Foie gras is one of my guilty pleasure.
Little Bird’s version came with a plum-filled crepe and squashes.
The foie gras was seared perfectly with soft and creamy center and crisp outer layer, paired with contrary hard texture from the squash that were a little undercook.
Plum filling in the crepe was spicy, meaty and very delicious.
I had a bite of my friend’s bone marrow with ham and cheese which was quite interesting; I believe the ham and cheese took away the distinctive fatty bone marrow flavor.
Chicken fried trout was a clever and fun dish.
Fish itself was tender, and meant to be eaten like a lettuce wrap; light and delicious.
I was a little disappointed with the duck confit’s skin being the soggy kind, but the beans that came with the dish was super tasty; overall a spicy, hoisin-sauce like flavor in the dish.
The duck itself was very lean, soft and definite “fall off the bone”.
Another unique take on the traditional coq au vin was their fried chicken coq au vin.
The fried chicken was deep-fried goodness, and very tender and moist — even though it was white meat!
With creamy mash potato, and an au jus with rosemary and balsamic vinegar, elegantly put together with all the flavors working really well together, down to the little bacon flavored mushrooms.
I did not try my Dad’s burger since it was not too big, but I could say that the fries were perfect!
We had the ice cream cake for the finale.
A hint of sourness from the crème fraiche, sweetness, nuttiness, and slight bitterness from the finely chopped pistachio. on top of a dense cake layer which almost had a cheddar cheese-like flavor; the dessert was very unique.
Just as we were more than satiated with our meal, these tiny little cute macaroons showed up on our table.
They were sweet and chewy, and just enough to end the meal perfectly.
We had some friends who came late and only had desserts, and the desserts looked gorgeous as well.
Compared to Le Pigeon, Little Bird was not as wow, but still a really high quality restaurant serving innovative French food.