We’ve Turned Over A New Leaf!

For the past 6 months, we’ve been cooking up a new Sprig menu, and we’re thrilled to finally share it with you. 

One big change: we’re expanding from offering just 4-5 dishes a day to a full menu with more than 20 new entrees, sides, and proteins that you can mix and match to create the exact meal you’re craving. We’re also upping the ante on taste and quality while continuing to offer great value.

 

Group-friendly options

While Sprig’s always been great for busy solo diners, our new, customizable menu is also perfect for groups, couples, offices, and families (and extra-hungry people). And we’ll have more options for vegetarians and those with restrictions or preferences like gluten-free or Paleo.

 

More delicious dishes

The new menu features plenty of brand-new options, plus your Sprig favorites made even better. Using high-quality ingredients and seasonal produce, we’re serving up wholesome, nutritious, and balanced dishes, as well as classic, heartier meals. We rotate our options based on what’s in season, and you can now order these faves any day of the week, rather than waiting for them to pop up in a weekly rotation.

Here’s what you’ll find on the new Sprig menu…

  • Star main dishes like Korean BBQ Chicken and Savory Braised Beef Stew

  • Tasty new dishes like the Spicy Tofu Bowl with Farro. Nutty, crunchy… seriously delicious.

  • New “sides” category. Think Kale, Quinoa & Avocado Salad, Roasted Winter Vegetables, and Rancher's Mac & Cheese. Tip: Our sides make great shareable starters for a group.

  • Salads and bowls with interchangeable proteins like fish and chicken. Great for vegetarian and paleo diets!

  • No naked vegetables. We like our veggies marinated, garnished, and well-dressed...

  • More gluten-free dishes. We’ve stopped using flour as a thickening agent in many of our recipes.

  • We’re bringing crispy back! It’s challenging to deliver that perfectly satisfying crunch, so we got creative. All of our chicken entrees come complete with crispy chicken cracklins and crispy onions.

 

From our kitchen to your door

After two years of delivering thousands of meals per day, we had a lot of data. We heard customers talk about their favorite delivery experiences - ones where the food was the highlight and the delivery came within a reasonable timeframe.

Rather than loading cars with meals ready to deliver, our meals are now packed to order and delivered straight from our kitchen to you. Using this method, you should have more reliable delivery times and even fresher food. We’ll also be able to offer a number of menu items that require last-minute finishes in our kitchen as well as a greater amount of customization.

Sprig’s goal is to take delivery food from edible to unforgettable. Our tasting panel samples every dish on our menu, constantly looking for ways to improve your Sprig experience. We’ll be fine-tuning and expanding our menu over the next few months, so we’d love your feedback. Download the new app, give us a try, and let me know what you think!

 

Gagan Biyani,

Co-Founder and CEO

 

Sprig x Smitten Collab: Big Ideas, Small Batch.

Introducing our limited-run half pint of Sprig x Smitten Cheesecake Ice Cream with Raspberry Drizzle! This original creation tastes like frozen cheesecake batter but has all the health benefits of a probiotic. Can you guess the secret ingredient? Read on to learn more…

This summer, we teamed up with Smitten Ice Cream to deliver half-pints-of-joy to your door every weekend, all season long (you’re welcome). During this time, we also had the opportunity to collaborate with Smitten on creating a custom flavor! Jessica Entzel, our executive research and development chef, was thrilled. Afterall, she is notorious for scheduling “ice cream meetings” in lieu of coffee dates at Smitten’s Hayes Valley shop.

We’re keen on Smitten for a few reasons:
1) They’re a San Francisco-born company, and their flagship is just a stone’s throw away from our office.
2) Like us, they aim to craft pure delight, using organic, sustainable and seasonal ingredients.
3) They let us play with their ice-cream making toys. They have innovative and patented technology that creates a super creamy texture (with tiny crystals) and an intensely concentrated flavor (without any nasty stabilizers, emulsifiers, or preservatives).

