Chef Adam Brick leaves Apis Restaurant and Apiary in Spicewood

Chef Adam Brick has left Spicewood fine dining restaurant Apis Restaurant and Apiary. The Austin native teamed with chef-owner Taylor Hall to develop Apis into a destination, using elevated technique and locally sourced ingredients to prepare French-influenced cuisine in a most unexpected place. Brick’s work at Apis helped the restaurant land the #9, #3 and #12 spots in the Austin Dining Guide’s Top 25 the last three years.

Sunflower miso-glazed Ora King salmon.
RICARDO B. BRAZZIELL / AMERICAN-STATESMAN

Brick says he intends to become a chef-owner of a concept in town and will announce those plans in the coming week.
“I look to build on the legacy that we built in Spicewood and bring that same energy, drive and determination to run independent, local and community supported restaurants,” Brick said in an emailed statement.
 
A native Austinite and alumnus of the Culinary Institute of America in Hyde Park, Brick worked in the kitchens of esteemed New York City restaurants Daniel, Aureole and Momofuku Ssäm Bar before returning home. In addition to helping Hall run Apis, Brick also launched Pizzeria Sorrelina on the same Spicewood campus.
“My time at Apis, and specifically with Taylor has been the most rewarding, sometimes frustrating,  but productive years of my career. It takes a lot of work to imagine and build a restaurant of that caliber and with that ambition,” Brick said.
Earlier this year Apis hired Alejandro Munoz from Counter 357 as its new chef de cuisine, and he remains in that role, and will run the restaurant with Hall and sous chef Marcus McCreary. Chef Chris Sapp will oversee Sorellina.
Asked last month about the current state of Apis, Hall said the following: “We are still pushing all of the fun and interesting programs we have become known to explore, and our dining room menu is similar in format and identity to menus from the last 1-2 years.  We have shrunk our kitchen staff and concentrated our menu a little, but the format and details remain the same.  We have a small, but talented staff, which operates with the underlying common thread of really caring about the people we work with, and the product and experience we convey.”

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