Birdcage has great Latin plates, good prices, and feathers everywhere - Review - Atlanta - The Infatuation
"It’s unlikely we’ll live to see the day when a Grant Park restaurant has valet service and a grass wall photo op, but Birdcage has feather-plumed chandeliers and frozen cocktails, and that’s not nothing. Not to mention, only the rack of agave lime ribs and a whole (delicious) chicken adobo cost more than 15 bucks. And they both come with grilled tortillas. This is a not-boring Latin lunch or dinner option that you’ll probably want to return to, again and again. In contrast with the well-manicured, fenced-in lawns in the neighborhood, Birdcage’s decor is bizarre, bordering on garish. The feather-dressed chandeliers, birdcage lighting fixtures, and giant wallpapered accent wall are admittedly a lot (the theme is birds, we get it). But it’s a nice change of pace when you're looking for lively food in a lively enough space. And it’s rarely over-crowded—we’ve never seen the bar here four-deep waiting for strawberry margaritas—so you can walk right in without a wait. photo credit: Liz Attaway Come here with people who get excited to eat because the food is the main attraction, and you’re going to want to order family-style. Start with the small stuff. Hopefully a few starters, but consider the black bean croquettes dipped in whipped queso fresco—it’s non-negotiable. Then, that whole chicken should be on your table along with the array of six sauces that help charred, citrusy meat pop a little more. There are plenty of solid Latin spots in Atlanta, like Alma Cocina and Alta Toro, but this flamboyant spot in Grant Park is a realistic addition to your regular dinner roster because it's top-notch without being top dollar. Food Rundown Black Bean Croquettes If you only order one starter, it should be this. These three fried little balls filled with whole black beans are good on their own. But they’re better with a heaping portion of the queso fresco that’s whipped into the consistency of cottage cheese. Sweet Potato Bravas Little cubes of sweet potatoes with a crispy exterior. What’s not to love? photo credit: Liz Attaway Michelada Shrimp Cocktail This starter will spice things up. Served in a glass with a spoon, it’s a cold seafood cornucopia. Tiny shrimp, avocado chunks, and the zesty Michelada mix wind up being surprisingly filling. The saltines are necessary when your mouth fires up. photo credit: Liz Attaway Adobo Chicken Get a whole bird if you’re splitting this with the table, but a half is also an option. The adobo seasoning is well-balanced, so it's the perfect vessel to dunk into the array of six sauces (for $5). The cilantro cream is our favorite. In case the mention of a whole chicken didn’t register, a meal here should really be eaten with a few friends who don’t mind double dipping. Red Chicken Tacos Moist, shredded chicken tinga fills up flour tortillas that have been smooched by the griddle. It’s served with a rich consommé that we spooned into our mouths when we ran out of food. photo credit: Liz Attaway Agave Lime Ribs Chicken is our first choice here. But if you and chicken don’t jive, the whole or half rack of ribs is a worthy alternative. The meat falls off the bone with one poke from a fork prong, and the sweet agave lime sauce makes the kind of mess we actually enjoy cleaning up. Sofrito Squash If you love smoky, fire-roasted food, this one's for you. And if you don't, this sofrito squash will change your mind. It’s topped with queso fresco crumbles and crunchy pepitas to help balance things out for any mushy-texture-haters. Frozen Cocktails These frozen concoctions rotate. But don't pass them up, no matter what they’re offering. Especially since they’re happy to mix the drinks together. A sip of a strawberry margarita and piña colada swirled into one glass tricks us into thinking we’re on a beach vacation." - Juli Horsford
