What initially started as an exclusively rotisserie-chicken centric menu in 2020, has rapidly expanded to include multiple protein offerings such as all natural duroc spare ribs (sticky glazed), pork belly, and steak! Noble Bird focuses on clean eating and transparent ingredients. Take a listen to what you can expect.
Sidney Price became a restauranteur after becoming a mother to two young children with severe, life-threatening food allergies. It was nearly impossible to go out to eat with her family. With the help of her husband she opened a restaurant that focuses on clean eating and transparent ingredients. Andrew Bice's expansive culinary resume spans nearly two decades and stretches across a wide swath of the U.S., having worked alongside renowned chefs such as Marc Forgione and Daniel Boulud. His 18-year culinary career began after he received his formal training at the Scottsdale Culinary Arts and the Le Cordon Bleu College of Culinary Arts, but it was time spent with his grandmother in the kitchen as a child that really led to his love for all things culinary. When he’s not working, Chef Andrew enjoys spending time with his wife, playing beach volleyball and training for his next triathlon. They are worth all the hype!