The story
Current Charcoal Grill is the shared vision of chefs Adam Evans and Luke Joseph. The name is a nod to the Kuroshio Current of the Pacific Ocean, while “Charcoal Grill” points directly to the centuries-old Japanese tradition of cooking over slow-burning Binchotan charcoal – the literal centerpiece of the kitchen. This is Asian fusion cooking grounded in technique and place.
The menu draws on the vast range of flavors, ingredients, and techniques of Asian cuisine, but the sourcing is proudly local. Sustainably caught seafood comes from the Gulf, while produce and proteins are chosen from nearby farms and purveyors. The result is a daily-changing lineup that feels both adventurous and rooted.
Suzanne Humphries Evans designed the interiors to mirror the food: modern, refined, and evocative of land and sea. The restaurant sits in downtown Birmingham, steps from Railroad Park and next to Red Mountain Theatre. The atmosphere is vibrant, with counter dining, outdoor seating, and a notable sake list that complements the cooking.
The kitchen’s Binchotan grill drives dishes like Zabuton steak with charred onion soubise and burnt allium demi, and Sticky Lamb Ribs glazed with black vinegar. Peking-style roast duck – available half or whole – requires 24 hours’ notice and arrives with seasonal vegetables, classic condiments, and grilled roti. Small plates range from red grouper sashimi with lime and green nam jim to pork and shiitake dumplings with cashew chili crisp. Even the sides, like grilled scallion roti and tempura sweet potato with curry mayo, show the same care.
Current Charcoal Grill earned a Michelin Recommended distinction in 2026, a recognition that speaks to the precision of its cooking and the coherence of its vision. For Birmingham diners, it offers something genuinely distinct: a charcoal-fired exploration of Asian flavors, executed with the confidence of two chefs who know exactly what they’re building.
Recognition
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