Birdie G's

Say hello to our incredible Employees of the month from August! 👏 Denisse and Tom!

Denisse Castillo is our acclaimed "queen of BOH" and the best porter a team can have! She's an integral employee to our back of house. Not only is she an incredible asset to our team, but she's always working with a contagious smile everywhere she goes.

Tom Delling is a vital member of the Birdie G’s family. As our resident ‘king of events,’ Tom isn’t just an outstanding server—he’s the go-to guy who always goes above and beyond to make every event exceptional. Reliable, knowledgeable, and hardworking, Tom’s dedication shines through in everything he does

We are so lucky to have both of them on our team!

Join us and for a one-night-only special collaboration dinner on Tuesday, October 1st at 5 pm. Author, chef, and owner Jeremy Salamon, will be celebrating the release of their cookbook, Second Generation! Indulge in dishes like Chicken Liver Mousse, Semolina Dumplings, Cheesecake with blueberry coriander compote, and more.

Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, New York, a 2022 pick for Bon Appétit’s Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient! He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He’s been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more.

Hit the link in bio to make your reservation!

We are closed today, 9/3, for an Employee event! We will be back open tomorrow for our normal hours. Thank you!

Birthdays at Birdie G’s 🎇

prime briskets, now served with frites. Change is on the horizon soon and we'll be switching up the menu, 👀 but that's a story for another post down the line! So like many of our plates in this current moment —

Summer is almost over and we’re almost booked up for holiday parties! You can rent out Al's Workshop and the Play Area for a pre-dinner cocktail hour to mix and mingle, then move into the private dining room for an intimate dining experience. We have multiple options available, but you’ll want to book now. Head to our link in bio to book!

Currently dreaming of Hoshigaki season...just a few months away, but until then we've got merch on the site! Hit the link in bio to order your shirt before the season starts.

summer squash! Squash is salted to season and dry out the moisture. Deep fried until roasted, then it goes in a bowl of zhoug, green peppercorn, fermented serrano, and more summer squash. It gets some feta cheese, zaatar spice mix made with benne seeds and lemon thyme, and finished with purslane.

Pull up to the summer party with one of these beauties (we suggest the World-Famous Rose Petal Pie for dramatic effect 🌹) and thank us later. You can have some of our in-house cakes and pies made to order - hit the link in bio.

We're out lighting sparklers and eating BBQ for the 4th of July so we will be closed this evening! Join us tomorrow for our regular hours!

When the squad links up. 🤝 Say hello to some of our newest staff members, Charlotte (assistant general manager), Jenna (General Manager) and JM (Service Manager)! We're very excited to have them on board team Birdie G's. You may have seen their faces over the past month or so, but don't be shy, introduce yourself, get familiar! They'll be here to service you.

Dry-aged, Brandt beef

Meet us at the bar. 🍸

Chicken Liver Mousse Kreplach with zinfandel vinegar pickled cherries.

An absolute GEM of a General Manager, Keely Obbards is leaving us this evening! 🥲 If you didn't know, Keely started with us as an Assistant General Manager in unprecedented times during Covid. She stepped into the General Manager role 2 years later leading our team with passion. A few words our teams use to describe her? Methodical in her intentions, reliable, caring, enthusiastic and a world class decorator (Halloween 2023 was a good one 🕸️ ). , we're so grateful for all your hard work and for everything you've done for our group. We wish you the best of luck on your next journey! Thank you!

If you needed a sign to come to Birdie G's tonight, let the cheese pull from our Creamed Greens Kugel do the honors.

Tonight it all goes down! We'll be hosting ’ co-chefs Sara Kramer and Sarah Hymanson, for an exclusive one-night only dinner collaboration to celebrate the release of their first cookbook, Kismet! 👀

You can expect a fresh, vegetable-forward, California-meets-Mediterranean menu, including longtime Kismet fan favorites + some collaborative new treats. Menu highlights include Smoky Fish Dip, Lamb Spiced Lamb Chops, Schmaltzy Potatoes, Baharat Mushroom "Steak" with roasted onions and cherries, Chocolate Tahini Tart, and more. Kismet Cookbooks will be available for purchase and Sara and Sarah will be on site to sign copies! There are a few reservations left, make yours ahead of tonight at the link in bio!

