{"id":355025,"date":"2026-06-29T23:39:01","date_gmt":"2026-06-29T23:39:01","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/355025\/"},"modified":"2026-06-29T23:39:01","modified_gmt":"2026-06-29T23:39:01","slug":"austin-restaurant-birdies-marks-5-years-with-guest-chefs","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/355025\/","title":{"rendered":"Austin restaurant Birdie’s marks 5 years with guest chefs"},"content":{"rendered":"

The lauded Austin restaurant and wine bar Birdie’s<\/a> is celebrating five years soon and some of the city’s best chefs are joining the party. The collaborative dinner<\/a> on July 18 is open to all on a first come, first served basis.<\/p>\n

Three Austin friends will pitch in: pitmaster Aaron Franklin of Franklin Barbecue<\/a>, chef Edgar Rico of Nixta Taqueria<\/a>, and pastry chef Mariela Camacho of Comadre Panader\u00eda<\/a>. Plus, chefs Brooks Headley of Superiority Burger<\/a> in New York City is making the trip over. Birdie’s, Franklin, Nixta, and Comadre are all located in East Austin on 11th and 12th Streets. In an Instagram post, Birdie’s co-owner Arjav Ezekiel gave the guest chef’s credit for shaping the “incredible corridor” and promised to “do the sappy stuff later.”<\/p>\n

According to a press release about the event, “Each of these chefs has played an integral part in [married Birdie’s owners] Tracy and Arjav\u2019s story and helped shape Birdie\u2019s success story.”<\/p>\n

Anniversary diners will get a tray of dishes made by each of the participants. They can choose between a Yube Verde Sandwich from Superiority \u2014 a vegan dish made with broccoli rabe and yuba, which is tofu skin \u2014 and a chopped beef sandwich from Franklin, then add sides by Nixta and a slice of Comadre’s famous pink cake. The tray is $44 before tax and gratuity, and guests can add $3 Budweiser specials, wine, and other beverages.<\/p>\n

Birdie’s has had five big years, garnering praise as soon as it got started. Among its many awards and inclusions on best-of lists, it was named among the best new restaurants by Esquire<\/a>, best new restaurants in the South by Southern Living<\/a>, and best restaurants in Austin by the New York Times<\/a>. <\/p>\n

Wine pro Ezekiel was the first-ever winner<\/a> in a new James Beard Awards category in 2025 for Outstanding Professional in Beverage Service; Tracy Malechek-Ezekiel was nominated<\/a> for the Best Chef: Texas category the year before. Executive sous chef Heejae Galluccio won<\/a> Rising Star Chef of the Year at the 2025 CultureMap Austin Tastemaker Awards.<\/p>\n

Birdie’s is known for its unique fusion of fine dining and counter service, along with a rotating calendar of pop-ups like the homey Italian “Aiello’s” and Galluccio’s Korean “Jibbob.” It has also stuck firmly to its belief that it could support its workers<\/a> with health insurance, paid time off and family leave, and subsidized therapy. In 2025, the restaurant moved from \u00e0 la carte to a seasonal prix fixe menu.<\/p>\n

There will be no tickets or reservations for the collaborative dinner, which starts at 5:30 pm on July 18. The team will serve 200 trays and close when they’re sold out.<\/p>\n