Chez Zee American Bistro is bringing its annual Pies & Sides Holiday Catering menu back to Austin tables, extending a locally owned restaurant tradition that has now spanned 37 years. The menu, billed as "Everything But the Turkey," offers scratch-made desserts and side dishes for Thanksgiving, Christmas and seasonal gatherings, with orders accepted online, by phone or in person for pickup at the restaurant on Balcones Drive.
The scale of that tradition is notable for a single independent restaurant. Last holiday season, more than 1,000 Austin family tables featured at least one Chez Zee dessert or side dish, according to the company. For a city whose dining scene changes quickly, that figure underscores how deeply a family-run operation can embed itself in the rituals of its customers.
Founder and owner Sharon Watkins opened Chez Zee in 1989 and said she never anticipated how many family celebrations the restaurant would become part of. "It's wonderful to know that something made in our kitchen might be the pie a family looks forward to every Thanksgiving or the cake they share every Christmas," Watkins said, adding that the restaurant is grateful Austin has invited it into those traditions.
The holiday menu lists more than 30 varieties of whole cakes, pies and cheesecakes, all prepared from scratch in the restaurant's own kitchen. Traditional favorites include Pumpkin Praline Pie, Apple Pie with Streusel Topping, Bourbon Pecan Pie, Italian Cream Cake, Carrot Cake, Pumpkin Cheesecake and Chocolate Decadence Cake. Signature creations include the Lemon Rosemary Cake, Apple Cranberry Pie, Coconut Tres Leches Cake, Strawberry Palooza Cake, Chocolate Raspberry Truffle Cheesecake and Maida's Cake, a gluten-free favorite.
New and eye-catching additions this year include a Chocolate Pumpkin Cheesecake finished with a decorative chocolate lattice, a White Chocolate Cranberry Cheesecake with Grand Marnier topped with glossy cranberries, a returning Orange Chiffon Cake and a Traditional Yule Log Cake. Seasonal selections also include the Andes Chocolate Crème de Menthe Cheesecake, nicknamed "The Grinch," plus gluten-free options such as Maida's Cake and Mocha Fudge Torte.
The menu extends well beyond dessert. Scratch-made sides blend Southern comfort food with Austin personality, including Jalapeño Cornbread Stuffing, Sweet Potato Pudding, Macaroni & Cheese, Garlic Mashed Potatoes and Creamed Spinach, alongside Roasted Maple Carrots, Parmesan Risotto, Brussels Sprouts with Asian Dressing, Southern Pecan Gravy and Cranberry Chutney. Charcuterie boards, quiches, salads, appetizers and breakfast specialties, including the signature Crème Brulée French Toast, are also available.
Behind the food is a kitchen team with unusual continuity: Executive Chef Vicente Jaramillo, Sous Chef Javier Aviles, Assistant Kitchen Manager Jose Guerrero and Bakery Manager Carlos Guerrero are among the staff whose tenure has helped keep flavors consistent across generations of customers. The restaurant says it prepares food in-house from scratch without relying on frozen or commercially prepared dishes.
For out-of-town families, Chez Zee offers another angle on the holiday business: friends and relatives can purchase cakes, pies and other favorites for Austin loved ones to pick up, and pie gift vouchers let recipients arrange pickup at their convenience. Through the holiday season, customers who buy $100 in gift cards receive a $20 gift card for themselves.
Ordering deadlines matter for anyone planning ahead. Thanksgiving orders are due Monday, November 23, at 5 p.m., with pickup by Wednesday, November 25, at 3 p.m. Christmas orders are due Monday, December 21, at 5 p.m., with pickup by Thursday, December 24, at 2 p.m. All holiday catering orders are pickup only, with no shipping. Full details are available at www.chez-zee.com.
The broader significance lies in what the menu represents for Austin's independent restaurant sector. A 37-year-old, family-run bistro still investing in scratch production and holiday catering shows how local restaurants can build durable revenue around occasions rather than novelty, and how customer loyalty can be converted into a recurring seasonal business that supports a long-tenured kitchen staff.
