Automatic Seafood and James Beard Award-winning Chef Adam Evans is opening a second restaurant in Birmingham.

Dubbed “Current Charcoal Grill”, the new restaurant is located near The Fennec and Railroad Park (1625 Second Avenue South, Suite A, Birmingham, AL 35233). Once opened, it will pay homage to the wide range of flavors, ingredients and techniques of Asian cuisine, including utilizing a centuries-old approach to cooking with traditional Binchotan charcoals.

Evans is Chef-Partner in this new-to-Birmingham endeavor with Chef Luke Joseph, who worked in multiple Australian establishments before becoming part of the Automatic Seafood & Oysters team.

Filling out the partnership is owner Raymond J. Harbert.

What to expect at Current Charcoal Grill

The big features of the new restaurant are going to be spear-caught fish and sustainably harvested seafood from the Gulf.

In an interview with Bham Now in 2022 after winning the James Beard Foundation’s Best Chef in the South Award, Evans described what makes this unique source of protein special:

“Right now we have a spear fisherman we’re working with directly out of Destin, and spearfishing is a whole thing for me. It’s the quality of the fish and getting it home so pristine. It’s on another level. It’s important to me to source the best fish I can because we’re a seafood restaurant.”

In addition to the sustainably harvested items, the restaurant will feature a grill that uses traditional Japanese Binchotan charcoals and honors customary Asian grilling techniques.

Dish highlights will include:

Whole roasted duck
Cantonese-style crispy pork belly
Selection of raw fish and rice preparations
Scallion pancakes
Seasonal offerings of tempura vegetables
A variety of Japanese shaved ice offerings

If you are familiar with Automatic Seafood, you also know how important the design of the space makes dining there an experience.

The inside of Current Charcoal Grill is designed by Suzanne Humphries Evans, Adam’s wife, who also designed Automatic Seafood.

According to a news release about Current, here is what the inside will look like:

“The concept’s design palette is heavily influenced by the deep waters of the Pacific Ocean. It speaks 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, Current Charcoal Grill includes Shou Sugi Ban wood paneling, a 200-year-old Chinese altar table, Shibori-dyed fabrics and rice paper lanterns.”

Seating will accommodate up to 120 guests and there is a 70-foot-long banquette.