Steamboat business owner hoping to plant ‘Seedz,’ branch out with new restaurant
STEAMBOAT SPRINGS — Business owner Fawn Racoma has watched her passion, Rootz Organic Cafe & Shop, take root and grow in the heart of downtown Steamboat Springs.
And now, after almost five years, Racoma is ready to branch out and plant the seeds of her next big idea just a few blocks west on Lincoln Avenue. She plans to open Seedz Organic Cafe & Beverages on May 25, just in time for the Memorial Day weekend.
“Rootz is based on doing organic smoothies and juices,” Racoma said. “We are really pushing the healthy aspect at Rootz, where Seedz is going to have a splash of that, but we are going to stick to more of an open market that includes everybody.”
The Seedz menu will include fresh, organic choices, like Rootz, but the two restaurants will have their own unique feel.
“Rootz is going to refine itself to be more of a fast-paced, counter-service lunch place,” Racoma said. “No more breakfast at all, and we are pushing all of our breakfast customers down to Seedz. It was becoming overwhelming for us to handle both breakfast and lunch at Rootz.”
Seedz will have a full kitchen and dining room and more outdoor parking than the other location. By the time Seedz opens, Racoma expects to have finished installing a white picket fence surrounding an area just in front of the building, which is located at 1117 Lincoln Ave. and will provide an outside seating area.
“We want to branch off of what Rootz was doing, and we are going to be doing a full breakfast and lunch. We are using the same morals and values that we have at Rootz, and all of our ingredients will be organic or as clean as possible,” Racoma said. “We will have all of the traditional breakfast foods, like bacon and ham, but we are going to do it nitrate free, and our meats will be antibiotic and hormone free, if not organic as well.”
Racoma said the new location will offer a completely separate vegan menu as well as a more traditional menu to meet everybody’s tastes.
“We are taking the traditional breakfast and twisting it to be a little more funky and fun,” Racoma said. “So instead of Benedicts, we are calling them Towers, and we are doing a lot of items where instead of having the traditional English muffin as being the base for the Benedict, we are doing, say, a masa cake or hash brown or potato cake.”
The lunch menu will also feature lots of variety and will include “The Boat,” where parbaked bread has the middle pulled out, and the bread is stuffed with lots of tasty ingredients. The stuffed bread is then slipped back into the oven where it is baked with all the ingredients inside.
“It’s like a melty-cheese, gooey-baked sandwich,” Racoma said. “It’s going to be delicious.”
Seedz will be open from 7 a.m. to 3 p.m. on weekdays and from 7 a.m. to 5 p.m. on weekends. The restaurant will also offer Champagne Sundays.
“We will have fresh juices and smoothies at Seedz but not as much as we do at Rootz,” Racoma said. “But we want to have them there to offer inside our mimosas. We are kind of taking the mimosa to the next level.”
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