Named for and inspired by the honeybee and its bounty, Apis Restaurant and Apiary will open in Austin’s Hill Country in early 2015. A lifelong dream for Executive Chef and Owner Taylor Hall, Apis will serve locally sourced contemporary American cuisine complemented by honey yielded from twenty on premise bee hives. Overseen by Hall and his team, the docile breed of bees will also help pollinate the restaurant’s garden. Situated on six beautiful acres overlooking the Pedernales River, the restaurant will offer Hill Country residents and visitors a unique dining experience that is equally suited for special occasions and every day dining.

 

Starting his career in New Orleans at iconic French Quarter fine-dining destination, Brennan’s, Chef Hall went on to complete his formal culinary training at the California Culinary Academy in San Francisco. Going on to work at 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, the nativeTexan returned home in 2007. Since then he’s stepped outside of a traditional kitchen, serving as the head chef of roaming dinner party and dining experience, Supper Underground and also operating a boutique catering business in Austin.

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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.

 

“For us, the apiary is really the soul of Apis. With twenty hives onsite, the apiary will actively complete the cycle of sustainability, pollinating the gardens that will provide the honey for our craft cocktail program and many of the dishes we’ll serve, “said Executive Chef and Owner, Taylor Hall.” Beyond the menu, the plan is eventually to provide tours for guests wanting to learn more about beekeeping in addition to bottling and selling some of the honey that’s produced.”

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About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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