Frank & Margie’s Brings Michelin-Level Italian Comfort Food to Round Rock — And Early Buzz Suggests It’s Already Winning Over Diners

Round Rock’s dining scene just received a major upgrade. Frank & Margie’s, the new Italian-American concept from Michelin-starred chefs Phillip Frankland Lee and Margarita Kallas-Lee, officially opened its doors on May 16, transforming the former Odds Bar + Bistro space into one of the area’s most talked-about new restaurants. Early reactions from diners and local food watchers indicate the restaurant is quickly becoming a standout destination north of Austin.

The restaurant is the latest project from Scratch Restaurants Group, the hospitality company behind acclaimed concepts including Pasta|Bar, Sushi by Scratch Restaurants, Shokunin, and NADC Burger. But unlike those highly curated tasting-menu experiences, Frank & Margie’s was designed to feel more approachable — a neighborhood-style restaurant centered on pizza, pasta, cocktails, and lively energy.

Located along Interstate 35 in Round Rock, the 100-seat restaurant combines casual Italian-American comfort food with the precision and creativity that helped the chefs build their Michelin-starred reputation. The concept officially launched May 16 after weeks of anticipation from Austin-area food enthusiasts.

What immediately separates Frank & Margie’s from traditional red-sauce Italian restaurants is its balance between familiarity and upscale technique. The menu includes handmade pastas, thin-crust pizzas, seasonal salads, secondi dishes, and desserts crafted by executive pastry chef Margarita Kallas-Lee. The pizza dough incorporates her well-known sourdough starter, while several dishes draw inspiration from the now-closed Pasta|Bar concept.

Among the early menu favorites generating conversation online and across local food coverage are the bone marrow pizza with anchovy tomato sauce, lamb ragu pappardelle, lobster cavatelli, and rotating tiramisu flavors. The beverage program also reflects the restaurant’s upscale-casual identity, featuring Italian wines from smaller producers, local Texas beers, and inventive cocktails.

Industry observers say Frank & Margie’s arrival reflects a larger shift happening across Central Texas dining. Instead of focusing exclusively on downtown Austin, many acclaimed chefs are now targeting rapidly growing suburbs like Round Rock, where residents increasingly want high-quality restaurants closer to home.

That strategy appears to be paying off early for Frank & Margie’s. Since opening weekend, local coverage and social chatter have highlighted strong turnout, curiosity surrounding the Scratch Restaurants brand, and excitement about having a chef-driven Italian restaurant in Round Rock. Several reports described the restaurant as bringing “East Austin energy” to the suburbs, helping distinguish it from more traditional chain-heavy dining options in the area.

The restaurant’s leadership team also adds significant credibility. In addition to the husband-and-wife founders, the kitchen is led by chef Grae Nonas, known for work connected to respected Austin restaurants including Olamaie and Bufalina.

Even before opening, Frank & Margie’s had already earned attention as one of the most anticipated restaurant debuts in the Austin metro area this month. Local event listings, dining publications, and regional business outlets all highlighted the launch as a major addition to the Round Rock food scene.

While it’s still early, the restaurant’s first few days suggest strong momentum. With a recognizable culinary team, a menu that blends elevated technique with approachable comfort food, and growing interest from diners seeking new suburban dining experiences, Frank & Margie’s appears positioned to become one of Round Rock’s most influential new restaurants of 2026.