12-09-2013 Improving Operations
Published in Menu Strategies
Like its sibling restaurant Le Pigeon, Little Bird Bistro in Portland, Ore., is a playground for adventurous palates. “We have whole roasted marrow bones, lots of foie gras, a charcuterie board with six items made in house, a lot of tongue and blood sausage,” explains executive chef Erik Van Kley. He shares his inspiration and preparation tips for his award-winning, dinner-for-two entrée, Whole Rabbit Porchetta, an ideal addition to the restaurant’s meat-centric menu.