As much as we try to primarily cover restaurants with bottomless deals, I was dying to scope out brunch at The Bird, the poultry concept from the team behind The Pig. Featuring responsibly-sourced poultry of all kinds, and global flavors, all of the dishes are unique but share one commonality: The Bird.
We started with drinks, and while thankfully there weren’t any chicken flavors in the drinks, I did love the avian detail in the shape of my orange twist. I started with the “One Fell Swoop,” a negroni-like aperitif made with Campari, Fernet Branca, sweet vermouth, and sparkling rose. The bitter-sweet drink was lovely before the meal but best to switch to a bloody mary or mimosa after this one. Sydney got the “When the Rooster Crows”—vodka, elderflower, grapefruit, cava. Yum!
To start, we got the Korean-style wings. A little sweet, a little spice, these triple-fried wings were crispy outside, tender inside, and doused in sauce. An achievement in flavor and texture, the wings are not to be skipped.
For entrees, I ordered the Grilled Chicken Tacos and Sydney got the the Fried Chicken Benedict. I was trying to do the healthier choice but I ended up being jealous of Sydney, TBH. I must have not read the description thoroughly for the tacos, as I was thrown off that the chicken was dark meat. The fact that it was grilled made me think breast, but it was chicken thigh. This was just not my preference for a taco, but otherwise the accoutrements were lovely. The Fried Chicken Benedict is essentially a chicken and biscuit with a poached egg and chipotle hollandaise. The chipotle hollandaise gave the traditional topping not only a little kick but a bright color evocative of boxed mac and cheese—I was drawn to it. Crispy chicken thigh, huge biscuit, definitely recommend this dish.
I call this an “adult” brunch. It’s gonna cost you money to get hammered, but if you’re looking for thoughtful food and creative cocktails—or perhaps need to impress someone—The Bird will do the trick.
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