The Blackbird shared on Facebook Wednesday that its opening day has been moved back. It hasn’t shared a new date yet.
Follow the Blackbird on Facebook for updates.
With a captive audience in the guests of the new Aloft Hotel (where the Blackbird is now nested) and increased foot traffic (the restaurant sits on the corner of Biltmore Avenue and Aston Street), Taubman expects the restaurant to have more exposure. “It’s just a larger market,” Taubman says. “And that makes a great difference.”
Blackbird will serve lunch and dinner, with plans in place for a “big, fat, Southern brunch,” Taubman said. “We’re just going to go all out for that.” Brunch will incorporate Taubman’s pastries, with fresh doughnuts, coffee cakes and quiches on the rotating menu. “We’ve got a lot of ideas for doing a fun brunch,” she said.
Lunch will be affordable, with the majority of items under $10, Taubman said. Dishes include organic chicken pot pies and paninis stuffed with Dixie’s favorite dip: pimento cheese. “We’re doing a real modern Southern approach with a nod to tradition,” Taubman said.
Click over to read the full story. As Lunsford notes, the Blackbird arrives on a newly rejuvenated restaurant row there on Biltmore. It is directly across the street from the new Chestnut restaurant and just up the street from the new Wicked Weed brewery and restaurant, which is under construction.