I knew the recent West Village restaurant Charlie Bird was a keeper after something happened during my meal there this week that had never happened before. I had a bottle of sparkling water sitting in front of me at the bar, at my lone seat for one. The place was packed. There was excitement in the air. There were windows overlooking 6th Ave, and everyone was having grand ole time. As the night moved along, more people arrived, a bustling, festive joint it became. This was the place to be..Oh, and my bottle of sparkling, still half full, was removed by a runner, and replaced with a fresh full bottle. This had never happened to me. Ironically enough, I thought that my first bottle could have been colder. Was the runner a mindreader like me? Maybe. Or, this was just top notch and amazing service, which is matched by top notch fare by chef Ryan Hardy. Charlie Bird is a great restaurant. Period.

Live Diver Scallops come with brown butter and garlic chives. They are awesome.

Knife and Fork Salad came with Heirloom tomatoes, green and purple basil, ricotta, on grilled bread, with a Lambrusco vinaigrette. And you know what? It was unbelievable. Those tomatoes so fresh and sweet. That vinaigrette delicious. When you can make a salad turn me on, then you have my heart, as well as my stomach.

A pasta dish of duck egg spagetti, uni, spring onions, and lemon was also delicious. As a lover of sea urchin I would have liked more in the dish, but it was def. a nice bowl of pasta.

Dessert at Charlie Bird cannot be skipped. I am trying to watch my figure, but am glad I devoured their Chocolate, with olive oil gelato and caramelized rice krispies. It was fucking amazing. Yes, I had a culinary orgasm, and I'm proud of it. Sexy. Order it.

Great service, great food, great vibe. Great restaurant. Charlie Bird is where it's at.

Charlie Bird

5 King St. (bet. Houston and King, entrance on 6th Ave)

New York, NY 10012

212-235-7133