Birds of a Feather

Name: Birds of a Feather
Address: 191 Grand St, Brooklyn, NY, 11211, US
Telephone: 718-969-6800
Price range: $$

Sichuan$$

Call Directions Website

Mon–Thu 12pm–10pm, Fri 12pm–10:30pm, Sat 11am–10:30pm, Sun 11am–10pm

191 Grand St, Brooklyn, NY 11211
718-969-6800
Last verified: September 2026

Bamboo steamer of soup dumplings (xiao long bao) at Birds of a Feather

Cold Appetizers

Pork and Okra Mini Rolls$16
Wood Ears with Pickled Peppers$12
Okra with Sichuan Pepper Sauce$12
Thousand-Year Egg and Tofu Rolls$12
Sichuan Pickled Vegetables$10
Eggplant with Chili$16
Bang Bang Chicken$12
String Beans in Ginger Sauce$12
Husband and Wife Special$18
Sichuan Cold Noodles$12
Seared Baby Cucumbers$14
Mung Bean Noodles Northern Style$12

Homemade Dim Sum

Spicy and Sour Tofu Pudding$10
Steamed Chicken Dumplings$12
Scallion Pancakes$10
Wonton Soup with Chicken Broth$12
Pork Potstickers$12
Shrimp Dumplings$12
Vegetable Potstickers$12
Sweet and Sour Baby Ribs$14
Steamed Soup Buns$12
Crab Soup Buns$14
Poached Wontons in Chili Sauce$12
Pork Dumplings in Chili Oil$12
Shanghai Shumai$12
Chive Pancakes$12
Dan Dan Noodles$14
Pan Fried Pork Buns$12

Entrée

Walnut Shrimp$38
Tea Smoked Duck$25
Steamed Whole Fish with Asian Chili$35
Sliced Pork Belly on Pickled Mustard Green$23
Braised Whole Fish in Chili Sauce$35
Shredded Beef with Asian Chili$25
Curiously Tasty Chicken$26
Spicy Soft Shell Crab$35
Ma Po Tofu$20
Three Pepper Chicken$20
Kung Pao Chicken$20
Chungking Spicy Chicken$28
Steamed Spice Coated Pork$25
Spicy Fish Fillet$25
Braised Beef$35
Spicy Cumin Lamb$32
Sautéed Duck with Ginger$29
Double Cooked Pork$27
Beef Soup Noodles$18

Vegetables

Sautéed String Beans with Minced Pork$21
Snow Pea Shoots with Garlic$21
Fried Eggplant Accordions$18
Sautéed Chinese Broccoli$22
Spring Celtuce$20

Rice

Purple Rice$3
Premium White Rice$2
Fried Rice with Mustard Green Shoots$10
Fried Rice with Shredded Duck$16
Shrimp Fried Rice with Chinese Sausage$17

Dessert

Eight Jewel Rice Pudding$10
Japanese Pumpkin Cake$10
Rice Wine Soup with Rice Balls$10
Green Tea Ice Cream with Vanilla Mochi$8
Coconut Ice Cream with Vanilla Mochi$8

Lunch Special (12–4:30pm Mon–Fri, incl. white rice)

Spicy Cumin Lamb Pockets$15
Shredded Beef Pockets$13
Spicy Fish Fillet$16
Shredded Beef with Asian Chili$16
Kung Pao Chicken$14
Three Pepper Chicken$14
Ma Po Tofu$14
Double Cooked Pork$17
Sautéed Duck with Ginger$18
Sautéed String Beans with Minced Pork$15
Fried Eggplant Accordions$12
Snow Pea Shoots with Garlic$16
Fried Rice with Mustard Green Shoots$9
Fried Rice with Shredded Duck$12

Beverages

Wuyi Mountain Rock Tea$12
Tie Kuan Yin$8
Jasmine Tea$6
Vietnamese Coffee$6
FIJI Water$4
Housemade Soymilk$4
Lime Ice Tea$5
Perrier Sparkling Water$5
S. Pellegrino Sparkling Water$8
Barley Tea$8

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Fried Rice with Mustard Green Shoots · Fried Rice with Shredded Duck · Shrimp Fried Rice with Chinese Sausage.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Thousand-Year Egg and Tofu Rolls · Spicy and Sour Tofu Pudding · Ma Po Tofu.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Okra with Sichuan Pepper Sauce · Sichuan Pickled Vegetables · Sichuan Cold Noodles.
Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Homemade Dim Sum.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pork Potstickers · Vegetable Potstickers.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton Soup with Chicken Broth · Poached Wontons in Chili Sauce.