Home Grown has been a Reynoldstown institution since 2010. The retro diner energy, the worn-in Southern comfort of it, the Comfy Chicken Biscuit that earned the restaurant back-to-back Michelin recognition — it is the kind of place that feels less like a restaurant and more like a piece of Atlanta that belongs to the neighborhood. So when word got out that the Memorial Drive spot was adding a full evening identity, people paid attention.

Enter Wyld Bird — a dinner concept rooted in Miami-inspired Cuban chicken that takes over Home Grown's space five nights a week. Think charcoal-fired pollo asado, tropical cocktails, and a menu built around one very personal culinary obsession. It's the kind of unexpected night-out move that makes Atlanta's food scene so hard to stop following.

Wyld Bird is the project of Brad Syfan and Tony Seichrist, the team behind Savannah's Wyld Dock Bar. Long before they headed south, both worked alongside Home Grown's Kevin Clark at Iberian Pig in Decatur — so when Syfan relocated back to Atlanta with a new concept in mind, reaching out to Clark was the obvious move.

The conversation was easy. Syfan floated the idea of launching a dinner operation inside Home Grown's space, and Clark — who had already been thinking about evening service since he and co-owner Lisa Spooner purchased the restaurant's building last August — said yes immediately. The partnership was a natural extension of years of mutual respect in Atlanta's restaurant community.

The menu anchor, pollo asado, comes directly from Seichrist's Miami roots. He spent years chasing a version of the Cuban-style charcoal chicken he remembered from childhood in South Florida, and Wyld Bird is where that idea finally has a home. Syfan says high-end sushi was briefly on the table, but ultimately pollo asado made more sense — it matched Home Grown's comfort food ethos and its commitment to keeping things affordable.