- Griffin Swartzell
The mastermind behind Sprig is chef Ben Hoffer, a Colorado Springs native who started his culinary career at Manitou’s Craftwood Inn in his teens. He studied at the now-defunct Pennsylvania Institute of Culinary Arts before returning to the Springs, working at MacKenzie’s Chophouse, the Craftwood Inn and Cafe 36. Hoffer’s cooked for Altitude since 2012, working at The Pinery and Till before starting Sprig.
According to Sprig spokesperson Mimi Wheeler, the menu’s a collaboration between Hoffer and Portland, Oregon-based HEART Creative Culinary Agency, a marketing firm that’s worked with national brands like Tofurky, Bolthouse Farms and Fage. The menu’s anchored on a few core products, like quinoa or rice bowls, salads, smoothie bowls, juices and more. Customers can add tempeh, steamed eggs or chicken to any entrée. Hoffer’s cut all dairy from his smoothies, and they’re made not with ice, but frozen fruit.
Location Details Sprig
Hoffer and co. make nearly everything in-house, save for almond butter, for which they use Justin’s brand. That includes the turmeric-ginger-almond, butter-avocado oil golden goddess dressing that tops the “nourish bowl” of the same name, which features roasted cauliflower, steamed kale, roasted mushrooms and avocado, all atop brown rice or quinoa. Hoffer’s also masterminded a gluten-free, vegan, dairy-free chocolate chip cookie he says he’d put up against any other cookie he’s tried.
While the Springs has other healthy eating options, Sprig touts its drive-thru as a stand-out option for parents and businesspeople on the go. The location’s particularly auspicious, as those who aren’t so fond of plant-centric cooking can go to the other side of the building for meat- and beer-centric Beasts and Brews once that’s open in the coming months.