Birdsong
American restaurant · South of Market ·
Pacific Northwest heritage cuisine with wood-fired cooking
Pacific Northwest heritage cuisine with wood-fired cooking
"Birdsong ascends with woodfired seafood dishes inspired by the West Coast from chef Christopher Bleidorn. (2 stars)" - Eater Staff
"Live fire is of the essence at this high-ceilinged and elegantly appointed dining room. Chef Christopher Bleidorn's skill lies in his ability to combine the rugged appeal of flame-kissed meats with a delicate touch and palpable sense of whimsy. Look no further than the lacquered quail with grilled Parker House rolls and crunchy pickles to be assembled à la Peking duck. His team's impressive variety of techniques wring out every fleck of flavor from such pristine ingredients as creek trout, presented as roe with kelp kombucha sabayon; or "tail end" lox served on crispy skin.The playful and spontaneous spirit carries on until the end—with the possible arrival of tart blueberries and crème fraîche hidden beneath lemon mochi bites and a bee pollen-dusted tuile." - Michelin Inspector
"Birdsong’s half and full turkey meals come with two pies and sides like chicory and brussels sprouts salad, butternut squash, and bread pudding stuffing. Depending on how many people you’re celebrating with, prices will range from $190 (serves two) to $570 (serves six). They also have coffee cheesecake pies, eggnog, and wines by the bottle. Order here for pick-up on Thanksgiving from 9am-12pm." - julia chen 1
"If the warm wood-wrapped dining room and kitchen strung up with bundles of drying herbs don’t tip you off, know that Birdsong is all about the wood-fired grill and whatever seasonal ingredients chef and owner Christopher Bleidorn and his team can rustle up to cook on it. Stepping into Birdsong feels almost like stepping into a dining oasis tucked away in a Pacific Northwest forest, and the $325 tasting menu somewhat re-enforces that fact: root broth served with braised wakame, black cod made smokey over the grill’s embers, and buttery cornbread topped with a thick layer of caviar. Service manages to feel both warm and professional without too much pretense. Make reservations for dinner on OpenTable." - Flora Tsapovsky
"Chef Chris Bleidorn is a fine dining veteran coming from Atelier Crenn, Saison, Benu, and Alinea, but Birdsong is his first solo project. Even though he was raised in New England, he claims inspiration from the Pacific Northwest, scattering berries, mushrooms, pine needles, shellfish, and wild game across the tasting menu. The restaurant resembles an airy nest filled with warm woods, oceanic blues, and a big stack of firewood at the front." - Paolo Bicchieri