Songbird, a new daylight-to-dusk bar, is set to open in June and will focus on seasonality, zero- and low-proof beverages, and ingredient-driven fare. Plus, it’s coming from hospitality pros Charlie Blue Arm and Meg Paradise, a name you might recognize from Umbrella Dry Bar.
Spreading its wings in East End Market, Songbird will have Willow House coffee, candlelit dinner service from Longleaf Swine’s chef Dave Mitchell, and zero-proof, low-ABV, and full-strength cocktails made with locally sourced, fresh ingredients.
“We think of the menu as offering multiple lanes,” said Paradise in a press release. “Guests can stay in one, move between them, or choose something different each time. It doesn’t matter which path they take. Our job is to make each one feel equally considered.”
The menu will rotate based on six central NC seasons calibrated to NC’s harvest cycles, meaning a new experience every time. Plus, more than half the seating will be outdoors on a patio with local plants grown using recycled rainwater and low-waste systems.
“Seasonality determines everything,” said Blue Arm in a press release. “We use techniques like fermentation, preservation, and extraction to extend ingredients at their peak and carry them forward. It allows the menu to evolve naturally while staying rooted in what’s actually growing here.”
