Birdrock Taco Shack- Bradenton, FL
This blog post is going to be different. While most of our reviews are intended to recommend places for you to try, this is not the case here. Birdrock Taco Shack unfortunately has closed its doors on October 18th, 2024.
Birdrock Taco Shack in Village of the Arts is something I hold close to my heart. I’ll do my best to capture what made Birdrock so special. Compared to the other reviews, there will be no scorecard.
Opened in 2016, Birdrock Taco Shack was the brainchild of Chef David Shiplett, a Bradenton native that has a long history of culinary experience in various restaurants. Formally trained at the California Culinary Academy in San Francisco, David created Birdrock (named after a California surf spot) to offer his creative take on tacos. The tacos David came up with are what I’d call upscale fusion. With a menu that changed almost daily, the tacos served depended on what David had on hand. From vegan options like pineapple and edamame tacos, you’d also find a variety of inspired creations like Korean BBQ, Chicken Tinga, Cold Water Lobster, and my personal favorite, Peking Duck. If David knew I was coming in, he’d make sure to have it on the menu.
For those that don’t know, Village of the Arts is a quirky neighborhood that is filled with houses and businesses that are unique, charming, and artsy; Birdrock was no different. While this was Birdrock’s second location, it was located in a small house turned restaurant. Whether it was outside or inside, there was always something new to notice. The outdoor patio was also a great spot to sit and enjoy the numerous bands that would play outside of the restaurant.
In the picture above you can get a bit of the vibe that you’d get every time you’d visit.
What is Fusion?
Sample Birdrock Menu
Depending on what David had on hand, you’d experience different menus every time you went. Here’s an example of some of the tacos you’d find…..
Avocado Banh Mi
Edamame Pineapple
Eggplant Baba Ganoush
Thai Peanut Brussel Sprouts
Chicken Tinga
Beet & Goat Cheese
Korean BBQ Short Rib
Cold Water Lobster
Peking Duck Kung Pao
Yellowfin Tuna Poke
When I first came to know about “Fusion” tacos, I turned a stiff shoulder, feeling that anything but authentic was just inherently wrong. I even tried fusion tacos at a restaurant that has long fallen to depths of memory that I can’t even begin to describe what that first experience was like. Fusion Tacos are just that; the simplicity of tacos but filled with a variety of different culinary genres. For the longest time, I’ll admit, I was a snob. “I hate fusion” was the norm for many years. But that all changed when I first tried Birdrock.
Stemming from his culinary training and fine dining background, David’s tacos were special. Elevated flavors of all kinds, there was always something new to discover. And compared to others you may find along your taco journey, these tacos were huge!
Birdrock Taco Shack - Pork Carnitas, Korean BBQ, Chicken Tinga
The Three Amigos
Korean BBQ Short Rib
This was always a go-to at Birdrock. Filled with Short Rib in a Korean BBQ sauce along with fried onions, and pico, this sweet but savory combination was always a hit and one we’d always recommend.
Chicken Tinga
The chicken tinga was always hefty and delicious. Marinated chunks of shredded chicken with pico, cheese, and garlic, the chicken tinga was always a good choice, and my wife’s favorite…especially if it had David’s delicious white queso.
Pork Carnitas
Featuring huge chunks of perfectly cooked pork, the Carnitas taco is one of my favorites. Rather than shredded pork that you may often find, this one had huge chunks of pork that were seasoned just right. Savory, maybe a little smoky, the flavor was enhanced by the freshness of pickled onion and pico, while it also had a refreshing “bite” coming from a chili pepper sauce.
Birdrock Taco Shack - Cold Water Lobster
The Wildcard
Going beyond the usual lineup, The Wildcard is the taco that stands out—whether it’s the restaurant’s go-to recommendation or just one that caught my eye. It’s the bonus option that brings something different to the plate.
Cold Water Lobster
While we wish we could’ve shared many other unique favorites from the years of exploring all that Birdrock had to offer, this time around we chose the Cold Water Lobster. Filled with huge chunks of lobster, this taco also featured a smoked chili mayo, cabbage, and lime. Combining the sweet buttery taste of lobster with the fresh crunch of cabbage, and the spicy and citrusy punch of the chili mayo and lime, this one was always a hit. I know many people that felt this was their favorite offering at Birdrock, and for good reason.
Birdrock Taco Shack - Chips, Guac, Queso
Notable Mention
The Chips, Guac, and Queso
Like everything else on the menu, the appetizers were no different. Inspired and exceptional, always. The chips were always delicious, featuring thicker stone-ground tortillas that always had a satisfying crunch. The fresh-made guac was made fresh to order and combined with delicious chunks of pico and pickled onions. To round out the selection, the queso was also homemade and topped with pickled onion, jalapenos, and radish slices.
A Final Word
As I said in the intro to this post, Birdrock will always have a place in my heart. From exploring Birdrock ourselves to sharing it with others, to my friends and family hosting a surprise birthday dinner on the Birdrock patio, and even sharing it with wedding guests before we got married, I will always have fond memories of our many, many times eating there. Exploring different flavor profiles and getting to experience the passion David has for cooking, I am fortunate to have known and loved Birdrock.
David is a culinary master with so much creativity in the kitchen, and it’s been a true pleasure getting to know him over the years. While Birdrock may be no more, I can share the good news that David is still cooking and sharing his passion at his other Village of the Arts restaurant, Cottonmouth Southern Soul Food. While this venture is more focused on Southern favorites like Shrimp & Grits, Biscuits and Gravy, or Fried Green Tomatoes, I hope that there might just be bits of Birdrock that show up on future special menu items.
