Top Chef: Portland alum Gabriel Pascuzzi’s Slabtown restaurant Mama Bird is switching up its format, transitioning from a counter service spot to Mama Bird Wood Fire Grill, with table service and an expanded menu.
Mama Bird’s wood fire-grilled chicken, served with sauces such as vadouvan curry and smoked garlic miso, is still at the heart of the menu, but the restaurant will add proteins like smoked St. Louis ribs, rotating cuts of steak, and fish in addition to shoring up its cocktail menu. “We have been kicking around the idea for some time,” Pascuzzi writes in a press release to Eater Portland. “We opened six months before COVID
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