This plate of steak comes with a secret, though: The accompanying barbecue sauce is sweetened with beets, not sugar. The tacos at the restaurant use tortillas fashioned from cassava flour, which, unlike white flour, is gluten-free, higher in protein and fiber, and lower in calories. And cocktails such as the Valldemosa are sweetened with dandelion honey instead of syrup.
But the team behind the restaurant would rather not make a big deal about it. Owner Jack Zimmermann says the key to the Well’s success—he’s already planning a new branch in West Austin in April—is keeping the healthfulness discreet. “Instead of leading with ‘We are gluten-free, dairy-free, a clean-oil-only restaurant,’ we say, ‘We care a lot about modern American ingredients.’ And if they want to talk, we say, ‘By the way, all our ingredients are clean.’ ”
Here the focus is on nutrition, but with the option to throw some nitrate-free, house-made bacon into the mix for its clientele, which includes transplanted tech employees from the nearby offices of Deloitte, Google, and Meta. “Austin didn’t have a comprehensive dining experience where you can have a smoothie and grain bowls but also cocktails and steak, and still wake up feeling great,” Zimmermann says.
This story is from the January 31, 2022 edition of Bloomberg Businessweek.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the January 31, 2022 edition of Bloomberg Businessweek.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Instagram's Founders Say It's Time for a New Social App
The rise of AI and the fall of Twitter could create opportunities for upstarts
Running in Circles
A subscription running shoe program aims to fight footwear waste
What I Learned Working at a Hawaiien Mega-Resort
Nine wild secrets from the staff at Turtle Bay, who have to manage everyone from haughty honeymooners to go-go-dancing golfers.
How Noma Will Blossom In Kyoto
The best restaurant in the world just began its second pop-up in Japan. Here's what's cooking
The Last-Mover Problem
A startup called Sennder is trying to bring an extremely tech-resistant industry into the age of apps
Tick Tock, TikTok
The US thinks the Chinese-owned social media app is a major national security risk. TikTok is running out of ways to avoid a ban
Cleaner Clothing Dye, Made From Bacteria
A UK company produces colors with less water than conventional methods and no toxic chemicals
Pumping Heat in Hamburg
The German port city plans to store hot water underground and bring it up to heat homes in the winter
Sustainability: Calamari's Climate Edge
Squid's ability to flourish in warmer waters makes it fitting for a diet for the changing environment
New Money, New Problems
In Naples, an influx of wealthy is displacing out-of-towners lower-income workers