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Combining seamlessly the grilling techniques of different cultures around the globe, Guy & the Bird was born out of our passion for asado

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.

COMING SOON

MENU

To Start

  • MUSHROOMS OF THE WEEK
    15
    PORTOBELLO, SHITAKE, OYSTER, TRUFFLE PUREE
  • PICNIC BOARD
    26
    HONEY, PATE, TERRINE, PIKLES, HAM, RICOTTA
  • SMOKED TROUT RILLETTE
    15
    SAFFRON AIOLI, BROWN BUTTER, TOAST, CHIVE
  • STEAK TARTARE
    16
    SHAVED YOLK, PIQUILLO, TOAST, PICKLE
  • GRILLED EEL & SHAVED FOIE GRAS BUTTER
    15
    FOCACCIA TOAST, PICKLE VEGS, CRISPY SHALLOT

Salads

  • COMPRESSED TOMATO & STRACCIATELLA
    15
    HEIRLOOM TOMATO, GARLIC CHIPS, BASIL GEL
  • SMASHED CUCUMBER SALAD
    14
    WATERCRESS, MARCONA ALMONDS, GUAC DRESS
  • CHARRED BABY GEM CAESAR
    14
    PARM CRUTONES, CHIVE CAESAR

Vegetales al carbon

  • CORN ON THE COB
    8
    GARLIC HERBED BUTTER, CHIVE, SPICY TOGARASHI
  • SMASHED WHOLE POTATO
    8
    GARLIC BUTTER, SMOKED SALT, CHIVE
  • CHARRED ASPARAGUS
    11
    SABAYON FOAM, SPICY CRUMBS
  • BABY SMOKED EGGPLANT
    12
    QUINOA, HERBS, TEHINA YOGURT PUREE

Sides

  • BUTTER POTATO PUREE
    7
    CHIVES
  • SKIN ON FRENCH FRIES
    6
    IDAHO
  • PERUVIAN YUCA FRIES
    7
    TEMPURA, FERMENTED BLACK GARLIC AIOLI
  • SCALLION FRIED RICE SIDE
    8
    SCALLION

Fried Rice

  • BURNT VEGGIE RICE
    17
    ASPARAGUS, 63F EGG, MUSHROOM, CORN, CARROT
  • BLACK SEAFOOD RICE
    25
    SHRIMP, BOTARGA, SHALLOT, OCTOPUS
  • DUCK CONFIT RICE
    23
    SWEET CHILI SAUCE, DUCK CONFIT, GINGER

SMALLER

  • CHICKEN THIGHS YAKITORI
    12
    CHARRED LEMON, CRISPY SKIN, PEARL ONION
  • PRESSED PORK BELLY
    14
    SWEET & SOUR GLAZE, TAPIOCA CHIP, PEARL ONION
  • CHICKEN WINGS YAKITORI
    12
    CHARRED LEMON, SCALLION, TARE

  • GRILLED SPANISH OCTOPUS
    20
    PIQUILLO AIOLI, PICKLE , FRISSE, CHARRED LEMON
  • SWEETBREADS
    15
    TOAST, CHARRED LEMON, SWEET PEPPER
  • MISO SALMON FILET
    16
    MISO GLAZE, CHARRED LEMON, GREENS

MAINS FROM WOOD FIRE GRILL

WE DRY AGE OUR BEEF FOR 30 DAYS IN HOUSE

  • DRY AGED PRIME ANGUS NEW YORK STEAK
    49
    30 DAYS, 24oz, HERBED BUTTER, CHIMICHURRI
  • ST LOUIS PORK RIBS GRILLED & CONFIT
    21
    GOACHUJAN BBQ, FURIKAKE
  • DRY AGED PRIME ANGUS RIB EYE STEAK
    63
    30 DAYS, 24 oz, HERBED BUTTER, CHIMICHURRI
  • BONE MARROW SHORT RIB
    22
    BONE MARROW, GREENS OF THE DAY

  • WHOLE ROASTED BRANZINO
    39
    CHARRED LEMON
  • HALF ROTTISERIE CHICKEN
    16
    TOMATILLO SALSA, GREENS OF THE DAY
  • HALF A DUCK
    29
    PICKLES, STEAMED BUNS, DUCK JUS, GREENS

SAMPLE MENU

There is no more lunch menu .
Menu can change weekly.

Starters

  • Pork cheek – Atjar Tjampoer – Peanuts
    18
  • Braised pork belly – Carrots – Thom Ka
    17
  • Dried entrecôte – Parmigiano reggiano – Fresh herbs
    17
  • Lamb neck – Eggplant – Red pepper – Thyme
    18
  • Witte sausage – Fregola – Tarragon
    15

Mains

  • Beef tenderloin
    45
    According to daily offer
  • Côte à l’os
    According to daily offer price changes daily
  • Pluma Iberico
    39
  • Suckling pig roasted in the oven (6p)
    40
    (ONLY IF YOU ORDER AHEAD)
  • Flank Steak with shallots (à l’échalote)
    38
  • Spring chicken – Tarragon – Hay
    36

Kids

  • Piece of beef
    20

Desserts

  • Rice pudding – Coconut – Pineapple – White chocolat
    10
  • Cheese selection – raisin brioche
    14
  • Homemade vanilla ice cream – chocolate sauce
    9
  • Brownie – Yoghurt – Lavas
    10

OUR TEAM

roy

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”

ale

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.

Roy Starobinsky

In house wine and beverage expert professional sommelier

She will also be offering wine tasting events every week. Please check out our website regularly for news on our events.

MAKE A RESERVATION

(305) 428-3805

info@guyandtherestaurants.com

Monday

Closed

Tues + Weds + Sun

11:30am – 10:00pm

Thurs + Fri + Sat

11:30am – 11:00pm

LOCATION

13408 BISCAYNE BLVD, NORTH MIAMI, FL 33181
North Miami Beach, FL 33181