If you think farm to table cuisine means food that's overly simple, you haven't tried Sorrel yet. The "urban bistro" has stylishly reinvigorated the former Ziggy's space on an under-the-radar corner of West Alabama, and the neighborhood has embraced it. Walking in on a weeknight during primetime one is lucky to find an open table. Chef Soren Pedersen keeps everything fresh, changing up the menu daily and listing local sources for his ingredients. But while that formula might imply a culinary minimalism, Sorrel's menu bursts with unexpected flavor pairings and complex presentations without feeling too heavy or serious. There's the classic taste of scallops, seared perfectly and served with mandarin orange, a light citrus glaze and a bed of fresh greens and microgreens. A red snapper served with its crispy skin still attached literally falls apart on a fork, and played off a citrus-and-fennel-infused confit of tomato and leek beautifully. Pedersen isn't afraid to take risks, and they usually pay off.