"The restaurant announced its closure on September 17 in an Instagram post, writing that the last service would be on December 31. "From the start, we were met with so much love, acclaim, and incredible regulars," the post reads. "But only eight months in, the pandemic hit, and the years that followed brought staffing shortages, strikes, fires, and a steep decline in tourism that made it harder and harder to keep our doors open.""
"The restaurant is named after Fox's daughter Birdie and grandmother Gladys. Over the years, Fox explored Midwestern, Jewish, and Eastern European cuisine at the restaurant using ingredients sourced from local farmers. Early menu items included Texas toasts served with sloppy joe-inspired beef and the Hangtown Brei, a play on a hangtown fry and matzo brei that combined eggs, matzo, wood-grilled beef bacon, fried oysters, and a spiced-up hollandaise sauce."
"The menu evolved with the years and seasons; today, the restaurant may be best known for its herby matzo ball soup. Other well-known dishes include a noodle kugel, the pickle plate served on glass trays that look straight from grandma's house, the marbled rose petal pie, and steak frites. Birdie G's became a favorite for families, too, with its approachable kids menu and no-fuss service. The restaurant gathered widespread acclaim, including a glowing review from Los Angeles Times critic Bill Addison."
Birdie G's will close at year-end with its final service on December 31. Jeremy Fox opened the restaurant in Santa Monica in 2019 at the edge of Bergamot Station Arts Center and named it for his daughter Birdie and grandmother Gladys. The menu highlighted Midwestern, Jewish, and Eastern European dishes using ingredients from local farmers, evolving seasonally and becoming known for herby matzo ball soup, noodle kugel, pickle plate, marbled rose petal pie, and steak frites. The restaurant was family-friendly with an approachable kids menu and no-fuss service. Initially profitable, the business suffered when dine-in was shuttered during COVID-19 and later faced staffing shortages, strikes, fires, and a steep decline in tourism.
Read at Eater LA
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