On this episode of Table 42, brought to you by the Foodable WebTV Network, we explore Yardbird Southern Kitchen and Bar, a 50 Eggs concept that has become a staple in the Miami dining scene.

Chef Clayton Miller takes us into the kitchen to show us some of the restaurant's hottest dishes and reveals that Yardbird goes through about 500 lbs of chicken four times a week (on a slow week!). In the front of the house, Owner John Kunkel talks design, Yardbird's Bourbon Bar, and what the restaurant's challenges have been along the way.