We'd decided to go back to Charlie Bird for our anniversary this year. Then we scored reservations for wastED, a pop-up experience at Blue Hill show casing dishes made with off-grade or post-restaurant industry use ingredients. Sean Brock was the guest chef the night we went and it was an amazing meal.
Charlie Bird is a warm-weather, Friday after a long week type of place to go, and we look forward to visiting soon. Below, some pictures from the first time we went.