Every once in a while you have a real fun dining experience that makes you appreciate local restaurants even more . On our visit to the recently opened Birds on the Roof Bakery and Cafe we had such an experience. Birds on the Roof has a prime location at Central and Rock and is one of the more unique and eclectic restaurants you will find in these parts.
The inside of the restaurant has undergone some extensive remodeling since the days when this space was a scuba shop. The design motif is something along the lines of Parisian Cafe meets the Mad Hatter’s tea party. The colors are bold and vibrant, there is a big red tree, a water feature, and a staircase in the middle of the dining room that leads to a second level of seating. To cap it all off a projector was beaming Casablanca onto one of the walls during our visit. Much to our son’s delight they were thoroughly decked out for Christmas as well including an electric train.
Birds on the Roof is primarily a breakfast and lunch place, but recently they
hired Chef Nathan Toubia to get a dinner service going. He brought over some of his popular dishes from the now closed Bocconcini including lemon chicken, pork saltimbocca, and beef with mushrooms. The dinner menu also includes a few salads, sandwiches, and pizzas.
On our visit I ordered the Ultimate Burger, Steph went with the Chicken Pesto Piadina, and the chef made our son a grilled cheese. A few minutes later the chef came back to say he was almost out of ground beef, so I substituted a BLT. While awaiting our food, we were served some baguette with mint and strawberry buttercreams. The baguette was nothing amazing, but the fresh buttercreams were a treat.
The pesto piadina is a hot flatbread sandwich with chicken, pesto, tomatoes, and plenty of gooey mozzarella. Although messy it was a delicious sandwich. The chef decided to have some fun with my plate and brought out a very tiny slider burger complete with bacon and cheese. I also got a full sized BLT. It was hard to pass judgement on the burger since it was so tiny, but it had good seasoning despite being well done. The BLT on the other hand was great, but technically it was a BAT, since it was piled high with arugula. The sweet pepper bacon is what
made this sandwich. I’m not sure if they make the bacon in house, but it was wonderfully sweet and crunchy. Next time I will probably get a side of the sweet crack bacon with whatever I order. Both our sandwiches came with homestyle fries that were nicely seasoned and crispy. We could not pass up dessert since there was a tray of French macarons in the bakery section. We sampled a pistachio and a blueberry variety. Both were good,
especially the blueberry, but the delicate shells were too crunchy.
There were only two employees working during our meal, one of them being the chef, Nathan Toubia. It was fun to have him personally wait on us, although I hope they plan to add more help so he can stay in the kitchen. During busier times I would be concerned about the quality of service with such a small staff. We do plan on going back to try the breakfast and lunch menus especially since they have something called waffle nachos.