THE RESTAURANTS

First it was a food truck. Then it was a restaurant. Why Avondale for their first store front? The answer is simple. The tree lined streets and quaint charm make this neighborhood feel like home. The history of Avondale coupled with the growing restaurant and bar scene made this area particularly appealing to them. They also noticed that families were starting to flock to the neighborhood making it feel like a community unlike any other. When they first saw Stephen's garage on the corner of 41st and 4th, they knew it was their spot. They quickly got to work with Dungan Nequette architects to build their dream eatery. They also had the help of local artists who sourced and reclaimed wood and steel from around Alabama. From the walls, to the booths, the doors and the bar, about 80% of the furnishings are Alabama local. This place truly defines their concept. Eat Local. Drink Local. Live local. Be Local.

The concept behind MELT is simple: a modern twist on a classic comfort food. The menu is approachable and the food is scrumptious. There is something about going back to basics that just makes sense. Grilled cheese sandwiches put smiles on faces. Whether it's a plain grilled cheese, a Burger with Matilda sauce or a spicy Buffalo Chicken sandwich , the MELT menu has something for everyone. They also keep vegetarians and vegans happy, with an assortment of vegan cheeses, fresh vegetables and gluten free bread. They strive for perfection and use local products as much as possible. Supporting the Ham is of the utmost importance.

THE TRUCK

Matilda, the food truck, is permanently retired. However, she still lives at Melt Avondale as the restaurant mascot. Never forget your roots!

THE TEAM

Harriet Despinakis and Paget Pizitz are the owners of Melt Avondale and Melt Food Truck. You're probably wondering how these two cheesy chicks came together and decided to start a food truck and then a restaurant.

The answer is, they really don't know. What they do know, is it's hard to find someone who doesn't like a grilled cheese. After years of being in the restaurant business, Harriet, who co founded Ocean and 26, never thought she would be back in a restaurant, much less a food truck. Paget, who moved back from NYC in 2009, always knew she wanted to open a brick and mortar in her hometown of Birmingham. After searching the country for the perfect food truck, they finally found one in Miami. Matilda, as she was affectionately named, has been slinging cheese on the streets of Birmingham since February 2011.