The bank, which technically owned the empty building at the time, told us it was in disrepair and needed new ownership, so Ellis called me with a proposal…ĮW: I said, “We can get married there, but we’re going to have to open a restaurant first.” We outfitted that whole second level of Abel’s on the Lake with our wedding in mind. In fact, Abel’s on the Lake exists because we wanted to rent that waterfront space as a wedding venue. Sounds like your marriage and your businesses are inseparable. Sometimes he’ll come up with an idea, and I’ll be like Backpedal, backpedal.
WEATHER UP RESTAURANT AUSTIN FULL
PW: Ellis is a dreamer and is full of bold ideas. Luckily, we got it turned around quickly and ended up using the profit to purchase Cain & Abel’s after. It was clear that I was going to either succeed or fail and ruin myself financially. The place was beloved, but it was struggling.
How did you own a bar at such a young age, Ellis?ĮW: After saving up for a few years, I bought Star Seeds Cafe in September 2001. We didn’t start dating for a while, but when we did, that forged our partnership. By then, Ellis, who’s three years older than me, had become the owner there. During my junior year at UT, I started waitressing at Cain & Abel’s. Paige Winstanley: My path is actually tied directly to Ellis. He’d fall asleep at the register, so we’d just stop charg-ing people covers to get in.
It was like the Wild West: The operating partner there used to put on a raggedy Easter Bunny costume when he’d drink too much. How did you first get involved in the restaurant business?Įllis Winstanley: When I was 18, I’d walk down Sixth Street in a shirt and tie looking for bartender gigs. Here, they reflect on pandemic-driven innovations (to-go ’ritas, anyone?) and stories from decades in the hospitality industry. The duo behind it all? Ellis and Paige Winstanley, who have owned, operated, and enhanced the Austin institution since 2012. Texas: Hold my beer,” the Fifth Street marquee has taken on a life of its own. With daily musings like “Mother Nature: You can’t have all the seasons in one week. In an interview with Texas Monthly that ran in July, Mardanbigi and Rico told the magazine they had made a $1,000 donation to the Lillith Fund at the suggestion of an employee.Ĭhef and co-owner Fiore Tedesco and co-owner Adam Orman see Pasta Paisanos as a humanitarian reaction to the stripping of abortion rights in Texas.Since 1975, El Arroyo has enticed Tex-Mex lovers with its gargantuan proportions, ice-cold margaritas, and, of course, that world-famous sign out front.
WEATHER UP RESTAURANT AUSTIN SERIES
The series will continue on the first Tuesday of every month - a day that L'Oca d'Oro is normally closed - with épicerie's Sarah Mcintosh and Sara Mardanbigi and Edgar Rico of Nixta Taqueria to follow. We're championing the rights of each other." "Part of what we're trying to express here is, in that in the naming of it - "paisano" meaning "countryman" - we're trying to transmit the idea that we are really all in this together. "I love the idea of seeing multiple plates and expressions in front, I want to feel that conviviality of that," Tedesco says. Everything will be served family-style, with "a bounty of food" for each course.
Tickets will cost $100 for a three-course meal, with an additional fee for drink pairings. Fifty percent of all sales at the collaborative events, titled Pasta Paisanos, will benefit the Lilith Fund, the oldest Texas-based abortion fund, for a minimum of $2,500 each night. That's just what the Italian restaurant in Austin's Mueller development will do.īeginning on September 6, the Italian restaurant will host a series of Tuesday night dinners to benefit abortion rights, starting with a collaboration with Amanda Rockman, executive pastry chef at New Waterloo. "The reason that Adam and I opened this restaurant is this is a platform for us to have a voice and an opportunity to act on the things that we feel are important in the world," Tedesco says.
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