The charm of Freebird is enough to rival any shore sando’ spot. Given light and airy flourishes to imitate that steps-from-the-beach feel, chefs Scott and Heather Fratangelo — the powerhouse behind Ardsley’s beloved L’inizio — are bringing fresh takes and even fresher ingredients to their new fast-casual chicken restaurant. Curating a menu focused on chef-driven sandwiches, salads, wraps, and beyond, from the sauces to the sides, every element you bite into is house-made.
Offering breakfast, lunch, and all the snacks in between, Freebird is rife with ways to curb your chicken cravings. Hit the ground running on your day with the Bird BEC: A classic bacon, egg, and cheese served on a brioche roll, that can be upgraded with a generous, crispy chicken cutlet. The Goat Bird packs two egg whites, goat cheese, arugula, tomato, and lemon aioli into a healthy breakfast wrap to kickstart any day.
The Hot Bird sandwich offers a classic take on the Nashville hot chicken sandwich with red cabbage slaw and a Sriracha honey sauce. For some lighter fare, the extensive salad menu is beyond the wildest dreams of anyone trying to eat healthy at a chicken spot. The Southwest Salad is a nutrients-packed meal filled to the feathers with sweet potato, romaine, avocado, black bean, tomato, and corn — if you’re feeling dangerous, go ahead and dump all the creamy chipotle avocado dressing on top. We won’t judge.
And yes, the bird is the word, but veggie lovers can enjoy the Squash Bird sandwich, a crispy butternut squash cutlet topped with goat cheese, lettuce, house pickles, and balsamic. To round out the offerings, the sides (think: crispy Brussels sprouts, cauliflower, and potato dippers) add an extra burst of flavor to the meal that might not survive the car ride home.
Freebird
Greenwich
freebirdfood.com
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