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About Us


Behind the Food

There is a philosophy behind the food served at Relish Café and Catering, and it starts with owners Michael and Victoria Dinges. They met and graduated from Culinard’s Culinary Arts program. Victoria started her career as a Pastry Chef and eventually became Head Pastry Chef at DoDiYo’s in Homewood, AL, with the legendary George Sarris. From there she went to work at Daniel George in Mountain Brook under owner/chef Daniel Briggs. Meanwhile, Michael started his career at The Club in Birmingham, then Daniel George and ultimately Bottega, working under eight-time James Beard Award nominee Frank Stitt.

Relish 205 was born when Victoria gave birth to their son, Eliot. Restaurant hours are not conducive to raising a little boy! Michael and Victoria wanted to hang their own shingle and realized that opportunity after finding the space in Hoover Tactical Firearms and opening Relish Café in 2015.

Today they are living the dream making fresh food at affordable prices while using as much local produce as possible. There are no can openers at Relish Café — everything is made from scratch.  Victoria and Michael use their fine dining background and classical cooking methods to produce traditional southern food, served with soul. 


The little man behind the scenes