Spork
Opening early January 2027 · Narragansett, RI

Fresh to go, one utensil for it all.

Handcrafted sandwiches, soups and seasonal plates, made in an open kitchen a short walk from the shore.

Patent-style drawing of a spork Line drawing of a spork with labeled handle, bowl and tines. 101214 FIG. 1
The spork · Est. in Narragansett

About Spork

A relaxed kitchen with the feel of the beach.

Spork is a casual, family-friendly place to pick up a good meal on the way to the water, or on the way home. Sandwiches, soups and other meals are prepared fresh in an open kitchen, so you can see how your food is made.

We cook with local, organic ingredients and change the menu with the seasons. We also offer small, customizable plates for guests who eat smaller portions, including those on GLP-1 medications.

Woman-owned and run by Elizabeth and Jeff.

  • Fresh
  • Artisan
  • Handcrafted
  • Seasonal

The name

Why Spork?

The spork combines a spoon and a fork into one utensil, which suits food made to be eaten anywhere, from a picnic table to the sand. It has a patent history of its own, and we think it deserves a place at the table.

Our placemats will feature the original spork patent along with a short history of the utensil, so there is something to read while you wait for your order.

Community

Good food, and good for the neighborhood.

Local sourcing

We buy locally and organically where we can, and let the season decide what goes on the menu.

Nothing goes to waste

Unused meals are donated to local charities and food banks.

Made in the open

Our open kitchen lets you watch your meal being prepared by hand.

Find us

On Boston Neck Road.

We plan to open in early January 2027. The exact date and our hours will be confirmed here and by email.

Address
1004 Boston Neck Rd
Narragansett, RI 02882
Planned hours
Monday – Saturday
11:00 AM – 6:00 PM
Phone
(401) 835-8544
Email
chef@sporktogo.com
Open in Google Maps

Stay in the loop

Be first to know when we open.

Join our email list for the opening date, early menu previews and news from the kitchen. We will only write when we have something to share.

Social media accounts are coming soon. The email list is the best way to hear from us first.