Thoughtful, creative, and playfully chic, Bird Dog is a star of the South Bay dining scene. Chef Robbie Wilson delivers a remix of East-West cuisine in a dining room featuring white concrete walls dotted with colorful ducks. Must-tries include the warm spiced roti (complimentary with every meal) and the wood-grilled avocado filled with homemade ponzu and fresh wasabi.
About Dog Bird: Our menu is influenced by the rich cultures of Northern California, Japan and wherever we recently traveled to eat. The passion in our cooking has been nurtured by a “multi-cultural pile-up” of sorts,
and we finish it with our contemporary approach. Our sleeves are rolled up.
Our food is simple. Within our walls there is no pomp or ceremony; though our music may be a little loud, at times. Spirit and vigor are paramount.
About Chef Robbie Wilson:
Chef Robbie Wilson showcases Northern California’s bounty via Bird Dog, with the simple allegiance to create a cuisine that he wants to eat.
A Texas native, Wilson first discovered his passion for cooking during his senior year of college at Texas Tech University, where he attended on a soccer scholarship. He spent the year working under Gabriel Rosseau at Gabriel’s, a local, old-school French restaurant, where he was inspired to deviate from his family’s generations-long law school path to become a chef.
Rosseau encouraged Robbie to hone his skills by cooking his way through restaurant kitchens in France, and Wilson relocated and traveled extensively throughout the country. He then landed in Roanne, and received a classical French training under the tutelage of chef Michel Troisgros at his Michelin-starred Maison Troisgros.