Spork is a seasonally ingredient driven restaurant. Our menu, beer, wine and cocktails are developed and implemented, first and foremost, by
what we are able to source at its peak. As a restaurant that prides
itself on scratch preparation, taken to the extreme, we understand how
reliant we are on the local farms, butchers, seafood houses and a few
select distributors that we partner with to execute our vision. Our team
includes a charcutier, a pastry chef, a farmer, a published cocktail
author, a baker, a pitmaster and a sommelier/scientist, in addition to
the usual array of chefs, bartenders and service staff.