First visit to Bluebird was rewarding. Started with the “Chronic Iced Tea”, unfortunately named but refreshingly light cocktail flavored with mango shrub. Housemade pickles and a burrata and tomato dip with toasted baguette to start. First time I’ve had warm burrata, quite pleasing though. Sampled from their skewers, a concept I like a lot because you can titrate the amount to meet your appetite. We tried the lamp kofta, steak, shrimp, and swordfish. The lamb and steak were clear winners. The swordfish could use more spice. An arugula and tabouli salad, roasted cauliflower, and fries rounded out the meal. The arugula salad and fries were both excellent, the cauliflower ok but lacked distinction. Too full to sample deserts this trip.
Service was attentive and efficient.
