Nectarine was established in 2018 as a response to a personal need. With two young sons allergic to gluten and dairy, founders Kate and Charles Smith struggled to find inclusive dining options in Southern California, where the family lived at the time.
“Trying to feed a little guy with celiac was really really really hard,” Kate said. “So, it came out of necessity for our family to find something, and knowing that other families really needed things for themselves or their children.”
With Charles’ experience as a long-time restaurateur, the couple decided to create the restaurant they wished their family had access to. The first location, Nectarine Grove, opened in California in 2018, and the Dripping Springs location opened in 2024.
Pictured is the Pesto-Rita pizza ($26), the wild smoked salmon toast ($20), an iced matcha with strawberry cloud foam ($9.25), and a gimlet. (Sienna Wight/Community Impact)
The Smiths created a menu in collaboration with their chef and business partner, Rhiana Glor, that focused on quality ingredients that nourish the body.
“I really do look at our health and how we are treating our bodies,” Kate said. “From a biblical perspective, they are our temple. How we care for them is paramount.”
On the menu
Nectarine’s offerings are organic, gluten-free, and seed-oil-free. The restaurant provides a variety of breakfast and lunch options, as well as coffees, teas, smoothies and baked goods. Nectarine’s culinary team recently added sourdough pizzas to the menu, including the Cheesy Goddess and the Pesto-Rita.
One of the newest menu items are sourdough pizzas. Pictured is the Pesto-Rita ($26), which includes artichokes, red onions, pesto and goat cheese. (Sienna Wight/Community Impact)
The hot chicken sandwich is one of the most popular dishes, featuring crispy plantain-crusted chicken, pickles, hot honey, spicy mayo aioli and a gluten-free brioche bun, served with a side salad.
What’s next
Nectarine will begin offering prepared meals in the fall for busy families that want to eat healthier but may not be able to visit the restaurant multiple times a week. Kate said they planned to offer prepared meals from the beginning in California, but were not able to at the time.
“We have a new operations manager that we've brought on that has a lot of experience in food production, and so we're really excited about that,” Kate said.
A row of shelves near the check out counter display a variety of merchandise. (Sienna Wight/Community Impact)
