Farm Fresh Served Daily

Husband-and-wife team open Spoon and Seed in Hyannis

By Elana Golub

Two years ago, Matthew and Andrea Tropeano left New York City, bringing with them their 10-year-old daughter, 7-year-old son, and a big dream of opening their own restaurant. This past summer, after months of innovation and hard work, the former Pain D’Avignon executive chef and his wife turned their dream into a reality by opening Spoon and Seed, a breakfast and lunch restaurant off Independence Drive in Hyannis.

Spoon and Seed radiates a local, personal touch. The restaurant’s décor reflects an organic simplicity supplemented by thorough attention to detail that is characteristic of the menu. Each of the tables—built by a family member—is emblazoned with an individual name, including thyme, garlic or salt. Mason jars, a favorite of Andrea’s, are used as salt shakers and drinking glasses.

Committed to delivering the freshest products to their customers, the Tropeanos obtain ingredients from nearby farms to create recipes around daily produce. Early in the morning, after assessing the products brought to him by Meetinghouse Farm in West Barnstable, among others, Matthew creates the daily specials. “Whatever we do here, it’s really well thought out,” says Matthew. “It’s done with a purpose.”

The omelet is a popular breakfast item that people often come back for again and again. The farm-inspired dish changes daily, depending on what vegetables are delivered that day. “You can taste how fresh it is,” says Andrea.

But the must-try item? Cheesy grits. Chef Tropeano throws a delicious twist on this classic breakfast side dish, using cheddar grits as a base layer for an egg served over easy, slow-cooked red beans and a six-hour braised pork belly. “It’s a composed breakfast that you don’t see everywhere,” says Matthew. “Those are the things we get really excited about.”

Being “a restaurant for everybody,” as Andrea says, the community atmosphere of Spoon and Seed shines through in the simple, yet diverse range of food options. From more “blue-collar” dishes, such as the turkey BLT and meatball hero, to the more upscale local harvest risotto and three bean and quinoa salad, the restaurant caters to any crowd.

The couple, brought together through the restaurant business, both waited tables at Boston’s Bay Tower Room. They concocted and executed the idea for Spoon and Seed as a team. However, they cite family as a major source of assistance. Andrea’s mother has worked the register, Matthew’s father has stepped in as the dishwasher, and their two children have already inherited their parent’s restaurant gene, cleaning and organizing the restaurant at the ends of shifts. “It’s not easy when you’re just opening and you’re figuring things out,” says Andrea. “We’re lucky to have such a supportive family.”

Since opening, Spoon and Seed has already seen considerable success. After the first month, despite the absence of advertising and a slightly hidden location, customers have been returning several times and wait times for tables have reached 45 minutes. “We just want everyone to be happy,” says Andrea. “If you leave happy, you will tell your friends. We don’t need publicity. The food speaks for itself.”

Spoon and Seed is open six days a week, Tuesday through Sunday. The restaurant serves breakfast from 7 a.m. to 11 a.m. and lunch from 11 a.m. to 2:30 p.m. on weekdays. Brunch is served from 7:30 a.m. to 2:30 p.m. on the weekends.

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