Name: Bird and The Bottle
Address: 1055 4th St, Santa Rosa, California, 95404, US

Bird and The Bottle

Californian

LocaleTerroir AI-produced county- and industry-inspired placeholder image

1055 4th St

California

95404

Railroad Square

Monday–Sunday, 11:30 AM – 9:00 PM

CALL WEBSITE RESERVE A TABLE

Mark and Terri Stark's modern tavern on Santa Rosa's Fourth Street blends Jewish comfort food, Southern cooking, Korean heat and East Coast deli fare, with Tony Escalante as chef de cuisine. Plates for sharing come off a wood-fired grill: fried chicken thigh buns, BBQ'd bone marrow, miso black cod, oak-smoked ribs. Two patios; lunch and dinner daily.

Walk-ins Welcome

Casual Attire

Full Bar

Bar Seating

Outdoor Seating

Lively Atmosphere

Parking On-Site

Bird and The Bottle opened in 2015 at 1055 Fourth Street in Santa Rosa, the work of Mark and Terri Stark, the husband-and-wife restaurateurs behind a family of Sonoma County restaurants and James Beard semifinalists for Outstanding Restaurateur. Here Mark Stark's modern tavern menu, cooked day to day by chef de cuisine Tony Escalante, is a deliberate mashup of Jewish comfort food, Southern classics, Korean flavors and East Coast street food that should not cohere on paper but does on the plate. The name borrows a saucy pre-World War I double entendre about a hot bird and a cold bottle. Inside, three dining rooms with leather chairs and bird motifs surround an open kitchen anchored by a $20,000 wood-fired grill, and outside, two patios extend the restaurant.

Menu Highlights

The format is small and large plates built for sharing, so the easiest approach is a group, a few rounds and a table full of dishes passed hand to hand. Much of the cooking comes off the wood-fired grill: fish, breads, vegetables and heartier meats, with smoke as a running thread. Deli traditions turn up next to Southern sides and Korean heat, and over the years the kitchen has played with ideas like kimchee latkes and matzoh ball ramen. The bar runs as deep as the kitchen, with a long list of house cocktails and zero-proof drinks, plus wine by the glass, half bottle and bottle and craft beer on tap. On fair evenings the patios are the seats to ask for; lunch and dinner are served daily.

Mark Stark

Chef & Co-Owner, Stark Reality Restaurants

Mark Stark trained at the Culinary Institute of America and cooked in Washington, D.C., and Seattle, then worked as a regional chef for the California Cafe Restaurant Group before opening Willi's Wine Bar with Terri Stark in 2002. He leads the kitchens across their Stark Reality group, and the Starks were 2013 James Beard semifinalists for Outstanding Restaurateur.

Terri Stark

Co-Owner

Terri Stark co-owns Bird and The Bottle with chef Mark Stark, part of their Stark Reality group of Sonoma County restaurants. She runs front-of-house operations across the group and creates the interior design for each restaurant. She studied leisure services, with a hospitality focus, at the University of Oregon, and the Starks were 2013 James Beard semifinalists for Outstanding Restaurateur.

Bird and The Bottle

Bird and The Bottle

Mark Stark

Terri Stark

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