Chicken, Sake, and Sustainability — The Yardbird Crew Looks Back On Five Years

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Matt Abergel, Lindsay Jang and the rest of the crew at Yardbird didn't know where they'd end up when they first opened the doors to their modern izakaya-style restaurant. It's five years later and on the day of their anniversary, they discuss some of the struggles they faced at the beginning and what it takes to sustain a restaurant in a city where rents are high, customers are picky and there are just too many light bulbs to choose from.

Text by Nate Kan
Photos by Alex Maeland
Audio by Elphick Wo

Matt Abergel, Lindsay Jang and the rest of the crew at Yardbird didn't know where they'd end up when they first opened the doors to their modern izakaya-style restaurant. It's five years later and on the day of their anniversary, they discuss some of the struggles they faced at the beginning and what it takes to sustain a restaurant in a city where rents are high, customers are picky and there are just too many light bulbs to choose from.

Text by Nate Kan
Photos by Alex Maeland
Audio by Elphick Wo
I think the first week into Yardbird we had four kitchen staff, and we started with maybe eight staff. In the morning we were cutting 10 to 15 chickens a day and just trying to figure out what the fuck we were doing?

— Matt Abergel, Co-Founder of Yardbird

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