The Press' Katharine Shilcutt welcomes Green Seed to the fray of vegan brick and mortar restaurants in Houston. (All four of them.) In Green Seed's migration from food truck to building, she finds new dishes on the menu (because the larger kitchen allows it), "more smoothies and dessert drinks," and "a few new helpers" getting food out quickly. There's also a lot of "cabbage-green" interior just to drive home the whole green aspect. [Eating Our Words]
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