In a discreet corner of Birmingham’s Pizitz Food Hall, Chef Jacob Stull runs this modern dining room. Some walk-ins snag a seat at the bar. Others settle into the booths. Either way, dinner is an involved affair and revolves around a French-inspired tasting menu. A series of snacks and bites, each one carefully crafted, sets the tone for the evening. Warm Japanese milk bread is a frequent highlight, as luxuries like wagyu, foie gras, and turbot undergo elaborate, ambitious preparations. An upbeat playlist, along with relaxed, attentive service, makes for a welcome experience.