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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, li...

7 things to know in Austin food right now: Longtime family fun park rides into new era 7 things to know in Austin food: Family fun park rides into new era An old Austin favorite gets a new name, but it's all still fun and games.  Do512 Editor’s note: We get it. It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have you covered with our regular roundup of essential food news.   We have good news and bad news. Bad news first? Austin’s Park N Pizza — the staple entertainment center that’s defined generations of Austin childhoods — is no ...

Veteran of Barley Swine and Lenoir opens Tex-Mex trailer, Texsueño Austin 360 The coronavirus pandemic has presented the opportunity for resets and career shifts for some in the hospitality industry. Brandon Martin has used the time to transform the shape of his career.  The chef, who is a veteran of Barley Swine, Lenoir, Foreign & Domestic and more, served as the opening executive chef at Tillie's at the Camp Lucy resort in Dripping Springs. He fused Hill Country and Southeast Asian inspiration for a refined restaurant that landed in the Top 50 of the Augstin360 Dining Guide.  But the che...