One Hot Bird
Veteran husband-wife restaurateurs spotlight Birmingham flavors with an international twist at their second concept, OvenBird.
Ten years ago, with an already successful restaurant under his belt, Chris Hastings started envisioning a second, more casual operation—one that melded live-fire cooking, small plates, locally sourced products, and all things Alabama.
Fast-forward to October 2015 when Hastings and his wife, Idie, opened OvenBird, a casual-dining concept nestled in downtown Birmingham’s Pepper Place complex. OvenBird was the couple’s second restaurant; the first, Hot and Hot Fish Club, opened in 1995 as one of the first farm-to-table restaurants in the Southeast.
“Since day one our