Yardbird Southern Table & Bar's Small Shares: A First Bite (Pictures)

Categories: First Bites
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All photos by Laine Doss
Jeff McInnis is behind the burner at Yardbird
Yardbird Southern Table & Bar might be onto something. The restaurant, which features home style Southern cuisine, a lively bar filled with bourbon and beer selections, and hot your chef Jeff McInnis, might just have become the new industry hot spot.

We've been there only three times since the restaurant opened on October 3, yet we've already spotted Michael Schwartz of Michael's Genuine Food & Drink fame and general manager of the soon-to-be-opened Philippe by Philippe Chow, Andrew Kaplan. With the knowledge that these players don't eat crappy food, we got busy ordering.

The menu is broken down into three parts: small shares, big shares, and sides to share. We stuck with small shares and sides to go with our bourbons and beers. The Bourbon Blackberry Lemonade was super sweet, so if you don't like too much sugar, go with the Porkchop, made with a touch of Dijon mustard. Or skip the mixed drinks, served in mason jars, and head straight for their good craft beer selection.

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A crock of boiled peanuts arrived at the table, the Yardbird equivalent of chips. Though not boiled enough to eat with the shells on, the vinegary brine made them an unusual and tangy snack. Messy, but worth it.

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Corn 3 ($5), grilled corn with hominy and crispy cornbread crumbles, had a nice texture. The hominy popped in your mouth, making this an interactive dish.

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Sauteed Brussels sprouts leaves with olive oil, sunflower seeds and green apples ($5) were served in a mini crock. The sprouts were tender, but the apple flavor wasn't really noted.

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Macaroni and cheese ($8) is the hearty mac 'n' cheese of the south. The kind served at Sunday pot-luck suppers. Cheese lovers will not be disappointed.

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Mama's Chicken Biscuits ($14) feature a fried Bell and Evans chicken breast on a homemade buttermilk biscuit with pepper jelly.

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Location Info

Yardbird Southern Table & Bar

1600 Lenox Ave., Miami Beach, FL

Category: Restaurant

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My Voice Nation Help

The photos suck almost as bad as the writing. Congrats New Times, you've hired a bunch of employees that can get a fork in their mouth.


I ate there two weeks ago and the peanuts and mac & cheese look just like the photos. Nothing special as far as appearance is concerned. What you see is what you get, however, the food was good.


 the food may be good, but I agree. those are horrible pictures. none of that food in the pictures looks appetizing, or worth the trip there. they look like something you would get a local BBQ joint by the side of the road.

Laine Doss
Laine Doss

When we do a first bite we take pictures of the food we get when we order it. We don't do photo shoots of the food and use a food stylist. This is a representation of what you get when you order food at the restaurant. When we do a review we get a professional photographer in. Our blog pictures are meant as a representation of exactly what we ate that day - when and where we ate it. Nothing more, nothing less.


I didn't mean to single you out because the above comments about the photos apply to most of the food pics on Miami New Times. 

I know it can be hard to get a good photo (and to take a bunch of photos to choose the best from), but just read some of those tips.  A few small changes will go a long way, especially for a non-pro.  For example, shooting at an angle and having a fork opening up that Mac'n'Cheese would have been a better photo.

The camera flash (lighting in general) is greatly changing what the food looks like, so it's not mispresenting the food by fixing that.

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