OvenBird.

Situated in Birmingham’s Pepper Place, OvenBird is an exploration of live-fire cooking led by Chef Chris Hastings. The restaurant eschews traditional Southern tropes in favor of a menu deeply rooted in Spanish and Latin American traditions, delivered through shareable small plates and cast-iron vessels. The kitchen relies entirely on wood-burning ovens, producing a signature char on dishes ranging from beef empanadas to scallops paired with ajo blanco. The space feels like a hidden retreat, featuring a sun-drenched dining room and a sprawling patio where the scent of woodsmoke creates an immediate sense of place. It’s an elemental, casual environment that prioritizes bold, smoky flavors and communal dining, making it a standout for those seeking global influences within a rustic, industrial setting.