Bird Café bids adieu to Sundance Square Plaza next Friday, May 22, while supplies last.
“With the shutdown caused by Covid-19, we found it impossible to operate economically and have elected to close permanently. We invite all of our loyal patrons to join us at 25% capacity or on the patio for one last hurrah before then, while our inventory lasts,” says Shannon Wynne, designer and operating partner. Wynne’s concepts have occupied the same building for the past twenty-five years. Continue reading
Bird Café has named Brian Olenjack executive chef of the popular modern southern Sundance Square eatery.
A graduate of the New England Culinary Institute, Olenjack has more than 20 years experience in the kitchen and honed his skills across the country and locally at notable restaurants including Reata, The Chisholm Club Restaurant and his namesake Olenjack’s Grille. Continue reading
Bird Café is hosting Adam Avery, President and Brewmaster of the award-winning Avery Brewing Company in Boulder, CO for The Avery Experience. On Wednesday, November 11 at 6:30pm. Avery will lead a guided beer experience featuring nine unique brews expertly paired with five courses crafted by Chef David McMillan.Cost is $85 per person inclusive of tax and gratuity. Reservations are required. For more information go to their website. Bird Café is located at 155 E. 4th and Commerce with complimentary valet parking available on Commerce between 3rd and 4th. Hours of operation are Monday-Thursday 11am-midnight, Friday and Saturday 11am-2am and Sunday 10am-10pm.
Check out the menu for the evening: Continue reading
by Steven Doyle
Bird Café will host Grapes and Grease, a Pairdiné dinner highlighting four bubbles from around the world paired with each represented county’s culinary-styled fried foods Wednesday, June 18 at 5 p.m. at its location at 155 E. 4th and Commerce in Fort Worth’s Sundance Square.
Grapes and Grease will feature Chateau Langlois, Cremant Rosé, Burgundy, France NV; Argyle, Brut Rosé, Dundee Hills, Oregon 2010; Gran Sarao, Brut Cava, Catalonia, Spain NV and Santome, Brut Prosecco, Treviso, Italy 2013. To compliment each bubbly, Chef David McMillan will prepare four delectable fried dinner options (either devoured by one or shared with all) offered in conjunction with the present dinner menu, including: Continue reading