Spork
Seasonal Supper Club
Available for Local Pittsburgh Pickup Each Month
STARTING AT
$120
PER MONTH
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When you join the new Spork Seasonal Supper Club, you’ll enjoy a new way to experience the best of this award-winning Pittsburgh restaurant through an exciting at-home dinner series! Each month, Chef Christian will curate a rotating meal for 2 or 4 people, featuring signature Spork dishes and new seasonal inspirations, all created from scratch with local ingredients.
All meals come fully prepared with accompanying reheating instructions — simply assemble & serve!
This experience is exclusive to our Table22 members!
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First Course: Red Snapper Ceviche, Aji Amarillo Crema, Chili Lime Tostones, Popcorn
Second Course: Beet Salad, Pickled Beets, Pickled Fennel, Fried Kalamata Olives, Oranges, Basil Vinaigrette, Hummus, Crostini (V)
Entree: Tagliatelle Bolognese, Veal, Pork, Beef, Prosciutto Crisps, Ricotta
Dessert: Gouda Cheesecake, Burnt Honey Creme
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Supper Club for 2 — $120
Supper Club for 4 — $240
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Add-On 2 lbs of Spork Sausage — +$25
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Chef’s notes highlighting the monthly dishes
First to know about new membership offerings
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When can I get my goods | If you sign up within a given calendar month (or have a recurring charge on a given month), you will be eligible to receive goods in the next month. For example, if you signed up in March, the first month you’ll be eligible to receive your subscription goods will be April, etc.
When do I get billed | When you sign up for a subscription, you will have a recurring membership. Your first charge will occur on the day you sign up, and you will have a recurring charge every subsequent month (unless you pause or cancel your subscription)
How do I manage my subscription | After signing up, you can manage your subscription at Table22 Member Portal, where you can skip a month, pause your subscription, cancel or update billing & other account information with the click of a button!
How do I get my goods | You will receive an email and text message at the beginning of the month confirming the pick up date and inviting you to schedule a pick up slot.
Who You’re Supporting
Spork is a seasonally ingredient driven restaurant, led by Executive Chef, Christian Frangiadis who was a 2020 James Beard Seminfinalist for Best Chef: Mid-Atlantic. Our menus food, beer, wine and cocktails are developed and implemented, first and foremost, by what we are able to source at its peak. As a restaurant that prides itself on scratch preparation, taken to the extreme, we understand how reliant we are on the local farms, butchers, seafood houses and a few select distributors that we partner with to execute our vision. Our team includes a farmer, a published author, a baker, and a sommelier, in addition to the usual array of chefs, bartenders and service staff. To turn out our menus, we have on-premises, programs to: Bake all of our own breads (including in-house grain milling) - Extensively ferment and pickle vegetables - Grow and harvest a large percentage of our produce - Hand craft a full line of pastas - Smoke meats, vegetables - Produce a full range of pastries, ice creams and plated desserts.
