Bird & The Bread, The

Restaurant Category: European

  • Profile

    The space that previously housed the nightspot South has been carved into a series of rooms around the butcher-block-topped bar. An open kitchen is a focal point. Chef James Leonardo of Ann Arbor’s Vinology will do double duty. He’s written an interesting menu of such dishes as pork, duck, and chicken liver terrine; double-cut pork chops; duck fat-braised prime beef rib roast; and rotisserie chicken, all from a scratch kitchen. A well-chosen wine list accompanies the fare.

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