I love a place that makes me feel like I’m somewhere else entirely. Current Charcoal Grill in downtown Birmingham is only minutes from my home, yet it seems a world away.
The beautiful restaurant is celebrating its one-year anniversary this month, and Executive Chef-Partner Luke Joseph has brought back some delicious favorite dishes–perhaps most excitingly the Whole Peking Duck. Serving four and paired with seasonal vegetables, classic condiments, and scallion pancakes, this beloved dish is the perfect way to celebrate. (A limited number are prepared each night, so early reservations are recommended, or you can pre-order 24 hours in advance by calling the restaurant at 205-829-1625.)
I was at Current for a date night recently with my husband of 37 years (we celebrate any opportunity we get!), and we had a fantastic dinner.
I started with a refreshing, new seasonal cocktail from Current’s Bar Manager, Suzanne Gibson. The Green Gardens is a tequila-based drink with a vibrant blend of Vietnamese flavors–including lemongrass–and the airy textures of egg white and crushed ice. So herbal. So light. So great. My husband got the cognac-forward Year of the Snake and was perfectly happy.
Current is a collaboration between Chef Adam Evans (of Automatic Seafood and Oysters fame) and Chef Luke Joseph. The restaurant, with its modern glass cube entryway opening into a soaring space that preserved the building’s handsome brick and timbers, features two bars flanking the busy open kitchen. The comfortable yet sophisticated space was designed by Suzanne Humphries Evans, and it’s a visual translation of the restaurant’s Asian and Southern approaches to food and hospitality with elements inspired by both land and sea. The covered patio is one of my favorite outdoor spaces in town.
In case you’re wondering, “Current” is a reference to the Kuroshio Current found in the Pacific Ocean, and “Charcoal Grill” alludes to the centuries-old Japanese grilling tradition of using slow-burning Binchotan charcoals–the centerpiece of the menu. The Asian-inspired menu at Current relies heavily upon sustainably sourced seafood from our nearby Gulf and produce and other proteins from local purveyors … all put together with spices and sauces and techniques from across the globe.
Highlights from our dinner: New England scallops roasted in shells with panang butter, sawtooth coriander, nuoc cham and makrut lime (I turned the shells up to drink it all when the scallops were gone); pork and shiitake dumplings with Szechuan chili crisp and vinegar; beef carpaccio with perfectly fried, crispy garlic, coriander, slivers of green apple and nam jim jaew; Thai beef curry with rice, fried shallots, caramelized coconut and cucumbers; perfectly steamed tilefish with toasted sesame, scallion, pickled ginger and aged soy; and a side of grilled scallion pancakes. We finished with a beautiful slice of miso tart.
Chef Joseph told me: “The vision overall is to bring something that’s a little fresh and a little new to Birmingham. We’re still a Southern restaurant in Alabama and the way we pay homage to that is by using local ingredients. … We’re using the same ingredients found in Southern cuisine and putting a different technique on it as well as incorporating some really beautiful Asian-imported ingredients—and even locally sourced Asian ingredients.”
The result? Beautiful plates that celebrate fresh flavors, time-honored techniques, familiar and surprising ingredients and a delicious fusion of cultures. All in a gorgeous, sexy space.
Here’s to date nights and anniversaries!
1625 2nd Ave S.
Birmingham, AL 35233
(205) 829-1625
Hours:
Happy Hour
Nightly, 4 to 6 pm
Dinner
Sunday-Thursday, 5 to 9 pm
Friday & Saturday, 5 to 10 pm
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