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Bluebird Tavern Restaurant Review: Despite some executive changes and a move downtown, Burlington's farm-to-table mecca hasn't lost a step. Chef Michael Clauss (formerly of New York's Daniel) plates everything from Vermont pheasant to smoked pork macaroni, with an emphasis on seafood. His butcher board charcuterie shines, but dishes like steak tartare have given way to East Coast oysters and a seafood boil (where Canadian mussels share space alongside Gulf shrimp). Guests can sip Bordeaux by the glass or try original cocktails, like Garden Party, a summery blend of dry rosé and St. Germain elderflower liqueur. Gourmands will find endless adventure, whether sampling tomato-soaked breads smothered in sungolds, or pâtés of salty chicken liver paired with shaved beets. The kitchen still slings paprika dusted almonds and its famous double lamb burger, a flavorful twist dressed with yogurt and smoked bacon. Desserts demand a measure of risk, as the restaurant’s rustic sensibilities aren't to all tastes (rye whiskey over chocolate torte?). But java junkies will delight over rich, French press coffee, and there are digestifs in abundance. Service is relaxed, and exudes savvy.