A modern tavern celebrating the American melting pot, James Beard Outstanding Restaurateur semifinalists Mark and Terri Stark’s newest restaurant brings intriguing interpretations of street food to life.
The menu incorporates flavors from Asia, the American South, the East Coast, Jewish comfort food favorites, and a wide variety of fresh seafood, all with chef Mark Stark’s singular style.
The open kitchen, with its wood-fired grill, turns out large and small plates designed for sharing in one of three cozy dining rooms or two decks. Wines, craft beers on tap and by the bottle or growler, and signature cocktails by the glass or by the shaker to share. Located just east of downtown Santa Rosa in Sonoma County wine country. Open 7 days.
Hot Bird and a Cold Bottle: A double entendre used to describe those late-night pleasures sought out by young men-about-town in NYC during the period just before World War I. The “hot bird” referred to a warm dish; the “cold bottle” would usually be champagne. “The Bottle and the Bird” is an 1889 poem by Eugene Field.
Bird & The Bottle is the sixth restaurant from husband and wife team and James Beard Outstanding Restaurateur semifinalists Mark and Terri Stark. Mark is executive chef and Terri handles business operations for Stark Reality Restaurants, the couple’s management group. Mark and Terri are hands-on. You’re likely to bump into them at one of their award-winning restaurants, all of which provide a different dining experience. For the Starks, it’s not enough to provide exceptional food and service in a comfortable setting—those are a given. Their goal is to provide an experience that will leave diners saying, “I can’t wait to come back.”. Read more about them here.
food + booze
Terri's Bay Shrimp Wontons $8
Oysters on the Half Shell 1/2 dz. with Cucumber Kimchee Mignonette$17
We have lots to celebrate in our first year! We’re proud that Press Democrat readers have chosen the Bird as “Best New Local Restaurant,” and we think that we’re happy that we’re the North Bay Bohemian Writers’ Pick for “Best Humble Food Upgrade,” although that sort of sounds like a creative way of saying “makes chicken fat, bone marrow, and other stuff that I don’t usually eat taste good.” We’re now serving produce from Cloche Farm, a little enterprise started by two Starks’ employees that is growing to order just for us. Due to popular demand, we’ve rolled out a Happy Hour Monday through Thursday from 3 to 6, and Sunday from 11:30 to 6. We’ve been having a blast making new friends and welcoming old ones who know us from our other restaurants and look forward to welcoming you as we begin our second year.
Happy Hour Has Landed
We’re rolling out happy hour! Order from a special menu of cocktails, wine, beer by the glass or growler, and snacks (http://bit.ly/2aAkqOA). Sundays, all day (11:30-6pm) & Monday-Thursday 3-6pm. Photo: “The Aggressive Scratcher” cocktail
Best New Local Restaurant Press Democrat's Readers Choice 2016