07/16/2026
๐ง๐๐ ๐ง๐ช๐๐ฆ๐ง๐๐ ๐๐๐ฅ๐๐ โ ๐ข๐ฃ๐๐ก๐๐ก๐ ๐จ๐ฃ๐๐๐ง๐
We have run into a few minor setbacksโwhich, honestly, are completely expected at this stage of the game.
Our main kitchen equipment order has been delayed for several weeks. That equipment must be in place before we can complete our final hood inspection, so one delay naturally pushes the next step back with it.
We also had a walk-in cooler compressor blow up. John King is taking care of that as we speak, and we are currently waiting on a part. Once the walk-in is operational, we can finish the draft beer system, which is already almost complete. Our bulk COโ system is also partially installed andโyou guessed itโwaiting on one final part.
But plenty of progress is still happening:
โข The dishwasher system, plumbing and electrical are completeโand shiny!
โข Nearly all of the behind-the-bar equipment is installed. We only have a few condensate drain lines and some back-bar shelving left to finish.
โข The hostess stand and fireplace are coming together, along with plenty of touch-up paintingโnothing major.
โข The TVs are hung, Spectrum has come and gone, and we officially have internet and cable.
โข Frankie is finishing approximately 4,000,000 Ethernet ends so we can finalize the television system.
โข The stage sound system for live bands and the restaurantโs ceiling-speaker audio are complete.
โข The bathrooms only need toilet paper and paper towel dispensers, and theyโll be finished.
We still havenโt decided whether we love the raw concrete floor look, so weโre going to give it a chance. We plan to open with the concrete, see how it looks once the entire restaurant is cleaned, furnished and finished, and then decide whether we want to add a full floor later.
The construction on Barton Boulevard certainly hasnโt made things easier, but weโre not blaming our timeline on the roadwork. Weโre actually excited about the improvements, and the timing really couldnโt have worked out much better for us. By the time we open, we should have a fresh new restaurant surrounded by fresh asphalt and landscaping!
The long story short: this is a restaurant build-out. Delays happen, parts go missing, equipment arrives late and sometimes one small item has to be completed before three other jobs can move forward. We are working diligently every day, completing everything we can while waiting for the remaining pieces to arrive or for the next stage to become available.
We also want to say that our subcontractors have been fantastic, and the City of Rockledge has been great to work with. So far, our biggest challenge has simply been getting the necessary equipment and parts from wherever they are to where we need them.
We understand that waiting is frustrating. Honestly, this is exactly why we donโt like announcing estimated opening datesโthere are simply too many variables, and one small delay can knock the entire schedule off course.
That said, our current goal is to have The Twisted Birch open ๐ฏ๐ฒ๐ณ๐ผ๐ฟ๐ฒ ๐๐ต๐ฒ ๐ก๐๐ ๐ฟ๐ฒ๐ด๐๐น๐ฎ๐ฟ ๐๐ฒ๐ฎ๐๐ผ๐ป ๐ฏ๐ฒ๐ด๐ถ๐ป๐. Fingers crossed! ๐ค๐
Thank you for your patience and continued excitement. We literally cannot wait to open the doors and welcome everyone back into our fresh new restaurant on Barton Boulevard. Weโre getting closer every day!
Thomas & Jenn Bird
P.S. Don't forget to visit our sister restaurant in Cocoa Village Oyster Shooters Raw Bar & Grill on the south side of the village with a private parking lot and lots of fresh seafood and hand cut steaks. Live Comedy this Saturday night at 8pm.
