Nando’s Peri-Peri is set to get Austin Saffas’ tastebuds tingling when it opens in Mueller early next year. The SA brand, recognised globally for its flavourful, flame-grilled chicken, will soon start construction of its 2 500 square-foot space on the ground floor of the Origin Hotel in McBee Street, near the University of Texas.
Conceived by acclaimed Austin-based Michael Hsu Office of Architecture, the Mueller restaurant will accommodate 38 guests who will be able to enjoy their meal on a tranquil patio, framed by a canopy of trees, and featuring stylish striped umbrellas, twinkling lights and planters bursting with greenery.
Just like every other Nando’s restaurant, this one’s earthy textures and vibrant colours will reflect the brand’s sunny African heritage.
A striking sampling of original South African contemporary art, of which Nando’s has the largest collection on display in the world, will also delight.
“Austin is on the world’s radar, and we’re excited to bring our concept to this vibrant city, which is so well aligned with Nando’s culture and commitment to quality and community… We look forward to being part of Austin’s dynamic culinary landscape,” says John Fisher, the company’s CEO.
Nando’s entered the US market in 2008, with the opening of its first restaurant in Washington, DC. It now operates nearly 50 restaurants in and around Virginia, Maryland, Washington and Chicago. Plans are on the cards to start operating in Houston and Dallas.
While Nando’s 35-year journey started with a single restaurant in Johannesburg, it now spans 24 nations, from Australia to Zimbabwe. The company sources its peri-peri from 1 400 local farmers in Mozambique, Zimbabwe, Malawi and South Africa, who are empowered with upfront access to funds, equipment and seedlings.
