Red Bird is like a great jazz interpretation of a standard: inventive and exciting yet familiar and welcoming. Chef Dan Stokes puts his own spin on modern classics, using seasonally inspired ingredients (many of which are locally sourced). Desserts, all made in house, also change with seasons. The menu emphasizes the comforting and the vibrant – food that satiates, heartens, and delights.
The restaurant applies the same harmonious philosophy to its beverage program. Red Bird stocks familiar labels alongside selections from local distillers and brewers. Craft cocktails are riffs on traditional favorites, and we search for unusual wines from around the country.
Red Bird is small and proud of it. Being smaller means that we can focus on what’s important: making great food and creating a joyous atmosphere. We love being a neighborhood joint. Regulars wanted.
Red Bird is always on the hunt for new talented individuals for both Front of House and Back of House positions, regardless of your experience. We want to hear from you. All it takes is a good attitude, strong work ethic and a first step. Reach out and get started today. Click HERE to get started.
Front of House :
Hostess, Server, Support Staff, Bartender, Floor Manager
Back of House:
Prep Cook, Line Cook, Brunch Cook, Dishwasher