The Kitchen Is A Bellwether For The Seasons

The Kitchen Is A Bellwether For The Seasons

Every season is an opportunity for change, a chance to improve and grow and this Spring the Spyce menu is evolving.

Spring is here! New ingredients. New recipes. New Flavors.

And boy am I excited.

Every season is an opportunity for change, a chance to improve and grow and this Spring the Spyce menu is evolving.

When I was growing up in New Jersey we waited all year for Jersey sweet-corn and tomatoes from the farm – they don’t call it The Garden State for nothin’.  Well, it’s not quite corn season and we’re not in New Jersey but Spring is here and that means a new crop of seasonal vegetables.

New Ingredients

So here it is, a snapshot of what’s new in our kitchen:

  • Strawberries
  • Asparagus 
  • Pickled red onions
  • Kohlrabi + Celeriac
  • Heirloom cherry tomatoes
  • White Balsamic Goat Cheese Dressing
  • Mole Verde Sauce
  • Salmon 

New Recipes

Dreaming up and cooking new recipes is inspiring but before we get cooking, we listen to you, our guests, and find out what you’re into. What flavors you’re interested in seeing on our menu; whether you want to top your salad with Salmon, eat Goat Cheese dressing or slurp a Chili Garlic Ramen broth. To gather all this intel, we hosted a series of focus groups – cooking new recipes and listening to your feedback. This is the same process we used when we launched our original menu and it has remained an important part of our menu journey.  

Based on what we learned, we got to work in the kitchen and started cooking. The end result includes some bright new flavors and updates to a handful of core menu items. The Mesa now has a tangy Mole Verde sauce. The beloved Big Biang [ramen bowl] is jazzed up with new toppings, including pickled red onions and sesame roasted mushrooms. And the Bungalow, an Indian inspired rice bowl with a Madras Coconut Curry sauce now features plancha seared asparagus and sweet corn.

New Flavors

Adding to the list of additions is a new salad called The Berry Goatmother. Yes, you heard that right. It’s a twist on a classic seasonal combo, featuring: strawberries, pickled red onions, seared asparagus, almond dukkah, and a velvety balsamic goat cheese dressing. Say it out loud: “I’ll have The Berry Goatmother please!”

One of the most exciting menu additions is the introduction of Salmon to our line-up of protein choices.  Our salmon comes to us from the pristine waters of Iceland and is seared on the plancha-grill to order.  Salmon is very versatile, we lightly marinated it in lemon, dill, and olive oil which makes it a great match for our salads and warm bowls.  Later this month I’ll share the story of our search for the perfect salmon and what it took to get it on the menu.  So stay tuned.  

Ready to try our new spring menu? Order now!

Chef Jeff Tenner

Father, husband, chef. I love cooking, eating, laughing and surfing…not necessarily in that order. I started working in kitchens in 1988…that’s not a typo…I guess I found my niche. At Spyce, I head up all things food and run restaurant operations with a great group of people. I spend most of my energy trying to make hard things easier and bringing people together. I believe food tastes best when shared with friends and if I could only have one ingredient for the rest of my life, it would definitely be eggs. My favorite bowl on our menu is The Oasis, I add a little hot sauce to mine.

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