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    giddy up

    Meow Wolf rides into Houston with cowboy-inspired dive bar and restaurant

    Eric Sandler
    Aug 6, 2024 | 5:42 pm

    By any measure, the imminent arrival of Meow Wolf, the immersive art exhibition in Fifth Ward, has to count as one of Houston’s most eagerly anticipated openings of 2024. Art loving Houstonians who visit the venue will also find an opportunity for eating and drinking.

    Meow Wolf Cowboix Hevvven jukebox

    Photo by Kate Russell

    The jukebox will feature 30 tracks recorded by Texas artists.

    When it opens later this year, Meow Wolf will include a bar and restaurant called Cowboix Hevvven. As its name implies, Cowboix Hevvven will take inspiration from cowboy culture as interpreted by Cole Bee Wilson, who is not only Meow Wolf’s lead artist and creative director but also a fifth-generation Texan.

    “Cowboix Hevvven is a love letter from a Texan dreamer,” Wilson said in a statement. “It’s a psychedelic space that puts the 'all' in y'all and serves as a self-referential, autobiographical take on my Texan imagination. There’s a seat at the bar for all y’all here in Cowboix Hevvven.”

    Part of that take includes a dive bar-inspired food and drink menu that focuses on comfort food. It’s not entirely clear how “otherworldly Texan hospitality and comfort food” will manifest itself in specific dishes or cocktails, but hopefully it includes chicken fried steak.

    Of course, the room will feature a number of works of art, starting with a sculpture that honors the late Matt King, one of Meow Wolf’s founded who died in 2022. As seen in the photos above, people will also see a disco ball-headed pool shark and an armadillo who will tell stories about the bar’s patrons.

    Another highlights will be a jukebox stocked with tracks recorded for Meow Wolf by Texas artists. The selections will cover a wide array of genres, including country, Americana, Ranchero, and Tejano.

    "Growing up between San Antonio and Bandera, and spending weekends on my grandparents' Bandera ranch, I wanted to blend that rich, familiar backdrop with a twist of the unexpected," Wilson added. "My hope is that visitors will dive into Cowboix Hevvven with the same curiosity that fueled its creation. I hope they leave with a renewed sense of wonder and an appreciation for how blending the familiar with the unexpected can create something truly weird and wonderful."

    For those unfamiliar, Meow Wolf is an interactive contemporary art museum stocked with sculptures, murals, video, light, and sound artworks inspired by a theme. While Houston’s theme hasn’t been officially announced, Cowboix Hevvven provides some indication of the venue’s direction. As CultureMap has previously reported, a diverse ensemble of more than 40 contributing artists from Texas will collaborate with Meow Wolf’s in-house artist team to bring the facility to life. The list of local creative superstars included such well know artists as innovative theatrical set and puppet designer Afsaneh Aayani, art activist Kill Joy, and two longtime pillars of Houston’s installation and immersive art community in Dan Havel and Dean Ruck of Havel Ruck Projects.

    Houston will be Meow Wolf’s fifth installation. Its first Texas outpost opened in the Dallas suburb of Grapevine in 2023.

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    What's Eric Eating Episodes 523 and 524

    Acclaimed Austin duo dish on their wine-obsessed neighborhood restaurant

    CultureMap Staff
    Jan 16, 2026 | 1:08 pm
    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel
    Photo by Mackenzie Smith Kelly
    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

    On this week’s episode of “What’s Eric Eating,” chef Tracy Malechek-Ezekiel and beverage director Arjav Ezekiel join CultureMap Houston editor Eric Sandler to discuss their Austin restaurant Birdie’s.



    Widely considered one of Austin’s top restaurants, Birdie’s has earned local, regional, and national acclaim, including a place of the 2025 Time100 Next list, Food & Wine magazine’s 2023 Restaurant of the Year, and a 2025 James Beard Award for Outstanding Professional in Beverage Service to Ezekiel. In a 2024 column, James Beard Award winner Chris Shepherd recommended that Houstonians visit Birdie’s the next time they’re in Austin.

    Sandler’s conversation with the duo begins with a little bit about how they met while working together in New York and their decision to move to Austin. From there, it turns to Birdie’s counter service model that’s unusual for a restaurant of its quality. Sandler asks whether not offering traditional table service has lowered the restaurant’s profits.

    “It’s the opposite. Because we have a leaner labor force in the dining room, our margins are probably double what they would be if we were a traditional restaurant,” Ezekiel explains. “What we’re able to do is take a portion of that margin and invest it back into our team. We talk about ‘Conscious Capitalism’ a lot. That extra margin pays for paid family leave that we offer to everybody on our team, the month of paid and planned vacation every year, the subsidized health insurance, the subsidized mental therapy we offer. We needed to find more change under the cushions, so we could invest it back into our team.”

    Initially, Birdie’s opened with an a la carte menu. In 2025, it switched to a prix fixe format that offers diners six courses for $80. The switch means the restaurant serves fewer diners per night, which has shortened the wait to order from up to an hour to 20 minutes or less. Chef Malechek-Ezekiel explains that this change has also expanded the range of dishes she’s able to serve and broadened the techniques she uses to create them.

    “We can cook fish confit. We can use the Japanese robata grill to cook on charcoal. We can hot smoke fish to order. Now, I feel like, wow, look what we can do now. Before, we had the skills, but we couldn’t physically do it with how tiny our space is.”

    Listen to the full episode to hear more about how Birdie’s guides diners through its wine list, which of the monthly prix fixe menus has been the most successful, and the couple’s thoughts on potentially opening a new restaurant.



    In this week’s other episode, Craft Pita chef-owner Raffi Nasr joins Sandler to discuss some recent news in the world of Houston restaurants. Their topics include Tex-Mex restaurant Superica transforming into a casual steakhouse; the imminent opening of delivery-focused Shredders Pizza; and a change in operations at Weights + Measures.

    In the restaurant of the week segment, Nasr and Sandler describe their recent meal at Oru, a new sushi restaurant in the Heights from the team behind Michelin-recognized omakase counter Neo and Upper Kirby hand roll concept Kira. Listen to hear their favorite dishes as well as Sandler’s quibbles with a couple of aspects of the experience.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel

    Photo by Mackenzie Smith Kelly

    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

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