The man behind Midtown eateries Sakaya Kitchen and Blackbrick Chinese, Richard Hales, is taking his talents to South Beach for a permanent outpost of his Southern-inspired concept, Bird & Bone.
As a refresher, Bird & Bone first debuted inside Wynwood Yard as a food truck concept earlier this year. It had a short yet productive run, according to Hales. Then like many popular food truck concepts, looked to turn permanent and found a home inside The Confidante hotel in the former Seagrape space.
The American-inspired menu will feature daily specials like the aptly named “Bone of the Day” and “Bird of the Day, Slow Roasted Lamb Ribs with White BBQ Sauce; snacks like Deviled Ham, Smoked Potato and Egg Salad; Pimento Cheese and Oxtail with Benne Seed Wafers, plus desserts created Hales’ wife Jenny such as a Bourbon Cake with Cinnamon Whipped Cream topped with Candied Pecans.
The restaurant is scheduled to launch in November with breakfast and dinner previews for hotel guests and locals, with a full opening happening in early 2017. When that arrives, the in-house farmers market and to-go section that will sell homemade biscuits and jellies, salads, sandwiches including the Nashville Hot Chicken salad sandwich.