The menu at Spyce , which opens today in downtown Boston, isn’t noticeably different than the menus you’d find at a half-dozen other quick-service lunch places within a three-block radius. It’s filled with grain bowls with brown rice and freekeh, mix-ins including pomegranate, chicken, and kale, and toppings such as avocado, egg, and yogurt.
But what sets Spyce apart from the Dig Inn two doors down or the two Sweetgreens within a stone’s throw is who—or, rather, what —cooks the food. The star culinarian at Spyce is a nine-foot long, 14-foot wide robotic kitchen—so, not really an employee at all.
The […]
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