Although conveniently located on Great Road/Route 2A in Acton, the restaurant serving up refined new American cuisine can be easy to miss due to its location in a 1770s farmhouse.
The feature touches on both the positives (a deliciously Colonial feel) and negatives (people drive right by) of Sprigs' unique location. It says:
You still experience that homey feel inside of Sprigs, which [owner Gregory] Ludlum and his wife Martha (who manages it) opened in the summer of 2008. There's an exposed-brick fireplace next to the bar and a full bookshelf in one of the dining rooms, making you feel like you're at a more comfortable (and classier) version of your own home.
Along with a nine-and-a-half minute video (which you can watch here) the Sun's exploration of Sprigs spotlights the people behind the restaurant--including how the Ludlums worked for more than three years under the previous owner before making Sprigs their own--and, of course, the menu.
While charcuterie plates, lobster pizza, gumbo and Moroccan-spiced rack of lamb all receive shoutouts, dessert seems to have won the highest praise:
But no matter what you get for dinner, you need to save room for dessert, whether it be the pecan-crusted dark chocolate torte or the cheesecake, made with lemon verben creme fraiche and real Vermont goat cheese.