Cotton Row Restaurant
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Cotton Row Restaurant

Chef James Boyce's Cotton Row Restaurant is housed in a historic Huntsville building constructed in 1821. A regular on the "Today" show, the "Martha Stewart Living" radio show and in national food publications, Boyce opened Cotton Row in 2008 after working in cities like New York and Las Vegas. Seasonal and local ingredients dictate menu items, including the restaurant's surprisingly simple dessert, peanut butter and jelly in phyllo. James Boyce got his start at New York's famed Le Cirque, while earning his culinary degree at the Culinary Institute of America. After stints at The Phoenician and Caesars Palace in Las Vegas, he worked as executive chef at the Loews Coronado Bay Resort and Studio Restaurant in Southern California. The two-time Mobil Five Star award winner and James Beard semifinalist opened Cotton Row Restaurant in Huntsville in 2008 and has since been a regular on the “Today” show and in publications such as Martha Stewart Weddings, Cooking Light, Food & Wine and Men's Health. Boyce also owns Pane e Vino pizzeria and Commerce Kitchen, both in Huntsville.
100 S. Side Square Huntsville, AL 35801
256 382-9500
Friday 11AM–2PM, 5–10PM Saturday 5–10PM Sunday 10:30AM–3PM Monday 5–10PM Tuesday 5–10PM Wednesday 11AM–2PM, 5–10PM Thursday 11AM–2PM, 5–10PM
This experience may be open for on-site visitation; however, offerings and/or operating procedures may have changed due to COVID-19. Please verify details before you go and visit the COVID-19 Resources page for more information.
American Express, Discover, MasterCard, Visa
Wheelchair Accessible
Friday 11AM–2PM, 5–10PM Saturday 5–10PM Sunday 10:30AM–3PM Monday 5–10PM Tuesday 5–10PM Wednesday 11AM–2PM, 5–10PM Thursday 11AM–2PM, 5–10PM

Getting There

  • 100 S. Side Square
  • Huntsville, AL 35801
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One of the 100 Dishes to Eat in Alabama

Pb&J In Phyllo

Although peanut butter and jelly has traditionally been the lunchtime sandwich of Americans everywhere, the combination is going gourmet with the help of Cotton Row. This dessert doesn’t call for white bread. Instead, the PB&J is enclosed in a thin, paper-like dough called phyllo. It’s commonly used for pastries and other dishes with various fillings. Originating from Central Asia, homemade phyllo takes time and patience to make because of the progressive rolling and stretching to make it so thin. The peanut butter and jelly in phyllo originated when Cotton Row’s chef and owner James Boyce forgot to bring a dessert to an event he was catering. He raided the client’s kitchen and made the unique treat using found ingredients. It was so well received that he added it to Cotton Row’s menu. At the restaurant, Boyce uses homemade jam and chunky peanut butter to add extra crunch to the dish.

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