Yardbird Southern Table & Bar

Yardbird Southern Table & Bar Restaurant Review:

A lively atmosphere prevails amidst hardwood floors, tables and walls and an open kitchen allowing views of the action. Emphasis is put on using local products, which in the case of the beer is a 16-tap list consisting entirely of beers made in Nevada; and the additional 70 bottles and cans hail exclusively from the U.S. Items you won’t find on many menus are fried frogs’ legs with sweet-and-sour jelly, chicken liver toast with cucumber and Fresno pepper relish, and smoked and roasted bone marrow with onion jam and house bacon. Begin with the barbecue pork belly --- house-smoked pork belly with a sherry apple glaze. The plates section features large portions that serve 2 to 4, such as short rib n’ grits: 18-ounce bone-in short rib with charred-corn dotted grits, haricots verts and sweet garlic bordelaise. The restaurant’s namesake dishes are exemplified by the house-smoked backyard barbecue chicken, a slow smoked and grilled half chicken served with roasted marble potatoes and charred okra. For fixins, be sure to indulge in some grits, made from Nora Mill Granary corn grits and Vermont sharp cheddar. Finish with bacon butterscotch cake with a pecan filling, bourbon ice cream and butterscotch sauce.