The beef fat candle dish at OvenBird grew from the memory of sitting to his dad’s right and sopping bread with the salty, herb-infused juices from the meat. Ovenbird. Over time, those plans grew as Jones talked Hastings into also taking over an adjoining warehouse and utilizing that for his restaurant. There are not a lot of people doing stuff like this. This combines the thoughtfulness of giving a gift card or gift certificate with the convenience and flexibility of gifting money. "Food and gardens just have a real strong tie," Thigpen says as he strolls through the courtyard. OvenBird is a live fire restaurant, which has become very popular among more high end restaurants. '", Chris Hastings, right, talks with cooks Josh Jordan and Sean Fincher, center, as they prep for a preview dinner at Hastings' new restaurant OvenBird. The very best thing about Ovenbird, aside from the remarkable food and the impeccable service which are to be expected of any top quality restaurant, is the understated originality. We started with the beef fat candle which we HIGHLY recommend. Jamon Serrano with orange preserves and shaved cheese. It is served with sourdough bread for dipping. Ovenbird: Great tapas place! He interviewed with everybody. Originally started by the Hastings, the food at The OvenBird restaurant uses live fire cooking technique. Oxtail marmalade, pickled onion, herbs, grilled bread 20.00. 10,124 were here. Beef Fat Candle at OvenBird Nearly all of the dishes are cooked in a wood-burning cast-iron oven at newly opened OvenBird. At Ovenbird, chef-owner and James Beard Award-winner Chris Hastings focuses on small plates and distills Southern comfort in a unique way - you'll read your menu over burning beef-fat candle. © 2021 Advance Local Media LLC. "So you think some of this stuff is going to freak people out?" I'm like, 'No, not crazy, not afraid,' " he says. Zuckerberg had OvenBird's signature cocktail, the Rufus Horneros. For our next shareables we had the heirloom tomato, 2810 3rd Ave S, Birmingham, AL 35233-2816. ", Two ovenbird nests are on display on a shelf above the bar at Chris and Idie Hastings' new OvenBird restaurant. Our server told us to think of the drippings in the pan after you have just cooked a big roast. Originally started by the Hastings, the food at The OvenBird restaurant uses live fire cooking technique. "Cathy's family produced pig iron for many, many years. Hastings asks. The beef fat candle was truly unique and tasted just as wonderful. But it's something they've been ready for for a long time. "All of my chef buddies are like, 'Are you crazy, dude?' "He showed up at my door one day unannounced," Hastings recalls. "Oh, man," he says. OvenBird Birmingham; OvenBird, Southside; Encuentra el Menú, Comentarios, Ubicación, Teléfono, Mapas y más para Restaurante OvenBird en Zomato Ovenbird: Interesting but not impressed - See 144 traveler reviews, 82 candid photos, and great deals for Birmingham, AL, at Tripadvisor. "It was a very quiet place. Want to ring in the New Year with a delicious meal? It's quickly turning…” One word, big 'O,' big 'B.' "While fine dining is alive and well, I think the majority of the world is looking for a place to go out and have fun without busting the bank, right? It had this kind of very soothing and very nice energy when you were inside it. To me, it tastes like all those bits at the bottom of an exceptional all-day roast, with all the little soft vegetable pieces and the jus from the meat, all this made even better as the candle burns down, offering up its own beefy flavors. "I love being involved with opening a restaurant because you really get to immerse yourself in it," he says. We knew we wanted OvenBird's signature dish, the Beef Fat Candle, which was literally a candle made from beef fat, sitting in a puddle of Spanish sofrito, herbs and jus. OvenBird is a live fire restaurant, which has become very popular among more high end restaurants. Try the stewlike beef candle, the empanadas or the chicken piri piri. Unique menu that's great for a large group! Cathy Sloss Jones, who owns and develops Pepper Place, is the great-great granddaughter of James Withers Sloss, who founded Birmingham's Sloss Furnaces -- all of which also ties in with the OvenBird story. The phone is 205-957-6686, and the website is www.ovenbirdrestaurant.com. Stratton and Hastings connected through a mutual food purveyor, Addam Evans of Evans Meats & Seafood, who knew Stratton was looking for a new opportunity and that Hastings was in search of a chef who was up for a challenge. m_gallery_id = "18896690"; I need to do things that I love and I'm passionate about.". 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