OvenBird

OvenBird Restaurant Review:

For this sister restaurant to Hot & Hot Fish Club, chef Chris Hastings took inspiration from the open-fire cuisine of South America, Spain, Portugal and the American South. Located in Pepper Place, renovated historic buildings covering two blocks in downtown Birmingham, more casual OvenBird offers creative small plates. Décor acknowledges nearby Sloss Furnaces with a beehive oven similar to those used to produce pig iron, some of which wound up in iron skillets. Tall louvered doors lead to an outdoor dining space where seasonally changing planters yield ingredients for the kitchen and craft cocktails. The beef fat candle is a showy dish bringing a touch of the fire to the table as it is lit to burn briefly. Beef shoulder pairs with ash-baked vegetables and chimichurri; Henry Fudge’s pork shoulder with chorizo verde, chickpeas and greens; and braised goat with soft-poached egg is served over grits with preserved lemon. Vegetarians won’t feel left out with a vegetable paella with bomba rice and aïoli. Or try the by-catch ceviche with apple, radish and chuffa nut milk. A recommended wine, beer or cocktail is matched with each selection, or choose from a list. For a sweet finish, try the dulce de leche flan with black pepper whipped cream and Marcona almonds. Get an order of Idie Hastings’ Miss Coco’s One Lucky Dog Treats to make your furry best friend very happy.