"There is not a sprig of grass that shoots uninteresting to me."
— Thomas Jefferson
— Thomas Jefferson
Unpretentious but upscale is what comes to mind when I think of Sprig and to me that is the best of both worlds when dining. This new local restaurant comes to us via owner Daniel Morrison and executive chef Robert Elliott both alums of the James Beard winning restaurant Watershed. Juxtaposition is a delightful theme that carries on throughout your experience at Sprig. The decor is chic yet rustic; very leather and lace but in this case Stevie would be singing barnwood and polished steel. The atmosphere is cool and hip but at the same time friendly and warm. It is sophisticated but takes the time to thank farmers on a chalkboard above the bar: Moore Farms & Friends, The Turnip Truck, Crystal Organics, Springer Mountain, Dillwood farms, Eden Farms, White Oak Pastures, and Sweetgrass Dairy to name a few.
I have tried the restaurant many times. I have been there during the week, on a crowded weekend night, for lunch, with one friend, with 10 friends and with a foursome. I have had tables in the front, back and even the bar. I haven't had a dish I didn't like and I had excellent, welcoming service each time. On each visit my table was visited either by Mr. Morrison or Chef Elliott, a treat.
The chef-driven menu is built upon scratch regional cuisine that is staunchly local, seasonal and simple. appetizer favorites of mine include the steamed mussels with Sweetwater Sch'wheat beer, tomato, basil, orange & shallot sopping sauce, the fried pickles with beer cheese sauce, the local cheese plate and the crusty cornbread shmeared avocado butter. Standout entrees are the Venison with rosemary-lemon risotto and the pan seared chicken breast with ham bread pudding. Chicken, you ask? This chicken is perfection. It had me wondering if Thomas Keller was in the kitchen. It arrived at the table piping hot, tender, juicy, salt and peppered with crispy skin and pan juices. It was gorgeous, delicious and I knew the chicken was from Springer Mountain and the tasso from a local Berkshire hog. Spreading the local love feels good and tastes even better!
Come for the food and stick around for the drinks. Morrison's attention to the drink menu stands out. There are creative, seasonal cocktails, many craft beers and a delightful wine list that does not exist at any of the restaurants nearby.
No detail was spared in the creation of Sprig. I can't wait to see the Spring menu when local farms give us there best goods. Think fiddleheads will make it to the menu?
I woke up this morning still chuckling about last night’s dinner at SPRIG restaurant. Why the chuckle? Because my dinner made me feel like a king hosting a banquet at a Knights of the Round Table extravaganza. Ya, I know, I have a vivid imagination. Hey! I have an excuse. I’m getting old you know. All kidding aside, my big plate entree was magnificently, LARGE. The slow roasted pork shank I ordered was fit for a king in both size and flavor.
ReplyDeleteSlowwww cooked in an oven allowed the meat to cook to perfection. Literally melting in your mouth and unbelievably juicy. This entree is part of the new winter menu at SPRIG and I’m sure it will become one of the all time favorites. Served with black eyed peas that are probably great if you are an aficionado of the little bean. I have to admit I have never been but gave them a try. Being a meat and potatoes kind of guy I think I will ask to have mashed potatoes and gravy as a substitute next time, but that’s just me.
To top off the evening fare, a new entree on the sweet treats menu was ordered. We had a slice of chocolate gooey butter cake that was simply scrumpdillyisous. Hopefully the management will forgive my OMG’s after tasting the first bite. Especially after the couples at tables around us ordered the same and actually thanked me for being so graphic in my appreciation. Having never tasted chocolate gooey butter cake, they too were thoroughly delighted with the new addition. I have it on good authority, (our lovely waitress Sarah) that this cake has become one of SPRIG patrons’ favorite desert items. If you plan on ordering it I would suggest having your waiter reserve a piece for you as the demand has been sometimes exceeding the supply. Not to worry though, the new sweet treats menu has a fried pie entree that owner Daniel Morrison raves about and he always tells the truth about food.
Bon appetite
Thank you for the post. Very well written and now I "HAVE" to try the restaurant!! Thank you!!
ReplyDeleteWe'll be there, soon, thanks to this great review. Awesome stuff.
ReplyDeleteThe fried pies were indeed awesome - I had the pear version last night! Yum.
ReplyDeleteSprig is a great addition to my neighborhood!!!MJD
ReplyDelete