The two hospitality veterans have both spent time working in notable New York restaurants, with Tracy serving as sous chef and Arjav as manager at the popular Grammercy Tavern, and met while working at United at the Whitney, the museum restaurant operated by Danny Meyer’s Union Square Hospitality Group for almost a decade. Despite their fine dining pedigrees, Birdie’s will be a casual, counter service restaurant. Tracy has not finalized her menu but says diners should expect simple American cuisine that takes culinary cues from Italy and France. The wine list, overseen by Arjav will, like the food menu, take a seasonal approach that responds to Austin’s intense heat.