by Steven Doyle
We took a look at Farmbyrd when they opened and have been in for a visit a few times since then. Just over a year later chef Ryan Carbery, a classically trained chef, is doing what a few others have chosen as a path. He is bringing chef driven fare to the general public at bargain prices, few frills and doing it very well.
As with any chef, there is that moment when you possibly get a tad bored with creating the same thing each day, albeit truly fantastic. In the case of Carbery at FarmByrd he stretched his chef wings, no pun intended, by offering uniquely kicked up dishes at a fast casual prices. Consider this a win-win for all concerned. It keeps chef happy and interested, although he is a major partner in the business, and it keeps the chicken eating public extremely happy only to walk into his Plano digs to find crazy good food being offered besides the usual fried and rotisserie birds. Continue reading