White Plains Business Improvement District

Freebird Rocks American Comfort Food With a Southern Flair

Westchester Magazine

 

Sometimes, naming a business can be hard. But there was never any question about what to call this Mamaroneck Avenue restaurant.

Free Bird is one of my favorite rock songs—and my sister has a tattoo of it—so when we were choosing a name, that had to be it,” says Nick Fusco, owner of freebird kitchen and bar. With two decades of experience in the restaurant business, this establishment is truly a family-run operation—and they’re celebrating their first anniversary this month. Fusco, and his wife, his sister, and his father and stepmother all work together to make freebird a warm and friendly gathering place. And, when it came time to create a menu, their decision to offer American comfort food with a twist was also a perfect fit.

A Downright Delicious Menu, Served Up Southern Style

“We didn’t want to be just another bar on Mamaroneck Avenue, so decided to try something a little different with our focus on American comfort food with a southern flair. At freebird, people have fun, enjoy a delicious meal and a signature cocktail, and have an experience they wouldn’t get anywhere else in the area,” Fusco says. Executive Chef Maurice Hurley, who previously worked at Le Bernardin, Valbella and as banquet chef for Anthony Bourdain at Supper Club, recently joined the freebird team.

“Chicken & Waffles is definitely our best selling dish. We use free range, antibiotic-free chickens, and brine them overnight. It’s pretty simple to make, but hard to make it good,” says Fusco, especially if you don’t have a deep fryer at home. The chicken is accompanied by a classic buttermilk waffle, spiced maple syrup and watermelon, and comes in either Original or Nashville Style.

Other popular menu favorites include shrimp & grits, crab cakes, fried green tomatoes, Prime NY strip steak, freebird burgers and their newest additions to the farm fresh menu, Berkshire Pork Chop and Hudson Valley Pan Roasted Duck.

 

Read the full article from Westchester Magazine