Brick and Mortar

The wheels are coming off: Austin food trailer favorite The Peached Tortilla to open restaurant

Austin food trailer favorite The Peached Tortilla to open restaurant

Peached Tortilla logo
The Peached Tortilla is set to open in the Allandale neighborhood. Peached Tortilla logo/Linster Creative LLC
Eric Silverstein Peached Tortilla
Chef Eric Silverstein of the Peached Tortilla. Peached Tortilla/ Linster Creative LLC
Peached Tortilla logo
Eric Silverstein Peached Tortilla

After five years of trailer-exclusive service, The Peached Tortilla is finally making the leap to a brick-and-mortar. The long-awaited Peached Tortilla restaurant is set to debut in Austin's Allandale neighborhood this fall, setting up shop at 5520 Burnet Road.

Throughout its operation, The Peached Tortilla truck has garnered mass acclaim for its unique execution of Southern-Asian cuisine by the likes of Food & Wine, Vogue Living and Texas Monthly, as well as on LIVE with Kelly & Michael and the Travel Channel. Eric Silverstein, owner of The Peached Tortilla, gave CultureMap an exclusive glimpse of what to expect from his new restaurant. Austin architect Kevin Stewart and Seattle restaurateur Joshua Henderson will also collaborate on the project.

“One of our goals is to make sure that the space has great energy," says Silverstein. "We've spent the last three and a half years on the road and we don't want to lose that edge. There will be pops of color here and there and we're going to work with a lot of different textural elements. I think the space will the first of its kind in Austin."

Although no official menu has been released yet, Silverstein also provided insight into the inspiration behind the new dishes saying, "At this point, we're still playing with menu items. You can expect some Chinese inspired-noodle dishes from my mom, which we're going to tweak and involve Southern ingredients. We'll be playing with different types of kimchi and Asian vegetables as part of our amped-up rice bowls. And we wouldn't be truly Southern without experimenting with some form of fried chicken with our own spin on it, of course.”


For more information, visit The Peached Tortilla.