Birdie is a brand new restaurant from chef Josh Harmon, who educated at such acclaimed eating places as David Burke Townhouse, The Dutch, Le Cirque and Buddhakan in New York. Domestically, he has hung out at James Beard-nominated Petra and The Beast, and in 2019 appeared on the Meals Community present. restaurant rivals, the place he took first place.
Birdie’s idea, in accordance with Harmon in a press launch, is to “increase the bar by way of what a young place for rooster may be.”
This new spot is situated in The Trade meals corridor downtown, which is adjoining to AT&T’s big plaza and native headquarters. The trade focuses on native meals distributors with communal, virtually cafeteria-style eating areas. Revolver Taco has an area there, Monkey King Noodle Co., The Dock and just lately Straightforward Slider have additionally moved in. While you spy Birdie backwards, you may discover their signal is a bit just like one other fairly in style rooster. Or possibly not.
Right here, the main target is on rooster fillets served in a couple of totally different kinds. Half the menu sways south with issues like macaroni and cheese, heat potato salad, and scorching rooster sandwiches. Whereas different choices are influenced by Asia, corresponding to a Korean chili glaze, bao, and katsu.
The menu breaks down fairly simply: decide your taste (fried OG, scorching or spicy Nashville honey); then select a method (on a stick, bao, sandwich, tendy and toast or katsu); then there are the dips and sides.
We began with a southern tour that included a scorching Nashville sandwich served with a pickle with home sauce on a toasted bun for $9. For the dips, that are 75 cents every, we tried the Dill Pickle Ranch. The sandwich was on par, if not higher, than most scorching rooster sandwiches we have had in Dallas over the previous yr. The buttery toasted bun and never too thick choices had good worth. The crispy pickle (there was a really large slice of pickle) gave it crunch, and extra sauce was not wanted. The Birdie sauce slathered on the tenderloins was all of the dressing she wanted.
The mac and cheese, aptly referred to as Return of the Mac, was a number of the finest we have had. A thick layer of melted aged cheddar cheese laying on prime of the little tin ramekin was like artwork. The elbow noodles had been tender, not mushy in any respect, and the thick, creamy sauce coating every thing was superbly obscene.
We additionally tried a bao with spicy honey rooster tender and pickle. The bun was good and the spicy honey glaze carried a good quantity of warmth, however nothing overwhelming. These had been $7 every and if we had identified it was a single tender we may have ordered two for a full meal however then $14 for 2 rooster strips au bao may appear like…nicely, the worth of meals as of late.
A home made Asian sesame salad was crispy and vivid, however had a little bit of a fishy style. Perhaps it simply wasn’t the proper deal for a meal in any other case centered on fried choices. The coleslaw may need been good with one other meal, however right here the flavors had been mismatched.
Ultimately, they need to add flavored slushes to Kool-Assist and provide rooster and cookies on Sundays.
Birdie on the Inventory Trade, 211 S. Akard St. 10:30 a.m.-9 p.m. Sunday-Wednesday, 10:30 a.m.-11 p.m. Thursday-Saturday