Current Charcoal Grill is a passion project between Chef Adam Evans and Chef Luke Joseph, built as an homage to the range of flavors and techniques found across Asian cuisine and the Pacific. The name splits into two references: "Current" nods to the Kuroshio Current running through the Pacific Ocean, while "Charcoal Grill" points to the centuries-old Japanese tradition of cooking over slow-burning Binchotan charcoal, which sits at the center of the menu.
The kitchen leans on sustainably sourced Gulf seafood alongside produce and proteins from local farmers and purveyors. The interiors, designed by Suzanne Humphries Evans, are modern and refined, meant to visually echo the Asian-inspired menu's dual focus on land and sea. The restaurant sits in Five Points South, with a vibrant, lively room and a menu that changes over time.
Michelin selected Current Charcoal Grill for its 2025 guide, and Bham Now named it among Birmingham's best restaurants for 2026. Regulars consistently point to the quality of the meat dishes and the attentiveness of the service alongside the room's design.
The kitchen leans on sustainably sourced Gulf seafood alongside produce and proteins from local farmers and purveyors. The interiors, designed by Suzanne Humphries Evans, are modern and refined, meant to visually echo the Asian-inspired menu's dual focus on land and sea. The restaurant sits in Five Points South, with a vibrant, lively room and a menu that changes over time.
Michelin selected Current Charcoal Grill for its 2025 guide, and Bham Now named it among Birmingham's best restaurants for 2026. Regulars consistently point to the quality of the meat dishes and the attentiveness of the service alongside the room's design.