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Blue Bird Bistro Restaurant Review: Owner Jane Zieha and chef Lisa Yamanaka deliver quality, organic food gleaned from a slew of loyal, sustainable farms. Try the monthly Farmers' Table that consists of five courses. Come for the enduring Blue Bird salad before experiencing the creative twists that fill the remainder of the menu. Dip into the seductive house-made green curry, and breathe in the aromatic lavender rice. Or score satisfying polenta topped with roasted red bell pepper purée, a nutty-laced pesto and olive tapenade. Graze on bison in a burger or roast. For vegans and vegetarians, there's a hunky black bean burger, organic risotto and house-made chive pasta. The wine list showcases a fondness for family-owned and -operated wineries.