There wasn’t much to see for several months, but then windows began to appear and a restaurant began to take shape at what used to be the Automatic Sprinkler Corporation factory. Now that I had a location, I drove past that corner of 5 th Avenue every weekend to check on the progress. Edge, SFA Executive Director, announced that the space where we had gathered for our opening night reception was the future site of Adam Evans’s new restaurant, and that the narrative begun that night would conclude at the 2019 SFA Winter Symposium with an opening night reception in the finished restaurant on that very site. The theme for that symposium was “Narratives that Transform” and John T. It was a delicious, charming, and bare bones affair. Chef Evans had grills set up off the loading dock and picnic tables were arranged for seating. The opening night reception was held on the loading dock of an abandoned factory on 5 th Avenue S. My diligence did not yield much information until the Southern Foodways Alliance (SFA) Winter Symposium in Birmingham in February 2018. That rumor put Evans’s Birmingham restaurant on my radar and I began to do regular searches for “Chef Adam Evans Birmingham.”
The course I most remember from that night was perhaps the simplest – a garden salad assembled with ingredients gathered from the chef’s grandfather’s garden that morning.Įvans is a Shoals native and the rumor in Florence that night was that he was working on a new restaurant concept for Birmingham. It was a pleasure to experience his menu and see that he lived up to his reputation. Evans had just completed a successful run at The Optimist and other Atlanta restaurants, and, since I’d rather have a colonoscopy than go to Atlanta, I had only admired him based on his press from afar.
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Three years ago, Chef Adam Evans presented a dinner for Alabama Chanin’s “Friends of the Café” series that still ranks among my favorites of over two dozen meals eaten at that venue.
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