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Tuesday, July 8, 2014

Sprig Offering Delivery From Bar Tartine Chefs on Thursday

Posted By on Tue, Jul 8, 2014 at 1:35 PM

click to enlarge The ordering process at Sprig's first Guest Chef night. - ANNA ROTH
  • Anna Roth
  • The ordering process at Sprig's first Guest Chef night.

Dinner on demand service Sprig will have its second "guest chef" night on Thursday with Bar Tartine chefs Cortney Burns and Nick Balla. The two chefs will have a menu of three dishes, all for $10 with a $2 delivery charge, that you can order via the company's app 5:30-9:30 p.m. The first time Sprig pulled this guest chef stunt, last month with Stuart Brioza of State Bird Provisions, things did not go very smoothly. The company claims that it sold 100 meals a minute at peak hours and had 10,000 requests for entrees, and it was obvious that the system was not built for that kind of heavy use.

See also: Tonight You Can Get Dinner From State Bird Provisions Chef Stuart Brioza Delivered to Your Door

Filler App: How Tech Companies Are Disrupting Restaurant Delivery

I checked the site about 10 minutes into Brioza's service and the food had already sold out. An hour later they had gotten it together enough to have a second round of food available, and I requested the "Petaluma Farms chicken seasoned with crushed fennel, cumin, coriander, cinnamon, and black pepper, roasted on a bed of caramelized onions, kale, and chickpeas with preserved lemon."

It took about an hour to arrive at my door (Sprig generally delivers food within 15 minutes of ordering) and it was ... not very good. The chicken was dry and overspiced to the point of unpleasantness; the chickpeas were undercooked and underseasoned, with no hint of lemon; the kale was fine, if too limp and cold. I have no doubt that Brioza's original recipe was good, but this was a seemingly harried attempt to recreate it.

click to enlarge Sprig's Stuart Brioza guest meal was kind of a sad affair. - ANNA ROTH
  • Anna Roth
  • Sprig's Stuart Brioza guest meal was kind of a sad affair.

But the idea for local chefs to provide recipes for healthy, fast dinners is a good one, and the company claims that it's learned lessons from the Brioza evening that it's applied to product improvements for this one. (What those product improvements are, the company refuses to disclose.) Good luck if you choose to go in on this round. Or you could, you know, just go to Bar Tartine.

Here's the full menu:

  • Chicken and Egg Noodles with Paprika Sauce - Petaluma Farms chicken thighs cooked in a rich paprika sauce with onions, potatoes, peppers. Served with buttered egg noodles and sautéed spinach. Chive sour cream on the side.
  • Chopped Summer Vegetable Salad - Salami, Havarti cheese, mushrooms, onions, peppers, tomatoes, marjoram and paprika tossed with a red wine vinaigrette.
  • Summer Corn, Mushroom & Cabbage Stew - Kimchi, corn, squash, Hodo Soy tofu and maitake mushrooms. Served over Kokuho Rose brown rice, garnished with scallions.

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About The Author

Anna Roth

Anna Roth

Anna Roth is SF Weekly's Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.


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