Red Bird owner and head chef Jim Tracey is dedicated to providing culinary adventurers with a combination of exquisite food and impeccable service to create superior dining experience. This lofty gastronomical goal translates to an enterprising menu with offerings that include roasted red pepper cannelloni, Montana raised beef rib eye, grilled bison tenderloin, and polenta lasagna.
Stylishly tucked in an alley and located inside the historic Florence Hotel Building, the restaurant has provided intimate evening and special occasion dining in a vivid architectural milieu since November, 1996. “It’s the food, it’s the wine, it’s our atmosphere, and, most importantly, it’s the exceptional wait staff that we have that pulls us ahead from other restaurants,” says Tracey.
This popular restaurant, now a staple of the Garden City’s culturally and historically significant landmarks, specializes in serving house-made pastas, seasonal soups and salads, hand-cut meats, fresh seafood and fanciful desserts. The menu changes seasonally to accommodate the freshest ingredients possible and always includes that savory something for sworn vegetarian and persnickety child alike. In fact, the Red Bird has become that outstanding place in Missoula where families and friends gather not only for fine food but also the elegant socializing and conviviality.
“I’ve always looked at the Red Bird as a restaurant with new ideas in a historic location, and have tried to bring in the finest of dining here, with all people in mind. Every night, night in and night out, we attempt to create not just food but edible artwork,” says Tracey.
Tracey is even willing to share the secrets to his extraordinary dishes. “First, it’s important to use local produce. We’re really fortunate to be able to use so many local ingredients.” From lamb and bison meats arriving from farms dotting Montana’s arid and blustery Eastern Front, to chickens and ducks raised in the tiny agricultural town of Belt, local ingredients and locally harvested products are mainstays on the menu. “The fresh food here is the ambiance,” he says.