Austin Epicure Opening Brick-and-Mortar Spot

"Marissa has a unique ability to create both beautiful and delicious culinary masterpieces."
Photo: Official

According to recent reporting in Eater, Austin grazing board catering company the Austin Epicure will be opening a brick and mortar location. 

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Austin Epicure will be “taking over one of those shuttered i Fratelli locations (see above) for its first physical restaurant. It’ll be found at 3736 Bee Caves Road, Suite 3 starting sometime in November,” Eater reports, citing Community Impact. The counter-service restaurant will reportedly focus on breakfast, lunch, dinner, boards, snacks, and more, with an outdoor dine-in area. 

“We are so excited to be bringing The Austin Epicure to Westlake!” a recent Instagram post states. 

“The whole team has been working hard and we are aiming to open in November but don’t worry, you’ll get all the updates- for now you can read more at the link in our bio! In the meantime, we’re still taking orders so don’t forget to get all the fancy food for the everyday!”

Readers unfamiliar with Marissa Mireur’s culinary project can rely on her over 25 years of experience, according to the Austin Epicure website. 

“From owning and operating a restaurant in Skagway, Alaska where she had a strong following for her locally sourced specialties to creating amazing experiences in the northern California wine country to sharing her love of food in Austin, TX. Marissa has a unique ability to create both beautiful and delicious culinary masterpieces. Her belief that fancy food should be enjoyed everyday is evident with every bite.” 

No opening date has been announced.

Paul Soto

Paul Soto

Paul Soto is a freelance writer. He is a graduate of Syracuse University's MFA in Creative Writing and lives between the U.S. and Portugal, where he is working on his first book.
Paul Soto

Paul Soto

Paul Soto is a freelance writer. He is a graduate of Syracuse University's MFA in Creative Writing and lives between the U.S. and Portugal, where he is working on his first book.

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