Tucked away in an underserved D.C. community near the Maryland border is Bird’s Kitchen, named after one half of the aunt and nephew duo, Tomeaki and Donzell McEachin, who opened the made-to-order take-out spot in November 2022.
Aunt Bird, Tomeaki’s nickname given by a family member, has been the go-to for family and close friends when it came to eating good. Naturally, they called her home “Bird’s Kitchen,” and she made sure to have a plate of food for anyone who stopped by.
During the pandemic, Tomeaki sold plates out of her home to make ends meet, eventually offering them at a family member’s local barbershop, Campbell & Co. Hair Studios. She sold out in minutes. Donzell made it his mission to turn his aunt’s side hustle into a business. The barbershop owners, John and Tybias Campbell, offered up their vacant space around the corner, selling it to the duo in May 2021.
You’ll feel a warm welcome stepping into the foyer of Bird’s Kitchen, as if you’re in Tomeaki’s home. A digital menu hangs above the ordering window, with beverages and desserts in nearby coolers. There’s an adorable colorful art piece, custom made from a close friend of the family.
“The goal of the menu was to keep things as simple as possible so that they do not cut any corners to affect food quality,” Donzell says. Think chicken wings, burgers, salads, and fries. And with simplicity comes reasonably priced food. The most expensive item is $18.
The Saucey Wings are the most popular. Six wings are lightly breaded and seasoned, then deep-fried until crispy. They’re tossed in Aunt Bird’s Signature Sweet and Peppery sauce, making for sticky, finger-licking final product. The sauce tasted like a sweet barbecue sauce, minus the brown sugar and smokiness. They won’t reveal the recipe, but it is in competition with D.C.’s beloved mumbo sauce. The wings come with a side of ranch dressing, but I left it untouched.
I was shocked to learn that another popular item is their turkey burger, called “The Thanksgiving.” A six-ounce patty is seared on the flattop, topped with grilled onions, peppers, and pepper jack cheese. As the cheese melts, the cook adds a scoop of house-made cranberry sauce before it’s placed on a toasted brioche bun. I have not had the best experience with turkey burgers. They’re usually overcooked and underseasoned. But I gave this one a shot and was pleasantly surprised. Aunt Bird’s take on the turkey burger has made me a convert. The combo of the tart cranberry sauce, the juicy burger, and melty cheese made me moan a little bit.
If you’re looking for a burger that may demand a post-meal nap, go for “The 2/4 Burger.” Donzell says not many people order it simply because of its size. You’ll get two 6-ounce beef patties with a pile of grilled mushrooms and onions, Swiss cheese, and A1 Steak Sauce. Mushrooms and onions are my favorite burger topping, so I fell in love on the first bite. It’s definitely on the hefty size, but it’s hard to pass on this $13 double-decker. Personally, I could go for twice the amount of mushrooms and onions.
Bird’s Kitchen also has a six-ounce no-filler crab cake sandwich for the pescatarians. “The As-Is” jumbo lump crab cake is lightly breaded and deep-fried until it’s nice and crispy on the outside. The gag with this sandwich is there are no toppings. No lettuce, no tomatoes, no remoulade, no aioli. Now, I love sauce with my crab cakes, but I didn’t miss it this time around. The crab cake had a nice crust on the outside, and stayed moist in the middle.
If you’re in a hurry or want a cold meal, Bird’s Kitchen has 8-ounce servings of tuna macaroni salad and a curry chicken salad (I could eat a bowl full of the latter). They also offer a few desserts, such as banana pudding, strawberry shortcake, and cherry cheesecake—all made in their kitchen.
Tomeaki and Donzell understand that they opened a restaurant in a part of town that is out of the way. They admit they were skeptical at first, and considered looking for a spot in an area with more development. But they also wanted to grow with their community and be a part of the change. “It’s been a journey, one that I’m anticipating,” Tomeaki says. “The highs and the lows, but we’re here. We’re here to stay and looking forward to a bigger and brighter future.”
Bird’s Kitchen is located at 5013 H St. SE. It’s open Sundays 11 a.m. to 5 p.m. and Tuesday through Saturday 11 a.m. to 7 p.m. Delivery is available through UberEats, Grubhub, and DoorDash. Prices range from $5–$18.
Packaging: Sandwiches are wrapped in insulated foil sheets. Remaining menu items are packaged in microwave- and dishwasher-safe containers.
Does it travel well? Food will stay warm for about 30 minutes before you need to re-heat.
Is the food good? Deep-fried items did not feel greasy. It’s a cheat meal without feeling too heavy.
Leftovers: Best if reheated in an air fryer or toaster oven.