New York, NY 10012
Tips from foursquare
Get the fluke (every time), Knife and Fork salad (almost certainly), pasta special (if it sounds proper) and then roll from there. Bird is the word.
Get the uni pasta
“The food is comforting, with some ingenious additions, like uni in a creamy duck-egg spaghetti, and mint and pistachios in a lemony farro salad.”
Duck egg uni pasta full stop. Razor clams, chicken liver toast, piglet and chocolate dessert.
Seasonal, Italian-accented food with an excellent wine list that includes some surprising values.
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Reviews and News
Last week, we interviewed chef Ryan Hardy, who helms the kitchen at Charlie Bird. The wine program at this restaurant, though, is just as... More on Charlie Bird »
Round Two With Charlie Bird's Ryan Hardy: "I'm Very Proud to Lead a Team, Feed Families, and See My Name on the Paycheck"
In part one of my interview with Charlie Bird's Ryan Hardy, he talked about service, peanut butter and jelly, and the moment everything... More on Charlie Bird »
Charlie Bird's Ryan Hardy: "I Want to Surround Myself With Four to Five Great People and Take a Chance on Something That Has Real Passion and Heart"
"I started cooking when I was a kid because I was the youngest of five in a big family," recalls Ryan Hardy, executive chef of Charlie Bird.... More on Charlie Bird »