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We've been getting whiplash from the weather all month long but our "Weekend at Birdie's" cocktail is here to serve all the summer vibes even when the weather isn't. Put your pinky's up for this one — as it's a cocktail from our bartender Laura, who's been with us since the beginning of Birdie G's opening.

Her inspiration for this cocktail was the feeling of relaxation and vacation when you go to a pool party. It's sweet and tart with lemon, kumquat, tamarind, St. Agrestis Paradiso, sipsmith, strawberry smash gin. Look closely and you'll see the garnish is summer ready too. 😎

Tonight's as good a night as any to indulge in a plate of our Lamb A La Saless with crispy rice, fenugreek, black lime, beet molasses, dill & saffron .

The latest Grilled Rockfish set — satsebeli, capers & shallots.

Please take a moment out of your day to congratulate our incredibly talented Executive Chef . Celebrations are in order as he’s made his way on to the Rising ’ list! 👏👏👏 Chef Matt brings creativity, excitement and drive to the kitchen unlike any other. A rising star chef in the making but a star chef at Birdie G’s already!

Cocktails served with a bit of drama. When the clock hits 5pm, it's time to grab drinks at Birdie G's.

Hoshigaki season may be over but our love for them never waivers.

Bring our Matzo Ball soup home for Passover! It's your last reminder to put in your order for Passover catering as the deadline is tomorrow, April 16th! Order Whole Roasted Chicken with black lime & fenugreek, Curried Carrot Tzimmes, Creamed Greens Kugel, a Whole Flourless Chocolate Cake and so much more. Head to the link in bio to get your order in now for delivery from April 22-30.

The Relish Tray is a menu staple. We're always pulling from the farmer's market to give you a taste of the latest and greatest local veggies. Some of the produce is served raw, but you'll find we marinate, pickle and ferment the others — seeing what new flavors we can bring to your palate each time you visit. Served with our house-made five-onion California dip.

🚨 Calling all General Managers! 🚨 We are on the hunt for a new GM to run the Birdie G's Team. What we're looking for:

- Ability to dodge falling persimmons
- Jiggles pies with a vigor
- Enjoys tennis puns at pre-shift ()

No but really, we are in need of a hospitality-driven and talented GM! If interested, please send an email to [email protected] with your resume.

Our incredibly talented Bar Manager's () concoction, the La Naranja China has made it to the finalists of Tripleseats Sip Sensational Cocktail Contest! 👏 Stephanie has developed quite the bar program here at Birdie's, and if you've ever had the pleasure of enjoying the La Naranja China or loved another one of her cocktails, go vote for her at the link in our bio! You can vote daily - voting closes to the public on April 11th.

Artichokes are back in season and on the menu! Last year, we served it with a fermented ramp and garlic dip. We wanted to bring some different flavors this year, so for this go-around we’re serving it with a house-made ramp kimchi pimento cheese.

Artichokes are back in season and on the menu! Last year, we served it with a fermented ramp and garlic dip. We wanted to bring some different flavors this year, so for this go-around we're serving it with a house-made ramp kimchi pimento cheese.

Hosting at home? We're offering up the “greatest hits,” alongside some special Passover dishes. There’s a Whole Roasted Chicken with black lime & fenugreek, Curried Carrot Tzimmes, Creamed Greens Kugel, Pickled Beets with deli flavors, a Whole Flourless Chocolate Cake and bottles of kosher wine from Israel’s Tzora Vineyards and more. Head to the link in bio to pre-order by April 16 for pickup & delivery from April 22-30.

If candy grew straight from the earth, it would taste like a plate of these LAURA'S KIWIS. It's no ordinary plate of kiwis, as they're served with kiwigaki from 2 years ago that were rehydrated in a kombucha made from the same skins the chefs peeled off for the kiwigaki, green strawberries preserved from last year, passionfruit ricotta, sumac, chopped pistachios and yuzu koshu.