Chris Hastings is the keeper of a new flame at OvenBird.
By Jan Walsh
Photography by Beau Gustafson
Chris and Idie Hastings open their second restaurant, OvenBird at 2810 3rd Avenue South, at Pepper Place. Ovenbird is a refined yet rustic restaurant that offers a well conceived and beautifully executed indoor–outdoor dining experience of small plate fare cooked over a live coal fire. It is named for rfuous hornero, “red ovenbird,” a South American bird that builds its oven-shaped nest with a side entrance shaped like an “O.” Coincidentally, OvenBird has another namesake in a poem by Robert Frost, “Oven Bird.” And the poem’s passing of time theme also befits the restaurant. Ovenbird has been in development for two years. Twenty years have passed since the Hastings opened their first restaurant, Hot and Hot Fish Club. And a live fire restaurant has been Hastings’ dream since he was a boy, cooking over campfires. The Place
The Hastings could have opened this restaurant anywhere, yet they chose Birmingham’s Pepper Place, and credit their location decision to Cathy Sloss Jones. This cast iron cookery pays homage to Sloss Furnaces pig iron days. Walking through the massive, black, wrought iron gates onto the pebble garden, a water fountain welcomes us toward the main door. Inside the main dining room, café tables with marble tops and wooden bistro style chairs dot the space. Here multiple exterior French doors open to the main garden, creating an indoor-outdoor space. Behind the marble bar is a wood-burning beehive oven similar to Hot and Hot’s, but twice the size. Adjoining this space is the exposed brick hearth room, which also serves as an open kitchen with seating for eight. Along the brick wall are three black, cast iron doors that open to a burn box for burning wood into coal, an enormous wood
oven where food is cooked on a rotisserie before being broken down on the room’s concrete island, and the hearth where the meat is finished cooking over coals in the center of the space. In the back a large warehouse space with its own bar connects to the warehouse garden. Stacks of wood are found inside and outside, as OvenBird has no gas line to the restaurant. Ovenbird seats 100 inside and 40 outside. It is open from 4:30 p.m. until late night on Monday through Saturday, and on Saturdays when Pepper Place Market is open, for a buffet style Market Brunch.The People
Chef Hastings is a nationally celebrated chef in both print and television, was named James Beard Foundation’s Chef of the South 2012, and has more accolades than I can name here. Being an outdoorsman, Hastings also has much experience with and passion for cooking over an open flame. And he brings both to the table at Ovenbird. Wife and business partner,
Idie—with her own accolades and recognitions as both a businesswoman and for her charitable work—runs the business and front of the house for Ovenbird and Hot and Hot. Both are also leaders in the Non-GMO movement. Thus Ovenbird follows Hot and Hot’s GMO free aim. Chef Sedesh Boodram is the Hastings “right hand” in development and creative evolution of both restaurants. The chef de cuisine is Barclay Stratton, and Zack Walton is general manager. Favorite Fare
From the Ovenbird Originals cocktail list we order two very different drinks. Rufus Horneros is a serious bourbon drink garnished with a turkey feather. And OvenBird Session is a light in alcohol, fizzy, bottle of gin and fruit juice cocktail. We start with two warm salads. The awesome Ash Baked Onion is served in an ironclad baker. This onion was cooked in buried coals and is mixed with slices of crisp, juicy Asian pear, creamy crumbles of Sequatchie Cove Creamery’s Shakerag Blue Cheese, and beef bacon in pimento vinaigrette. This balanced and delicious dish has it all: veggie, fruit, cheese, and protein. Smashed Beets and Carrots is an incredibly flavorful salad of roasted beets and carrots, with greens in Marcona almond butter.
Of course, we must have an ovenbird—Piri Piri Chicken. This moist and tender bird was wood roasted over the spit and glazed with piri piri sauce and served over the best, braised black beans ever, with a lovely caramelized endive. Pumpkin Pate is also highly recommended. This dish is fall on a plate, with its pate of pumpkin paired with three slices of meaty, tender pork belly and drops of pumpkin seed pesto. The succulent, filet of Mackerel makes a colorful and delightful dish plated with beet puree, ash roasted leek and topped with a salsa verde, adding the prefect bite of acidity.
For dessert, we enjoy the scrumptious Apple Crostada with burnt Alabama honey, frozen yogurt, and golden bee pollen.
magazine, October 2015