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Yardbird's appeal borrows from other factors beyond the buoyant bill of fare. The farmhouse décor, American blues music, and overall ambiance are synchronized with the Southern American fare to the extent of enhancing the meals like some secret seasoning. Chef/partner Jeff McInnis and chef de cuisine Phillip Bryant hit all the right notes with their menu of "small shares" and "big shares." Delectable successes include buttermilk biscuits; Brunswick stew with alligator sausage and smoked rabbit; sweet tea-brined barbecued ribs; shrimp and grits; and Llewellyn's Southern fried chicken with a cheddar-and-chow-chow waffle and citrus-splashed watermelon -- the best fried chicken in town. Craft bourbons, beers, and wines are all-American, and service is sharp. Beer, bourbon, blues, and Southern American fare, at an affordable price point, in a fetching farmhouse environment. Yardbird is a distinct and integrated vision completely realized.