Blue Bird Bistro

1700 Summit Street Kansas City, Mo



In one of his greatest works of sculpture, Michelangelo believed that David was already waiting inside a large block of Carrara marble. In 1501, the artist's hands would begin to set the beauty lying within the stone free.

Organic dining is on the rise and in the right hands, the experience can create a culinary masterpiece that is similar to this artistic act of emerging.

You can't fully imagine the power lurking inside your lentils, until you take a trip to Blue Bird Bistro located on the west side of downtown Kansas City.

With dishes that maximize hidden potential and natural essence, the menu is a manifesto in the health foodie revolution. Save the bland, cardboard-tasting rice cakes for the birds. These eclectic dishes are so hearty and savory, you'll think twice about your momma's home cooking.

It's like comfort food (without any guilt). It tastes good and you feel good about eating it; Bluebird takes pride in purchasing organic, all natural, sustainable and local.

The food is able to speak for itself with an original menu that does not "try too hard" to be funky or trendy. Plates are simple in their use of fresh ingredients, but still interesting and upscale. From bison burgers to green curry, there is something for everyone.

Amazing smells immediately hit me, when my guest and I returned to this truly unique building -which was once a pharmacy in 1890. The old tile flooring and tin pressed ceiling, give it a timeless, out of this world feeling. Delicious smells aren't the only thing lingering, there is also an air of creativity in the comfortable ambiance.

The people are lovely, as well. I find, this is often the case for staff at an organic-style restaurant. They care about the food in an unpretentious way, which inevitably flows to the customer. Like the food, they keep it real and natural.

It was very easy to cozy up with some organic wine and starter of what is possibly one of my most favorite dishes (ever): chicken livers. At first, it surprised me too. It sounds gross, but trust me: I'm hooked. I dream about them.

Complemented with vermouth butter, the chicken livers are dense, slightly rich and almost creamy. Cooked onions, bacon, and mushrooms give the dish a touch of sweetness and a light crunch.

The insanity of our colder than usual spring weather was a blessing, as we decided to share some soup. It was a spicy tomato and again, another dish that overwhelmed me with it's simple excellence. The vegetables were awesomely thick and a kick of jalapeno gave it a subtle, exciting boost. Consider it a "sexy" stew.

We moved on to our main courses. I absolutely love almost any kind of scallops, but often, they are more or less the same dish at any restaurant. So I was excited to try the scallops here that were on the special. Surely, Blue Bird would break the mold. I think the soup was a hard act to follow, but the scallops were still delicious. The size was appropriate. They were simple and cooked properly, while the rice was a nice complement. What really made this dish stand out was the fact that they didn't indulge the scallops with a rich sauce. The scallop, tasted like a scallop (not butter). I will say that there was a tad too much salt for my liking; however, my companion, who helped share the magic of the mollusks, begged to differ.

He went with a texturally remarkable choice of green curry and added tofu. To say the least, it's a brilliant dish. (I may start to dream about this one, too).

We ended our evening at this foodie haven with a house-made bread pudding that was delightful.

I'm a believer; I first heard of Blue Bird Bistro by word of month. I'm glad I listened. So don't just take my word for it, follow your taste buds and dig in!



ATMOSPHERE & DRESS: It's pretty laid back, but also chic.
(I've worn denim with a blazer, but have even worked a dressier black skirt number).

PRICING: Mostly moderate (Entrees range from $8 -$32).

FEATURES: organic, sustainable, local, some vegan/vegetarian dishes, private parties, breakfast, lunch, afternoon menu, Sunday brunch,

MOTTO: "upscale organic for the discerning diner"