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Sprig Restaurant & Bar Restaurant Review: Chefs may come and go, but owners Anthony and Jennifer Tiberia insist on exploring a wide range of local suppliers for sustainable raw materials, from fruits and vegetables to dairy and meats. Former chef Britt Cloud has returned to his post, meaning that some of his dishes will return to the menu, among them the delectable lamb stroganoff. Southern traditions are evident in the house-made pimento cheese topped with bacon jam, fried green tomatoes, and smoked trout dip. At dinnertime, we like the pork-and-beef meatloaf and the roast chicken. Tasty grilled trout and the pasta, a vegetarian option, are available in half orders, making it easy to curb expense. Numerous items are marked gluten-free or can be made so, and even the kids’ menu is prepared with care. Desserts vary nightly, but we've never failed to enjoy our choice. Mixologist and wine specialist Marty Shaver runs a topnotch shop on all fronts. His wine list is a study in sensibly priced selections and there’s a notable by-the-glass line-up, too. American craft beers, including some local brews, compose the suds list, and distinctive cocktails also come from his practiced hand.