Blue Bird Bistro owner Jane Zieha-Bell is doing her part to save the world. Her breakfast, lunch, dinner and Sunday brunch menus at this Westside landmark — and symbol of neighborhood revival — feature all organic food that is bought, whenever possible, from local, sustainable farmers. The bread even comes from the artisan bakery next door. Since purchasing the once-strictly-vegetarian bistro in 2001, Bell has added dishes that contain locally raised meat and free-range chicken and now offers an eclectic menu that both vegetarians and carnivores love. It’s upscale dining in a strictly laid-back environment. For breakfast (served through 2 pm), create your own omelet with eggs from cage-free chickens, veggies and cheeses; try a scramble of smoked tofu and veggies; or indulge in the 17th Street Benedict topped with roasted veggies, feta, capers and Hollandaise. Wash it all down with organic milk, juice or coffee. For lunch, choose from flavorful salads; baked polenta topped with vegetables, goat cheese, red pepper purée and an olive tapenade; or a black bean or bison burger. Dinner offerings include vegetable-laden meat, fish and chicken dishes as well as curried rice and vegetables simmered in coconut milk.
Full bar. Serving breakfast, lunch and dinner Mon–Sat. Sun brunch 10 am–2 pm.
"Regulars and newbies come for the enduring Blue Bird salad before experiencing the creative twists that fill the remainder of the menu."
—
Gayot
Blue Bird Bistro owner Jane Zieha-Bell is doing her part to save the world. Her breakfast, lunch, dinner and Sunday brunch menus at this Westside landmark — and symbol of neighborhood revival — feature all organic food that is bought, whenever possible, from local, sustainable farmers. The bread even comes from the artisan bakery next door. Since purchasing the once-strictly-vegetarian bistro in 2001, Bell has added dishes that contain locally raised meat and free-range chicken and now offers an eclectic menu that both vegetarians and carnivores love. It’s upscale dining in a strictly laid-back environment. For breakfast (served through 2 pm), create your own omelet with eggs from cage-free chickens, veggies and cheeses; try a scramble of smoked tofu and veggies; or indulge in the 17th Street Benedict topped with roasted veggies, feta, capers and Hollandaise. Wash it all down with organic milk, juice or coffee. For lunch, choose from flavorful salads; baked polenta topped with vegetables, goat cheese, red pepper purée and an olive tapenade; or a black bean or bison burger. Dinner offerings include vegetable-laden meat, fish and chicken dishes as well as curried rice and vegetables simmered in coconut milk.
Full bar. Serving breakfast, lunch and dinner Mon–Sat. Sun brunch 10 am–2 pm.
"Regulars and newbies come for the enduring Blue Bird salad before experiencing the creative twists that fill the remainder of the menu."
—
Gayot