I returned with two friends for lunch the other day and was yet again wowed with their menu. I got the tofu banh mi, one of my dining partners ordered the roast beef sandwich with lentil side salad, and the third person ordered chicken chorizo quinoa soup and a biscuit. The tofu banh mi was flavorful and had been marinated in a salty brine, was served with pickled veggies on a crusty baguette with some sort of bean tapenade. I would have liked more bold Vietnamese flavors, but the springtime-y pickled veggies were really nice. The roast beef was a major hit, as was the pineapple lentil salad. The chorizo chicken soup was described as bland, but not bad. I've only ever had amazing experiences with soups here, so I believe this must have been a fluke. The pastry course (which I strongly recommend that everyone indulge in at Bluebird) consisted of an almond torte, a lemon tarragon mini-cupcake, earl grey shortbread cookie, and a carrot bundt cake. Each was its own perfect little bite of dessert extravagance, and I found that I was amazed at the skill and restraint of the pastry chef. The carrot bundt cake had a bit of orange zest and salt in the icing, which perfectly complemented the rich earthiness of the moist carrot cake. A favorite amongst all of us was the earl grey shortbread cookie.
As usual, the place impressed and was a fantastic stop for lunch. Sandwiches and salads are nearly always fantastic, and the meal was great with a few reservations.