The dining room and bar at Spruce in Laurel Heights.
Photo: Courtesy of Spruce
About a year after Walter Abrams took over as chef de cuisine at Spruce, executive chef Mark Sullivan is replacing him with longtime sous chef John Madriaga. Madriaga has been with Bacchus Management Group for the last decade, previously at Village Pub, and also spent three years on the line at Manresa, and also did a stage at René Redzepi’s Noma in Copenhagen. As of now, the menu at Spruce is not set to change. [Grub Street]