Chef Adam Evans, in partnership with Chef Luke Joseph and owner Raymond J. Harbert, opens Current Charcoal Grill, an Asian-American restaurant paying homage to the diverse range of flavours, ingredients, and techniques of Asian cuisine, including utilising a centuries-old approach to cooking with traditional Binchotan charcoals.
Combining their experience, the menu will highlight spear-caught fish and sustainably harvested seafood from the Gulf, as well as produce from local farmers and thoughtfully sourced, high-quality proteins; while a seasonally rotating cocktail menu and beverage program features high-quality Japanese spirits and sakes alongside a curated wine selection and imported Asian beers on draft.
Located in Birmingham, Alabama, diners can devour dishes including Steamed Bao with Pompano Katsu, Cantonese-style Roasted Duck and Short Rib Bo Ssam, as well as enjoy fresh seafood and rice preparations from the raw bar.
Dating back to the 1920s, Current Charcoal Grill’s interiors feature historic soaring ceilings and double-layer brick walls. Designed by Suzanne Humphries Evans, the concept’s design palette is heavily influenced by the deep waters of the Pacific Ocean, speaking to both land and sea by incorporating touches of teal, blue, and black, intermixed with earth tones of clay and copper throughout. Translating the inspiration behind the Asian-influenced menu into the space, diners will find Shou Sugi Ban wood paneling, a 200-year-old Chinese altar table, Shibori-dyed fabrics, and rice paper lanterns.
A spot to sip and savour in Alabama, Current Charcoal Grill offers a very different take on charcoal cooking for this barbecue obsessed state.
Current Charcoal Grill Birmingham Photography, Caleb Chancey.
