seafood towers, and charcuterie boards. Behind this bar stands a commanding, 7-foot wood burning grill by Atlanta-based Grills by Demant, the smoke seeping into dishes like bone marrow-roasted oysters, or wide plates of whole fish. “Who says wood fired is reserved for pizzas? We’re eager to bring that smoky flavor into unexpected dishes where it can really shine in new ways,” says Compton. 

The dining room features a massive floral display, an opulent welcome as guests are guided to their seating. Lush green leather seats accentuate black and white leather booths which contrast against the rustic backdrop of the original 1900s subway-tile brick walls. Between the vibrant florals, the liveliness of the open kitchen, and the momentous display of curing meats, it’s easy to connect with the hum of the market that once vibrated within Armour & Co. 

Building on a traditional Brasserie-style menu, Armour House leans into their butchery heritage with dry aged beef, in-house charcuterie options, and big cuts like braised lamb shanks and tomahawk ribeyes. Compton is equally excited about their raw bar, noting their seafood towers will have a “fajita effect,” doused with liquid nitrogen and guaranteed to make a dramatic entrance at any table. Armour House will offer a caviar service, but will take an atypical approach, serving on potato latkes for a heartier take. Bread service will feature a house cornbread with foie gras, butter, and cellar salt. What isn’t sourced in house will flow in from a bounty of local partners including Larder Foods, Evan’s Meats, Ireland Farms, and Magic City Mushrooms. “We want the restaurant to feel like a masterpiece from every angle, and these partners are part of the narrative we’re sharing,” says Compton.

The wine list will feature big body reds, ample champagne options for the raw bar, fresh white and orange varietals, as well as natural bottles. Guests will find over 30 wines available by the glass, and half and full bottle vintages for the table. “Even with a diverse selection of plates, guests can pair wines as they like, rather than committing to a single bottle in one sitting,” says general manager, Caleb Reeves. The cocktail program will focus on witty riffs on classic drinks. Think caper-brine martinis with a brown butter-washed vodka, or a huckleberry-thyme gin and tonic. The bar also plans to heavily incorporate barrel-aged cocktails and in-house syrups to produce new classics like a barrel-aged old fashioned with coconut palm syrup.

Armour House is situated in the historic hub near Morris Street, one of the oldest streets in Birmingham lined with cobblestones. While the restaurant might be best accessed through valet parking, Pogo, the restaurant’s speakeasy, can be reached on foot via Morris Street. Beneath the bustle of Armour House above, Pogo is an intimate, alluring cocktail club that gives off the ultimate prohibition era posture: a lavish secret with the right amount of intrigue and fun. Named for the unexpected pogo stick found preserved in the building, the speakeasy embraces the historic lore of seeking uninhibited joy in unlikely places. Find nontraditional varietals and expressive cocktails like a whiskey sour with a red wine egg yolk or an aperol spritz with caviar. Whether you’re stealing away for the evening or sipping a quick aperitivo before dining upstairs, Pogo offers pristine ambience and unforgettable sips. 

“Much of our ethos is remembering not to pigeonhole ourselves. We want people to dine with us frequently, and have new, worthwhile experiences every time,” says Compton. With a menu that bridges land and sea, heritage and history, and authenticity with innovation, Armour House is poised to offer a timeless experience.

The Opening Menu at Armour House

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