Together, we set out to develop an ice cream flavor that would blow minds and epitomize San Francisco end-of-summer vibes. To begin, Jes knew that she wanted to make an ice cream that would be a fun twist on “health-food” — a shout out to all you granolas out there. She had already been experimenting with Kefir (a tangy cousin of yogurt) and thought it might make for a refreshing ice cream base. She was right: Kefir’s probiotic qualities, combined with the buttermilk-like flavor, made for the PERFECT secret ingredient. Shhh!!

But how much Kefir? Add too much, and the texture turned icy and hard. Add too little, and the distinctive flavor was lost. The team kept at it, and found that one part Kefir, plus two parts Smitten-base was just the right ratio… tangy, light, and creamy! Delicious! *Celebratory spoon clink* The next day, Jes brought her Kefir-infused-base to the Smitten test kitchen and the creative juices kept flowing from there. Robyn Sue Fisher, Smitten’s Founder and Chief Brrrista, suggested adding a crunch-factor into the equation. Oatmeal cookies, perhaps? Yes! How about seasonal berries? Indeed! The result? A Kefir-based ice cream, churned with oatmeal cookie crumbles, and layered with raspberry drizzle. A true Sprig x Smitten collaboration and a new ice cream flavor that wins hearts and tummies.

Grab your half-pint today! Sprig x Smitten Cheesecake Ice Cream with Raspberry Drizzle will not be around for long. This original creation is only available a limited time on Sprig’s menu or at Smitten’s Pacific Heights shop.

P.S.
Does it get any sweeter? Use this promo code for $2 off the new ice cream on the app: smallbatchlove

Guest Chef Night with Stuart Brioza

Life is hectic, good food should be simple.

This Thursday we are honored to feature State Bird Provisions' co-owner and Executive Chef, Stuart Brioza, on the Sprig menu! Check out Sprig this Thursday, August 20th for some dishes prepared by Sprig in collaboration with Chef Stuart.

Stuart has been the recipient of many accolades for his culinary exploits across the country. He was named one of Food & Wine’s10 Best New Chefs” of America in 2003 and was named a “Rising Star Chef” by the San Francisco Chronicle in 2005. San Francisco’s very own State Bird Provisions and The Progress are among his latest achievements here in San Francisco and it is in these neighboring locations that he has fine tuned his signature style of blending simplicity with seasonal and local foods.

Chef Stuart recognizes and shares in Sprig’s commitment to quality, no matter the season. People are busy and the ability to order a tasty, quality meal is priceless. In Chef Stuart’s words:

"Sprig is a great group of people who have aligned themselves with quality. They provide an amazing service for busy San Franciscans."
 Spiced Chicken with Preserved Lemon Chickpeas

Spiced Chicken with Preserved Lemon Chickpeas

Preserved Lemon is one of the best ingredients to pair with chicken thighs!

In this recipe we glaze the ribs in their own juices that they steam in, flavored with garlic, rosemary & lemon juice. 
 Lemon Ribs with Roasted Potatoes

Lemon Ribs with Roasted Potatoes

 Ginger-Garlic Chili Tofu

Ginger-Garlic Chili Tofu

I crave kimchi & tofu more than anything, this is a dish that Nicole & I love to make often at home.

Per Sprig Guest Chef tradition, Sprig will be donating a portion of the proceeds of this menu to Chef Stuart Brioza's charity of choice, the SF Food Bank, whose mission is to end hunger in San Francisco and Marin.





Sprig Guest Chef: Commonwealth's Jason Fox

This Thursday July 30th Sprig is proud to feature three dishes composed by Chef Jason Fox, co-owner and executive chef of Commonwealth!

Jason has been the recipient of many distinctions for his work at Commonwealth including being named one of San Francisco Magazine's People of the Year, receiving the nod as one of the Bay Area’s Rising Stars by Star Chefs, as well as being featured in prominent national publications. Our love for Commonwealth runs deep and we’re excited to check out Oro, Chef Jason’s new restaurant opening later this summer.

