Jeff McInnis manages to give us a smile as he's supervising what seems like dozens of kitchen chefs to get more and more food plates out to the hungry throngs that filled every inch of space at Yardbird Southern Table and Bar last evening for the restaurant's pre-opening shindig for friends and family.
Yardbird's dining room, which features white brick walls, mason jar chandeliers, communal tables and round booths, was maxed out as industry, friends and the curious thronged to get a taste of the much buzzed-about southern bistro.
While bartenders served bourbon-based drinks with names like The
Porkchop and Southern Peach, waiters passed bite-sized versions of
McInnis' creations that served as major teases, planting
visions of slow, relaxed dinners of pork chops and shrimp and grits in
the minds of attendees.
Truth be told, though bits and bites (and bourbon-infused cocktails)
were nice, it really was just a hint at what McInnis can do behind the
burner when working with the dishes that best remind him of hearth and
home. The evening left us with but one thought -- we're going to have
to go back for a real sit-down....which was probably the intention all
Yardbird opens for dinner on October 3rd. Lunch and gospel brunch will follow.
Chef Jeff McInnis puts the finishing touches on Yardbird's fried green tomato BLT
Ham and cheese biscuit at Yardbird
Deviled Eggs at Yardbird
Fresh watermelon and grilled farm cheese
One-bite s'mores at Yardbird
Jeff McInnis smiles through an extremely busy night at Yardbird's pre-opening bash
Guests were sent home with bourbon, moonpies and preserves in mason jars
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