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Rich and I just returned from a fantastic breakfast at a new restaurant in town. (Doesn’t every bed and breakfast owner do that when they have no overnight guests?) Located in an out-of-the-way industrial park section of Hyannis, Spoon and Seed serves breakfast and lunch Tuesday through Friday and brunch on Saturday and Sunday. Open 7:00 AM to 2:30 PM weekdays and 7:30 AM to 2:00 PM on weekends, the proud owners feature farm to table inspired breakfasts, along with simple but creative soups, salads, sandwiches, and lunch entrees. Brunch is an abbreviated breakfast menu with seasonal specials that focus on locally grown and sourced ingredients.
This family-owned and operated restaurant is the fulfillment of a dream that began years ago by a husband and wife team with decades of restaurant experience and travels throughout the world. The couple’s focus is on the single notion of “ cooking and serving with love” and if our experience is any indication, they have succeeded beyond their wildest dreams.
The interior has been lovingly renovated from its former rustic and funked-up days as a barbeque joint. The walls are done in warm wood paneling and the seldom used bar has been re-purposed as a breakfast counter. Through a small window behind the counter guests can peek into the kitchen that bustles with activity from dawn to dusk. Above the counter a handwritten chalk board announces the daily specials and baked goods.
The owners proudly display their affiliation with local farms and businesses from which they source the ingredients to create the wonderful menu items. My breakfast featured a Vermont cheddar biscuit with scrambled eggs and house-smoked pork loin. Rich opted for cheesy grits topped with crispy pork belly (his current favorite) slow cooked red beans, and a fried egg. It was tough to choose from among all the inventive offerings, but each of us were completely satisfied with our choices. No doubt we will be back many times over the winter to sample the rest of the menu items.