Honest Mary’s Building in Seaholm

The 1,582 ft 2 space is estimated to cost $1,000,000 per estimates listed on TDLR.

Paul Soto
Written By Paul Soto
News Writer
Photo: Official

According to recent public records, a growing healthy fast casual brand will soon build up its newest Austin spot.

Set for 211 Walter Seaholm Dr, Honest Mary’s will be constructing at “restaurant tenant finish-out of an existing 1-story restaurant/retail space including new kitchen, dining, entry doors, and patio furniture/built-ins. Conditioned gross square footage is 1,582 and total exterior dining square footage is approx 450 sf.” The 1,582 ft 2 space is estimated to cost $1,000,000 per estimates listed on TDLR.

A recent report by the Business Journal had reported that the brand was set to open in Cedar Park and Mueller, and was reportedly looking at locations “at Second Street and the Seaholm area in downtown, along with South Congress, South Austin and Westlake. After that, [they’d] like to push further into the suburbs; places like Dripping Springs, Round Rock and Buda.”

“Part of the struggle with real estate right now is that it’s just such a tight market and developments are slow with interest rates so high and things are just taking a long time to build out,” co-founder Nelson Monteith said to The Business Journal. “And so because of that, we are going to be expanding our … searches in a new market.”

Articulating its mission statement on their website, Honest Mary’s declares “our aim is to positively impact countless lives through life-giving fast food. We emphasize honestly good ingredients, beautifully designed restaurants and genuine hospitality.”

Honest Mary’s features a simple menu, revolving around bowls with different configurations of ingredients that represent different palettes. For example, the Smoky Poblano bowl consists of basmati rice, wild arugula, spicy corn, pickled onions, Texas goat cheese, avocado, pumpkin seeds, creamy poblano sauce, and lime wedge. For a more oceanic flavor, one could order the Aloha Poke, which consists of hand-line caught poke, basmati rice, avocado, asian slaw, edamame, pickled onions, fresh organic jalapeños, black sesame seeds, sesame vinaigrette, and lime wedge.

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Paul Soto is a freelance writer. He is a graduate of UT-Austin and Syracuse University's MFA in Creative Writing. He lives between the U.S. and Portugal, where he is working on his first book.
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