Ovenbird

Ovenbird opened in 2014 in Birmingham's arts district on 2nd Avenue North and established a distinct culinary identity in Alabama: a restaurant where wood fire and charcoal are the only permitted cooking methods and the menu draws from Latin American culinary traditions spanning Argentina, Peru, and the Gulf South. Chef Chris Hastings, winner of the James Beard Award for Best Chef: South in 2012 for his work at Hot and Hot Fish Club, reimagined his approach with Ovenbird, centering the entire operation on a custom-built wood-burning oven and charcoal grill that dominate the open kitchen. Every dish passes through flame. The wood-fired chicken emerges from the oven with skin crisped and crackling, the interior remaining juicy from the sustained even heat of the wood. Empanadas are baked in the oven until their pastry is flaky and tinted gold; they appear on the menu as a constant that grounds the broader rotating seasonal offerings. A Gulf catch of the week is charred on the grill and served with bright chimichurri or herb salsa verde that contrast the smoke. Roasted pork shoulder benefits from the long, low temperature of the wood oven and appears when the kitchen schedules it in its weekly production. The beverage program extends the Latin American theme: South American wines from Argentina and Chile complement the charcoal-forward cooking, and the cocktail list incorporates pisco, mezcal, and rum alongside local craft spirits. The dining room is modern industrial with exposed ductwork, warm wood, and an open kitchen that allows diners to watch fire throughout the meal. Reservations are accepted through the restaurant's website and are recommended for weekends; the bar typically has walk-in space on slower evenings, offering counter access to the full menu without a reservation.