Vintage pieces inspired by Fox’s history litter the space including a credenza from Cleveland Art and a bookshelf covered in pages from his favorite cookbook, Paul Bertolli’s, Cooking by Hand.

And there is a 30-seat private dining room called Al’s Workshop to pay homage to Fox’s grandfather and modeled after his workspace with a. skylight, concrete blocks on the walls and a preserved metal fire door.

The restaurant is housed in Santa Monica’s historic Bergamont Station and was designed by Montalba Architects who worked to embrace the history of the location, which once housed, at various points, a stop for the Independence Railroad in 1875 (now a stop for the Metro Expo Line), a celery packing operation and an ice cream making plant.

Restored to highlight the industrial elements, the steel beams are visible and highlighted in the dining room.

Guests enter through an alley that passes the 42-seat outdoor patio. The inside is complete with warm and rustic furniture to feel homey while maintaining a modern touch.

“It's just a really fun and special menu. It’s comfortable and unpretentious, but there's also a lot of imagination and craft that goes into every dish,” co-founder Josh Loeb said in a statement.

Named for Fox’s daughter Birdie and his grandmother Gladys, he has made this new concept his most personal yet. The cuisine is designed to reflect his history, from the generations before him emigrating from Europe to his own moves throughout the U.S.

“Everything from the food to the cocktails to the wine list has a story, and pays homage to the family and friends who have inspired not just me, but the whole team over the years,” said Fox. “There are my grandma’s dishes I recreated from taste memory, alongside recipes by my wife Rachael”.

The large menu showcases the evolution of traditional meals throughout generations and locations from the Midwest to the South to California.

The Hangtown Brei is made with scrambled eggs, matzo, wood-grilled pork belly, fried Pacific oysters and hot sauce hollandaise. This mashup is a mixture of two Southern and Eastern European favorites, hangtown fry and matzo brei.

The menu features other traditional recipes with spins such as matzo ball soup and crab cakes.

The menu includes multiple Texas Toasts including the Sloppy Jeremy, named for Fox himself, with beef and strawberry Bolognese, “horsey goat” (a horseradish and goat cheese spread) and arugula.

This dessert is an original to the menu, a Rose Petal & Pretzel Pie with raspberry, strawberry, rose, hibiscus and a pretzel crust.

Using her own grandmother as inspiration, Rustic Canyon Family wine director Kathryn Coker composed a wine list that is crafted around her 96-year-old grandmother’s penchant for a glass of wine every night.

Coker used wine menus from the ‘50s and ‘60s to build her pairing menus and centered them on mood and protein rather than geography on the menu.

The tiniest staff member, Birdie herself.