There is nothing quite like the taste of a loved one’s cooking, and a new gem in Fairhope is seeking to share those flavors with the broader community. Nestled in a historic craftsman cottage in the heart of downtown, Little Bird is the latest dining concept from Deep Roots Restaurant Group, co-owned by father-son-duo Robert and Bentley Evans. The pair never imagined their first restaurant venture, The Hope Farm, would be so well received when it opened its doors in 2020, but five booming years on and the team was ready to bring more delicious food to Fairhope.
Joining forces with Bill Briand, former head chef of Fisher’s, the team centered their new establishment around the chef’s long-time dream— a menu inspired by his late mother. “I understand passion,” says Robert, “and I understand what it does to someone — how it motivates them and guides them. Bill is very passionate about this project.” Other concepts were pushed to the back burner to make way for Little Bird. After a year and a half of planning, renovations and preparation, the restaurant went from fledgling to flight.
Inside, guests enjoy the charms of home: patterned wallpapers, floral throw pillows and a collection of artwork with coastal or avian themes. Patrons gush over the powder room’s wallpaper and red-painted paneling, a surprising fan-favorite that Robert Evans jokes was nearly axed in the design process.
Little Bird’s menu features coastal flavors with a Louisiana twist, thanks to Briand’s time working the kitchens of New Orleans chefs Emeril Lagasse and Donald Link (Herbsaint), like the savory roast boudin-stuffed quail. Other dishes introduce bold new flavors, like the octopus — tender, garnished with a piquant smoked tomato sauce and served alongside green onion sausage. “Some nights, it’s on every ticket!” laughs Briand. His mother’s inspiration is felt throughout the recipes as well, and there are cocktails and dining rooms named in her honor to complete the tribute.
Little Bird is open seven days a week, offering approachable menu options at lunch, late-night bites in The Ginny Bar and even brunch on Sunday mornings across two floors of dining rooms and a shady garden patio. The hours are many for Chef Briand, but he feels only the fulfillment of a dream turned reality. Meanwhile, the Evanses hope to establish this small town not just as a charming vacation spot but as a truly top-notch culinary destination. With farm-to-table produce, fish right off the boat and flavors that feel elevated yet homey, Little Bird is here to roost.
On the Menu
YELLOWFIN TUNA
Fresh Gulf tuna is seared to perfection and served over bacon Brussels sprout hash. Zesty citrus-chili sauce brightens the hearty plate.
STUFFED QUAIL
This little bird is stuffed with rice and boudin sausage and served over tender Southern greens.
GOLDEN BEETS
Soft, golden beets, tart, lemony goat cheese and Green Goddess dressing come together for a bright and refreshing taste. Garnished with microgreens sourced from The Hope Farm.
POKE TACOS
Served in a crispy wonton shell, yellowfin tuna poke is topped with fresh avocado and whipped wasabi — a popular choice to begin the meal or round out cocktail hour at The Ginny Bar.
OCTOPUS
Step out of your comfort zone with this eclectic dish. Rich tomato sauce offers a bold, smoky flavor that complements the mild sweetness of the sausage and the fork-tender octopus.
Little Bird • 404 Oak Ave, Fairhope • littlebirdfairhope.com • 301-5234
Mon – Thu 11 a.m. – 10 p.m. Fri – Sat 11 a.m. – 12 a.m., Sun 10 a.m. – 9 p.m.
