After a week of being knee-deep in midterm prep, I decided to briefly pause my studying for a solo trip out for good grub. Not wanting to repeat Corner staples so early into the year, I widened my cuisine consideration pool and ventured out to Birdhouse. Here, local, free-range rotisserie chicken sits center stage — and at the center of their chalkboard menu — with plenty of sides to go around.
Birdhouse is perched in a quaint spot on Henry Avenue within Charlottesville’s Rose Hill neighborhood, less than a 10-minute drive from the Rotunda. The restaurant is open Wednesday through Saturday from 5 p.m. to 9 p.m. and offers reservations and take-out options. This brick “house” is almost hidden in the neighborhood — a very blink-and-you'll-miss-it type of spot.
Liz Broyles and Tim Popa opened their restaurant in 2021. The two both enjoy cooking for each other at home and decided to open a restaurant to bring their food to others.
When I walked in through the front door, a server offered me the choice between the table I'd reserved or a seat at the bar. Wanting to get a feel for the conversation and be situated closer to the food- and drink-making in action, I went for the bar.
Everything about Birdhouse screams “home,” from the restaurant’s petite size and cozy kitchen feel to the hospitality of the staff and feel-good menu offerings. The space felt both homey with its wainscoting, yet school-like with light-blue cinder blocks, wooden chairs with metal frames and speckled tiles. Supplemented by candlelight, the restaurant enjoyed dim, soft yellow lighting that became progressively lower throughout the course of the evening.
For my chicken entrée, I had my pickings between the Whole Bird, Half Bird, Quarter Bird Dark and Quarter Bird White, and eventually settled on the Quarter Bird White, Macaroni and Cheese, Potato Gratin and Polenta.
As I waited for my food to arrive, I continued to take in the ambience, appreciating the potted plants tucked around the restaurant, cookbooks on the bar shelves and bowl of apples and pears on the counter beside me. Before long, my slew of dishes was spread before me.
I first dug into the polenta, which had a poptart-like, rectangular shape and a mild yellow color. The top was slightly browned and adorned with a shaving of parmesan cheese. The dish was hot, buttered and almost melted in my mouth. The browning gave it the slightest crisp and crunch, and the polenta’s parmesan provided a beautiful sharpness.
I then moved to the macaroni and cheese. The dish had a baked top with some loose breadcrumbs sprinkled on top. As I dug my spoon into this comfort food, I was greeted by a screen of steam and many spiral noodles. I took my first bite, filling my mouth with a rich, creamy deluge of pasta and cheese with the occasional breadcrumb crunch. The pecorino and cheddar cheeses had a delicious blended flavor and perfectly coated the noodles. The black pepper “heat” built as I took more forkfuls, providing just enough kick without being overpowering or spicy.
Enamored with the plentiful spread of sides, I had to remind myself that my main dish was still untouched. Next, I turned my attention to the Quarter Bird White, housed in a lovingly chipped green bowl. Birdhouse’s chicken — roasted free-range, organic Cornish Cross chickens — did not disappoint. Made more flavorful by the juices it was sitting in, the chicken was tender with a thin, crisp skin exterior, which was further enhanced by the skin’s seasoning.
I finally turned my attention to the massive potato gratin. From the top down, the dish consisted of a crispy layer of gruyere cheese, leeks and Yukon Golds covered in cream. Cutting through these layers proved difficult, as the cream coating present throughout the dish made the components slide in opposite directions. Though a little messy to pick up, this dish really works best when each forkful has a contrast of a well-done top layer with a soft bottom layer and a layer of a sweet, onion-like taste from the leeks to bring everything together.
Though I was a bit too full to indulge in dessert, the restaurant does offer rotating dessert options. I finished my time at Birdhouse experiencing one final eclecticism by reading a very small-printed receipt — which, for all the food I got, did not feature much damage at all — with a magnifying glass provided by the server. I found each item to be reasonably priced, with the Quarter Bird White at $14, the macaroni and cheese and potato gratin each sitting at $12 and the polenta costing $10.
Besides these unique touches, I loved Birdhouse’s simple dining feel and the personable atmosphere created by the staff. The bartenders were very chatty, even enjoying the new disco music — more easily heard during lulls in patrons’ conversations — by playing some “air flute.” I was thoroughly amused.
Being right up-close with the staff and very near to the kitchen made me feel like I was having dinner at home with family. The staff wore no uniform, presenting solely as friendly people wanting to share good food and conversation. The space felt both lively and relaxed.
I left the restaurant through the front door that had been open for most of the evening, which may just be the perfect illustration of Birdhouse’s homey and welcoming, “come on in” atmosphere. Whether planning for a night out with friends or a relaxing dinner for one, Birdhouse should be at the top of your list for its delicious chicken, all-star sides and home-away-from-home environment.
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