Bird & Bone is a Southern-inspired restaurant with a rustic vibe, helmed by celebrated South Florida chef Richard Hales.

Choose dishes from an innovative menu - from the foodtruck to permanent restaurant - that reflects the heart and soul of traditional country cuisine with ingredients locally sourced from independent small farms and organic butchers. The restaurant occupies the space which formerly housed Michelle Bernstein’s Seagrape and is now overseen by chef Richard Hales of Sakaya Kitchen and Blackbric acclaim. We recommend taking a seat in the outdoor dining room. 

Ideal For

Classic southern cuisine

Signature Dishes

Deviled kale caesar with chopped kale, brioche croutons, pickled red onion & Deviled caesar dressing; 'Chef Hales hot chicken' with Florida honey, house mustard, cucumber pickle & Zak the baker country bread and skirt steak with cumin spiced skirt, scallions, Oaxaca cheese & Jalapeño Verde.

Signature Drinks

Southern Toast with Afrohead rum, Luxardo Rinse, Angostura Bitters & charred smoke stick and Apple Cider Sangria with Midnight Moon Apple Pie Moonshine, white wine, spiced apple cider, orange & a red wine floater.