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About Us

changing the way people eat

Henbit aims to change the way people eat by looking at the overall food experience. Our focus on seasonal ingredients, freshly-milled grains and whole animal butchery enables us to maintain food that is not only delicious, but makes you feel good after eating it too. The food we serve is only as good as the farmers and ranchers we have the opportunity to work with. We are proud and steadfast in our commitment to source the majority of our products from small family farms in Austin and surrounding areas. We work directly with Phoenix Farms, Fruitful Hill and Tecolote for beautiful produce. Heirloom grains and freshly milled flour from Barton Springs Mill is key to our kolache, tortilla and sourdough bread production. Henbit sources whole pigs and chickens from heritage breeder Yonder Way Farms, whose Berkshire-Mangalitsa mix is considered the wagyu of pork

Our passion for delicious products that are celebrated throughout the year extends to the beverage program. Partner Rand Egbert builds on these principles with a unique beverage offering including house-made shrubs, superfood lattes and foraged tea-leaf brews. This commitment to community and product are the same ethos driving the team at our sister restaurant, Emmer & Rye on Rainey Street in Austin, Texas. With Henbit, chefs Kevin Fink, Page Pressley and Tavel Bristol Joseph seek to satisfy Austin’s appetite for convenient and affordable access to local foods.

Henbit is located downtown in Fareground Austin on Congress and Cesar Chavez. The Henbit team is in great company with concepts from the teams behind Austin institutions Dai Due, Contigo, Kome, Antonelli’s and Easy Tiger.

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Chefs

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Kevin Fink

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Tavel Bristol-Joseph

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Page Pressley