Bird Cafe Menu

  • Salads
  • Prince Edward Island Mussels
  • Pot Pies
  • Share Plates
  • Stick Meats
  • Share Vegetables
  • For Those Won't Share
  • Non-Alcoholic Beverages

Healthy Meal suggestions for Bird Cafe

  • Salads
  • Prince Edward Island Mussels
  • Pot Pies
  • Share Plates
  • Stick Meats
  • Share Vegetables
  • For Those Won't Share
  • Non-Alcoholic Beverages
  • Margaret A.

    Bird Cafe is perfection. Heaven for foodies, whiskey aficionados, beer snobs, and those seeking the ultimate in ambiance. Formerly The Flying Saucer, this historic building has undergone major renovations. New tile floors, exposed brick walls, gorgeous mosaic tile up the walls, stained glass, polished wooden tables, and prints of feathered wildlife (whose artists took inspiration from the National Audubon Society) tastefully adorn the walls - And that's just the downstairs dining room! There is also a newly renovated bar with ample seating and a vibrant, welcoming feel. The chef here (designated on the bottom of the menu as simply, "Chef David") is none other than David McMillan, the man behind the menu at Dallas' Meddlesome Moth. You'll find that Bird Cafe offers almost the exact same menu. Having never been to the Moth in Dallas my fiancé and I had no idea what to expect, but we dove in with a sense of adventure. The food is brought to the table as it is prepared so that you can enjoy everything at its freshest. Here's our chronological journey through their menu: 1. Sweetbreads. Coated in a lightly seasoned batter and fried to tender, crispy bites of happiness. Served with both a sweet sorghum and tangy, spicy mustard dipping sauces. This was our first time trying sweetbreads and we are probably now spoiled for life. They were amazing. 2. Oysters. Served over a bed of seaweed salad and dressed with a mignonette sauce (shallots, pepper, vinegar) and optional lemon on the side. The acidity of the sauce mixed perfectly with the brine of the oysters. Although I was the only one to ultimately enjoy the oysters I did notice that they were thoughtfully presented with each oyster facing alternating directions - "one for you, one for me." Very smart. 3. Moth Balls. Made of ricotta cheese and a blend of flour, these two-bite balls are poached, which ultimately creates a kind of pasta around the outside. Then they're dressed in a hearty cream sauce and dotted with a bit of pesto. My fiancé really enjoyed these. I appreciated the flavor but was not a fan of the texture. We both agreed that the sauce was excellent. 4. Bangers and Mash. This was the paragon of plates for my fiancé. Sweet and hearty root veg mash, a bit of sauerkraut, topped with sausage links (one elk, one wild boar), all surrounded by a selection of grainy mustards and garnished with what I believe were strips of fried parsnip. This dish captured the winter season. It was lovely... We will be back before the seasonal menu change to enjoy this again. 5. Steak and Stout Pot Pie. I'm not much for stouts or meat pies so I let my fiancé enjoy this one, though I did try the filling. Like everything else, it was delicious. The menu lists mushrooms as one of the filling ingredients and because these are not cooked à la minute, our waitress said they couldn't be removed from the dish. (I love mushrooms, he's not a fan.) He decided to go ahead and order it anyway, but upon inspection we noticed no mushrooms. After further investigation I saw that the top and bottom crusts were not attached. We wondered if the waitress asked the chef to remove the mushrooms anyway before cooking... However, we were too absorbed in our meal to ask our waitress so at the end of the night we just accredited it to the magic of Bird Cafe. 6. Beef Bone Marrow. Rich, creamy, marrow roasted and presented in the bone, topped with what they call salsa verde (but it reminded me of chimichurri), and served with a side of toasted crostini. While my fiancé devoured his pot pie, I scooped these two bones clean. In my opinion, there's only one word to sum up this dish: unctuous. 7.. Seared Sirloin (Stick Meats). Marinated, skewered, seared cuts of tender sirloin dressed in a sesame sauce and served a top of their house-made kimchi. Presentation was a little wonky on this one as it was served in a miniature cast iron skillet. But that of course did not affect the taste which was great. Being so thin the meat was obviously cooked well-done, but it was very moist. The kimchi was fresh and vibrant. Another winner. 8.. TX Vintage Steak Tartare. This was mine.. All mine. And it was divine. Minced raw steak seasoned with mustard and mixed with capers, ring-molded beautifully onto a dish, topped with lightly fried shallot rings, and crowned with a raw quail egg (presented in shell, top removed). Their tartare is served with toasted pumpernickel, a nice change. 9. Chocolate Ganache Cake. Like velvet in your mouth. Served with freshly whipped cream. A perfect ending. Listen up Fort Worth and get in here QUICK! I expect this restaurant will be a reservations-only hot spot very, very soon.

    (5)

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Map

Opening Hours

  • Mon :11:00 am - 12

Specialities

  • Takes Reservations : Yes
    Delivery : No
    Take-out : Yes
    Accepts Credit Cards : Yes
    Accepts Bitcoin : No
    Good For : Brunch
    Parking : Valet, Garage, Street, Validated
    Bike Parking : Yes
    Wheelchair Accessible : Yes
    Good for Kids : No
    Good for Groups : Yes
    Attire : Casual
    Ambience : Trendy
    Noise Level : Average
    Good For Dancing : No
    Alcohol : Full Bar
    Happy Hour : Yes
    Best Nights : Thu, Fri, Sat
    Coat Check : No
    Smoking : Outdoor Area/ Patio Only
    Outdoor Seating : Yes
    Wi-Fi : Free
    Has TV : Yes
    Dogs Allowed : Yes
    Waiter Service : Yes
    Caters : Yes

Bird Cafe

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