September is associated with new beginnings. The crisp, fall air arrives; children venture back to school; and magazines across the country release their mammoth September issues (Look for PaperCity’s first perfect-bound issue on your nearest magazine stand on Sept. 1).
For Adair Family Restaurants (the group behind Adair Kitchen, Los Tios Mexican Restaurant, and Skeeters Mesquite Grill), the month marks a period of major expansion: The group is preparing to open two restaurants — Bebidas and Eloise Nichols Grill & Liquors — within weeks of one other, with siblings Katie Adair Barnhart and Nick Adair leading the charge.
While restaurants are routinely plagued with construction and permitting delays, if all goes according to plan, Bebidas — a juice bar concept in the former Infinity Title building at 2606 Edloe Street — will debut in mid-September.
More than 10 fresh-pressed juices will be on the menu, with traditional ingredients such as ginger, beets, and strawberries sharing the bill with more unconventional ingredients like curry powder and jalapeños. Also pressed in-house are a variety of coffees and nut milks, alongside Bebidas’ smoothies, matchas, and full-service espresso bar.
Quick, healthy bites including avocado toast, breakfast tacos (think chorizo, quinoa, and avocado), granola parfaits and acai bowls are also in the mix. Chef Joseph Staysich (formerly of Benjy’s and Karbach Brewing Co.) created the menu.
“We hope to create a place that really feels like part of the neighborhood. A place for people to start their day, run into a neighbor, or simply fill an empty stomach on a busy day,” co-owner Barnhart says.
Just minutes away sits the Adairs’ second concept, Eloise Nichols, at 2400 Mid Lane (neighbors include the new Tenenbaum Jewelers location and SoCal import Bosscat Kitchen), which is now slated for an October 3 opening.
Named for Katie and Nick’s grandmother, the restaurant specializes in simple American cuisine.
Staysich highlights local seafood and vegetables here with dishes like pickled Texas shrimp paired with cauliflower escabeche and harissa aioli; San Leon grilled oysters on the half shell; Brussels sprouts topped with sorghum fish sauce and spiced peanuts; grilled okra tossed with Thai herbs and crispy shallots; and wild mushroom King Ranch casserole.