A former car wash in Minneapolis has been transformed into a vibrant new eatery known as The Bird, which opened its doors on 21 October. The restaurant’s establishment marks an ambitious venture for Moussa Saad and his business partner, who have previously operated a BP gas station and the now-defunct car wash since 2021.
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Saad identified the potential for enhancing the local community by revitalising the “really old” car wash, taking advantage of its location in a charming neighbourhood that offers convenience to residents. Having contemplated diversifying their business model, the duo initially explored opening a bakery in 2022; however, licensing issues led them to rethink their plans. It was not until early 2023 that the concept for The Bird began to take shape, albeit amidst various financial challenges.
The transformation of the car wash ultimately allowed Saad and his partner to realise their vision. They undertook a complete demolition of the old structure, thereby paving the way for a new dining experience that also includes a convenient drive-up service. At The Bird, patrons can place their orders via QR codes displayed on the building, and staff deliver the meals directly to their vehicles. The restaurant operates daily from 11 am to 10 pm, extending its hours to 11 pm on Fridays and Saturdays.
The menu at The Bird showcases a variety of fried chicken options, including tenders, wings, and bites, with all breading and sauces crafted in-house. At the heart of this culinary venture are the house-made sauces, inspired by Lebanese culinary traditions. The restaurant’s signature offering is a spiced garlic sauce known as “The Bird,” which features a unique blend of what the owners describe as “house Lebanese heat.” Other intriguing flavours include “Atomic Cluck,” sweet heat dry rub, lemon pepper, and traditional BBQ.
Saad has indicated that the development of the restaurant’s menu primarily revolved around the sauces, reflecting the owners’ Lebanese heritage and desire to infuse their background into the culinary offerings. In addition to its chicken selections, The Bird offers a range of indulgent sides such as mac and cheese, loaded fries, fried pickles, and cheese curds, alongside shakes and smoothies.
In the days following its soft launch, The Bird has been met with positive reception from patrons, achieving commendable reviews without any advertising efforts. The popularity of its offerings is already evident, with customers expressing delight, particularly concerning the quality of the restaurant’s breading. Saad shared that some visitors have returned multiple times in a single day, a promising sign for the establishment’s future.
Although parking constraints limit the availability of dine-in options, Saad has expressed intentions to possibly incorporate outdoor seating in the summer months. Additionally, there are aspirations to expand The Bird into a chain with multiple locations, enhancing its brand recognition.
As the business continues to develop, Saad is committed to creating a unique identity for The Bird. With branded packaging and promotional materials, he emphasises that every aspect of the restaurant will reflect their distinct vision. By combining high-quality food with a cultural touch, The Bird aims to carve out a niche in Minneapolis’s competitive restaurant landscape.