From Fire-Cooked Fish to Grandma’s Pasta: A Q&A with Chef Tracy Malechek-Ezekiel

If I was actually on a deserted island, probably grilled oysters and salt-baked fish over a fire on the beach—with champagne.

As a two-year-old, I would lay on the ground, kick, and scream, “Noo Noo’s!” for my Grandma Aiello’s pasta. I had an abnormal excitement for eating—especially pasta—from a very young age.

A meal made with extra attention to detail, technique, flavor, and balance.

To continue to evolve our cuisine at Birdie’s and get a little better every day.

I want to explore the regional, traditional grandmother cuisine of Italy and France.

Find the best ingredients and treat them with respect.

Spaghetti Bolognese.