An Interview with Chef Adam Evans
Photos by Caleb Chancey
Chef Adam Evans, in partnership with Chef Luke Joseph and owner Raymond J. Harbert, have created Current Charcoal Grill as a homage to the flavors, ingredients and techniques of Asian cuisine, including using a centuries-old approach to cooking with traditional Japanese Binchotan charcoals.
A Muscle Shoals native and 2022 winner of the James Beard Foundation’s Best Chef: South Award, Evans and his wife/partner opened Automatic Seafood & Oysters in Birmingham in 2019.
A native of New Zealand, Joseph worked at many restaurants in Australia before relocating to Birmingham and joining the team at Automatic Seafood & Oysters.
Their menu at Current features spear-caught fish and Gulf seafood, as well as produce from local farmers. Dish highlights include whole roasted duck, Cantonese-style crispy pork belly, a selection of raw fish and rice preparations, scallion pancakes and seasonal offerings of tempura vegetables. On the sweet side, customers can expect a variety of Japanese shaved ice.
An array of Japanese spirits and sake alongside a curated wine selection, seasonal cocktail menu and imported Asian beers on draft comprise the bar program.
Dating back to the 1920s, Current Charcoal Grill’s interiors at 1625 Second Ave. South near Railroad Park features soaring ceilings and double-layer brick walls. Designed by Suzanne Humphries Evans, the concept’s palette is heavily influenced by the deep waters of the Pacific Ocean. It incorporates touches of teal, blue and black intermixed with earth tones of clay and copper throughout.
The restaurant features Shou Sugi Ban wood paneling, a 200-year-old Chinese altar table, shibori-dyed fabrics and rice paper lanterns. Seating can accommodate up to 120, with dual bars, a 70-foot-long banquette, expansive booths and a lounge.
Current is located near The Fennec and Railroad Park at 1625 Second Avenue South, Suite A.
An Interview with Adam Evans, Current
Explain the genesis of the new restaurant concept and what parts of the menu are you most excited about?
Evans: From the start, we knew we wanted to create a restaurant that is unique and different for Birmingham. We already had this building as our starting point, and a partner allowing us the opportunity of creative freedom. From there, we kept coming back to this style of cuisine—something Luke and I both are passionate about.
I’m most excited about the Whole Roasted Duck as well as the dishes that will be coming out of the raw bar.
What are the challenges today of getting a new restaurant off the ground?
Evans: Many elements have to come together, and the timing has to be right. It’s almost impossible to plan an opening because you can’t set a firm date. It’s going to take much longer than you anticipate, even if you’re being conservative.
There are things you can do to ensure it goes as smoothly as possible, like not making the same mistakes twice. It is like everything in life though—when you’re building something out of nothing, a lot can happen. Anytime you’re building a restaurant’s kitchen from scratch, there will be delays. It’s all part of the process that I thankfully love doing.
How do you view Birmingham as a dining town?
Evans: It’s the best I’ve ever been a part of. The people are so loyal and know what good dining is because of Frank Stitt. He opened his first restaurant over 40 years ago, then opened several more, and now Birmingham has exceptional dining experiences. Now, if you open a restaurant, and you’re not that, it’s obvious to the community.
However, if you give guests something of value, an experience where they feel they’ve been well taken care of, and there is good food, they are incredibly loyal. The community here is beyond amazing and supportive, and anybody who owns a restaurant in Birmingham would say the same thing.
