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New Chef Will Bring Peking-Style Chicken and Foie Gras PB&J to The Bird - Source Washingtonian

Posted on Nov 30,2017
Filed Under Restaurants , Local Tastes,
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Ryan Hackney is the new chef of The Bird. Photography by Evy Mages.

Source Washingtonian

BY JESSICA SIDMAN

WASHINGTON, DC. -
As the new chef of The Bird, Ryan Hackney wants to add a peanut butter and jelly sandwich to the menu. But the Logan Circle restaurant is devoted to all things poultry, so it will be stuffed with foie gras, of course. On the side: spiced bourbon milk, ideally served in a cartoon thermos cup.

“What I really want to do with my career and the style I’m going to cook with is use nostalgia and memory association,” says Hackney. At the same time, he’ll keep up The Bird’s tradition of using lesser-seen poultry proteins like guinea fowl, emu, and ostrich—likely disguised in more familiar forms.

Hackney started at The Bird last week after about two years with Ashok Bajaj‘s Knightsbridge Restaurant Group, where he was executive sous chef at Bibiana and, more recently, 701 Restaurant. He replaces chef Michael Bonk, who’s since moved on to BLT Steak.

Source Washingtonian



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