Good evening and welcome to Spork. What is our ethos? Well, we have several. First, let it be known that this is a profit sharing organization that gives all excess money back to its employees. Yes, do you see those shining faces walking about? They all actually give a shit about this place because each one of them is invested and owns a piece. They’re all well taken care of with great health insurance and they all get a say in what happens here. Second, we only use seasonal, local, organic ingredients from Southern California farms. Third, we are a “no waste” restaurant, meaning we use every single part of every ingredient we buy from farms and we also don’t fill trash bins. At all. How you ask? Step inside and I’ll tell you. It’s really not that hard once you have a few simple systems in place.

All deliveries made to our restaurant are brought to us via our own recycled plastic (BPA free!) bins that are reused so we don’t have to throw cardboard away. When deliveries come, we quickly unload the precious cargo and then give the bins back to the farmers for use the next time around. Yes! We do togo food but only if you bring us your own Tupperware first. In terms of other ways we stick to our guns, I’ll tell you we’re vehemently anti plastic wrap as well as firmly against the use of paper towels. All food waste is put into a compost bin and turned into dirt. Any edible leftover food that might be thrown away is given to our employees or to the homeless shelter down the street.

We’re entirely self sufficient power wise. Solar panels on the roof alongside rainwater catchers as well as our very own gardens. Believe it or not, all grey water from the dish machines is funneled down and pumped up for use in our toilets here. Also, we use no toxic chemicals to clean utensils, glasses, and plates. From all the scraps we also make vinegar which, combined with herbs from our garden, is what we use to clean and sanitize tables. And the leftover oils you ask? Great question. It helps to power the restaurant. We’ve got a few waste oil generators humming away right next to the wind turbine you saw on the roof when you came in.

Oh, and the bar program. So glad you asked! All those limes, yes, yes, yes, so much waste in the past. We do two things with them. Some go into the compost but most are boiled into wort and distilled to make our very own citrus booze (also made into vinegar). The leftover dregs, you guessed it, go into the compost. Empty bottles go back to the manufacturer to be refilled.

Bottles, bottles, so many bottles. Restaurants of the past threw so many away. We reuse all of them. You’ll notice all the wine barrels on the far wall. Yes, when you order a bottle of wine, that’s where it comes from. All the beer is our homemade brew coming right off the tap. We’ve got a bunch of different flavors and styles so if you’re looking for a particular favorite brand we’re sure you’ll enjoy one of ours.

Our namesake: The humble Spork. Well, think of it as streamlining your dining experience. Think of how people who use chopsticks design their food around their chosen utensil, that’s exactly how we do it here. You’ll never require a knife because we’ve done the work in the kitchen for you already. Sit, sit. Here’s a menu. We have our own house filtered, reverse osmosis, mineralized still and sparkling water to offer. What is your preference?