Dining
BY SARAH HERNANDEZ
Sarah Koslosky opened Ovenbird ATX in March 2021.
The hoppel poppel ($20) is a German breakfast hash with bell peppers, smoked onions, fried potatoes, sirloin steak, Russian dressing and egg.
PHOTOS BY SARAH HERNANDEZ COMMUNITY IMPACT
Ovenbird ATX brings ‘Tex-Baltic fusion’ to Austin
The overnight oats ($12) include oats, pears, granola, cranberries, coconut whip and orange zest.
Subtle Eastern European in uences such as mar- ble rye tortillas for breakfast tacos, help comprise Ovenbird’s “Tex-Baltic fusion.” “Finding ways to introduce my Austin commu- nity to a little bit of my home and my cooking and where I came from has been a real treat and real privilege,” Koslosky said. Nearly four years after opening, Koslosky said she has been blessed with a strong connection with the Austin community. “I always think of the song ‘Almost There’ from ‘The Princess and the Frog.’ That’s me. ...” Koslosky said. “At the end of the day, I’ve shown to myself that [Ovenbird] is worth everything, and I pick her time and time again.”
Sarah Koslosky, owner of bistro and bakery Ovenbird ATX, brings food that celebrates her Ger- man-Lithuanian heritage to the Austin community. Meet the owner Ovenbird opened on South Congress Avenue in March 2021. Koslosky started the business, named after the Robert Frost poem “The Oven Bird,” out of her house in 2018, selling home-cooked meals to co-workers, friends and family. What’s on the menu Koslosky’s heritage is re ected in Ovenbird’s menu o erings and pastry case with items like sochniki, a Ukrainian cheese-stu ed cookie, and franzbrotchen, a German cinnamon roll.
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6501 S. Congress Ave., Unit 211, Austin www.ovenbirdatx.com
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