In the latest win for the high-end food delivery service Sprig, SPQR chef Matthew Accarrino — who just picked up a James Beard nomination for Best Chef: West — will be designing Sprig's menu this Thursday night, offering three entree options inspired by his family's own home cooking and the dishes he grew up with.
There are three entree options ranging from veggie to meaty, plus a homemade, gluten-free breakfast bar option based on the energy bars Accarrino (a former pro-cycling aspirant and avid biker) brings on long bike rides. A portion of the proceeds from dinner service, plus all the proceeds from those apricot and buckwheat bars, go to benefit Accarrino's chosen charity, Kids on Bikes. Here are those mains:
- Roasted potato and ricotta lasagna with tomato braised breadcrumb "meatballs," broccoli pesto and salad
- Meyer lemon chicken, salsa verde, carrot chickpea mash, with rice salad, red frill mustard greens and almonds
- Fennel-roasted beef, polenta with whole grain buckwheat and Oregon blue cheese, arugula and asparagus salad with white balsamic dressing
Ordering from Accarrino's menu will begin at 4 p.m. and will be served until 10 p.m. or until everything is 86'ed, whichever comes first. Previous guest chef nights on Sprig have sold out in a hurry, but the company says they've adjusted their staff and plan to continue cranking out meals throughout the evening, so diners should check back or look to Twitter for updates if there's a wait.
Ordering is done via Sprig's iOS or Android app and entrees range from $11 for the veggie dish to $14 for the beef, including delivery. Hungry diners should take note that surge pricing for food may be in effect, although that means prices could go up or down depending on demand and location. Also, if you're really stuck at the office, the company has just launched a desktop web app, so you can eat quietly at your desk.