Apis Restaurant & Apiary Opening February 6th

The highly anticipated honey bee inspired restaurant, to provide a unique fine dining experience in Austin’s Hill Country

Today it was announced that Apis Restaurant and Apiary will open to the public on February 6th. Named for and inspired by the honeybee and its bounty, the restaurant will serve locally-minded contemporary American cuisine complemented by honey yielded from twenty on premise bee hives. Conceived by husband and wife team and owners Taylor and Casie Hall, with Taylor serving as Executive Chef, the restaurant and hives are situated on six beautiful acres of land off of Highway 71 backing up to the Pedernales River. Open Wednesday through Saturday for dinner to start, Apis plans to offer Sunday brunch in the Spring, as well. The restaurant itself can host up to 124 guests throughout the main dining room, bar and outdoor patio.

The Apiary is the soul of Apis. With twenty hives onsite, the apiary actively completes the cycle of sustainability and symbolizes the team’s mission to provide and promote that which is pure, clean, and local. The bees will pollinate the future gardens on the restaurant’s campus and they plan for those gardens to, in turn, provide some fresh herbs for the restaurant. The honey harvested from the hives is used in Apis’s craft cocktails and culinary creations. Apis is a dream come true for the Halls who have kept their own hive at home since 2010.

Starting his career in New Orleans at iconic French Quarter fine-dining destination Brennan’s, Chef Hall went on to complete his culinary training in San Francisco and worked in some of the city’s most prestigious restaurants including Wolfgang Puck’s Postrio, the Rosenthal Brothers’ Town Hall and Salt House, and Nancy Oakes’ James Beard Award-winning restaurant Boulevard. Returning to his home state of Texas, he launched a successful catering business in the Texas’ Hill Country while conceptualizing and building Apis.

At Chef Hall’s side is Chef de Cuisine Adam Brick. An Austin native, Brick worked at some of Austin’s most prominent kitchens before going to culinary school at CIA in Hyde Park New York. From there he went on to work at some of New York City’s best establishments including Daniel, Aureole and Momofuku Ssäm Bar. Together, they bring an appreciation of Texas bounty and with the honeybee as the influence, a commitment to serving an exceptional menu that will change seasonally.

While the entire menu won’t feature the honey produced onsite, there will be influences and hints of the property honey in dishes and cocktails. The menu will offer a variety of options perfect for every day dining and special occasions including:

  • Snack Plates
    • Market Oysters with Valley Grapefruit Mignonette
    •  Egg Toast on Everything Brioche with Cured Salmon Belly and Smoked Roe
  • Small Plates
    • Hamachi Crudo with Beets, Preserved Lemon, Caraway and Parsnip
    • Foie Gras Terrine with Winter Citrus, Gingerbread and Radish
    • Grimmway Carrot Soup with Maine Lobster, Vadouvan Curry and Goats’ Milk
  • Entrees
    • Foie Gras Stuffed Chicken for Two with Popcorn Grits, Grilled Chard and Buttermilk Jus
    • Maine Lobster and Monkfish with Apple, Celery Root, Savory Cabbage and Cider Hollandaise
    • Aged Rohan Duck Duo with Beets, Faro, Rose and Pecan
    • 40-Day-Aged Wagyu Ribeye with Braised Short Ribs, Sweet Potato, Miso and Black Garlic.

With Freddy Yandrisovitz of FYI Designs on the interior design, the 3300 square foot restaurant is rustic and charming. The space’s natural sensibilities are a perfect fit for the Hill Country location, and the restaurant’s concept is hinted at throughout the space with playful nods to the honeybee and its important work.

Running throughout the main dining room and bar are gorgeous wood floors that are antique reclaimed oak from a Civil War era barn in Missouri. As guests enter the space they are first greeted by a chandelier custom designed by Mark Ansier of IronWaves. The piece was transformed into its current form from a rusted spool of barbed wire that Chef Hall found while running on a ranch in North Texas.  The restaurant’s bar, resting on a base of beautiful Texas limestone with a bar top of honey ambrosia curly maple with a black walnut honeycomb inlay, was  hand-crafted by Vaden Custom. As the eyes continue up, guests will notice the ceiling is adorned with burnished gold hexagon pattern. In addition to the cozy banquets in the main dining room, guests will also notice custom ceramic planters commissioned by Susie Fowler from Spicewood. She used flora and fauna from the Hill Country to create her art in addition to actual honeycomb and bees to imprint her pieces.

Located at 23526 Hwy 71 West in Spicewood, Texas, the Apis Team looks forward to welcoming guests from Austin, neighbors in Spicewood and those traveling through the Texas Hill Country. For more information about Apis please visit www.ApisRestaurant.com or visit on social media:www.facebook.com/apisrestaurant or @ApisRestaurant on twitter. For reservations go towww.apisrestaurant.com/reservations, or call 512-436-8918 or email bee@apisrestaurant.com.



About Apis:

Inspired to become beekeepers after learning about Colony Collapse Disorder (CCD), Hall and his wife Casie have cared for a hive at their Spicewood home since 2010. This joint fascination with and respect for the honeybee combined with the Halls’ passion for culinary arts and hospitality came together and further informed their long-term dream of opening their own restaurant. Enter Apis.


The inspiration for the restaurant was not only for the honey the honeybee produces or the plants it pollinates, but also for what it symbolizes: seasonality, working harmoniously with nature, pollinating flora that, in turn, provides food for fauna. The honeybee is also an emblem for hard work, which is one of the core values for Apis as the team strives to be a sustainably conscious restaurant.


Apis has twenty hives onsite, situated at the back of the six-acre property, on the cliffs overlooking the Pedernales River. At a healthy distance from the restaurant, and with a feeding barrier, the bees should not disturb guests who might be concerned about being harassed or stung. Additionally, the breed of honeybee at Apis is known for being docile. The teams’ vision is to provide tours of the hives for guests interested in learning more about beekeeping and they will eventually sell jars of their honey to guests who would like to bring a part of Apis home.



Above photo credit:  Melissa Skorpil

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Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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