Chef Sonya Coté {Store House Market & Eatery}
Sustainable agriculture advocate chef Sonya Coté connects people with their environment through vibrant plates plucked straight from the land. After the pandemic-induced closure of Eden East, the restaurant she opened on Springdale Farm in 2013, Sonya didn’t allow her concept to wither away. Today, she runs Store House Market & Eatery in Bastrop. Though a little further east than before, Sonya continues to craft her truly Texas-inspired menu from the ground up– literally.
Q: What’s a hidden gem in East Austin that more people should know about?
SC: Mercado Sin Nombre is an intimate, thoughtful space that blends a market and café, offering some of the best bites in town. Their selection of house-made baked goods and perfectly composed small plates feels effortlessly special. It’s the kind of place that invites you to slow down, enjoy a delicious cup of coffee, and savor the simplicity of really good ingredients.
Q: What’s the one dish in East Austin everyone should try at least once?
SC: Dai Due’s Grilled Wild Boat Chop. Jesse’s approach to wild game is always respectful and intentional, and this dish captures everything that makes Texas cuisine so special—deeply flavorful, locally sourced, and perfectly cooked. It’s the kind of dish that makes you savor each bite.
Q: What’s an underrated restaurant in East Austin that deserves more attention?
SC: Buenos Aires Café. It’s been around for a long time, but I don’t think it gets the credit it deserves. Their empanadas and chimichurri are incredible, and there’s something really special about their commitment to classic Argentine flavors. Plus, the hidden speakeasy (Milonga Room) underneath the restaurant is such a cool, unexpected touch.
Q: Is there a dish from a certain restaurant that evokes strong emotions of nostalgia for you?
SC: The ravioli with smoked redfish at Intero instantly brings me back to my roots in Rhode Island, where Italian seafood dishes are a staple. The combination of smoky fish, briny capers, and rich, buttery sauce reminds me of the flavors of home: Sunday dinners filled with seafood pastas, handmade ravioli, and the perfect balance of bright and indulgent. It’s the kind of dish that feels both comforting and deeply familiar.
Q: Do you make your own items from scratch?
SC: Yes, all the time. We pickle, ferment, and preserve a lot—both at the restaurant and on the farm. It’s not just about extending the life of ingredients but also layering in flavors that make a dish more interesting. A house-fermented hot sauce or a pickled vegetable can completely change a plate. Plus, the process is really satisfying; it’s a way to respect the ingredients and the seasons.
Q: What’s a local restaurant that’s doing something truly unique?
SC: Canje. They showcase Caribbean flavors with such vibrancy and depth, which you don’t often see in Austin. Every dish has a story, and the way they highlight tropical ingredients in a fresh, modern way is something really special.
Q: Where do you find inspiration? What keeps you motivated to continue creating?
SC: The farm is a huge inspiration. Seeing what’s growing, what’s thriving, and how nature shifts from season to season always sparks new ideas. I also love collaborating with other chefs; it pushes me to think differently and keeps things exciting. And honestly, I just love feeding people. There’s nothing better than watching someone take that first bite and enjoy it.
Q: What’s one thing about Austin’s food scene that people don’t talk about enough? Or that you wish more people knew?
SC: The real backbone of Austin’s food scene is the farmers, ranchers, and food producers who make everything possible. People often focus on chefs and restaurants, but it all starts with the land—the people growing the food, raising the animals, and preserving traditional methods that ensure quality and sustainability.
In my work, I’ve seen how chefs can be a bridge between agriculture and the dining experience. Sourcing directly from small farms isn’t just about quality; it’s about building a resilient food system, supporting those who steward the land, and ensuring that future generations can access fresh, responsibly grown ingredients. More than ever, it’s important to recognize the people behind the food because their work shapes what ends up on the plate just as much as any technique in the kitchen. Austin’s food scene isn’t just special because of its flavors; it’s special because of the relationships and responsibility behind those flavors.
Q: What is the thing you eat most at your own restaurant?
SC: It really depends on the season, but I always end up eating whatever is at its peak. Right now, it’s the Persimmon Duck—the richness of the slow cooked confit with the pickled mustard and root mash just hits all the right notes.
Q: What is the thing you cook most at home?
SC: I keep it simple at home, but I definitely lean toward Italian flavors. A good pasta—handmade when I have the time—is always in rotation. Otherwise, something like a fried farm egg on sourdough with greens, preserved lemon, or whatever else I have on hand. Seasonal cooking is all about good ingredients and balance, which is how I also like to cook at home.
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