Less Fusion, More Fun

Beloved South Austin hangout snapped up by new owners — changes are on the way

Beloved South Austin hangout snapped up by new owners

Whip In Austin restaurant
Whip In and Quickie Pickie are now owned by the same folks. Whip In/Facebook

Exciting changes are coming to Whip In, the convenient-store-turned-gastropub that has been a South Austin staple since 1986. Zahir Prasla of Quickie Pickie Group, who purchased the Travis Heights hangout from its founders, the Topiwala family, earlier this year, has announced plans to revamp the space and menu.

The Whip In will remain open during a brief period of remodeling and transition. The new team, led by general manager Martine Pèlegrin, plans to make improvements but keep the same laid-back feel.

"We are renewing our focus on the food and the aesthetic experience," says Pèlegrin, who served as the executive chef at Whip In from April 2011 to March 2013. "Everything will still be fun and recognizably Whip In. We'll just be giving it all a much-needed polish."

Pèlegrin will also introduce a new food menu with a London-style curry house theme, complete with Sunday brunch. Think "less fusion and more fun," according a statement from management.

"We are bringing back some of Chandan Topiwala's original recipes, such as her popular Spicy Lamb Meatballs. And we'll reprise some recipes from my tenure as Chef, such as the Punjabi Pozole, Curry Ratatouille, and South Asian Cassoulet, as well returning to a full Sunday brunch," Pèlegrin says.

Construction will include a kitchen expansion, two new bathrooms, and updates to the dining room. Visitors can expect a larger grocery section and the same impressive beer and wine selection. Longer hours and weekday breakfast will be coming in the near future.

"The remodel is slated to be complete by the end of September," Pèlegrin says. "We have temporarily pared down the menu in order to minimize disruption during the remodel and to give the kitchen the opportunity to tool-up for a smooth roll-out of the new menu afterwards. We're all very excited."