The Peached Tortilla: Updates to the menu & space

Around town now, the Peach Tortilla is entering a new chapter with a refreshed space, menu updates and some delicious dishes. Fox 7 Austin's Jenna King joins us live at the restaurant in north central Austin to show us what's new. What can you share with us Jenna? I see some great food there on the table. Yeah. Hey, guys. Good morning. So happy to be filling in while Tiara is on maternity leave. We are here at a Peach Tortilla joined by Chef Eric Silverstein. Thank you so much for waking up early with us. Thanks for having me. You've come a really long way, the Peach Tortilla. You started out as a food truck. Kind of walk us through, you know, the evolution of how we got What have you got here today? Yeah. Well, I came to Austin in 2010, so almost over 16 years ago. And started Peach as a food truck where we originally just We took over a lonchera that we leased, and we were serving tacos and sliders and doing like normal food truck stuff for like four years until we opened our first restaurant. So really pounded the pavement in the food truck world. Absolutely. Talk to me, but we're about to dig into this yummy food, but kind of give me the lay of the land with the type of food and what people can kind of expect. So I was born in Tokyo. My mom is Chinese, so a lot of our food is Asian-inspired. I would say it's a modern take on Asian comfort food, definitely exploring flavor profiles that I grew up eating, whether it was in Japan or my mom's Chinese food or traveling throughout Malaysia, Singapore, that kind of stuff. Very cool. And the best part, and my mouth is watering, we've got some tasty dishes and drinks in front of us. Can you kind of walk us through what we've got here? Yeah, we've got some old hits. We've got some new menu items. This is one of the favorite items at our restaurant. It's one of the most popular ones. It's called the Dan Dan noodles. They're spicy peanut noodles with a spicy chili peanut sauce topped with some bean sprouts and cucumbers. Right here is a new menu item. We have our pork wontons. What really makes this dish special is the lacto-fermented marita hot sauce that's paired with a little bit of soy sauce and black vinegar. Another new menu item in front of that, we've got our smashed cucumbers. So we take a little Persian cucumber, smash it. It's got a little bit of salt on it, and then it's paired with a sesame tahini sauce, and then, again, that lacto-fermented Marita hot sauce. And then this is one of our classics that we just kind of reimagined. It's a Korean hanger steak, so it's a marinated hanger steak. We sous vide it, hit it on a really hot pan. Top it with a little bit of chives and the sauce is what makes that dish. It's a gochujang based sauce. My mouth is absolutely watering. And spicy, a little bit of flavor, I like how you're incorporating your background into all of this food. What about some of the drinks we got here? Well, I think Kevin's just trying to get me intoxicated this morning, so, you know, I think he just poured me some bourbon, and I'm honestly, I think he poured you, I think he got you a big breezy this morning. Hey, never too early to start, right? So, you've made a lot of updates to the space as well. Can you give us a little background on that? Yeah, so we've opened this space 12 years ago. Our 12-year anniversary's coming up next month. So it was just time to kind of reimagine the space and kind of bring it up to 2026. First thing we did was called my friends at Articulture, and we added a lot of significant plant life here. You can see plants on the ceilings, plants outside on the patio. We've reimagined the patio. Unfortunately, our sister restaurant, Bar Peach, burned down in June, and a lot of these plants we were able to salvage from that restaurant and put on the patio. I love that you got to keep them. That's cool. Yeah. And then one of the big things we did was reimagine the patio. So we brought some benches in, added additional coverage, all new furniture with the plant life. We put a new sign up on the building. And then inside, we added a bunch of new tables as well. Tables and furniture, really seating, along with the plant life. Very cool. Very welcoming environment. Tasty food. We're just getting started. Thank you so much for sitting down with us. We'll be out here all morning talking all things. Peach Tortilla, but Bridal, we'll send it back to you. Straight bourbon on the rocks right now. Don't have too much fun, Jenna. We're excited to see the rest of the morning and all that delicious food you have there. I have a great menu. Thanks, Jenna. Well, the Peach Tortilla is entering a new chapter with a refreshed space, menu updates, and some delicious dishes. Yeah, last hour we saw some delicious bites there on the table. Now we've got some more. Fox 7 Austin's Jenna King joins us live at the restaurant in north central Austin to show us what's new there. Hey, Jenna, good morning. Hello, yes, and we hope you guys are hungry. We are here at Peach Tortilla, joined by Chef Eric Silverstein. We're having a lot of fun this morning. You've got a lot of fun changes, exciting new menu items going on here. Let's talk about weeknight specials. I'm excited to hear all about it. Yeah, so we do pretty much a different special every weeknight. We're closed on Monday, but Tuesday we run Steak Frites, which is our most popular special. It's a bulgogi marinated hanger steak. Topped with a little bit of a kimchi chili crisp butter. Yum, that's really good. And then it's served over some broccolini and some fries as well. And then there's a little bit of chili oil on the side. So that's our Tuesday night special. Okay. And then Wednesday night we do fried chicken whiskey night. I love that. So we've kind of changed the fried chicken over the last year or two. So it's served with a curry sauce and some scallion pancakes. Really nice, light, crispy batter on that fried chicken. Thank you. And then Thursday night we do a rotating ramen night. So it's a different ramen every Thursday night. So it switches four times a month. Something new every night. Something new every night. Yeah, exactly. And then we've got some brunch specials here, or new brunch items. Tell me all about brunch, because that's what I've been looking forward to. Yeah. So, I mean, we've been doing brunch since inception, but recently we just basically just offered some new items on the menu. We used to do a chicken katsu sandwich, and we kind of re-riffed it. So, this is our katsu sando. It's served