In the heart of Austin, Texas, a culinary gem named Birdie’s is redefining the essence of neighborhood dining with its innovative approach to both cuisine and workplace culture. This establishment, recently crowned as the 2023 Restaurant of the Year, is not just a place where the community gathers for a meal but a beacon of sustainability and employee wellness in the hospitality industry.

Birdie’s, the brainchild of chef Tracy Malechek-Ezekiel and her husband, beverage director Arjav Ezekiel, stands out for its exceptional fare and a business model that places the mental health and well-being of its staff at the forefront. The restaurant’s fame has spread far beyond Austin’s East 12th Street, drawing in both locals and travelers with its seasonal ingredients, unfussy yet refined dishes, and a wine program that is as approachable as it is intriguing.

The culinary prowess of Tracy Malechek-Ezekiel shines through in dishes like the beef tartare accompanied by carta di musica, a dramatic presentation that has become a signature of the restaurant. The Italian pop-up, Aiello’s, brought forth a caper-laden chicken piccata that remains etched in the memories of patrons. The weekly pasta showcase, featuring delights such as gnocchi sardi bathed in tomato sauce with pecorino and breadcrumbs, is a testament to Tracy’s skill in elevating simple ingredients to gastronomic heights. Vegetables, too, are given star treatment, with dishes like green beans tossed in an anchovy-garlic vinaigrette showcasing the chef’s ability to dress produce with maximum flavor.

Arjav Ezekiel’s wine program complements the culinary experience with a selection that encourages exploration. The 250-bottle list includes unique finds like the Christophe Mignon ADN de Meunier Brut Rosé, described by Arjav as having a “nose of buttered brioche with strawberry jam.” The restaurant’s selection of ports, sherries, and vermouths rounds out the dining experience, offering a sophisticated finish to any meal.

The couple’s journey began in New York City, where they met in 2015 and discovered a shared philosophy on work-life balance. Determined to create a restaurant that would allow them to prioritize their family and personal well-being, they chose Austin for its vibrant community and the opportunity to return to Tracy’s home state. Birdie’s was born from a clear vision of sustainability, not just in terms of ingredients but also in the lifestyle it afforded both the owners and their employees.

Birdie’s operates on a counter-service model, a rarity for establishments of its caliber, allowing for a lean team that can serve up to 200 people a night. This model also supports a flat tip pool, ensuring equitable compensation for all staff members, from dishwashers to cooks to front-of-house personnel. Education is a cornerstone of the Birdie’s ethos, with wine classes held bi-weekly to enhance staff knowledge and appreciation of the beverages they serve.

The restaurant’s commitment to staff welfare extends to its vacation policy, offering two weeks of paid time off in August and over the winter holidays. This approach is a stark contrast to the industry norm, where vacations are often a luxury afforded only between job transitions. Mental health is also a priority, with subsidized care provided through the Mike & Sherry Project, an Austin-based initiative supporting hospitality workers. In a move that underscores their dedication to their team’s well-being, Tracy and Arjav have been known to close the restaurant for additional rest days when needed.

Birdie’s also sets a benchmark in health benefits, offering insurance coverage after 60 days of employment and covering half of the premium. The introduction of paid family leave for two months is a groundbreaking step in the hospitality industry, reflecting the owners’ desire to support their staff through significant life events.

Looking to the future, the couple is focused on growth and the replication of their successful model. They field calls from restaurants nationwide, all eager to learn how to balance exceptional hospitality with a healthy workplace. Birdie’s stands as a testament to the fact that in the restaurant business, there are no shortcuts, only dedication and a commitment to breaking the rules to create a sustainable and fulfilling work environment.

As Birdie’s continues to enchant diners with its culinary offerings and charm industry professionals with its revolutionary model, it serves as a shining example of what the future of dining could look like — where the nourishment of patrons and the nurturing of staff go hand in hand.

In an industry often characterized by its grueling demands, Birdie’s stands as a beacon of hope, proving that a restaurant can indeed be a place of both gastronomic delight and genuine care for those who make it all happen. It’s not just the food and wine that make Birdie’s a destination; it’s the heart and soul poured into every aspect of its operation.

