Fairhope’s newest, and highly anticipated, restaurant led by the culinary creation of five-times James Beard Award nominee Chef Bill Briand is taking reservations with an opening date of June 4.

Little Bird, at 404 Oak Ave., in downtown Fairhope, is described as a coastal Southern restaurant inspired by the flavors of the Gulf, the traditions of the South and a deeply personal family story, according to a Wednesday, May 28, news release from Deep Roots Restaurant Group, which also operates Hope Farm in Fairhope.

Named in honor of Briand’s late mother, Virginia Eileen Briand, Little Bird draws its name from the Gaelic meaning of her middle name. More than a tribute, the restaurant is a celebration, offering guests a window into Briand’s culinary path and his acclaimed approach to Gulf Coast cuisine, the release said.

Briand began his culinary journey at age 20 when he knocked on the back door of Emeril’s in New Orleans. He spent eight years there, working his way through every kitchen station before joining Chefs Donald Link and Stephen Stryjewski on the opening of Cochon and contributing to the development of Cochon Butcher, according to Deep Roots and as previously reported by Gulf Coast Media in its annual newcomers magazine and residents guide, Big Beautiful Baldwin.

It was during his 10 years at Fisher’s at Orange Beach that he truly came into his own, shaping a distinct culinary identity, rooted in Louisiana traditions and a deep respect for Gulf seafood and regional producers, according to Deep Roots. His work earned recognition and awards from Southern Living and multiple best chef category nominations from the James Beard Foundation.

In 2024, Briand partnered with Robert and Bentley Evans, co-founders of The Hope Farm, to bring this new concept to the Eastern Shore.

“Little Bird is my way of thanking my mother for showing me that love can be shared and expressed through food,” Briand said. “Everything about the restaurant is grounded in that maternal spirit of warmth and care.”

Designer Icy Schuster of Birmingham-based Hatcher Schuster Interiors has transformed the setting, a former private residence, into a layered, “welcoming environment enriched with personal storytelling.” Nods to Briand’s mother’s life are integrated throughout, from songbird-patterned wallpaper to a palette of green inspired by her favorite snack: cocktail olives. Framed heirlooms, curated artwork and other design touches are featured throughout.

Each dining room reflects a chapter of her story: the Ginny Bar, named for her nickname and go-to cocktail, the gin martini; Victory Hall, a nod to her birthday on Victory Day; the Blackbird Room, referencing her favorite Beatles song; the Virginia Eileen Dining Room, nearest the kitchen and closest to Briand’s heart; The Starling, an intimate private dining space named after her favorite bird; and The Daly Courtyard, honoring her maiden name. 

The menu features local seafood and regional growers. Raw bar offerings include Gulf oysters, marinated crab claws with citrus-chili vinaigrette, and a West Indies salad. Appetizers include yellowfin tuna poke tacos with wasabi whip and smoked Gulf fish jalapeño corn fritters. Entrées highlight Briand’s signature style, such as boudin-stuffed Manchester Farm quail, duck l’orange with Louisiana dirty rice, and seared scallops with cauliflower purée and pistachio crunch.

A separate lunch menu offers a more casual experience. Deep Roots promoted a fried oyster BLT on brioche, Southern fried chicken with smothered greens and Alabama white BBQ, and a Gulf shrimp salad croissant with crisp garden greens. Sides include crispy Brussels sprouts in honey-sherry vinaigrette, house-seasoned fries with jalapeño aioli, and “Mom’s Sweet Cornbread” with charred scallion butter.

At the heart of the beverage program is the Ginny Bar, named for Virginia’s favorite drink: the gin martini. The signature Ginny Martini is a blend of Ford’s Gin, olive brine, dry vermouth and orange bitters, served with a sidecar of garnishes for guests to personalize their cocktail or enjoy as a snack, just as she did. The cocktail menu references iconic matriarchs, using house-made tinctures and infused syrups. Highlights include the Mother Jones (Butterfly Pea Tea–infused Ford’s Gin, Salers, Blanc vermouth, house-made lemon and bay leaf bitters) and the Queen Mum (rye whiskey, cherry-vanilla syrup, lemon, egg white and mole bitters).

The wine list, curated by Deep Roots' Wine Director William Jones, emphasizes food-friendly selections with a global palette. Guests can expect grower champagnes, coastal French whites and structured reds from Napa and Piedmont, as well as a rotating selection of orange wines, rosés and lighter-bodied reds suited to the area’s climate, the restaurant group promoted. The beer list features a mix of local craft favorites as well as classic options.

Little Bird will debut with lunch and dinner service beginning June 4, along with happy hour and late-night menu offerings. Reservations are now available on OpenTable.

Hours will be Monday-Thursday, 11 a.m.-9 p.m., Friday-Saturday, 11 a.m.-midnight and Sunday, 10 a.m.-9 p.m.