New chef at The Third Bird, new menu emphasizes wood-burning grill

Third Bird Interior

Daniel Murphy / Growler Magazine

A few changes are afoot at The Third Bird on Loring Park. First, a new executive chef. Brian Hauke (formerly of Red Stag, Spill The Wine, Surly Brewing Co.) is now helming the kitchen, and his first order of business is making greater use of the grill.

“The new menu really places a focus on the wood-burning grill,” says Hauke, via press release. “The bulk of the menu is actually vegetable based and uses a lot of superfoods, seeds, nuts—and places a big focus on greens.”

Prime examples of the new focus: spring onions, simply grilled and served with pepper relish and manchego cheese. Grilled chicken will be glazed with sesame and caramelized whey (a byproduct left over from their housemade ricotta), and ordered by-the-piece. Ribeyes will get charred straight on the embers.

Check out the new menu, below.

ThirdBird-Menu-Apr2016

 

 

 

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