Press for Little Bird
“Chef Graham Laborde built his reputation on Gulf Coast cooking, pairing Louisiana flavors with Southern influences at Bernadine’s and later at Winnie’s. At Little Bird, his new neighborhood restaurant, he’s developing that style further.”
— Sonia Garcia for the Houston Chronicle
“While only two items — the New Orleans barbecue shrimp toast and ribeye au poivre — are holdovers from the Bernadine’s days, Laborde acknowledges there are ties that bind Little Bird to his former endeavor. One of those is sourcing as many ingredients from Texas and the Gulf Coast as possible.”
— Eric Sandler for Culture Map Houston