On the corner of Sixth Avenue and Houston, right below the corner park, is a space that has gone through many different owners over the last decade. Each attempting to create a restaurant with staying power. When I drove by about a month ago I noticed a new spot, Charlie Bird. As a kid I took guitar lessons at the Charlie Byrd studio and it wasn't the best experience so I ignored the restaurant figuring this one would not last either. Wrong.
I was hearing from all my foodie friends that I had to go to Charlie Bird. It is the place of the summer. I am hoping it will also be the place of the winter. We went last night and am looking forward to returning. My pictures are sub-par as I forgot my camera and my phone does not take great pics. There is a great vibe in there. Super simple decor matches the simple with a twist menu. There are 5 sections of the menu (not including dessert). Raw, Pasta, Small Plates, Vegetables and Large Plates. The menu is just how I like to eat. Ramped up simple. You can share or you can go solo. There isn't a thing on there that you would not be interested in eating a few times a week which is why Charlie Bird will succeed.
Knife & Fork Salad is market vegetables, spring greens and vinegar. Totally seasonal. Sliced tomatoes with slices of nectarines, basil and braised leeks. I am sure this salad will just change as the summer continues.
All and all a really good meal and a fun night. Returning as soon as I return to the city.