But Birds and Bubbles is a hybrid of old fashioned comfort food, combined with sophistication and glamour, and founded by Sarah Simmons - a genuine Southerner, and the head Chef and founder of CITY GRIT, a culinary salon described by the New York Times as a magnet for out-of-town talent.
The menu includes traditional southern dishes like shrimp and grits, tomato pie, crawfish etouffee, steak bavette and chicken dinner. As the name would suggest, the drinks menu includes a vast array of champagnes, separated into secctions including Aperitif, Blanc de blanc, Reserve, Rose and Vintage. There are also 'Stll' wine, if the bubbles don't appeal.
Simmons pays homage to her southern roots using the highest quality seasonal ingredients, and dishes are often served simply in mason jars and paper cones. The outdoor seating is also designed to bring to mind the old southern style cookouts, with lanterns on strings and heated lamps while the simple interior of the restaurant contributes to the overall feeling of comfort.
Romantic dates, groups, Sunday supper
The outdoor seating area is perfect in warm weather
The selection of buttermilk fried chicken is Birds and Bubbles specialty, such as the chicken & rice or the Splitty-split - chicken served with a split of champagne.