New restaurant concept Piebird opens at DoubleTree by Hilton
Hilton’s “upper midscale” hotel brand has plans to expand the concept across the U.S., offering a menu of American comfort food with a modern spin.
June 1, 2026
DoubleTree Hotels by Hilton opened its first Piebird, an original concept offering American comfort food with a contemporary spin. The restaurant and bar, developed by Hilton’s in-house F&B consultancy, Stir Creative Collective, made its debut in May at the DoubleTree property in Nanuet, New York.
The restaurant gets its name from those old-fashioned vented ceramic figurines called “piebirds,” traditionally placed on top of a pie so steam could escape during baking and create a flaky crust. This nod to nostalgia is deliberate, as the restaurant’s menu celebrates the rich heritage of American cooking.
Nostalgia and comfort are top trends driving consumers’ dining choices in 2026, according to the National Restaurant Association’s latest “What’s Hot Culinary Forecast.” The report states that restaurant operators are meeting customers’ needs with creative takes on comfort classics, a move some marketers call “newstalgia”—a reimagining or revival of familiar or classic food and drink items with fresh, modern twists.
Piebird’s all-day menu does just that, with items such as Spinach & Artichoke Hand Pies with avocado-ranch dipping sauce, a Short Rib Melt with horseradish cheddar and onion jam, Monkey Bread French Toast, and Knife and Fork Caesar Salad with sunflower crunch and toasted breadcrumbs. Dishes also highlight some of America’s regional cuisines with selections like Southern Biscuits and Gravy and Southwest Cobb Salad.
Fittingly, there’s also a roster of the restaurant’s namesake pies, including a signature Chicken Pot Pie filled with brined chicken breast and root vegetables in a flaky crust, a breakfast quiche with seasonal veggies, and the Malted Chocolate Cream Pie, an exclusive dessert pie featuring chocolate custard topped with chocolate malt balls. Apple and Key lime pies are available, too, and other dessert pies will rotate in seasonally.
DoubleTree Hotels are known for the warm chocolate chip cookies handed to each guest upon check-in. Playing off that nostalgia, the bar at Piebird offers the DoubleTree Cookie Martini, a creamy blend of vodka and chocolate garnished with a half cookie in a glass rimmed with crushed cookie bits. Other familiar cocktails are available, several “remixed” with modern touches. These include the Banana Daiquiri, Mandarin Mango Margarita and Butterscotch Mule.
DoubleTree by Hilton Hotel Nanuet benefits by having Chef Michael Wolf leading the culinary team, bringing his expertise to the kitchen and contributing regional specialties at this location.
Stir Creative Collective carries through the comfort theme in the restaurant’s design. Warm woods and natural textures are paired with calm colors for a relaxed, homey vibe. Vintage-inspired artwork and decorative objects add to the ambience.
“Nostalgia was the inspiration behind Piebird because it has a powerful way of making people feel instantly at home, which is exactly the feeling we want every DoubleTree by Hilton guest to have from the moment they arrive, beginning with our signature warm chocolate chip cookie welcome. We wanted the restaurant and menu to evoke that same inviting atmosphere, drawing from familiar American flavors while reimagining them for today’s traveler. For DoubleTree guests in particular, that connection felt especially natural, as the brand’s philosophy is rooted in warmth, approachability, and thoughtful touches that help travelers feel comfortable and cared for,” said Drew Iddings, global brand leader, DoubleTree by Hilton.
A second Piebird is in the works at DoubleTree by Hilton Hotel Asheville-Biltmore, slated to open by the end of the year. The Stir Collective is also developing proprietary restaurants for other Hilton properties.
About the Author
Patricia Cobe
Senior Editor, Restaurant Business
Pat came to Informa Connect from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.
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