Openings

Yardbird Southern Table & Bar Finally Sets Opening Date

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.

Yardbird

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.

Supper items

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).

Lunch

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


Follow Short Order

on Facebook and Twitter @Short_Order.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss