The good people of mini-chain Wildbird have a mission: they’re aiming to bring people together with better chicken. “We believe our birds taste the way they do because of the tremendous care our farmers have in raising their chickens,” they say. “That’s why we only work with farmers we trust.”
Their chickens, they add, are sourced from trusted local farmers, and the meat is marinated for 24 hours. It’s then slow-cooked to perfection and carved to order.
It’s all about the chicken with these guys. The menu reflects that, with the poultry that they’re justifiably proud served in a selection of different ways. There are burritos, tacos and tostados, salads and bowls. All look great, primarily because the chicken is the outstanding ingredient in each dish, and again, their chicken is spectacular.
There are six locations of Wildbird, including one in Hollywood and one in Downtown Los Angeles, as well as this one in Culver City. Regardless, the quality is famously consistent.
“We believe our birds taste the way they do because of the tremendous care our farmers have in raising their chickens,” they say. “That’s why we only work with Farmers we trust. Sourced from Local Farmers we trust. ??Marinated for 24 Hours. ??Slow cooked to perfection. Carved to Order.”
On this occasion, we opted for a Market Plate: “Our Market Plates are customizable meals consistent of your choice of one boneless Main served over spanish rice, your choice of two sides, and salsa.”
By going this route, you can’t go wrong. All of the sides are great, and meat is exceptional. We chose the Chicken Tinga Market Plate, which sees the succulent chicken roasted with tomato and chipotle sauces. The results are tender shreds of chicken with a sweet tang and nice, spicy bite.
The last time we were here, we had the brussel sprouts as a side, and we had them again. The sprouts were roasted to perfection, blackened in all of the right places, and coated in some sort of a spicy sauce. They really are magnificent too. The sauce/marinade has made its way through the small layers of leaves, coating it all and rendering the already string veg incredibly moorish. Few food items have done a 180 in as dramatic a fashion as the Brussel sprout in recent years. What used to be a joke, the stereotypical stinky food that kids hate, has become a proper treat. These are some of the best.
We also had the buffalo cauliflower, which is breaded beautifully–not too greasy and heavy. The buffalo sauce, meanwhile, has a nice snap and pairs perfectly with the chicken tinga. The rice is also full of flavor, proving that these guys know what they’re doing.
Wildbird is located at 10601 Washington Blvd., Unit 103, Culver City 90232. Email culvercity@eatwildbird.com or visit eatwildbird.com.