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
Try one of these cocktails in our giant shakers for the table! Serves 4-5
The Dirty Dilbert Gin, Jalapeno, Cucumber, Lime $12/$44
3 Little Birds St. George Agricole Rum / Flor De Cana Seco Rum / St. Elizabeth All Spice Dram / Lime / Caramelized Pineapple$12
Summer of 96' Vodka / Orange Drinking Vinegar / Aperol / Cointreau / Gran Classico / Egg White / Lime$12
Pepper Potts H.OB.S Gin / Bell Pepper Water / White Pepper Horseradish / Salers Apertif$13
Don't Macaw Me Gustoso Rum / Pho Spiced Campari / Guanabana Puree / Pineapple Gomme$13
Brunch Punch Brunch Special that Changes$13
Hair of the Dog
Mimosa / Bellini Prosecco with Fresh O.J. or Peach Puree$10
Kimchi Bloody Mary Housemade Recipe$12
Kimchi Michelada Housemade Bloody Mary Mix / Mexican Lager$10
What Pho- Named a Standout American Whiskey Cocktail
Freelance writer Virginia Miller gets to travel the world and sip cocktails in many glamorous places. We are thrilled that she names our What Pho cocktail as one of “9 Bourbon (and other Whiskey) Cocktails to Drink Now” in her article on Liquor.com.