Spring Hits The Bird’s Tasting Menu

Spring Hits The Bird’s Tasting Menu

Peak Bloom at The Bird

It’s officially Spring, and DC restaurants sure know how to put you in the spirit of the season, even if it’s snowing outside.

Chef Ryan Hackney and The Bird kick-off DC’s favorite season with their intensive five-course, fowl-focused tasting menu, Bird & Blossom. The mouth-watering menu is inspired by cherry blossom season and the exciting flavors of Japan. The $50 tasting menu is available from March 21-April 15; and drink pairings can be added for an additional $20 (an unbelievable price for a tasting menu drink pairing in DC).

The restaurant is covered with Japanese inspired parasols and draped from floor to ceiling with delicate cherry blossoms, lucky cats, and blooming decor. From flowers painted on the walls, to Sake served in cherry blossom shot glasses, The Bird transforms your experience into a springtime spectacle.

Some things to look forward to:

Shitake Salad with succulent chicken thigh, kombu, and mustard greens

Porcini Dashi made with orchids and radish for the first course.

Foie Gras served with black garlic, miso, and sunflower seeds

Jingisaka Crudo topped with yuzu, tamari, and egg yolk.

Oyakodon including bok choy, sunny guinea egg, and borage flowers is also on the menu.

Two ramen dishes will also be served: the first, made of pheasant, 7 spice, and broccoli and the other option, made with salmon, uni, and caviar.

Foie Gras cones

 

The meal finishes with a decadent chocolate dessert featuring cherries, sake, and orange but the icing on the cake is mixologist Jim Coleman’s specialty drink pairings for an additional $20.

Chef Ryan Hackney, a native Washingtonian, has long been inspired by Asian flavors and it is clear in his beautiful presentations and meticulous tastes.

If you want to feel the joy of Spring in both what you are eating and where you are eating it, head over to The Bird and indulge in their Bird & Blossom tasting menu.

Chef Ryan Hackney

Sake egg shot glasses

 

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