Picnik, the female-founded restaurant rooted in real food + good vibes, and a leader in Austin’s thriving inclusive-eating revolution, opened its third location at 1600 S. First St., Suite 110.

Centrally located in Austin’s energetic South First district, the new restaurant brings founder Naomi Seifter’s vision to life through a colorful all-day dining space that complements an eclectic made-from-scratch menu grounded in purposeful ingredients. With an emphasis on seasonal produce and ethically sourced meats, Picnik approaches plant-based, gluten-free, and refined sugar-free diets with creativity and integrity, allowing diversity in flavors and ingredients to shine at the forefront of each skillfully crafted dish.

“Our core mission at Picnik is to expand the possibilities of what healthy eating looks like. Each creation stems from the desire to create something that is ‘better for you,’ with the same level of culinary execution and artistry, making Picnik ideal for all diners,” says Dan Mesches, CEO & Partner of Picnik Restaurants.


A new summer menu takes full advantage of the season. Grass-fed Wagyu from Rosewood Ranch is the hero in the Wagyu Caponata, served alongside a Summer Squash Caponata, Italian Salsa Verde and fresh herbs. A vegan Himalayan Red Rice Bowl is filled with carrots, peas, radish, cucumbers, red onion, avocado, cashew dressing, hemp seed, pepita and fresh herbs. The menu also includes guests’ favorites like the Mediterranean Dip Trio, which features housemade Labneh and hot honey, Pesto Hummus with melted tomato and Tzatziki served with olive tapenade, chips and crudites.

Beverage Program

New to Picnik’s third location is their first full-service, sit-down bar, set within an open yet intimate lounge seating area, which stretches alongside the restaurant. Director of Operations Tom Moon spearheads a cocktail program that uniquely infuses signature cocktails with functional ingredients, adaptogens and superfoods. Highlights include the Pitaya Margarita, featuring pitaya – a vibrant pink dragon fruit known for its calming properties, raw honey, lime, and blanco tequila. The Agua Azul, Picnik’s spin on Ranch Water, features Reposado Tequila, Chareau, coconut water, fresh-squeezed lime and cucumber juice, and mineral water. It showcases a natural blue hue from E3 Live Spirulina, known for increasing energy and vitality.

A walk-up coffee bar, a nod to Picnik’s original trailer, is found at the side of the restaurant on South First that opens into an expansive patio. Picnik’s Butter Coffees get their creaminess from grass-fed butter, coconut milk or oat milk for stabilizing energy. Added MCT oil from coconuts offer a cognitive boost and their go-to sweetener is pure maple syrup. Most popular being the Mayan Mocha, a nutrient-rich Mocha Latte upgraded with medicinal and apoptogenic plants like maca, which are thought to improve mood and reduce anxiety.

Design Details

The 3,500 square-foot restaurant was designed by creative and spirited architecture and design studio, HapstakDemetriou, and features an expansive mural depicting a colorful and modern Texas landscape from Austin artist, Micheline Halloul. White oak accents line the airy interior with pops of color from blush and turquoise tiles, and colorful light fixtures hanging above the tables and booths. An open kitchen allows guests to have a glimpse of the action, while the dining room and bar area are separated by shelves and greenery, creating a cozy atmosphere. Guests can enjoy an outdoor patio all day and evening.

Picnik at South First Hours

The walk-up window opens daily at 8:00am, the dining room opens daily at 11:00am. (9am for weekend brunch). Bar is open 1 hour later than the dining room. Underground parking is validated for the first two hours. Reservations can be made at Resy.

Industry News, NextGen Casual, Picnik