Sam Addison may not have expected to make a career on pickles, but coming from a family of picklers, it was in his blood. Addison, owner and founder of The Pickle House, an eatery in South Austin that serves savory Southern fare as well as pickle-inspired specialties, followed in his family’s pickling tradition when first began selling craft pickles at Austin farmers markets a decade ago after noticing a gap in the market for “top-shelf pickles.”
Addison’s pickles quickly became a “cult classic,” he said, and went on to win national awards. What began as a one-year stint in Austin for culinary school turned into eight years as Addison ran his own wholesale pickle company, Pogue Mahone Pickles, out of a shared production space. He said he leapt at the chance for Pogue Mahone to have its own production space as well as a restaurant and storefront in South Austin when a spot on Hwy. 290 opened up in February 2019. The Pickle House was born, becoming the brand both for his pickle products—including specialty items like pickle brine bloody mary mix and various condiments—and for a new Southern-style restaurant.
The Pickle House, Addison emphasized, is not just a place for “pickle fanatics”—although he said pickle fanatics are certainly welcome.
“We’re a cafe with something for everybody, even people who hate pickles,” he said.
While Addison said pickle lovers do come from as far as Dallas and Houston to sample the restaurant’s pickle bar and try pickle-fried chicken, he said regulars usually come in for “Southern comfort entrees” such as country-fried steak, pot roast and meatloaf Addison said is just like his mom’s. Addison also takes pride in The Pickle House’s lunch options, such as chicken salad; the pimento cheese burger; and the reuben, which Addison calls the best in town.
With The Pickle House, Addison said he hopes to “fill the void of reasonably priced home cooking” with “approachable” and delicious food. In the future, he said his goal is to open additional locations and bring comfort food and pickled delights to cities far and wide.
Addison’s pickles quickly became a “cult classic,” he said, and went on to win national awards. What began as a one-year stint in Austin for culinary school turned into eight years as Addison ran his own wholesale pickle company, Pogue Mahone Pickles, out of a shared production space. He said he leapt at the chance for Pogue Mahone to have its own production space as well as a restaurant and storefront in South Austin when a spot on Hwy. 290 opened up in February 2019. The Pickle House was born, becoming the brand both for his pickle products—including specialty items like pickle brine bloody mary mix and various condiments—and for a new Southern-style restaurant.
The Pickle House, Addison emphasized, is not just a place for “pickle fanatics”—although he said pickle fanatics are certainly welcome.
“We’re a cafe with something for everybody, even people who hate pickles,” he said.
While Addison said pickle lovers do come from as far as Dallas and Houston to sample the restaurant’s pickle bar and try pickle-fried chicken, he said regulars usually come in for “Southern comfort entrees” such as country-fried steak, pot roast and meatloaf Addison said is just like his mom’s. Addison also takes pride in The Pickle House’s lunch options, such as chicken salad; the pimento cheese burger; and the reuben, which Addison calls the best in town.
With The Pickle House, Addison said he hopes to “fill the void of reasonably priced home cooking” with “approachable” and delicious food. In the future, he said his goal is to open additional locations and bring comfort food and pickled delights to cities far and wide.
The Pickle House
9521 W. Hwy. 290, Ste. 100, Austin
512-351-8267
Hours: Tue.-Fri. 11 a.m.-8 p.m., Sat.-Sun. 10 a.m.-8 p.m., closed Mon.
