Pass the salt
It’s not that I don’t like Little Bird. I do like it. I like its intention. I like the space — bricky and warm, with high ceilings and a stripped-back, slightly Scandinavian experience. And I like how it’s evolved. It started as a cafe in Eden Terrace, serving plant-based food where nothing was heated over 46 degrees — their baking is extraordinary, and the juices are good, too.
Then last year, it opened at night, Wednesdays to Saturdays:
