Named after the genus of the honey bee, Chef Taylor Hall opened Apis Restaurant & Apiary in February 2015 to bring fine dining with extreme detail to the Hill Country.
Whether it is cooking with honey from the hives on their property, meat and wheat from local farms owned by friends, wild hogs they trapped in northern Texas, or eggs from the chickens on their patio, Hall said he and Chef Adam Brick try to get their hands on every part of the process.
“We are meticulous about every bit of the experience,” Hall said. “We are careful about how we source ingredients, our service, the artwork and the details in every aspect of every dish. We essentially make everything we use except for the salt.”
A Texas native, Hall was a chef at San Francisco restaurants Boulevard, Town Hall, and Salt House before moving back to Austin. He starting a catering business to introduce his cooking to the area while looking for a property to open a restaurant, he said. Brick, who previously worked at Restaurant Daniel and Momofuku in New York City, was brought into the fold to help create Apis from scratch.
