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Two chefs teaming for unique concept in downtown Round Rock



Two chefs are teaming to bring a unique concept to downtown Round Rock. Greenhouse Craft Food’s Rob Snow and Rich Taylor (formerly of Quality Seafood) plan to open the Scarlet Rabbit at 410 W. Main St. next month.

The Texas bistro, located inside a 1940’s bungalow, will feature an “Alice in Wonderland” theme and comfort food with a “Texas twist,” according to the owners.

The space will be designed by Sonja Snow, with a bold color scheme and nods to Lewis Carroll’s book throughout the restaurant. The restaurant, described by the owners as “black tablecloth,” will also serve craft cocktails and offer patio seating for 80 guests.

“We are delighted to provide the Round Rock community a new and special place to gather and enjoy a unique atmosphere, great food and fun cocktails,” said Rob Snow. “We think that this addition will perfectly complement the overall experience that downtown Main Street provides.” 

Here's what I wrote about Greenhouse Craft Food in February:

Rob Snow brought an Austin cooking pedigree and farm-to-table ethos to a suburban strip center. The result is a roster of some of the area’s best sandwiches and a rotating selection of nightly specials from the former executive chef at the Mansion at Judge’s Hill.

“We are ready in the suburbs for things that people in Austin get to have all the time,” Snow told the Round Rock Leader’s Christina Pena last year.

People in Austin would have difficulty finding a BLT that can stand up to the Greenhouse Special in Snow’s cute, rustic café that features design elements like a 1950 Dodge milk truck and a chandelier made from a vintage bath tub.

A fried farmhouse egg oozes its golden yolk over bright tomatoes, crisp spinach and sturdy slabs of homemade bacon when pressed between crunchy sourdough bread from Brothers Bakery of Marble Falls. Jalapeno maple jelly adds a touch of heat and sweet to the signature special.

Brothers Bakery also provides the soft tomato-flavored bun that holds the juicy coarse-ground burger that finishes with a peppery backbite. A large map of Texas on Greenhouse’s wall showcases more than 30 regional providers of produce and protein, which Snow uses to make daily specials such as blackened shrimp salad, smoked brisket and pork chops with gravy. (1400 E. Old Settler’s Ste. 110. 512-366-5567, GreenhouseCraftFood.com)

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