Where “better” ingredients make better food
Chef Bill Hawkins says he left big-city, restaurant enterprises to help start The Bluebird Cafe in Stanford, owned by Jess and Angela Correll of Wilderness Road Hospitality, after seeing an advertisement that resonated with his core values: “Godly values, small-town living, natural food and healthy food that’s not exploitative.”
Opened in February 2012, The Bluebird joined the group’s anchor store, Kentucky Soaps & Such, which sells handcrafted goats milk products and other gifts. The group’s downtown endeavor also includes a boutique hotel, spa and guest houses.
Chef Bill, as everyone calls him, says he makes “Southern favorites with great local ingredients with a little more pride in how it’s prepared.”
He says The Bluebird is known for its burgers, created from local grass-fed, beef from nearby Marksbury Farms. Or try the blackened catfish with mashed potatoes and slaw; meatloaf with mashed potatoes and sorghum tomato gravy; Cajun chicken pasta; or smokehouse pasta.
The restaurant is open for breakfast and lunch Monday through Saturday, and dinner Thursday through Saturday. Call-ahead seating is available, as is carryout.