DINING FEATURE Greenhouse Craft Food Round Rock eatery serves farm-fresh ingredients to diners T ucked away on Old Settlers Boulevard, Greenhouse Craft Food o ers a menu full of Texas avors made from locally grown ingredients that owner Rob Snow said he feels good about feeding to his family. “The irony is they don’t like to come in here anymore because they’re so sick of it,” Snow said. “I wanted to have a place where you could get chicken nuggets that were made with whole chicken that was antibiotic free [and] hormone free.” As often as possible, Snow sources his menu items from organic, antibiotic-free and local producers, he said. Prior to getting into the restaurant business, Snow lived in Las Vegas and worked as an athletic trainer. When the Le Cordon Bleu College of Culinary Arts opened in his community, he enrolled and began a new career in the industry that included a stint at the Bellagio Hotel & Casino. Snow opened Greenhouse when he and his family lived in Egger Acres, just a fewminutes away from the restaurant’s current location. He said customers have come to Greenhouse since 2013 to order the restaurant’s signature BLT, poblano soup and chicken nuggets from the children’s menu, among other items. The menu has since grown to accommodate new tastes, but he said the availability of some ingredi- ents is limited in some cases due to the COVID-19 pandemic and supply chain issues. Sometimes that means he has to source items from big-box stores instead of the smaller, local growers he prefers. The pandemic also forced the closure of Green- house Local Craft Food’s Georgetown location in early 2020. After discussing the situation with his landlord, he was able to get out of the lease and focus on opera- tions at the Round Rock and Taylor locations. Inside the Round Rock location, diners are greeted by a soft green interior with farmhouse-style decor. A main aesthetic feature of the eatery is the hand- painted signs from his wife, Sonja, that are hung throughout the space and based on World War II local purchasing campaigns, Snow said Snow also stocks local hot sauces, wines and other items on a new retail shelf on the dining room oor. He only stocks Texas beer and wine, he said, even as bar culture has changed due to the pandemic. Snow said the Greenhouse mission dictates all of the policies and protocols enacted at the restaurant. “I want to give a feeling that we’re thoughtful about our food,” he said. BY BROOKE SJOBERG
Greenhouse Craft Food owner Rob Snow opened the rst location of the eatery in Round Rock in 2013. He opened a second location in Taylor in 2020. (Photos by Brooke Sjoberg/Community Impact Newspaper)
Snowstocks local items in a newretail shelf in the dining area.
The Round Rock location features unique decor.
MENU FAVORITES Two of the most popular items at Greehnouse Craft Food are the BLT and the macaroni and cheese, according to Snow.
THE GREENHOUSE BLT
GREENHOUSE’SMACARONI AND CHEESE
Greenhouse’s macaroni and cheese can be topped with green chile and bacon, or grilled chicken and avocado, based on preference. ($5 for regular; $7.25 to add green chile and bacon)
The Greenhouse BLT features classic bacon, greens and tomato as well as a fried egg, mayo and jalapeno maple jelly on sourdough. ($9)
Greenhouse Craft Food 1400 E. Old Settlers Blvd., Ste. 110, Round Rock 512-366-5567 www.greenhousecraftfood.com Hours: Sun. 9 a.m.-3 p.m., Mon.-Fri. 11 a.m.-8 p.m., Sat. 9 a.m.-8 p.m.
35
N
25
PFLUGERVILLE HUTTO EDITION • FEBRUARY 2022
Powered by FlippingBook