Guest Chef Week featuring David Nayfeld of Eleven Madison Park

We’ve got special news at Sprig - we are bringing back the Guest Chef Series. The Chef Series has featured renowned chefs such as Stuart Brioza of State Bird Provisions, Cortney Burns and Nick Balla of Bar Tartine, and Matthew Accarrino of SPQR.

The Sprig Guest Chef Series was created because we wanted to share wonderful meals at your table that were created by our favorite industry leaders. This week we are proud to present David Nayfeld of New York’s much-lauded Eleven Madison Park (recently ranked as one of the top restaurants in the world). David has also worked at Robuchon, Mirazur, and Nobu, and is launching the new SF Italian eatery Che Fico at the end of this year.

We are excited to share David’s featured meals with you this week, which combine his passion for flavor and seasonal ingredients with his inspiration from recent travels throughout Italy to create delicious, practical meals to enjoy with family and friends. David’s dishes are available on our dinner menu, now through July 10th.


Grilled Chicken Scaloppine with Arugula Salad and Watermelon Radish

David was recently inspired by the popular scaloppine dishes of France and Italy that typically consist of carpaccio or tuna, and has created a grilled chicken version specifically with Sprig in mind. Enjoy lemon dijon mustard-marinated grilled chicken breast topped with arugula, crisp watermelon radish, cherry tomatoes and shaved Grana Padano parmesan. In David's own words, this dish is one that is 'Light, delicious, but substantial’.

Calabrian Chili and Fennel Seed Roast Pork with Rutabaga and Apple

David’s Roast Pork dish draws from his passion for “traditional American eateries” - true institutions where you can get a delicious piece of meat accompanied by fresh vegetables and feel that you've truly eaten well, such as Gramercy Tavern and Gotham Bar & Grill. This dish of roast pork with Calabrian chili and toasted fennel seed rub is accompanied by olive oil-poached fennel, creamy rutabaga puree, sweet and sour grilled fuji apples, and topped with a golden raisin caper relish.

Farro Salad with Roasted and Charred Vegetables

This vegetarian dish was inspired by the rich antipasti culture of Italy, where coming together at the table and building your own salad is the norm.  David's Farro salad is complemented by golden beets, grilled broccolini, flash-caramelized radicchio, castelveltrano olives, dijon red wine vinaigrette, and a drizzle of olive oil. Buon appetito!