Sometimes we go down to Greenwich Village in search of something fresh and interesting to eat. More often than not, we will find ourselves on 8^th Street,

Between Sixth Avenue and Broadway are a Chipotle, a Dunkin’ Donuts’, and a Domino’s Pizza. While quite popular, these are not the only eateries there. There are a lot of decent Indie restaurants hidden in between. 

The biggest problem with good indie restaurants is that they don’t always stay open long term. As soon as you find a good Persian restaurant, they close up and you find a Japanese restaurant in its place. Or the nice bakery you just started frequenting is suddenly replaced by a Sushi place. 

The Cafedelia is a deceptively simple Georgian restaurant with just 12 seats. Cafedelia just set up shop at the Sunshine Hummus kitchen. 

The little café offers all the hearty meals and cheesy breads you would expect to find in a New York Georgian restaurant. 

Owners Zurab Kikiani and Ramaz KIknadze partnered to create a fast-casual take on their traditional Georgian takeout shop Georgian Deli and Bakery, located in Bath Beach.

We were cognizant of the fact that Indie restaurants on 8^th Street are transient, and we took the precaution of ordering everything on the menu of the Cafedelia. After all, tomorrow never comes.

We were not disappointed. Everything on the menu was either good or really good. We found the chicken meatball soup luxurious and skilfully enhanced with herbs. 

We found their chashushuli (spicy beef soup) to die for. It was served with mashed potatoes, salad, and pickle sides.

We were particularly pleased with the adjaruli khachapuri which is a bread they bake on order. It is a canoe-shaped and stuffed with melted cheese and topped with egg yolk. 

We also ordered khinkali – some juicy dumplings stuffed with meat and pleated. They definitely give xiao long bao soup dumplings some stiff competition. 

Their honey-caramel cake was so good that it proved just how underrated Georgian sweets are. All in all, we were completely satisfied and impressed with everything. Cafedelia is now one of our favourite 8^th Street indie restaurants. And we hope that it stays open for a long time to come so that we can remain happy patrons.

The Upper West Side is not exactly well known for Vietnamese food.  Now, the Banh Vietnamese Shop House is working to change that. 

Most tables at the restaurant are busy, and diners wait patiently outside to order carryout meals. The soups, fresh cha gio spring rolls, sandwiches, summer rolls, grilled beef, pho, rice and noodle dishes, and pork dishes are just what you would find at a Hanoi street banquet. Toppings include rolled rice, bánh mì, and sesame crackers. 

Parking spaces can be hard to find on a busy night. 

Any lover of Vietnamese cuisine will instantly recognize these classics. And people who want to familiarize themselves with Vietnamese food will do well to pay the restaurant a visit. 

Owners Nhu Ton and John Nguyen first began their venture as a pop-up restaurant. But when the response from customers was too overwhelming, they realized they just had to open up a restaurant. 

Banh opened its doors in mid-January, and has been busy ever since. Ton and Nguyen are not new to the restaurant business. They are the owners of Com Tam Ninh-Kieu and worked at Hanoi House in the East village. 

Their specialty is a more traditional take on Vietnamese food. More like what you would find in a traditional kitchen in Vietnam.

Think pork belly delicately caramelized, rice, beef pho, and bone broth with clove and cinnamon. 

Banh offers a true taste of Vietnam. Their bánh mì comes with barbecue pork – char-fired of course – or sometimes stuffed with ham wheels and pâté.

Guests should be warned that the grilled pork runs out quickly. The grilled steak sandwich is exquisite. Marinated in soy and lemongrass and sizzled in butter. 

The pho dac biet is also immensely popular and runs out quickly. Even the dessert screams Vietnam: the restaurant serves Vietnamese cassava cake garnished with a scoop of yoghurt. 

Typical Vietnamese fare consists of noodles, spring rolls, and bread rolls. As well as wholesome soups. Every dish comes with fresh herbs and vegetables that make Vietnamese food so healthy and delicious. You will find coriander, mint, and other herbs and spices in your meal at the Banh Vietnamese restaurant.