Chef Jason shares in Sprig’s vision of wanting to create a memorable dining experience by bringing together local produce and flavors from around the world. In his words:

"I was excited to partner with Sprig because of their commitment to bringing healthy versions of chef-quality food direct to people's homes, without all of the fuss!"

 

About the inspiration for Chef Jason's menu:

  Yogurt chicken with paprika, rice and roasted sprouting broccoli

Yogurt chicken with paprika, rice and roasted sprouting broccoli

"For years this has been one of my favorite dishes to serve for family-style meal at the restaurant. The chicken tastes exotic and spiced and the dish comes together being paired with comforting rice, making it feel homey and comforting.  It is a healthy start for an evening of fun."
"I love to rub dried seaweed on different cuts of meat for an unexpected twist. It elevates a simple braise on the beef to another level, adding depth of flavor without adding extra fat. I believe there is no such thing as too much umami - so here is a dish with umami in spades!"
  Seaweed rubbed beef brisket with kimchee puree, roasted fingerling potatoes and asparagus

Seaweed rubbed beef brisket with kimchee puree, roasted fingerling potatoes and asparagus

  Carrots roasted over hay with baby beets, goat cheese, quinoa, and watercress

Carrots roasted over hay with baby beets, goat cheese, quinoa, and watercress

"This colorful creation utilizes one of my favorite aromas - smoked hay. The hay gives the dish a slight smokiness and adds a touch of umami to put this salad over the edge. As a big fan of quinoa, this seemed like the perfect protein to lay atop a bed of nutrient rich greens."

Per Sprig Guest Chef tradition, Sprig will be donating a portion of the proceeds from his menu to Chef Jason's charity of choice. Chef Jason's charity is the SF Food Bank whose mission is to end hunger in San Francisco and Marin.

Sprig Guest Chef Night: Sam Kass, Personal Chef to President Obama

Sprig's next Guest Chef is one close to our hearts. This Thursday June 25th, we are honored to be featuring three dishes composed by Chef Sam Kass.

Sam Kass was most recently Personal Chef to the Obamas during President Obama's tenure as senator and President. While personal chef at the White House, Sam also served as Executive Director of the First Lady's Let's Move! campaign to combat childhood obesity and was Senior White House Policy Advisor for Nutrition.

For the past months, Sprig has had the privilege of working with Sam and drawing on his experience in Chicago in preparation for our launch in the city. We are so proud to have collaborated with and learned from Sam, and we hope you will join us this Thursday in a celebration of that relationship and our recent launch in Chicago.

Sam was excited to partner with Sprig due to our single-minded focus on delivering nutritional meals via a delightful customer experience. In his words:

Sprig makes eating well simple. One of the biggest challenges to eating well today is that it is time-consuming and expensive. Sprig makes it easy and friendly. Order in the app and get a delicious nutritional meal to your door in 15 minutes.  It’s a mission I believe in and that I am happy to support.

 

About the inspiration for Chef Sam's menu:

 Pomegranate chicken, wild rice and greens with chili almonds

Pomegranate chicken, wild rice and greens with chili almonds

"This dish is the first dish I ever created with one my favorite ingredients, pomegranate molasses. This is probably one of the most underutilized ingredients out there and I hope people can see the versatility of pomegranates, from their health benefits to their delicious fresh and sweet flavor."

"Chicago also has a rich Mexican American tradition and the chefs I used to work with taught me to work with poblanos to get the most out of them. This dish brings out the rich culture and food of Chicago, and is served with spinach for its high concentration of antioxidants, vitamins and minerals"

 Grilled steak with poblano sauce and sautéed spinach

Grilled steak with poblano sauce and sautéed spinach

 White bean salad with honey-lemon vinaigrette

White bean salad with honey-lemon vinaigrette

"I like to keep dishes and salads in particular simple during the summer months. This is a light, healthy and refreshing salad I've composed for Sprig. The white beans are high in protein but not too heavy for the dish. They go perfectly with the greens and radish."

