Restaurant operators are finding new ways to move forward in an industry already running on slim margins. John Davidson The counter at Birdie's in Austin. Watching owner Brooks Headley pour olive oil ...

To get beef tartare or snapper at Birdie’s, don’t expect a server to approach your table. You’ve got to make the first move by ordering at the counter and paying for your meal, tip included, before ...

Getting your Trinity Audio player ready... Tommy Lee wanted to take advantage of Hop Alley’s remodel last year and open a “little restaurant within a restaurant,” he said. On Thursday Feb. 15, the ...

Restaurant operators are finding new ways to move forward in an industry already running on slim margins. Watching owner Brooks Headley pour olive oil in the kitchen of Superiority Burger in New York, ...