If you’re looking for the perfect New Orleans brunch spot, it doesn’t get much better than Birdy’s Behind the Bower, 1320 Magazine St. With its sprawling outdoor seating that feels as if you’re tucked into a secret garden to the bright, sun-filled interior and the vegetarian-inclusive menu that offers a bit of everything, you’re sure to enjoy your time here for brunch or lunch.
Birdy’s opened two years ago and is located behind The Bower, a restaurant serving small and large plates, charcuterie, and cheese boards from a menu carefully constructed by chef Marcus Woodham. The Bower opened in 2020, just before the Covid 19 pandemic forced restaurants to temporarily shutter and merged with Claret, the wine and cocktail bar next door. Claret merged with The Bower, which now operates as a combination bistro and cocktail lounge. Birdy’s rounds out the trifecta, bringing brunch to the table. Latter Hospitality runs both Birdy’s and The Bower.
Chef Graham Wolfe runs the kitchen at Birdy’s Behind the Bower, having taken over from chef Marie Guevera. Wolfe is from Cleveland. In 2019 he moved to New Orleans to work for Latter Hospitality and in 2020, helped open The Bower with chef Woodham. He has been the chef at Birdy’s for three months, shaping the menu, adding his own touches, and introducing an early bird weekday brunch.
Dubbed Early Bird Happy Hour, Birdy’s offers a discounted menu for those looking for a tasty way to start their day Monday through Friday from 8:00 a.m. to 10:00 a.m. The menu consists of $6 specialty cocktails and brunch dishes such as $6 Deviled Eggs with whipped egg mousse, fried Louisiana crawfish tails, and a hot sauce reduction; $12 Classic Breakfast and a Cup of Coffee – two eggs any way, bacon, house-made tots and toast; $9 Kale Caesar (vegan) with mixed farm kale, Parmigiano, crispy spiced chickpeas, avocado, cherry tomatoes, and a creamy roasted lemon Caesar dressing; and a $12 Hot Fried Chicken Sandwich with a hot, butter-tossed and fried chicken thigh on a brioche bun with dill slaw, and bread and butter pickles.
“We wanted a way to invite more people in so we came up with a breakfast happy hour,” Wolfe said. “We’re offering some discounted items that aren’t on our regular brunch menu—just something good to start the day.”
Selections on the regular brunch menu include Huevos Rancheros, black beans, slow-simmered chicken in adobo, pico de gallo, cilantro, avocado, cilantro, and lime crema, and two eggs any way; Birdy’s Burger, two smash patties, Hook’s white cheddar, mustard aioli, lettuce, tomato, pickles, brioche bun, served with a side salad; French Toast, amarena cherries, chocolate ricotta, roasted hazelnuts; Crawfish Cake, pepper jack cheese, crab boil aioli, dill slaw, and apple cider vinaigrette; and Cinnamon Rolls that are baked fresh every morning and have become a staple of Birdy’s menu.
Salads and bowls can be made vegetarian or vegan and include the Sugar Roots Bowl, beet hummus, brown rice tabbouleh, yellow squash, cucumbers, and local greens; Chopped Salad, shaved brussels sprouts, cabbage, kale, strawberries, sunflower seeds, pepitas, sweet shallot, and bacon vinaigrette; and Cobb Salad, romaine, avocado, bacon, egg, tomato, radish, Baby Blue, and yogurt green goddess dressing.
One of chef Wolfe’s recommendations is the shareable Brunch Board. It features some of the restaurant’s favorites: donuts, granola, slab bacon, hot coppa, bubble waffle, fruit, seasonal jam, mini cookies, mini pancakes, house syrup, triple crème brie, and soft-boiled eggs.
Cocktails include Bottomless Mimosas for $20; Hummingbird, white peach Grey Goose, Fiero, grapefruit, orange, and cherry; Early Bird, coffee liquor, espresso, caramel, and milk served hot or iced; Brunch Punch, barrel-aged rum, pineapple, orange, grenadine, cherry; and Prosecco Margarita, tequila, triple sec, lime, prosecco.
If you aren’t in the mood for alcohol, Birdy’s offers a selection of mocktails made with fruit juices and zero-proof bubbles.
Birdy’s Behind the Bower is open Monday through Friday, 8:00 a.m. to 2:00 p.m., and Saturday and Sunday, 8:00 a.m. to 3:00 p.m.
