An OG of Miami’s trailbreaking cuisine scene, Richard Hales, Kitchen, Dim Ssäm à gogo, and Blackbrick Chinese fame is opening Bird & Bone at The Wynwood Yard sometime this Spring, where he wil serve “American Southern eat with-your-hands favorites with an innovative Asian twist.” The focal point of his menu will be his own spin on the Nashvillian classic, hot chicken, and ribs at different levels of heat–“Nashville Hot and Numbing (Fak’n Hot)” and Hell Fire (Lay a Hurtin’ on Ya).
A preview of the menu shows Florida fish toast made with locally-caught fish, Zak the Baker whole-wheat miche, pickle, Green Goddess coleslaw and Mississippi comeback sauce, pimento mac-n-cheese and creamy potato salad, and two desserts by wife Jenny Hales: banana pudding or goo cookie.
In addition to the aforementioned Zak the Baker, Hales is partnering with Taquiza, which will provide homemade heirloom white-corn-and-arbol-chili tortillas, while the responsibly-raised broad-breasted heritage white chicken is sourced from an Ocala farm.
Other food concepts at Wynwood Yard include della test kitchen, offering plant-based “healthy bowls of happy;” the omakase sushi food truck, Myumi; Ash by Stanzione 87, serving woodfired Neapolitan pizzas; and Mr. Bing, a purveyor of Taiwanese-inspired shaved ice cream desserts. Mortar & Pistil, the Yard’s new bar/workspace, offers a dynamic craft cocktail and Per’La Roasters coffee menu.