Birdie’s

Didn’t want to come for Valentines–it was just the only night we could meet up in Austin. We heard this place was great. We arrived before they opened for the evening (No reservations) and ordered white wine while waiting outside. (Great list!). Found out it was a fixed price set menu dinner. $72.

The small bowl of bean soup was fine. The Caesar salad had plenty of fresh cheese, with a bright citrusy dressing. No anchovy flavor at all, which disappointed me. Only one choice of entree. A fusilli pasta with vodka sauce and pork jowl. Ok. It lacked any real presentation. Just a plate of pasta without garnish.
Garlic bread was an extra $12 for four underwhelming pieces. Very crunchy and dry.
I couldn’t sop up any of the delicious looking oil because the bread kept breaking. I had Tirimisu for dessert. It was pretty good. The ice cream looked good–like a DQ soft serve. Service felt rushed. One course not finished and next course brought out.
It wasn’t a great introduction to a James Beard and Food & Wine recognized restaurant. And I hate counter service with a request for gratuity before service. I felt like the restaurant put out a mediocre dinner to provide a meal for every guy who forgot to make a reservation somewhere else.

So glad we just moved to be within walking distance from Birdies, can’t wait to become a regular here since menu changes all the time and the wine is so delicious.
Almost don’t want to leave a review since they don’t take reservations, but we came here on a Wednesday night and got in within 15 minutes. Plus, they take your drinks order while you wait.
Everything was delicious and a very chill atmosphere, chefs and their baby could be seen bustling around and service was impeccable. Everyone was comparing birthdays as well, hence adding to the fun atmosphere. Chilled watermelon soup and beef tartare were the highlight, but every bite of everything else was excellent. I already recreated the okra dish at home too! So inspired.
Can’t wait to be back!

Birdie’s is labeled the food and wine restaurant of the year: I came with high hopes and they fully delivered. The ambiance, service and food was amazing. The mix of flavors and ingredients left me excited for the next dish, as well as just incorporating such warm and familiar flavors. Definitely worth a visit

If Franklin BBQ and Hestia had a baby this would be their misfit restaurant “baby”.

*Pro tip – sit at the counter if you can:
birdie’s has one of the best open kitchens to watch in Austin. It is an amazing free “show” to add to your meal. *

UPDATE: I am officially obsessed with the low carb soups. In fall it was butternut. Now in late winter I am obsessed with the “cauliflower” soup. This is like browned butter made soup. You never grow tired of the flavor (or taste blind like when eating a bland fettuccine) because the chef has added just enough contrast in flavor. It is good until the last slurp. The texture of my favorite soups from Birdie’s are the velvety rich, yet airy and light “cream” soups. I dream of Birdie’s soups.

Update: I adore the woman running the counter – Suze. She is AMAZING at what she does. Give this woman her own t.v. show on how to handle people. Brava. Her floral arrangements are stunning, too.
(Love you Suze!!).
Now. Back to our original review.

Like Franklin’s there are no reservations. (Some other spots in town should take note – in more expensive but lesser quality places it has become common to require reservation deposits – it’s almost like a warning sign: we need to take your money before you come here = a promise you are only paying to be in that place vs be served good food).
Like Franklin’s they have what they have until they sell out.

What they serve and how they serve it is where the high end dinning comes in.

I had one of the best soups I have ever had the Butternut squash soup is truly world class. It is one of the few dishes I have had in Austin that I would put against any other in the world. It was simple. It was perfect. It was good all the way to the last spoonful.

I didn’t care for the salad when I had it on its own – I found the arugula paired with the radish and tart apple to make for a slightly bitter experience.

BUT when I paired it with the steak tartar it elevated BOTH dishes.

I am low carb so I did not have the cracker or the wheat berries on my tartar – and removing elements from simple dishes can really mess with their textures and flavors. Pairing the salad with the tartar helped elevate both dishes, but the tartar probably does not need it if you can eat the carbs.

The dishes are interesting, fresh, and most importantly TASTY.

The service is simple and unobtrusive.

It may be counter service but it is still high end.

Easily worth the wait in line.

Birdie’s, congrats on getting Food and Wine’s Restaurant of the Year!! You have been on my list of places to try for quite some time and I’m so glad I went tonight. The food and ambience were great! I enjoyed the steak and fries (2 separate dishes) most and the spaghetti with crème fraîche. You may have to wait in line for a bit because it’s a small place and they really take care of guest ordering at the counter. You need to go!!