Current Charcoal Grill

Current Charcoal Grill Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Current Charcoal Grill, Restaurant, 1625 Second Avenue South, Suite A, Birmingham, AL.

The menu is set.Chef Sam Fore x Chef Luke Joseph, bringing Sri Lankan roots, Southern influence, and Binchotan fire toge...
09/24/2026

The menu is set.

Chef Sam Fore x Chef Luke Joseph, bringing Sri Lankan roots, Southern influence, and Binchotan fire together for one night at Current.

Friday, September 25 | 4PM
Current Charcoal Grill
Reservations encouraged via Resy.

A menu shaped by two culinary perspectives and one fire.Chef Sam Fore x Chef Luke JosephFriday, September 25 | 4PMCurren...
09/24/2026

A menu shaped by two culinary perspectives and one fire.

Chef Sam Fore x Chef Luke Joseph
Friday, September 25 | 4PM
Current Charcoal Grill

Reservations encouraged via Resy.

A bottle worth sharing. Swipe through for a few of our picks for the table. 🍷Hirsch Vineyards Chardonnay 2024A limited-p...
09/21/2026

A bottle worth sharing. Swipe through for a few of our picks for the table. 🍷

Hirsch Vineyards Chardonnay 2024

A limited-production Chardonnay from just four acres of vines in the Fort Ross-Seaview AVA. Bright and mineral-driven, with Meyer lemon, honeysuckle, and a subtle ocean-spray salinity.

Pépin Pet-Nat

Naturally sparkling, unfiltered, and full of energy. Crisp green apple, Meyer lemon, white flowers, and fine bubbles make this dry, refreshing pet-nat an easy pick for the table.

LIOCO Pinot Noir 2023

A cool-climate Mendocino Pinot Noir with wild black raspberry, black tea, and subtle savory earth. Bright, fresh, and balanced with a soft texture.

To start: one of two baos joining us this season.Tempura Red Snapper Bao — crispy red snapper cutlet, American cheese, t...
09/16/2026

To start: one of two baos joining us this season.

Tempura Red Snapper Bao — crispy red snapper cutlet, American cheese, tartar sauce, and ikura roe, tucked into a pillowy steamed bao “bun.”

A little nostalgic, a little unexpected, and entirely our own. 🌊

Salmon, kept simple.Sashimi with yuzu mayo, cucumber, wasabi pea furikake, and aged soy. 🌊
09/11/2026

Salmon, kept simple.
Sashimi with yuzu mayo, cucumber, wasabi pea furikake, and aged soy.
🌊

First to order. Just added to the menu.Chaat Namak SourA new pour for the season.Happy Hour 4 PM · Dining Room 5 PM 🌊
09/08/2026

First to order. Just added to the menu.

Chaat Namak Sour
A new pour for the season.

Happy Hour 4 PM · Dining Room 5 PM
🌊

Special fish deserves special care.Whole Flounder a la PlanchaBurnt butter dashi, aged soy, kombu, lemon.Carefully broke...
09/05/2026

Special fish deserves special care.

Whole Flounder a la Plancha
Burnt butter dashi, aged soy, kombu, lemon.

Carefully broken down, expertly filleted, and finished with the same attention to detail that goes into every plate. 🌊

Built around the fire. Finished with balance.Chicken Pad ThaiCoal-roasted chicken thigh, rice noodles, tamarind, cilantr...
09/04/2026

Built around the fire. Finished with balance.

Chicken Pad Thai
Coal-roasted chicken thigh, rice noodles, tamarind, cilantro, crushed peanuts, lemon.

Find it on the menu at Current.
🌊

09/02/2026

One plate at a time.

A look at what’s coming out of the kitchen. Come find your favorite.

🌊

A night where smoke meets spice.Drawing from her Sri Lankan roots and Southern influences, Fore brings bold spice, brigh...
08/31/2026

A night where smoke meets spice.
Drawing from her Sri Lankan roots and Southern influences, Fore brings bold spice, bright heat, and deeply layered flavors to Current’s ever-evolving menu centered around traditional Binchotan charcoal cooking. Together, the chefs will create a menu shaped by two culinary perspectives and one fire.

Friday, September 25 | 4PM
Current Charcoal Grill
Chef Sam Fore x Chef Luke Joseph

Reservations encouraged. Reserve your table through Resy.

Address

1625 Second Avenue South, Suite A
Birmingham, AL
35233

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