![]() ![]() To first time diners, the “Queen Beak” is the must-try, signature sandwich. After hundreds of test batches, revisions to the menu, and even a reinvention of their core business model in response to the shutdown, the pair are enthusiastic that, after two successful years in business, they’re finally hitting their stride. ![]() ![]() “Simplicity and excellence” was the mantra from the outset, and, like most simple and excellent things, the winning formula didn’t happen overnight. If there’s a biscuit-whisperer on the Eastside, it’s him.” Ryan is quick to agree, “The genius of Bird Bird is Brian. “I’ve heard people say not to mix business and friendship, but we wouldn’t have done this any other way,” admits Brian with a smile. Far from complacent with their near-instant success, the pair have continued to refine and expand their menu, with an eye toward dinner offerings in the not-too-distant future. on the weekends.Cooking Up Love in Every Bite Words by Christopher Ferguson, AIA photos by Shelby BellaĪ combination of luck, experimentation, and friendship has allowed Bird Bird Biscuit to quickly establish itself as a local East Austin favorite.Īs head chef, general manager, and co-owner of Bird Bird Biscuit, Brian Batch is accustomed to wearing many hats, but his passion lies behind the griddle serving up and fine-tuning some of East Austin’s most adored breakfast and lunch sandwiches.Īlongside partner and longtime friend Ryan McElroy of Thunderbird Coffee, “Bird Bird,” as the duo affectionately calls it, has been offering a daily dose of flaky and flavorful goodness since June 2018. Read on for a look inside.īird Bird Biscuit is open from 7 a.m. Eater photographer Courtney Pierce toured the small and cheery space for Eater. The restaurant fits seating 17 people inside and 16 outside on the patio. I’ll say to myself, “Hey, I remember you! I thought you would turn out beautiful, and just look at you!”īird Bird Biscuit is located in a former industrial space greatly enlivened by interior design from Lilianne Steckel (who also did the interior of Thunderbird Coffee on Koenig and Better Half) and a mural with egg-centric graphics from Austin artist, Will Bryant (local graphic designer Jonathan Van Orne created the dual-chicken logo). “When I bake them off, I sometimes remember who they were. “Every single biscuit I make has a personality to it,” said Batch. “If we have an item that doesn’t seem to be engaging our guests,” Batch told Eater, “we will actively be working to create new items that do.” He also shared that the recipe was created with the help of “one particular Austin biscuit whisperer,” and that he has a personal relationship with each of his creations. ![]() Dishes include Bird Bird Bacon (a classic sandwich with bacon, egg, and cheese), Batch’s personal favorite, Queen Beak (a sandwich with fried chicken thighs with cayenne-black pepper honey and bacon-infused chipotle mayonnaise), as well as sweet “dough-doughs” (circles of biscuit dough fried and tossed in cinnamon sugar). From co-owner Ryan McElroy (who also owns Thunderbird Coffee) and co-owner and chef Brian Batch, the fast-casual counter-service restaurant serves biscuit sandwiches for breakfast and lunch.īird Bird Biscuit has been previewing its recipes at pop-ups around town since last November. Bird Bird Biscuit, the highly anticipated Cherrywood newcomer serving the buttery bread, finally opens this Thursday, June 28 on 2701 Manor Road. ![]()
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