Pass the salt
Nov 06, 2019
3 minutes
TEXT - SIMON FARRELL-GREEN
It’s not that I don’t like Little Bird. I do like it. I like its intention. I like the space — bricky and warm, with high ceilings and a stripped-back, slightly Scandinavian experience. And I like how it’s evolved. It started as a cafe in Eden Terrace, serving plant-based food where nothing was heated over 46 degrees — their baking is extraordinary, and the juices are good, too.
Then last year, it opened at night, Wednesdays to Saturdays:
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