Damn. What’s sour corn?
3 Likes
Enjoyed all the Sean Brock dishes. Salad was unexpectedly good, pork fat dressing 
. Chicken and dumplings was only ok for me, I lack the nostalgia for the dish from my childhood so I prefer the pastry crust of a chicken pot pie. I also think the truffles didn’t add much to the dish that night. Ham and the seasonings was nice, but we maybe should have got 2 for a party of 4 and it was pretty pricey (like pata negra iberico ham expensive). My wife liked the grits the most.
From the birdie G’s menu, I mostly had it all before. The seafood cabbage roll special had great texture and flavor, would eat again in a second.
6 Likes
Eatimg black truffles raw always seems like a waste of good truffles to me.
Oh now Phil really needs to join FTC if he wants to talk food and totos!
A girl after my own heart.
5 Likes
I went last for the first time. My Covid cautious companion and I sat outside in a fairly busy patio and shared
Simple lettuces with vinagrette
Olives (served in adorbs elephant)
savory greens kugel
Cornbread with honey butter
Koji steak and frites with au poivre ($5 addon)
We drank tap water; my companion had a glass of red (sorry didn’t catch what, but she was very happy with its dryness).
I’ve been experimenting with non-alcohol offerings in restaurants, and tried a glass of nobooze sparkling rose.
So for the above, with a 4% surcharge it was $156 before tip.
The salad was good, well dressed and nice addition of colorful flower petals that made the humble plate look intentionally plated.
The kugel was great; not too much cheese, and the noodles and breadcrumbs with that richness got to mess around with the kale
The olives were for my dining companion, and seemed like other olives I’ve had in my life.
The cornbread was dining companion’s choice as well. I would have passed on it, mostly because i"m still thinking about the Dunsmoor cornbread I had more than a month ago. The Birdie G’s version didn’t compete with it, and if/when I return I would like to try the matzo.
The steak was very good, the frites excellent. The au poivre was a miss for both of us. I had thought it was going to be peppery, and it just didn’t have much of that.
We passed on dessert.
For me, I’ll give it a solid B. Birdie G’s and Dunsmoor are occupying the same space in my brain, and I’m giving Dunsmoor the edge. If
6 Likes
I hope I’m reviving the right thread here but went to the “8 Nights at Birdie G’s” on Thursday 12/5 featuring Chef Chad Colby from Antico Nuovo and Chef Ryan Bartlow from Ernesto’s NYC. Going here started as a tradition with friends for the holidays but now its just fun to drop by and the service is exceptional.
I guess Birdie G’s changed up the style because previous years used to be their main menu with a small menu of the specials but now they’re doing a whole prix fixe menu by Jeremy and the guest chefs every night. Tbh I actually prefer this a lot more because you get to try everything.
The chefs came by to our table and said hello which was very nice since we got seated on the patio and couldn’t see all the action inside.
Caught a pic of the chefs (Chef Chad can be seen on the left wearing the darker outfit and Chef Ryan is to his right in all white)
Menu (Priced at $95 per person)
Matrimonio: Anchovy on puff pastry.
A fantastic start. Probably my third favorite dish.
Both guest chefs said that this was their favorite dish.
Nduja & saffron pizzelle
Kingfish crudo
Dungeness crab
Lemon tortelli (someone ate before the camera 
)
This was honestly pretty damn good though. Second favorite.
Rabbit rice
Pesto steak (Most favorite dish, the pesto sauce was superb 
)
Borlotti beans & bottarga
Basque cheesecake
Focaccia ice cream
Hoshigaki membrillo: manchego, red walnut
12 Likes
Also went to a 8 nights din this week! With Pijja and Moon Rabbit.
Birdies doing different dishes for their own contribution each night plus the array of guest dishes is truly expensive. Everything was executed very well, and a ton of food for the price.
Highlights were the gnocchi/dumplings with lentils from pijja, the Fred steak and artichoke carpaccio from birdies, and crab beignet and prawns from chef tien
3 Likes
Wow, that seems like a great deal!
are the dishes portioned for one or meant to be shared?
good question, portions are to be shared between 2 people
1 Like
Yup we had a party of 4 so they scaled the dishes to us.
1 Like
We’ve been to a couple of special dinner at BGs and want to love it, but both times the service and wait times between coursing has been a bit of a disaster. Have they smoothed things out? 
1 Like
No complaints when we went to the Chad Colby + Ryan Bartlow collaboration this week. It’s hard to judge a regular night compared to this though. They are serving the same menu to everyone with minimal substitutions and it’s very busy. There was some waiting between courses, but didn’t feel unusual. They were on top of plate changes and drinks too. This is with a large group in the private dining room + a packed house. It’s not going to be like the service I had at Somni last night :D, but seems in line with the price point.
3 Likes
Yup and PDR usually has dedicated servers. Glad to hear it was great! Very hopeful.
1 Like
it was pretty smooth on Tuesday night. we had a party of 4 at primetime (7:00) and were out of there by 9. a few gaps between courses but it was better than most one off collab wait times
2 Likes
The server told me that in previous years for “8 Nights” it was hell in the kitchen when they did their full menu + special guest menu but things have gotten smoother with just the prix fixe menu now. Then he proceeded to forget to bring one of the desserts at the end 
but it wasn’t really a problem, I mentioned it and they brought it out right away.
2 Likes
no one ordering this and not having many covers on a thursday worries me. Can everyone start going into Birdie G’s more it would mean a lot to me (I love this place) thanks
14 Likes
Sounds like they had 30 reservation covers (“on the books”), I imagine they had walk-ins too. Even with the unknown number of walk-ins, still probably well below what they need to break-even. I’m sure the fires are still impacting business, but to what extent I don’t know. I also love this place and hope it can hold on.
5 Likes
Is Chef Fox back manning the kitchen at Birdie G’s?
1 Like