45 North Main Street

Three Rivers, MI 49093

 

A Farm-To-Table Restaurant in Three Rivers

  • Kingbird

    Daytime Cafe, Upcoming Farm-to-Table Dinner service on Fridays and Saturdays*, Weekend Brunch. Simple, Hand-Crafted Ingredients. Reservations not required. Dine-in or take your meal to go.

    Order Online
    Top down photo of fried chicken, corn waffles, and accompaniments

  • The Ordinary

    Limited Release Dinner Series on select Saturdays. Tickets are required to attend.

    View Menu and tickets
    A slice of rabbit pithivier with butternut squash mille feuille and black truffle rabbit jus

Looking to Host a Private Event?

Close up flower vase on dining room table.

Whether you’re looking for a private dining experience, hosting a social gathering, or need an event catered, we have you covered.

Inquiries
Inquiries

Thoughtful.

Hand-Crafted.

Local.

Interior of a restaurant with wooden floors, a chandelier hanging from a patterned ceiling, tables set with glasses and flowers, large windows showing street view, and brick and painted walls decorated with framed pictures.

  • Think of Kingbird and The Ordinary as two concepts under one roof.

    We’re a family-owned restaurant by Chef Ken Miller and Ashley Miller.

  • We’re driven by flavor and inspired by the seasons. Our dishes are designed to celebrate the best qualities of our ingredients through minimal manipulation. Nature is the artist. We just use the palette that’s available to us.

    Every bite we serve is hand-crafted by our team with careful consideration to reduce waste and maximize deliciousness. What cannot be used or saved becomes compost.

  • We source the vast majority of our ingredients from independent, local farms and producers. What is not available nearby is sought out within the Great Lakes Region.

    Some of the things we are passionate about are outside of our self-imposed boundaries. These ingredients meet one or more criteria: sustainability, healthfulness, environmental positivity and soil reinforcement, and/or economic viability.

  • We aim to create an experience that is welcoming and comforting, yet exciting and thought-provoking at times.

    Whether we are serving perfectly executed meat and potatoes or reintroducing forgotten or overlooked ingredients, our focus is flavor.