With the opening of a bistro called Little Bird, Chef Gabriel Rucker has introduced a Portland take on the Parisian bistro.
The menu features such French-inspired dishes as a classic rémoulade of celery root and carrot, enriched by crab meat and spiced with piment d'espelette grown by Oregon's own Viridian Farms. Other Little Bird highlights include coq au vin and frisée salad topped with a piece of pork belly. A varied and affordable list of mostly French wines complements the
menu.
Desserts from pastry chef Lauren Fortgang are billed as both sophisticated and playful. For instance, the sorbet and ice cream sampler is served in a ceramic egg carton.
Little Bird is the larger offshoot of Le Pigeon, another notable bistro create by chef Rucker.
The Details
Little Bird Bistrowww.littlebirdbistro.com
