The newest addition to The Peached Tortilla’s growing business concepts, Bar Peached, will officially open its doors to the public on January 8th. In 2010, Peached was founded by Eric Silverstein, as a singular food truck in Austin, serving a signature fusion of traditional Asian and Southern comfort food.
Since its inception, The Peached Tortilla has become a staple in the city and has since spawned three brick-and-mortar locations, multiple food trucks, a successful catering business and the an event space in North Austin, Peached Social House. As the newest member of the group, Bar Peached brings a casual spin to a local, new-school classic.
The Bar Peached team consists of longtime members of The Peached Tortilla family – Executive Chef Stephani O’Connor; Beverage Director Kevin Kok; and Operations Manager Beto Solis. Chef Stephani O’Connor’s menu continues The Peached Tortilla’s unassuming spin on fusion cuisine, drawing from the culinary traditions of Asia and the American South.
Divided into four sections, the menu includes; “Snacky Plates,” which are small-format items such as Chili Crab Toast and Cheese Corn; “Greens & Goddesses,” featuring veggie-friendly dishes like Wafu Salad and Seared Broccolini, and “Hungry-s,” consisting of larger-format dishes like the Mapo Bolognese. “Tacos” houses a wide selection of Peached’s signature Asian-inspired tacos which are available in both “Taco Trio” and “Large Format” options. Also available are “Taco Cousins” – playful twists on Tex-Mex staples such as Shrimp Flautas and Confit Duck Foldies.
Patrons can finish off their meal with a sweet treat like Bingsu, a beloved Korean dessert made with shaved ice and condensed milk. Silverstein even had a snow ice machine imported directly from Korea to offer Bingsu at Bar Peached, and the menu offers a variety of creative flavors including Birthday Cake and Matcha with black sesame.
The cocktail-forward beverage program exemplifies Kevin Kok’s signature “wild card” approach to mixology. The playful opening menu weaves an eclectic, yet focused tapestry of influences as seen by libations such as the tequila-based Beetlejuice made with beet, lime and cilantro, and the gin-basedKyoto Kiss featuring yuzu, shishito, egg white and preserved raspberries. A number of draft cocktail options are available including the popular Margarita de Peached and the Yoga & Chill made with vodka, lime and cucumber water. The menu also features sake, wine, and draft and bottled beer.
The restaurant’s design was done by James Beard-nominated designer Matthew Parker, architect, Kevin Stewart of Design Hound and design-builder Michael Dickson. The three aimed for the Bar Peached space to marry preservation with modernization. Housed in a historic bungalow, the interior redesign is fresh, bright and energetic. It retains the cozy intimacy intrinsic to the space with 61 seats inside, including a new 13-seat bar as the featured centerpiece.
By contrast, the outside features an expansive patio with 62 seats spread across table and lounge-style seating, all shaded by a giant, light-filled heritage tree. The outdoor upper deck also has 8 seats available for guests to use. Based in Seattle, Parker sought to personify the city of Austin’s characteristic personality when approaching the design.
Bar Peached’s playful design and menu marks an exciting new contribution to the Clarksville area and to Austin’s continued growth as a culinary destination.
Located at 1315 W. 6th St., Austin, TX 78703, the new restaurant will be open for full dinner service beginning Tuesday, January 8, 2019. Weekend brunch service will follow in the spring.
Source: Resplendent Hospitality