Birdseye Kitchen in Encinitas's Leucadia district serves refined Thai, Lao, and Vietnamese cuisine from a dedicated kitchen at 540 North Coast Highway 101. Established in 2016, the restaurant builds its Southeast Asian menu on organic chicken, grass-fed beef, and non-GMO tofu, bringing a sourcing-driven approach to the Leucadia dining corridor that includes Le Papagayo. Soup stocks simmer each morning from grass-fed beef bones and whole organic chickens, forming the base for pho and curry preparations across the three-cuisine menu. Northern Thai and Lao specialties like laap and ban xeo appear alongside Vietnamese pho and Panang curry, spanning three regional traditions in a single kitchen. The cocktail and craft beer program pairs Southeast Asian flavors with house-made Thai iced tea with coconut milk, complementing the draft-forward lineup at The Leucadian Bar farther north on the 101. The full-service kitchen runs a 10-point adjustable spice scale across curries, stir-fry, and noodle plates, calibrating bird's eye chili intensity to individual heat tolerance on each order.