The drinks include a Blackberry Twin Tequila Margarita, made with Hornitos Black Barrel tequila, Milagro silver tequila and house-made blackberry sour Jack’s Honey Peach Tea, with Jack Daniels Honey Tennessee whiskey, peach syrup, house sour mix and Sprite and the Basil Cucumber Gimlet, with a choice of Hendrick’s gin or Effen cucumber vodka shaken with basil, fresh cucumber and squeezed lime. Most cocktails are priced at $11.įirebirds introduced its spring/summer cocktail list in mid March. So was the Raspberry Peach Sidecar, with Remy Martin VSOP Cognac and Grand Marnier Signature Collection Raspberry Peach topped with fresh-squeezed lemon juice. The Manhattan My Way cocktail, made with Woodford Reserve bourbon garnished with the brandy cherries, was popular on the recent Winter Seasonal Cocktails list, Pulsinelli says. The finished product is kept in a five-gallon, hexagonal jar at the end of the bar. The cocktail involves steeping fresh pineapple with Svedka Citron vodka for 21 days. “Our Double Black Diamond Martini has been our signature cocktail since our inception,” he notes. Behind the bar, Firebirds offers a wide selection of spirits and uses the freshest ingredients-homemade sweet-and-sour, fresh basil and mint, mangos, strawberries and other fruits to mix up its craft cocktails, Pulsinelli says. The Firebar’s Bar Bites menu includes items such as Shrimp Tacos, Beef Sliders, Crispy Hand Spun Chicken Tenders and Jalapeño Deviled Eggs. The stacked stone walls and fireplaces are a few of the decor elements that warm up the Firebar at Firebirds Wood Fired Grill. “We’re focused on providing a first-class experience with our Firebar,” says Stephen Loftis, vice president of marketing for Firebirds.

The backbar has a tiered waterfall display of bottles that’s backlit to create a backdrop for the bartenders in action. Each location has a “Firebar” space decorated with stacked-stone entryways, wine bottle wall displays and exclusive artwork.

The cuisine is American with southwestern flair and focused on aged, hand-cut steaks, as well as seafood, chicken and ribs. The restaurants, inspired by Colorado lodge style, feature indoor stone fireplaces, outdoor patios and exposed kitchens. Firebirds was acquired by private equity firm Angelo Gordon in 2011. He developed the Firebirds concept with Doug Glendenning, former president of Lone Star, to fill a niche between higher-end and casual-dining steak concepts. Firebirds was founded in 2000 by Dennis Thompson, a cofounder of Lone Star Steakhouse and an original owner of Fox & Hound Bar and Grill.

Firebird margarita wine