"FireBird Fowl opened earlier this month at 2816 Fairmount Street. The restaurant is a project from David Taylor, the founder of booze-infused ice cream company DizziBrands, Tim Summers, and executive chef Ben Smallman, who most recently led the culinary team at Eataly Dallas. Taylor and Summers initially wanted to open a Nashville-style hot chicken restaurant, but decided to change directions after seeing how many similar restaurants had popped up in Dallas over the past year. There’s still a hot chicken sandwich on the menu, but Firebird’s main focus is now proteins derived from other species of bird, with dishes like emu fajitas with shishito peppers, ostrich lasagna, orange pepper duck tacos served on a duck fat-fried tortilla, and Cornish game hen tikka masala. The restaurant also features desserts from DizziBrands, including rum-soaked cheesecake, margarita key lime pie, cinnamon whiskey apple pie, 8 flavors of boozy popsicles and other alcohol-enhanced frozen treats, some with an ABV of 17%. In keeping with the theme, all of the wines at FireBird are also from bird-themed wineries, including Duckhorn, Decoy, and Blue Ostrich Vineyards. Inside, the restaurant features an upper balcony area known as “the nest” that will feature DJs and audio-visual exhibits. The restaurant also has three patios. FireBird Fowl’s hours are 4 p.m. to 10 p.m. Sunday through Thursday, and 4 p.,m. to 11 p.m. Friday and Saturday. Lunch hours will be added in the next few weeks." - Brittanie Shey
