Sprig Restaurant Launches Fall Menu with a New Chef and General Manager

Share Article

Celebrating the restaurant’s first year in the Oak Grove area of Decatur, Georgia, owners Anthony and Jennifer Tiberia have made some exciting changes at Sprig Restaurant.

Britt Cloud has been promoted to Chef de Cuisine and Nick Ladikos has been hired as General Manager at Sprig Restaurant in Decatur Georgia. The new Fall Menu includes seasonal favorites and now features half-portions to allow guests the flexibility to sample more of the menu. Additional changes include an expanded outside patio and new décor highlights in the dining room. These changes reflect the casual, neighborhood feel the Anthony and Jennifer want the restaurant to convey.

Chef Cloud has worked in restaurants in Washington D.C. and Atlanta including Table 1280, Dick and Harry’s and Commune. At Sprig, Chef Cloud is creating comfort food that is rustic and approachable, but also refined and contemporary using fresh, local ingredients.    General Manager Nick Ladikos brings a focus on service that he learned working for a family restaurant in Florida. Working with owners Anthony and Jennifer who also live in the area, the new team is confident they will deliver the same service and food quality that Sprig is known for in the area.

“Before making improvements to the restaurant, the new menu and the changes to our staff, we reached out to our friends and neighbors who visited Sprig over the last year. We asked for their input on how we could make their dining experience with us an even better.” Jennifer Tiberia, Co-Owner, Sprig Restaurant.

Opening in November 2011 with strong reviews, Sprig Restaurant has thrived in the Oak Grove area. Food is sourced from local farms and vendors as much as possible to provide a “farm to table” experience focusing on fresh, seasonal ingredients. The menu at Sprig Restaurant changes with the seasons and offer diners a variety of menu choices throughout the year. The Sprig team has dabbled this year with a farmers market and will continue to build on this concept in 2012. Plans are in place to expand the number of raised beds and grow more vegetables and herbs at the restaurant in the spring.


Share article on social media or email:

View article via:

Pdf Print

Contact Author

Anthony Tiberia
Visit website