Thursday, March 4, 2021 • ThE BuLLETIN
GO! MAGAZINE • PAGE 13
FOOD
TRUCKS
& CARTS
p.14
bendbulletin.com/goeat
Continued from previous page
From a search through the Birdies Face-
book page, it appears that the charity work
started when they owned the restaurant.
Chef and owner Jeremy Buck bought Bird-
ies about four years ago. He is continuing
the tradition of fundraising and giving back
to the community.
Buck has also continued with many of the
same menu items, keeping the Southwest-
ern influence in several dishes. The restau-
rant is currently open 7:30 a.m. to 1 p.m.
Wednesday through Sunday with very lim-
ited dine-in seating, according to its website.
My first meal was a takeout lunch. I called
in advance to order it for pickup. As Bird-
ies’ food is described as “farm-fresh with a
Southwestern flair,” I ordered the Southwest
Chicken Salad. The first thing I noticed
was as advertised: fresh ingredients. Fried
chicken, black beans, tomato, corn, avocado
and quinoa were piled onto crisp romaine
lettuce. A roasted tomato-chipotle dress-
ing added the Southwest flavor and a good
kick that was enhanced by the corn kernels’
sweetness. In all, it was balanced, fresh and
satisfying. Adding a little creamy cheese
might have helped to calm the spice in the
dressing. I would definitely order it again.
The Porcini Mushroom Burger didn’t
have the same level of freshness. The burger
was over-done and dry. The sautéed mush-
rooms added a little moisture as did porci-
The Belgian-style waffle is made with a malted batter and sprinkled with powdered sugar.
ni-truffle butter.
Although there was a generous spread of
amount of hollandaise sauce. The sauce is
they did not have a cornmeal flavor and
the butter, there was no hint of truffle fla-
a perfect balance of lemon and
tasted more like traditional pancakes. The
voring. While the dryness of the
buttery flavors, but there is
bananas are cooked into the almost plate-
Swiss cheese can be attributed
no cayenne sprinkle to
sized cakes that are topped with candied
to the delayed time be-
give it zing. Instead of
walnuts. It was almost sweet enough to
tween when the burger
a slice of salmon, it
forgo syrup. Real maple syrup is available
was prepared, and the
comes with two small on request. It is served with pats of butter,
time to get it home,
chunks of black-
but you can request whipped butter and real
if I were to order
ened salmon. The
maple syrup.
it again, I would
perfectly cooked
The cakes are served with meat. I chose
definitely request
salmon was moist
bacon. The bacon had a distinct pepper fla-
that the burger be
inside with a crusty, vor — either from hatch chilis or possibly
cooked medium or
spiced exterior. It
green pepper. The server assured me that it
medium-rare.
was a delicious com-
didn’t have that flavor but was glad to substi-
Birdies really shines
bination. I noticed
tute ham for the bacon.
at breakfast. The menu
from pictures that this
A Belgian Style Waffle was the last dish
includes Eggs Benedict
The Porcini mushroom burger is
was the same prepara-
we tried. It’s a malted battered waffle dusted
(Bennys) and scrambles
served with Chimayo Chile fries.
tion as it had been when with powdered sugar. The sugar comple-
that feature fresh, South-
I visited the restaurant
mented the malt flavor, and the waffle was
west or Pacific North-
in 2015. The Bennys come with a choice
light and airy. Both the banana-nut cakes
west ingredients and pancakes, waffles, and
of rice and beans or hash browns. The hash
and the waffle came with a side of fresh
such.
This time, I chose local cuisine with the
browns were crispy on top with creamy,
fruit, including sliced apples, fresh bananas,
Pacific Northwest Benny. Instead of an En-
cooked potatoes inside and no greasiness.
sweet melon and pineapple.
glish muffin, the Benny’s base are two spin-
As I’m a banana-nut pastry fan, I also
When I contacted the owner about this
ach, jalapeno and herb pancakes. Each is
tried the banana-nut cakes. Although the
review, he informed me that he couldn’t
topped with a poached egg and the right
menu describes them as “Johnny Cakes,”
handle more walk-in business at this time.
Birdies Cafe Southwest Chicken Salad
is fresh and topped with
tomato-chipotle dressing.
Hoping to simply serve his current cli-
entele and concerned for the safety of his
staff as well as low staffing levels, he asked
that people not come to the restaurant un-
til the pandemic has subsided and they are
fully open. If you are interested in trying
Birdies, perhaps you’ll want to wait a while
to try it.
e e
Reporter: barb@barbgonzalezphotography.com