Per Sprig Guest Chef tradition, a portion of the proceeds from the menu will be donated to the charity of Chef Sam’s choice. Sam Kass' non-profit is Chicago based Pilot Light which partners chefs with educators to empower children to make healthier food choices.

Sprig's Mother's Day Special Guest Chef

I am so excited to announce a very special Sprig guest chef: my amazing mother, Heidi Keller. This Mother’s Day (Sunday, May 10), I invite you to join the Sprig family and enjoy dishes from my childhood for dinner.

Mom raised me on her own as a single mother while also working as a busy executive. But no matter how busy she was, she insisted that we sit down and eat as a family. We grew produce in our garden and cooked and ate nearly every meal together. Food was family, and family was love.

As Mom remarried and our family grew to include my stepfather and brother, food bound us together. We invited work acquaintances and school friends to our holiday feasts and took to calling our guests ‘the orphans.’ Through food, eating and celebrating, we continued to grow the family.

This Mother’s Day, we dedicate the Sprig menu to Heidi Keller. And she’ll actually be in the Sprig kitchen with me, helping make the meals and reminiscing along the way! I can’t wait for you to get to taste the food I was raised on – I hope you love it as much as I do.

-Nate Keller, Founding Executive Chef

Sprig's Mother's Day menu:

mom'schicken.png

Chicken Pipian Verde

Mom fell in love with this dish while traveling the Yucatan with my Dad. She brought her own take to the dish, using produce we grew in our garden, and it became a staple of our dinner table growing up. As we cooked dinner together the recipe was passed down to me, and it's always held a special emotional significance to the both of us.

N8's Mom's Taco Bowl

Our family has been eating this dish for as long as I can remember. Mom described them as her version of a "trashy Texas taco." My brother and I just called them Mom's Tacos and we would literally race to the kitchen when we'd hear they were on the menu!

Mushroom and Swiss Chard Lasagna with Saffron Cauliflower

Mom developed this lasagna recipe while she was teaching at the Sacramento Natural Foods Co-op. She taught a vegetarian class and this dish became a hit not just with the students but with us at home as well. You can feel good about about what you're eating in this dish and also love the huge flavors.

Sprig's next Guest Chef: 4505 Meat's Ryan Farr

We’re proud to announce that Sprig’s April Guest Chef is 4505 Meats’ Ryan Farr! Use Sprig this Thursday April 16th and sample some highlights from the 4505 smokehouse.

Chef Farr was excited to share his love of barbecue and its ability to bring family and friends alike together in a relaxed and communal atmosphere. In his words:

"The people at Sprig are an amazing group. I love working with them as they, like me, value high-quality sourcing and staying true to ingredients' natural flavors. I am so excited about being able to share my homestyle BBQ with a new audience and bringing my cooking into your homes."

       Pulled Pork : Slowly cooked, spice rubbed heritage pork shoulder tossed with a tangy moppin' sauce. Served over creamy white cheddar maple grits with a green bean-black eyed pea salad with toasted almonds, shaved red onions, parsley, and sherry vinaigrette.

 

Pulled Pork: Slowly cooked, spice rubbed heritage pork shoulder tossed with a tangy moppin' sauce. Served over creamy white cheddar maple grits with a green bean-black eyed pea salad with toasted almonds, shaved red onions, parsley, and sherry vinaigrette.

       Smoked Chicken : Juicy brined, spice rubbed, hickory smoked and shredded free-range chicken thighs. Served with baked beans and braised collard greens with caramelized onions and ham hocks.

 

Smoked Chicken: Juicy brined, spice rubbed, hickory smoked and shredded free-range chicken thighs. Served with baked beans and braised collard greens with caramelized onions and ham hocks.

