An Austin-based eatery that offers diners takeout and delivery of healthful foods is adding five locations to Dallas-Fort Worth.
Snap Kitchen is considering opening its 4,000- to 5,000-square-foot flagship location with a commissary kitchen in either Uptown or Park Cities. It’s looking at Greenville and Preston Hollow for 600- to 1,500-square foot stores. The eateries will be completed by early 2014.
Architect Michael Hsu, who also is designing Uchi in Dallas, will design the Dallas locations. To keep in line with the eatery’s philosophy, Hsu will use sustainable décor and building materials for the Snap locations.
Snap Kitchen allows guests to order their food by stopping by the store and via phone or email. Guests can then choose to have their food delivered or pickup the items curbside.
The kitchen will offer menu items created by Chef Matthew Reinhart that use local and organic ingredients to support vegan, gluten-free, paleo, vegetarian and sugar-free diets.
Snap Kitchen, owned by CEO Martin Berson, a University of Texas at Austin graduate, has six locations in the Austin area and three in Houston. It plans to add three more Houston stores by fall.