on... A milk bread, a little bit of thinly sliced cabbage, a six-minute egg, some lacto-fermented Merida hot sauce, and then the chicken katsu itself. Yum! And then that's our brisket hash, which is also, we kind of reinvented that dish as well. It's got some peppers, a little bit of broccolini in it. It's served with a scallion salsa and a pasture-raised fried egg. I love it. Tell me again, just reiterate, you know, how you're incorporating, you know, your background into all this food. Well, again, like I said earlier, I grew up in Japan, and so when you go to a local convenience store or 7-Eleven, one of the things you pick up is a katsu sandwich. It's usually chilled, you know, you grab and go and take it. And so this is kind of paying homage to that, but in our own way, right? So it's a much bigger sandwich than what you would get in a convenience store, but also kind of... Paying homage to that convenience store sandwich that you would get. I like that. Very special. I want to talk about your other concept, Bar Peach. It's been a difficult summer for you guys. Kind of tell us about what's ahead. Seems like you've got some exciting news. Yeah so obviously Bar Peach unfortunately burned down in June on June 1st and we've been trying to figure out how to bring it back and so we recently just announced that we're going to be moving a block down the street to the old Nightcap space and so we're remodeling that space and hoping to reopen sometime in March. We're updating the concept a little bit to fit the space Thank you very much. it'll be a little more tapas style food still cocktail focused And then we'll also have a music element as well. Very exciting. A lot of fun, exciting stuff to come. We've got to dive into this food, but for now, we'll send it back to you guys. They do it so well there. Everyone talks about how good the food is at Fiesta Tortilla. It looks amazing. I'm excited to try it out. I know. I hope you enjoy it, Jenna. Lots of good stuff on the table. Save us some. Um. Peach Tortilla is entering a new chapter with a refreshed space, menu updates, and some delicious dishes that we've been seeing all morning long. It looks so delicious. It's diverse, too. Fox 7 Austin's Jenna King joins us live at the restaurant with a closer look at what they're serving up. Hey, Jenna. Hey guys, yes, delicious and diverse, that's a great way to put it. We've been here all morning at the Fiesta Tortilla, joined by its chef, Eric. Thank you so much for giving us the lay of the land. It's been such a fun morning with you guys. We've saved the best for last. Yeah. Let's start with drinks and then we'll get to desserts. Yeah, so we have a couple new drinks that... Our beverage director, Kevin, rolled out in late August. We've got our Southbound Suarez drink. What makes it really unique is the yuzu foam that we have that sits on top of it. Also a little bit of rosemary is garnished on that drink as well. Top it off. And then this is the peach departure. So it's got some mezcal, Aperol, a peach syrup. Kevin likes to say it's... There's a hidden Easter egg in this drink, which is a Jager bomb, and it's one of my favorites as well. Packed with a lot of fun in there. Oh yeah, absolutely. Very, and very pretty. Okay, my mouth is watering, I've been looking forward to this all day. Talk to me about these desserts. Of course. So the two in the front have been at the restaurant for a while. These are our banana Nutella spring rolls, exactly as they sound, spring rolls wrapped in a little bit of banana Nutella topped with some mint with a coconut whipped cream. Wow. This one has been a staple of ours. It's our Asian movie night. It's a popcorn ice cream that actually Amy's makes for us down the street. It's topped with it. We call it an Asian caramel. It is actually a fish sauce caramel, so there is a savory component to the dessert. Sweet and savory. I like it. Yeah. Most people can't pick out the fish sauce, but it's naturally salty, so you get that sweet and salty combination. And then the rice, sort of the rice crisps add an extra textural element to the dish as well, and they pair really nicely with that sweet and saltiness as well. So we call that one the Asian movie night. Okay. And then this is a new item, and it rotates. So this is our cobbler. Right now, because of the fall season, we're doing a pumpkin and apple cobbler. Perfect. We just did a peach cobbler over the summer. All right. Excuse me. What makes the cobbler really unique is the fermentation process. So we do a koji-fermented pumpkin and apple, and that's what gives it. Some of that umami funk. There's also a little bit of sesame in there and saltiness as well. And then it's topped with some Mexican vanilla ice cream. I think that's the one I've got to... Your mouth is watering so much because it's so good. Yeah, I can't keep it straight. This all looks delicious. A lot of exciting things in the work. You see, we talked about some of the revamps here. Yeah. But it sounds like we've got a lot of exciting things ahead. Can you give us a little sneak peek? Our next biggest thing is up in Cedar Park. We've got Grinchmas coming up, which is our big sort of Grinchmas celebration. We've teamed up with Strong Events this year to really kind of... We relaunched, redesigned the space specifically for the 30 days post-Thanksgiving. So a lot of decorations, huge Grinch installation, Christmas trees. Kids can come in, write a letter to Santa, and put it in our little, I guess, letter mailing box that we have over there. We have specialty drinks inspired by Grinchmas, and then a whole Grinchmas food menu as well. So that's our biggest activation coming up. And then, of course, our 12-year anniversary is coming up in December for this Burnet location. Wow. Congratulations. Happy 12 years. That's super exciting. Where can people go to learn more about you guys if they want to stay in the loop? Social media? Yeah. So on Instagram, stay up to date with us on Instagram at @peach_tortilla and at @bar_peach. And then, of course, our website, www.thepeachtortilla.com. You can subscribe to one of our email lists, and we send out notifications quite a bit. Fun to be had, and we're going to dive right in. It's been such a fun morning with you, but for now, we'll send it back to you guys. I know you guys want a bite of this. Yeah, it looks like the perfect finish to the meal from all morning, just like building on it. For sure. You must be full, getting full, Jenna, with all that delicious food. Thank you. I've always got room for dessert.