Submitted By Simon Hardy Butler, August 11, 2017

Remember Silverbird? It was an interesting, short-lived American Indian restaurant on Manhattan’s Upper West Side that offered bison burgers and other treats meant to showcase the varied cuisines of the first inhabitants of the United States. I remember going to Silverbird in the 1980s and enjoying it.

Unfortunately, it didn’t last long and shut down some time afterward … leaving a gaping hole in the culinary arena that still hasn’t been filled properly. So my question, then, is: Why can’t someone fill it?

The gastronomic history of the native peoples in this land is rich and extensive. It’s not just frybread, though that is one of the staples in particular regions. There are stews. There are brews. There are meats. There are grains.

Come on, restaurateurs. There’s a niche here somewhere, don’t you see?

The benefits of operating a restaurant that offers American Indian fare are myriad. For one, such an enterprise would expose people to a highly developed cuisine that isn’t widely known in New York City. In addition, a restaurant serving such foodstuffs would be maintaining a legacy that should be held onto as much as possible. This is a good idea, folks. I’d like to see it come to fruition again.

Anyone up to the challenge?

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