       Roasted Squash Panzanella : Roasted butternut squash with toasted sourdough bread, fresh thyme, toasted walnuts, dried cranberries in a toasted hazelnut vinaigrette. All served on a bed of kale topped with pecorino cheese.

 

Roasted Squash Panzanella: Roasted butternut squash with toasted sourdough bread, fresh thyme, toasted walnuts, dried cranberries in a toasted hazelnut vinaigrette. All served on a bed of kale topped with pecorino cheese.

About the inspiration for Chef Farr’s menu:

“I love simple, upfront food. I see my restaurant as a casual experience; it’s all about community. I’ve travelled all around the country to find the best BBQ, and while each region might have specific tastes and differences the one thing they all have in common is they build community and bring people together. I want to convey that ethos in my restaurants at 4505 and what better way to spread it even further than by sharing my food with the Sprig community.”

Per Sprig Guest Chef tradition, a portion of the proceeds from the menu will be donated to the chef’s charity of choice. 4505’s own charity, Feed the Pig, supports non-profit and school organizations dedicated to improving the lives of children and families around the Bay. April’s designated charity is CECSF, aiding children and adults with motor disorders by promoting Conductive Education.

We hope you enjoy Chef Farr’s menu as much as we enjoyed putting it together.

 

Sprig's next Guest Chef: SPQR's Matthew Accarrino

Sprig's next Guest Chef: SPQR's Matthew Accarrino

After featuring some of the best chefs in the Bay Area (we’d argue, the world ;) during our Guest Chef series last year, we’re so excited to announce some of the newest names to our 2015 Guest Chef series.

This Thursday, March 26th, we’re featuring James Beard 2015 Semifinalist for Best Chef in the West and Food & Wine’s Best New Chef of 2014, Chef Matthew Accarrino of the wildly celebrated SPQR.

Chef Matt was excited to partner with Sprig because of our shared focus on healthy, local ingredients. He’s also an avid cyclist, and believes strongly in our mission to make it simple to eat well. His menu is heavily inspired by the foods he grew up with, but also the recipes that he creates and enjoys at home to make him feel healthy and balanced.

We're Thankful for Three Babes Bakeshop on Sprig!

Starting this Sunday, November 23rd - Tuesday, November 25th, we'll be offering San Francisco's own Three Babes Bakeshop pies for purchase on Sprig!

We'll be featuring two of our personal favorites -- Classic Apple and Pumpkin Pie -- available for purchase throughout our lunch and dinner services for $38.75.

 Three Babes Bakeshop Classic Apple Pie

Three Babes Bakeshop Classic Apple Pie

Like Sprig, the Babes only source organic and local ingredients: "We are proud to source many of our ingredients from farmers who have known our families for years, and to bring attention to the hardworking individuals who cultivate the delicious produce for which California is known. We use ONLY organically grown ingredients. Also, we can sass like you wouldn’t believe."

So whether you're celebrating Friendsgiving, Thanksgiving or just looking for an excuse to eat delicious, delicious pie after (or before -- no judgement!) your Sprig meal, now's your chance to get a Three Babes Bakeshop pie delivered straight to your door (or holiday table!)

Guest Chef Ryan Farr of 4505 Meats

Guest Chef Ryan Farr of 4505 Meats

After an epic first year featuring unique, guest menus by some of our friends in the San Francisco culinary community including Chef Stuart Brioza of Statebird Provisions, Chef Cortney Burns of Bar Tartine, 3-Michelin Star Chef, Kyle Connaughton, Chef Tim Archuleta of ICHI Sushi, Chef Parke Ulrich of Waterbar and Ryan Pollnow of Central Kitchen -- we’re excited to serve our last guest chef menu of 2014 featuring the incredible Chef Ryan Farr of 4505 Meats.

Like Sprig, Ryan goes to great lengths to source only the highest quality meats from the best local producers. All the meats that will be served during Ryan's guest chef service were smoked at 4505 and  sourced from Mary's Chicken and American Homestead.