SITUATED IN THE HEART
OF DOWNTOWN PALO ALTO, BIRD DOG SERVES THE FOOD OF THE MODERN DAY PENINSULA.
Our menu is influenced by the rich cultures of Northern California, Japan and wherever we recently traveled to eat. The passion in our cooking has been nurtured
by a “multi-cultural pile-up” of sorts,
and we finish it with our contemporary approach. Our sleeves are rolled up.
Our food is simple. Within our walls there is no pomp or ceremony, although our music may be a little loud, at times. Spirit and vigor are paramount.
Welcome to BIRD DOG.
Food:
We ordered chef’s (tasting) menu, which I think is a great if you’re there for the first time and don’t know what it get. It basically covers most of the items can you order à la carte.
It was a wonder series of small plates, all very unique and creative. My favorite was the mushroom and the grilled avocado. The wagyu beef was also very nice (albeit tiny).
Service:
Overall very nice. I love how they opened the doors for us when we left. However; when I came in, I started telling the receptionist about my reservation, but she walked away to open the door for a couple behind me, which made me feel rather awkward. So, this would be were I make the overall rating 4.5 if possible.
Atmosphere:
Love the bird decorations and the open kitchen. The soundtrack was very cool too (they played “The Killing Moon”!??). The bathroom is also lovely.
Amazing use of flavors and fusions of food. Definitely a science and an art form mixed into one experience. The four of us tried the chef’s sampler and we pretty much got everything from the menu that day.
It was all incredible except the pulverized shrimp flavored wafer over an infused pear apple. It was a little out there. The wine paring was enjoyed by everyone at the table except me (the designated driver). I don’t think I’d pay $1,800 (included a healthy tip) for one dinner for four people, but many do without a thought.
The service was exceptional but the atmosphere seemed a bit basic for the price. The birds on the wall and hanging from the ceiling were a miss. The food was nothing close to basic. It was a masterpiece. Very unique experience. Oh, the wood-grilled avocado is INCREDIBLE!!
The sauce makes it incredible and even the black stuff on top that we assume is literally charcoal ash or something. The flavors were incredible.
Soooo good.
We went in during the july 4th weekend.
Excellent california japanese fusion. All dishes were very well thought out, beautifully plated.We started with the kanpachi and hokkaido scallops. Seafood was nice and fresh, tons of flavor.
Next up was the avacado and mushroom tempura.I really liked the avocado, it really highlighted the avacode while adding some japanese elements like the ponzu and sesame.
Mains were the chicken karaage and wagyu filet. Chicken was very well done, juicy on the inside and crispy outside. Wagyu was also well cooked, well seasoned.We finished with the creamsicle which had a nice array of flavors.
We really enjoyed our dinner here, this place is definitely worth trying