Yardbird

New from me. Lindsay Jang of @yardbirdhk talked to me about why she’s not afraid of the coronavirus, and the one thing about Hong Kong that has put her on edge. nytimes.com/2020/03/04/wor…

The first charcoal is planted around 4:15PM every day so that it is fully burning after our break, and ready for service when we open at 6PM. 🎞: @rlingford #YBPOV ift.tt/2On2afu

The yuzu kosho salt rim job on our El Chonie though. @sundaysspirits ift.tt/2YomLDT

One to drip. One to flip. And one to dip. Go. @sundaysspirits #WhiskyWednesday ift.tt/2M8qVte

If you like drinking umeshu, Yardbird HQ is your sanctuary. 📷: @amanbroli #YBPOV ift.tt/2GkhHX9

It’s Monday, look alive! #BESTSTAFF ift.tt/2GojI4B

Yakitori tastes better shared. Tag your dinner date. #MeatballMonday ift.tt/2Y2LcI1

Gang gang. @chickenandcharcoal ift.tt/2SvXjau

cornhub.com ift.tt/2GjPZd1

ICYMI Matt Abergel @yardbirdhk & @Phaidon #ChickenandCharcoal on @Heritage_Radio @TheFoodSeen archived Episode 395 heritageradionetwork.org/podcast/chicke… iTunes: itunes.apple.com/us/podcast/id3… @Stitcher stitcher.com/podcast/herita… All episodes: thefoodseen.com #foodradio #foodpodcast

We heard it’s a hot chick summer!!! Check out what we’re up to all summer ‘19 by following @chickenandcharcoal. ift.tt/32xByLL

Can you name the seven ingredients in our house shichimi mix? #WingWednesday ift.tt/2JB3mYd

We’re nothing without our team. 📷: @amanbroli #YBPOV ift.tt/2XZLTAX

Balls to the wall. #MeatballMonday ift.tt/2JJZYci

Can you take the heat? Try the Bloody Kim, made with fresh kimchi purée and @flagrantharbour hot sauce! ift.tt/2jQtpkd

Soba, soba, soba, can’t you see, sometimes you just hypnotize me. #sundaysgram ift.tt/2LQ1hJG

Weekends at Yardbird. It’s a vibe. #BESTSTAFF ift.tt/2JvQfYf

Views from the bar. 🎞: @rlingford #YBPOV ift.tt/2XIRhJp

Pouring one out for the homies. #BESTSTAFF ift.tt/2LfWfGQ

Liquid dessert. Our favorite. @sundaysspirits ift.tt/2G7QKFR