NEW ORLEANS (press release) – Birdy’s Behind The Bower is pleased to announce the appointment of Michael Thibodeaux as Chef De Cuisine. With over a decade of experience, Chef Michael will continue to work with New Orleans’ local partner farm, Sugar Roots, and bring his expertise and fresh perspective to the indoor/outdoor eatery, promising a culinary experience like no other.
With his appointment, Chef Michael has unveiled a new weekday lunch menu at the restaurant, showcasing a variety of salads, bowls, boards, toasts, sandwiches and large plates. New dishes include Arugula and Local Berry Salad with spiced pecans, crispy shallots, pink peppercorn and white balsamic vinaigrette; Southern Bowl with pork belly, grits, collard greens, pimento cheese and pickled red onion; Mediterranean Chicken Salad with hummus, tzatziki, piquillo peppers, marinated artichokes and feta; Spring Jumper Bowl with citrus yogurt, fresh berries, dark chocolate, house made granola and honey drizzle; Lemon Pepper Fried Chicken Sandwich with Buffalo-style hot pickles, arugula, lemon garlic aioli, brioche bun, with a side salad; Steak and Frites – truffle marinated hanger steak, parmesan frites and garlic aioli; Louisiana Crawfish Melt with pepper jack cheese, caramelized trinity on a brioche bun with a side salad; Whipped Goat Cheese Toast with fig preserves, hot honey, arugula, with a farm salad; Mushroom Toast with lion’s mane and oyster mushrooms, feta, mustard seeds, with a farm salad; and a Cheese Plate – chef’s selection of three cheeses, jams, pickles, mustard and toasted brioche.
In addition to the new weekday lunch menu, Birdy’s will now offer Weekend Brunch, available Friday, Saturday and Sunday. The all-encompassing menu will include new and classic Birdy’s dishes. Guests can enjoy the Strawberry Shortcake Waffle with fresh macerated strawberries, whipped vanilla Chantilly and powdered sugar; Pulled Pork Benedict – citrus braised pork, poached eggs, Hollandaise atop an English Muffin; Southern Breakfast with pork belly, grits, collard greens, pimento cheese, pickled red onion and a sunny side egg; Affogato – vanilla bean ice cream, double shot of Coffee Science’s Super Collider; Biscuit Board with whipped local honey butter, seasonal jam and country gravy; and Avocado Toast chilies, peanuts, sesame seeds, pepitas, flax seeds and cilantro, served with a farm salad.
Born and raised in New Orleans, Thibodeaux’s experience began at the tender age of four, when he would follow his mother and grandmother around the kitchen. In 2013, at the age of 17, with no prior experience in the culinary industry, he began working at the iconic Commander’s Palace as a line cook. He worked his way through every station, including grill, sauté, garde manger, pastry, and expediter, and through his hard work, he was promoted to Junior Sous Chef in 2015 and then promoted to Sous Chef in 2017 under the tutelage of Chef Meg Bickford. In 2018, he was chosen to help open Picnic, Whiskey & Provisions, the thoughtful restaurant owned by former Commander’s chef and Commanders Group Ti Martin and Darryl Reginelli.
Micheal spent three months in Honduras in 2020, where he assisted a family friend with their farm business. In 2021, he returned to New Orleans and resumed his position at Commander’s. He then began working part-time at Sobou and Café Adelaide. In 2024, Mark Latter tapped Thibodeaux to take over the kitchen of Birdy’s. There, he will continue to create innovative and delightful dishes.
Birdy’s Behind The Bower’s lunch menu is served Monday – Thursday, from 10 a.m. – 3 p.m. Brunch is served on Friday, 9 a.m. – 3 p.m., and Saturday & Sunday, from 8 a.m. – 3 p.m. The restaurant is located at 1320 Magazine St. in New Orleans. Telephone: (504) 302 2992. Reservations can be made online at birdysnola.com/.
