The story
Automatic Seafood & Oysters opened in April 2019 as a collaboration between Executive Chef and Owner Adam Evans and Owner and Project Designer Suzanne Humphries Evans. The restaurant’s name pays homage to its building’s past as the Automatic Sprinkler Corporation manufacturing facility in Birmingham’s evolving Lakeview neighborhood. From day one, the goal has been clear: blend fine dining with a genuinely friendly atmosphere where every guest feels welcome.
Chef Adam Evans drives the kitchen, with Suzanne Humphries Evans shaping the restaurant’s aesthetic. General Manager Kevin Moore leads the front-of-house. Together they foster an environment that balances professionalism with warmth.
Comfortable, elegant, and classic, the interior is an ode to Americana. It evokes a coastal setting without referencing any single body of water – instead drawing inspiration from shorelines across the country. The result is a room that feels both timeless and inviting, perfect for a relaxed dinner or a special occasion.
The menu showcases seafood, with fish sourced primarily from the Gulf of Mexico and oysters from Southern and Eastern coastlines. Land-based produce and proteins also feature, grounding the American Contemporary cuisine in local and regional ingredients. The kitchen rotates offerings seasonally, so diners can always expect freshness and restraint rather than fussiness. Lunch is served on Fridays, brunch on weekends, and happy hour runs daily from 4–5pm – all opportunities to experience the kitchen’s approach in a lower-key format.
Automatic Seafood and Oysters earned a Michelin Recommended distinction in 2026, a nod to its consistent execution and welcoming spirit. The award fits naturally: this is a restaurant that honors its Gulf roots while making every diner feel at home, whether at the counter, on the patio, or in the bar. It is American Contemporary cooking at its most grounded and generous.
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