Family-style Roast Chicken Restaurant to Open in Bee Cave

"Really, the whole mission behind Chicknic is helping busy families and locals to have a nourishing meal together.” 
Health Conscious Chicken Restaurant to Open in Bee Cave
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Chicknic, a locally-owned and operated chicken restaurant, will soon be opening in Bee Cave, according to a recent filing with the State of Texas. The restaurant will be located at 15511 State Hwy 71, near eateries such as Summer Moon Coffee and China Steakhouse.

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“Roasted chicken is the main item—we’re focusing on healthy, nutritious options,” Owner Russel Taylor tells What Now Austin

“There will also be frozen custard for dessert, a  retail section featuring curated selection of wine, beer, drinks, some frozen pot pie, chicken stock, local cheeses and cured meats, chicken liver pate, frozen chicken giblets for your dog — really, the whole mission behind Chicknic is helping busy families and locals to have a nourishing meal together.” 

When asked why he chose Bee Cave as the location for Chicknic’s debut, Mr. Taylor explains how his in-laws, while visiting the Texas Hill Country from Colombia, found themselves wanting a healthy dinner, exasperated with the common options of tacos, pizza, or BBQ. It became apparent then that the quickly-growing surroundings of Austin such as Bee Cave and Dripping Springs had not developed the breadth of quality, nutritious options found in central Austin. Now, Mr. Taylor finds himself on the cusp of opening such a concept, with a potential opening date set for April 2023

Given Mr. Taylor’s 20+ years in the restaurant industry, Chicknic’s upcoming partnership with California-based winery Fluent Wines, and his ambitions for future digital brands adjacent to the original concept, readers and partners can anticipate Chicknic to be an excellent, high-quality addition to Austin’s Hill Country surroundings and a mainstay in Austin’s vibrant culinary culture for years to come.

Founders Russel Taylor and Alvaro 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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