Nibbles + Bites

A Wood-Fired Grill and Hotspot for Diners

Firebirds Restaurant heats up crowd at Birkdale Village

by Tony Ricciardelli | photography courtesy of Firebirds Wood Fired Grill

The Seared Ahi Tuna shareable.

The recently opened Firebirds Wood Fired Grill at Birkdale Landing in Huntersville enjoys a robust clientele. Firebirds’ manager Crystal Keatts manages a staff of about one hundred employees who strive to ensure a positive customer experience seven days per week. The company’s executive chef, who oversees the company’s test kitchen located in Charlotte, creates the menu for all fifty-four restaurants. According to Keatts, Firebirds’ favorites include the Slow-Roasted Prime Rib, Wood-Grilled Salmon, Cajun Ribeye, Baby Back Ribs, and the Striped Sea Bass topped with large shrimp in a Key Lime butter sauce. Desserts include Crème Bruleé Cheesecake, Carrot Cake, and Chocolate Brownie with warm salted caramel sauce.

A unique flavor

Firebirds cooks its entrees on a wood-fired grill, which is what makes them so delectable. As read on Firebirds’ website, “The fuel for the fire includes a combination of hardwoods, but mostly oak. The wood is similar in density and, thus, produces a temperature of about seven hundred degrees.” Firebirds CEO Steve Kislow explains, “Grilling over the open flame gives our cooking a unique character, and our proprietary blend of seasonings, spices and sauces makes each dish flavorful from beginning to end.” Keatts agrees that Firebird’s cuisine is unique and commendable among its customers. “Even with the holidays bringing an influx of diners, which challenged our staff and our operation, subsequent customer reviews have been overly positive.”

Gather by the fire

The restaurant also boasts the FIREBAR®, its vibrant and atmospheric setting, where patrons can have a drink, unwind, socialize. The restaurant’s website describes the bar as a “waterfall display of bottles, backlit and tiered to create a cascade of color that transports you from the everyday.” The bar’s signature drink, the “Double Black Diamond,” consists of Amsterdam Pineapple Vodka and pineapples. The bar offers non-alcoholic drinks as well, and for those feeling the need to nibble, made-to-order bar fare, known as “Bar Bites,” are available, including Grilled Tenderloin Medallions, Fired Up Shrimp, Tuna Tacos, Crispy Cauliflower.

Top: Wood Grilled Salmon.

Bottom: Executive Chef Rashaune Davis.

“Our bar serves handcrafted cocktails,” says Keatts. “We offer a variety of notable wines, classic cocktails, beer, and house spirits, and the quality of our bar food and beverages are consistent. Our FIREBAR® is a favorite gathering spot every night.”

Is spite of the restaurant’s brief Huntersville presence, Keatts, is pleased with the restaurant’s success. “Although we’ve only been in here for a brief time, we’ve exceeded our initial projections and we’re doing quite well, and so is the company. Firebirds will open four more locations in 2022.”

Firebirds Wood Fired Grill is open Sun.-Thurs., 11 a.m.-10 p.m. and Fri.-Sat., 11 a.m.-11 p.m.

Firebirds Wood Fired Grill

16641 Birkdale Commons Pkwy., Huntersville 980.399.6999 www.firebirdsrestaurants.com

Double Black Diamond Martini

What you will need:

1-2 Super sweet pineapples Citrus vodka Fine mesh strainer Colander

Instructions: Cut pineapples and place in a closable container and fill with vodka. Let the infusion set at room temperature for 21 days (three weeks). After this time, strain and reserve the infused liquid. (Discard all fruit used in the infusion process after squeezing.)

The martini is served as 3 oz chilled, up in a martini glass garnished with a fresh slice of pineapple.