BIRD Modern Provisions & Bar has officially opened to the public as of Monday, July 31.
The southern restaurant resides in the former Frogs Organic Bakery at 7109 N. Oracle Rd. in Casas Adobes Plaza.
Large windows wrap around the southern perimeter of the building, providing a light an airy feel with a view of the courtyard and neighboring brunch restaurant Teaspoon. Nighttime features lighting that is ambient, but bright enough to not struggle reading your menu.
Exposed brick, white-painted brick, and marble counters mesh with ivory, black, pastel blue, gingerbread brown, and wood accents for a classy Charleston-southern vibe.
BIRD is the latest restaurant from Fukushu Restaurant Concepts, the team behind OBON Sushi Bar Ramen and Goodness Fresh Food & Juice Bar.
The culinary team comprises of executive chef Daniel Thomas, formerly of 47 Scott, The Abbey, and Jax Kitchen, and chef de cuisine Adrian Castillo, formerly of Elvira’s. The menu features southern classics with modern influences along side a handful of contemporary items to round out the selection.
BIRD Modern Provisions & Bar is officially open to the public on Monday, but tonight was what I consider opening night. After it’s all said and done, this night in the process is always my favorite. Im eternally grateful for the opportunity to have friends, family, industry folk, neighbors, and media into Bird tonight to show them what the long hours, endless stress, and a year of fundraising has resulted in. This business takes a serious toll on you, and everyone around you, so going down this road only works if you surround yourself with amazing people. Stephen Ott Courtney Willson Marisa Owens Daniel Thomas Adrian Castillo Matthew Martinez are gangsters and I could not be more proud of them. To my brothers and partners , Andre Cecille Tamayo and Gustavo Mazon, I love you guys and could not be more proud of the job you did. I believe in what we’ve all created. I believe that Fukushu Restaurant Concepts can stand with the big boys, or at least we are about to try. #fukushu #birdmodern #obontourage.
Next up OBON Sushi Bar Ramen Scottsdale – 8.14.17
Posted by Brandon Katz on Sunday, July 30, 2017
Guests can expect modern takes on classics such as deviled eggs, fried green tomatoes, grits, collard, greens, hushpuppies. Not-so-southern items include burrata, crudo, mussels with tomatillo and chorizo, and gnocchi with oyster mushrooms.
Fukushu partner and mixologist Matthew Martinez and bar manager Stephen Ott concocted the whiskey-forward drink menu, many of which are classic cocktails with the house blend whiskey. Ott’s original cocktail, the Tucson Julep ($11), recently won the Judge’s Choice award at the Summertime Speakeasy & Del Bac Showdown.
Below are a handful of photos of BIRD menu items, courtesy of Martinez.
Fried Chicken ($19)
It’s 24-hour brined and served with honey Tabasco, spiced watermelon, apple syrup, and waffle.
Crudo ($11)
Yellowtail, ponzu, pomegranate, serrano, cilantro.
The Hamburger & Fries ($14)
House blend, American cheese, arugula, pickle, onion, BIRD sauce.
Ribeye (market price)
Brussels sprouts, house fries, thyme.
Tucson Julep ($11)
Whiskey Del Bac Classic, Whiskey Del Bac Cask Strength El Dorado, sage leaves, desert sage honey, serrano tincture, creosote tincture.
Other BIRD Modern Provisions Menu Highlights:
- Cuffs & Buttons ($10) – Cuffs & Buttons (house Southern Comfort), Lazzaroni Amaretto, Hayman’s Sloe Gin, orange juice, lemon juice, club soda
- F.T.G. ($10) – fried green tomato, pimento cheese, crispy pork, pickled onion
- Broccolini ($8) – lemon, parmesan, harissa
- Seared Duck Breast ($29) – chorizo, hibiscus, kale, heirloom lima bean, pea shoot
- Pasta ($16) – Meyer lemon gnocchi, oyster mushroom, arugula, onion, ricotta, tarragon
BIRD Modern Provisions & Bar is located at 7109 N. Oracle Rd. and open daily from 4 p.m. – 10 p.m. For more information, call (520) 441-9509 or visit birdmodern.com. Keep up with BIRD Southern Table & Bar on Facebook.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
