It seems as though Yardbird Southern Table & Bar has been teasing us for the better part of 2011 with random Jeff McInnis sightings, videos of running chickens and other sleights of hand.
But finally (finally!) we've gotten an opening date. Yardbird will start serving the public on October 3 with dinner service. Lunch and a gospel brunch will follow suit.
Yardbird is taking its farm-to-table down-home cooking philosophy seriously. Beef is sourced from White Oak Pastures in Bluffton, Georgia and produce will come from Paradise Farms in Homestead.
executive chef/partner Jeff McInnis' menu features down home southern
favorites. The menu may say comfort food, but the prices are pure South
Beach, with supper entrees ranging from $17 - $42.
include shrimp n' grits ($19), Elvis rib eye with bone marrow butter and
whipped garlic mash ($42), Berkshire pork chop with smokey plantain
puree, baked apple and G.R.O.W. sauteed southern greens ($36), cast iron
chicken 1/2 Bell & Evans bird pan roasted with sauteed artichoke,
tomatoes and speckled butter beans ($32), and Llewellyn's fine fried
chicken with buttermilk biscuit, cheddar & chive waffle ($17).
is a more wallet-friendly undertaking, with all options, including a
nice selection of sandwiches, well under $20. Sandwiches include a
shrimp po' boy ($14), meatloaf ($14), fried green tomato BLT ($13), and
Bell & Evans chicken ($12).
Joining McInnis is Phillip
Bryant, former Norman's 180 chef, who was named chef de cuisine of
Yardbird. Peter Merrill has been named pastry chef and farmer (we're
looking forward to homemade whoopie pies). Rounding out the team are
Elliott Cusher, chef, and Eddie Acevedo, Director of Operations.
Yardbird will be open seven days a week for lunch and dinner.
Yardbird Southern Table & Bar
1600 Lenox Avenue, Miami Beach
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