Our Next Chapter

Menu Metamorphosis

Developing recipes for our infinite kitchen is always fun and it was great to add the collaboration with the sweetgreen culinary team to this process.

This fall our menu at Spyce has transformed.  

Menu changes are generally an opportunity to shift with the season, introduce new ingredients, new techniques and new flavors, but with this change we’re taking it one step further. We’re launching a test that weaves together the recipes that you’ve loved at Spyce with some of the best from sweetgreen – creating a mash-up of both our menus.

Our guest favorites, like the Big Biang and All Mi salad, are now joined by sweetgreen’s Harvest bowl, Kale Caesar among others. 

We’ve brought back the plancha seared brussels sprouts and this fall they’re roasted and seasoned with a spicy maple marinade. A perfect addition to the Umami Q and Bungalow or add them to any of your favorite bowls.  

Developing recipes for our infinite kitchen is always fun and it was great to add the collaboration with the sweetgreen culinary team to this process.  I love some of the new toppings we’ve introduced from the sweetgreen kitchen. Try the roasted sweet potatoes in the Odyssey salad, spicy sunflower seeds on the Umami Q and spice up any bowl with sweetgreen’s signature hot sauce.  

Look forward to seeing you all soon at Spyce in Harvard Square to try this exciting new menu.

Cheers, 

Chef Jeff

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.

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