Alabama News Center — A look inside the hot new restaurant by one of Alabama’s James Beard Award-winning chefs

By: Eric Velasco

Achieving big flavors is built into the DNA at Current Charcoal Grill, a restaurant in Birmingham’s Parkside District (1625 Second Ave. South) recently opened by head chef Luke Joseph in partnership with James Beard Award-winning chef Adam Evans and businessman-philanthropist Raymond J. Harbert.

The concept is so ingrained that when Joseph breaks down the menu, he repeatedly mentions umami, the Japanese word for a category of taste (like bitter or sweet) often described as bold, meaty savoriness. That umami can be enjoyed for lunch starting May 30 when Current will begin opening Monday through Friday from 11 a.m. to 2 p.m. with a different menu.

Miso, an umami-rich family of fermented soy pastes commonly associated with Japanese soups and fish preparations, appears repeatedly on Current’s menu. It not only plays a familiar role in a Japanese-style soup, miso also punches up a salad dressing and contributes a saline accent to melted butter for dipping whole Gulf shrimp.

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