#FoodieFriday: Bar Peached Wows Austin’s West Side with Booze & Bingsu

by Leslie Barrett on January 18, 2019 in Food, Drink,

Chef-preneur Eric Silverstein has struck “peach” gold again.

The newest addition to The Peached Tortilla’s growing family tree of concepts, Bar Peached is bringing Silverstein’s soul-satisfying comfort food with an Asian twist to Austin’s West 6th Street.

In the completely renovated Clarksville location of the former Winflo Osteria, Silverstein has lightened and brightened this new “bar with food” concept, which recently opened its doors. Housed in a historic bungalow, Bar Peached’s interior design is fresh, bright and energetic. The space retains the cozy intimacy inside, while adding a 13-seat bar as the featured centerpiece. By contrast, the exterior space features an expansive patio with table and lounge-style seating, all shaded by a giant, light-filled heritage tree.This patio will be THE SPOT to be when the weather warms up and everyone wants to be cocktailing al fresco.

Bar Peached’s interior design is fresh, bright and energetic, with a 13-seat bar as a centerpiece.
Photo courtesy Inked Fingers

The Background:

Featuring traditional Korean Bingsu dessert, an expansive, cocktail-focused beverage program, and a playful food menu fusing traditional Asian flavors with classic comfort food of the American South, Bar Peached brings an innovative yet approachable dining experience where guests are invited to kick back and savor flavors together.

Founded in 2010 as a single food truck serving a signature fusion of traditional Asian and Southern comfort food, The Peached Tortilla brand has grown into one of Austin’s most beloved staples – spawning three brick-and-mortar locations, a fleet of food trucks, a highly successful catering company and the popular event space Peached Social House.

The gin-based Kyoto Kiss featuring yuzu, shishito, frothy egg white and preserved raspberries.
Photo courtesy Inked Fingers

The Booze:

The cocktails exemplify Beverage Director Kevin Kok’s signature “wild card” approach to mixology, with libations such as the tequila-based Beetlejuice made with beet, lime and cilantro, and the gin-based Kyoto Kiss featuring yuzu, shishito, frothy egg white and preserved raspberries. A number of draft cocktail options are available including the Margarita de Peached and the Yoga & Chill made with vodka, lime and cucumber water. You’ll also find sake, wine, draft and bottled beer here.

Shrimp Flautas are just one of the playful twists on Tex-Mex staples from Bar Peached’s Executive Chef Stephani O’Connor. Photo courtesy Inked Fingers

The Bites:

Executive Chef Stephani O’Connor’s food menu is divided into four sections; “Snacky Plates,” which are small-format items such as Chili Crab Toast and Cheese Corn; “Greens & Goddesses,” featuring veggie-friendly dishes like Wafu Salad and Seared Broccolini, and “Hungry-s,” consisting of larger-format dishes like the Mapo Bolognese. “Tacos” houses a wide selection of Peached’s signature Asian-inspired tacos which are available in both “Taco Trio” and “Large Format” options. The highly recommended “Taco Cousins” are playful twists on Tex-Mex staples and include Shrimp Flautas and Confit Duck Foldies.

Choco Monster Bingsu, Korean dessert made with shaved ice and condensed milk, and a speciality at Bar Peached. Photo courtesy Inked Fingers

The Bingsu:

Patrons can finish off their meal with the most fascinating and indulgent treat—Bingsu, a beloved Korean dessert made with shaved ice and condensed milk. Silverstein even had a snow ice machine imported directly from Korea to offer Bingsu here, and the menu offers creative flavors such as Birthday Cake, Choco Monster (pictured above), and Matcha with Black Sesame. Order one for the table, these are divine and definitely shareable.


Bar Peached, 1315 W. 6th St, Austin, TX 78703. Dinner Tuesday through Thursday 4 pm–10 pm; Fridays and Saturdays 4 pm–11 pm; Sundays 4 pm–9 pm.

Cover photo, Birthday Cake Bingsu, courtesy Inked Fingers