We’ve visited Blue Bird a handful of times in the last several months. The food is amazing and the atmosphere quaint and rustic. The service has always been very friendly and very knowledgeable about the food and the history of the restaurant.
Blue Bird’s mission is to bring Mid American Artisan Cuisine to Kansas City. For almost 12 years, Blue Bird has crafted their menu with produce and meat from local, organic, all-natural family farms. They have built a strong network with local farmers who supply all their ingredients and they carry a strong presence in the city as one of the favorite go-to spots for organic, local eating.
Our last trip to Blue Bird was for a Saturday morning breakfast. The restaurant also has a great lunch and dinner menu and diverse wine selection.
On this visit, Blake ordered an omelet – no surprise considering his near-insane fetish for eggs. The Omelet had Campo Lindo Farm cage-free eggs stuffed with house made sausage, garden veggies and Havarti cheese.
I tried their Classic Eggs Bennedict. The hollandaise sauce was not too heavy but still rich and creamy, made with organic butter. It had Havarti cheese, Rains’ Farm Tamworth bacon and tomatoes with a poached egg on an English muffin. I was very happy with it.
The manager insisted the Cibatta French Toast was not only the best French Toast in Kansas City but literally the best ANYWHERE. So Bethany had to try it. As the menu boasted, it was freshly baked ciabatta from the nearby bakery, Fervere. The ciabatta had been dipped in rich vanilla-egg batter and cooked to perfection. It was topped with butter infused with Missouri Northern Pecans. Blake and I ate every extra bite Bethany was willing to give up. It was amazing and totally worth trying.
Towards the end of our meal we asked the Christina about the original inspiration for the Bistro. She shared the story of Blue Bird’s owner Jane Zieha. As a child, Jane’s mother shopped daily at their local market, preparing meals for their family with in season, local foods. Jane took this model as the concept for her restaurant. Blue Bird Bistro carries a constantly evolving menu built around local farmers and their commitment to organic growing. It’s a great stop for anyone passionate about good farm to table food.