Guy & the Bird is a place where food is unpretentious, simple and honest. We are about honoring the ingredients, unlocking its true character and their relationship with direct fire.
“I felt compelled to open a restaurant more for the ingredients and the fire than for myself.
I had not cooked for three years and I didn’t have a menu ready. I just wanted to open a restaurant of what I like to cook every day.”
– Roy Starobinsy
OUR SOON TO BE REVEALED MENU
At Carcasse we work with seasonal produce and the best meat from our butchery.
Therefore we have daily suggestions and menu changes.
SAMPLE MENU
There is no more lunch menu .
Menu can change weekly.
OUR TEAM
Born in Argentina 31 years ago, this foodie fell madly in love with food about 10 years ago. Trying to find his place in the restaurant world, held jobs as busboy, barback, bartender, barista, waiter, cook and manager. After four years as GM at Epicure Restauant in Sunny Isles, Florida, and also a couple of years of training at the Cordon Bleu, he founded his first venture as an entrepreneur.
Roy Starobinsky
Owner“Service is key and as important as our high end food, to ensure that everybody is treated like family in our home”
She heads up our beverage program, curates our wine list, and will frequently be on hand to help find you the right wine for your meal. Pairing suggestions for each menu item are offered on the wine list. We want our wine list to offer delicious wine at fair prices that everyone can enjoy with their meal and you will find that our pricing reflects that commitment.