Spyce, a Boston-based delivery and pick-up kitchen, re-opened at 241 Washington Street. Spyce brings the Boston community a fresh approach to veggie-forward warm bowls and salads where every dish is personalized to guests’ unique tastes and preferences through a first of its kind “dynamic menu.”

“We wanted to create a menu that’s as inclusive as it is craveable,” says Michael Farid, CEO and Co-Founder of Spyce. “Our new menu can be tailored to your needs and preferences, with every meal cooked-to-order from fresh ingredients, and ready in minutes.”

Spyce’s dynamic menu, run via app, website, or in-store kiosks, makes Spyce incredibly diet and allergy friendly.  Guests answer an initial prompt and the entire menu adjusts in real time to meet their preferences, including eight major allergens and eight major diets such as vegetarian, vegan, Whole30, keto, low carb, low-FODMAP and gluten-free. Customers can then customize any aspect of their bowl to suit their tastes, down to the amount of sauce or dressing, and the level of spiciness.

The new menu was developed by VP of Food and Beverage, Jeff Tenner. It introduces flavors and techniques inspired by cultures from around the world and expands Spyce’s offerings through a dedicated fresh salad program. Single origin spices are woven throughout, there is an emphasis on vegetables in every dish and each bowl is garnished with a spiced finishing crunch. 

Menu items include warm bowls like “The Bungalow,” made with fresh-seared cauliflower, shaved brussels sprouts, and brown basmati rice in a house-made coconut madras curry. Salads include “The Golden Greek,” prepared with lemon-dill dressing, golden beets and a touch of maple. New additions to Spyce’s menu also include spiced nuts and spice blends. See the exciting full new menu here.

To bring these incredibly personalized meals to life, Spyce invented an entirely new way to cook with a new and improved automated kitchen, called “The Infinite Kitchen.” The Infinite Kitchen is one of the most advanced culinary tools in the world.

A scorching hot carbon steel plancha sears proteins until they’re caramelized and craveable, a superheated steamer brings pastas and grains to al dente perfection in just a few seconds, and dressings, sauces and garnishes are measured for consistent flavor and crunch. The Infinite Kitchen seamlessly balances the core elements of cooking technique, measurement and timing to serve every customer a meal that’s fresh, accurate, tailored to their needs, and ready in minutes.

Beyond the Infinite Kitchen and dynamic menu, Spyce has also created its own delivery fleet that will begin its beta testing phase at launch. The fleet of zero-emission electric mopeds and on staff delivery servers will provide reliable and fast delivery times, and the best possible customer experience. Meals are cooked minutes before driver pick-up and vehicles are fitted with warming and cooling compartments to keep hot and cold dishes at the ideal temperature upon arrival. Initial delivery radius will cover the Back Bay, Battery Wharf, Financial District, North End and West End neighborhoods with more neighborhoods to roll out in the coming weeks.

Later this fall, Spyce plans to open a second location in Cambridge’s Harvard Square neighborhood as the first step in the company’s expansion plan.

“Since launching Spyce in 2018, we’ve been dedicated to improving our guest experience and the impact of our kitchens on our community,” says Farid. “In service of that, we’ve reinvented the way we cook and how customers can truly personalize their meals. We also built a sustainable way to deliver our food to customers’ doorsteps. This is a new, improved experience that’s built around bringing healthy, personalized meals to our community.”

Located at 241 Washington Street (between Court Street and School Street), Spyce opens for lunch and dinner, including delivery and pick-up, every day beginning at 11 a.m. and running until 9 p.m.

Spyce is funded by notable consumer investors Maveron, Khosla Ventures and Collaborative Fund. World-renowned Chefs including Chef Thomas Keller, Chef Jerome Bocuse, and Chef Gavin Kaysen, as well as Culinary Advisor Chef Daniel Boulud are prominent culinary angel investors in Spyce.