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Farmbird is getting ready to hatch at 625 H Street NE in early June, serving up humanely raised chicken and from-scratch sides prepared by a pair of hospitality-minded Union Kitchen alums.
The interior is also shooting for a no-frills, straightforward theme, with the repeated mantra “I will not eat any more boring chicken” splashed on the walls.
Birds served are raised on an all-vegetarian diet without growth hormones or antibiotics on regional farms in Virginia, Maryland, Pennsylvania, and Delaware.
The menu features plates, salads, sandwiches and sides, with a choice of house-brined chicken breast, chicken thigh, or tofu. Sides range from mac and cheese with cheddar and toasted breadcrumbs to roasted Brussels sprouts with lemon and black pepper.
The concept comes from friends Dan Koslow and Andrew Harris, who craved a healthy chicken meal at their desk while chugging away in New York. They launched a catering business out of Union Kitchen; this is their first brick-and-mortar restaurant.
