Located in historic Pepper Place, OvenBird is the latest Chris Hastings restaurant. For those of you not familiar with Chris Hastings, he is the owner and executive chef of Hot & Hot Fish Club, one of Birmingham’s most awarded restaurants. OvenBird is a more casual restaurant; it is not as formal as Highlands or Hot & Hot. They only accept reservations for parties of 6 or more.

OvenBird is a live fire restaurant, which has become very popular among more high end restaurants. OvenBird does not use microwaves, or conventional ovens, the food is cooked using wood-burning ovens. The distinctive smoky flavor of food cooked over a wood-burning oven cannot be matched by a conventional oven.

In addition to being a live fire restaurant, OvenBird is also unique in that it serves small plates, similar to a tapas restaurant. So don’t let the menu fool you, although it looks very affordable, you will need to order at least 2 small plates per person.

Nate and I arrived at Ovenbird around 8pm the Friday of Memorial Day weekend. We only waited about twenty minutes. Our waitress told us that people have typically been waiting for an hour and half or longer on a Friday night. Our wait time was likely much shorter due to people leaving for the holiday weekend. That being said, if you plan on dining on a Friday or Saturday night, I would be prepared for a wait, but please don’t let this deter you from visiting. While you wait, you can enjoy OvenBird’s fantastic cocktails, and even their own OvenBird beer.

The restaurant has a great outdoors seating area. It would be a great place to eat in the fall or spring (probably not late May). The inside feels very warm (not the temperature). The table tops are marble, and true to the wood-oven theme, the chairs and much of the décor are wooden.

Nate and I waited at the bar for our table. I ordered the Wild Hunt, which contains, Four Roses Bourbon, Cynar (an Italian bitter liqueur), lime, Chamomile Syrup, and Hellfire Shrub (shrub concentrated with alcohol). This drink was awesome! All of the ingredients complimented each other flawlessly. The Hellfire Shrub was a very nice touch. It gave the drink a little spice, but certainty was not unbearable. Nate had one as well. He didn’t like that the drink was “spicy,” but Nate also has zero tolerance for any heat.

We sat down, and our waitress explained the concept of OvenBird: the wood-oven cooking and the small plates. Nate and I started with an appetizer: the Tuna and Avocado Toast. If you are going to get an appetizer this is a must-get. Along with fresh avocado and tuna, it also contained pickled onion, raddish, and herbs. Compared to some of the other small plate portions, this one was about average. Nate and I each got two pieces.

Next, we ordered our small plates. Nate and I decided to order 6 small plates. I recommend agreeing on small plates to share with each other. If you decide to each order your own plates and not share, you are missing out on tasting more food. Something else to keep in mind, because the dishes are cooked using a wood-burning oven, your dishes are brought to you once they are finished, not all at once. Some of our dishes arrived 15 minutes after we received our first small plate. We ordered: Ciabatta Flatbread, Roasted Carrots, Beef Shoulder Complex, Braised Goat, Alabama Shrimp and Clam, and the Beef Fat Candle.

The Ciabatta Flatbread had spring vegetables, garden herbs, and extra virgin olive oil. It was very tasty, and the bread had a very good crunch to it. The only downside is it is a small portion compared to other small plates. This is only about two bites per person.

The Roasted Carrots have: harissa, beef fat, yogurt, and heirloom grain. The yogurt serves as a dipping sauce. This was one of Nate’s favorite dishes. He said the dipping sauce was superb. This dish was a decent portion. I highly recommend this one.

The Beef Shoulder Complex was my favorite dish. It had ash baked vegetables, and chimichurri. The meat was very tender, and you could taste so many flavors. The chimichurri sauce was topped over the beef. It was so flavorful. This is a must-get when you visit. I will get this each time I visit. A decent sized portion as well.

Nate’s favorite dish was the Braised Goat. The Braised Goat had a soft poached egg, grits, and preserved lemon. The goat sat on top of the grits, and was topped with a poached egg. Neither of us had eaten goat before, and we were not disappointed. The meat does have a distinct taste, but it was the grits and the poached egg that made it even better. Nate said he would get this dish each time we go. This was also the most generous portion we received. There was probably enough for four people to get several bites.

The Alabama Shrimp and Clam had: fideos, aioli, chorizo, and sofrito. I thought this dish was tasty, but wasn’t spectacular, likewise, Nate didn’t think it was anything special. There are very few shrimp and clams, so if you get this dish with a larger party, you might end up not getting any shrimp or clams. The fideos (a Spanish-style pasta) provides a nice bed for the shrimp and clams, and you do get a lot of it. I wouldn’t say on its own its worth getting though. Just not a ton of flavor here.

Finally, our last small plate was the Beef Fat Candle. This was probably the least tasty dish we had (still good though). It had sofrito, herbs, and jus. This dish is a little gimmicky. When it was brought to us, we were instructed how to eat it. They actually give you a candle and you are supposed to let the candle burn down to help melt the fat. Once the candle burns down, you dip some bread into the bowl. The bread is very crunchy (not saying it as a negative). This is another small portion. We ordered it because several people we knew talked about it, but neither of us would get it again.

During the course of the meal I ordered another Wild Hunt, and also had the Rufus Horneros. The Rufus has: Wild Turkey Rye Whiskey, pecan syrup, chocolate bitters, and Angostura Bitters. I thought this cocktail was very good as well. I didn’t enjoy it as much as the Wild Hunt, but I would certainly order another one. Nate had the Gaucho, a mix of Famililia Camarena Resposado (tequilia), Vida Mescal, yerba mate syrup, and lime. Nate was not a fan of this one.

For dessert we ordered the Beignets. The Beignets had a blueberry glaze, lime curd, and blueberry lime ice cream. These are not the typical beignets you would get in New Orleans, so don’t order them expecting that. They were more like donut-holes with blueberry. Neither Nate, nor myself thought these were particularly special. If we went again, we would try a different dessert.

Overall our experience was wonderful. This was one of the best meals either of us has had in Birmingham. Even though we each spent about $100, it was well worth it. We give this Taste of the ‘Ham 5 out of 5 stars!


-Josh Zaslawsky,  Hungry, Hungry Hebrew


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