It’s first year open, Esquire included Automatic on its “Best New Restaurants in America" list. The restaurant quickly gained popularity outside of Birmingham as well. It really can be a powerful thing to be able to get that right for a restaurant, and she did it.” he said. “She understands how to set the tone and mood by the design. The shiplap and dark navy tones evoke the elegant timelessness of vintage, coastal Americana. Previously the Automatic Sprinkler Corporation manufacturing facility, the space was reimagined by his wife, designer Suzanne Humphries. For the chef, the atmosphere of Automatic is as important as the food. I know them, and I have a relationship with them.” said Chef Evans. I'm pretty particular to Murder Point Oysters because the owners are from Alabama. “We usually have anywhere from 10 to 12 different varieties of oysters on the menu. One of the most popular menu items is the oysters, which can range in flavor from briny to melony. We're literally taking as much of that meat as we can and are using it.” he said. I'll make snapper the familiar way, but then we scrape the bones, and we can smoke that meat to make a smoked fish dip, or add it to a batter to have a smoked fish hush puppy. “When we opened the restaurant, we made a commitment to buy only the whole fish, and if we were going to do that, we had to figure out how to actually use the whole fish. Automatic is known for its Gulf Coast seafood and locally harvested produce, and Chef Evans makes sure nothing goes to waste. With all this experience under his belt-as well as his previous kitchen work in New Orleans at BACCO and La Petite Grocery-it was a natural step to open a place of his own. After his time at Craft, Chef Evans headed back down south to Atlanta to help Ford Fry open The Optimist, helping bring a fish camp experience to the landlocked city. ![]() As I got better, he would expand the techniques that we would use.” said Chef Evans. We would braise fish and we would roast fish. ![]() “That's when I fell in love with seafood. ![]() There, under chef Damon Wise, he learned how to properly prepare fish. Chef Evans was raised by a family that appreciated fresh seafood, but he didn’t find a love for it himself until he began working at Tom Colicchio's restaurant, Craft, in New York City. Originally from Muscle Shoals, Chef Adam Evans’ path in the hospitality industry took him across the country before Automatic opened its doors back in his home state-but it all started with his family vacations to the Gulf Coast as a child. Meet the Chef: Adam Evans of Automatic SeafoodAutomatic Seafood & Oysters opened in Birmingham in 2019, and it wasn’t long before it became a local favorite.
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