Bluebird is a Logan icon
Almost a century ago, three men opened up a candy and soda shop. They served ice cream, fountain sodas, shakes and candy, and called the small space the Bluebird. Since then, it has grown to become a family restaurant and one of the oldest spots in downtown Logan.
The Bluebird serves food and provides an atmosphere that brings in faithful customers like Dax Meyers, a freshman majoring in business at USU.
“I love the Bluebird. I come here all the time,” Meyers said.
Customers aren’t the only ones who enjoy the food. Katrina Yeates has been a server and host at the Bluebird for almost a year. She said she loves the steak Oscar, crab, shrimp, avocado and handmade shakes.
“I am more willing to try the food and like it better now that I work here,” she said.
Mark N. Neuberger, O. Guy Cardon and Julius Bergsjo were the original founders of the Bluebird. They owned the Bluebird Candy shop around the corner, but the restaurant and store were separated into two companies a short time after they were founded.
The Bluebird was moved to a new location in 1923. The original location was 12 West on Center Street and now resides at 19 N. Main Street. In 1994, it was purchased by the Xu family, Angui Xu and Ansheng Xu, who currently run the restaurant.
Kiel Price was an employee of the Bluebird in 2005. During his time at the restaurant, he said he’d have dreams he was trying to find a ring at work.
A short time later, Dax Meyers’ sister Amanda started working there, and Kiel had to train her. The two fell in love and left the Bluebird, but they never forgot the good times they had. Six years later, they returned to the Bluebird for their wedding reception.
“We live in Salt Lake now, but we decided to come back to Logan to have our reception here, because we love it and this is where we met,” Meyers said.
Amanda said she checked other places and decided the Bluebird was the best quality for the lowest price, and it had a special feel about it.
“The Bluebird is a well-kept secret that has a very distinct atmosphere. We love it,” she said.
The history of the Bluebird is printed on the back of the menus, written by the Xu’s. During the depression, the restaurant barely survived, according to the menu. The history states that business was good up until the start of the 1930s, when Bluebird began to struggle.
The John F. Bennett family’s managerial expertise later contributed to its well-being, as did financial assistance, according to the menu. After the depression, the restaurant was expanded. Two private and semi-private rooms were added, as well as a new kitchen.
The Bluebird has three floors and a basement. The main floor has an antique soda shop bar, complete with bar stools and mirrors behind the counter. It also has a candy counter and tables for sit-down dining. Antique stairs lead to the second floor, called the mezzanine. This is a balcony room that can be opened or closed for a private party, small banquet, club or reception.
Hailey Fowler, a recent USU graduate who works as a cashier at the Bluebird said, “A classic meal that everyone loves is the Bluebird chicken, which is sweet-and-sour chicken, deep-fried and dipped in a specialty sauce.”
– victoria.hepworth@aggiemail.usu.edui