EXECUTIVE CHEF + OWNER
So here's a crazy thought: how about we open up a wine bar just like where we would like to go? Great food, great wine, good value, no pretense. Make it look really sharp and sophisticated, but still comfy and genuine. Find a bunch of hard-working, smart, and friendly people who are really excited to work there. Y'know what? Let's do some awesome Texas beer on tap, too. You can't live on wine alone, right? How about a gluten free option too- like a mead or a cider?
And let's put it in a neighborhood where you don't have to pay to park? Just really go for it on all quality fronts, but also make it super approachable, and laid-back and fun. Sounds like someplace I'd love to go! Heck, it sounds like someplace I'd love to work!
BONUS: To see how Chef Arik gets in the mood check out Food + Wine Magazine's article here.
I grew up in Virginia, but I got to Texas as fast as I could. Have been an Austin resident for over 30 years now, with most of them spent working at Bartlett’s.
I attended the University of Texas and along the way learned the art of bartending. It led me to working in restaurants where I learned to shuck oysters and got to know the kitchen better.
After graduating with a degree in psychology, I realized there was no better place to apply my education than in the fine art of running a restaurant. You see, it takes a lot of people to run a restaurant, but it is those same people that can make it a GREAT restaurant. I have been blessed to work with some of the very best and I am very proud of the fact that I have cooks, servers, bartenders and hosts that have been loyal, hardworking, and dedicated employees all these years. Come in and let us take care of you, I guarantee that you will leave satisfied and happy. If not, we will do everything we can to make it right.