BIRD DOG
Californian restaurant · Palo Alto
420 Ramona St, Palo Alto, CA 94301
Highlights
Californian & Japanese eats with local ingredients, open kitchen
Californian & Japanese eats with local ingredients, open kitchen
"Fine dining staple Bird Dog closed permanently on September 27. Owners Robbie and Emily Wilson made the announcement on Instagram, thanking their customers. “We kind of consider this a retirement of sorts, not so much that we’re calling it quits,” Robbie Wilson told SFGATE. “The lease is coming to an end and we have some exciting new projects we’ve already started working on. It seemed like, let’s go out on our terms and just tackle 2025 recalibrated.”" - Justine Jones
"The Palo Alto restaurant is raising money to deliver free dinners to those working on the frontlines at Stanford Hospital. You can donate and support the effort here." - team infatuation
"Chef Robbie Wilson, also behind San Francisco’s now-closed Le Fantastique, brought fine-dining pedigree to Palo Alto when he opened Bird Dog in 2015. The menu ranges from raw fish and fatty meats to locally farmed vegetables and grains, highlighting ingredients like bone marrow, amberjack, and Arrowhead cabbage." - Dianne de Guzman, Paolo Bicchieri, Becky Duffett
"The Palo Alto restaurant is raising money to deliver free dinners to those working on the frontlines at Stanford Hospital. You can donate and support the effort here. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Since opening its doors in downtown Palo Alto eight years ago, Bird Dog has remained committed to striking a balance between comfort and adventure — evident through chef Robbie Wilson’s inventive takes on simple, humble ingredients. Many of the restaurant’s dishes, infused with Asian influences, offer a welcome departure from what diners might expect from California cuisine. The wood-grilled avocado with yuzu ponzu brings forth a burst of sweetness, umami, and charred flavor, while the maitake mushroom offers an amalgam of textural elements with its flaky, crispy exterior and a rich, accompanying rosé Béarnaise. The wagyu fillet hits the mark on meat quality, and the chicken thighs encapsulate an elevated take on popcorn chicken. Sophisticated decor and thoughtfully crafted cocktails complete the experience." - Cathy Park
