Springhouse

A difficult update from us.

We’ll be closing for a break from Sunday, May 3rd to Sunday, May 10th.

We’ve been running Springhouse for 15 years, and like many small restaurants, the last number of years have been especially challenging. The debt accumulated during COVID, rising costs across ingredients, labour, and operations, ongoing issues securing kitchen staffing, and a steady shift in how people dine out have all made it increasingly hard to stay ahead. At this point, we’re running very low on fuel and need to step back and regroup.

The Vegan Meal Club will continue next week as usual, and all catering orders will be fulfilled.

We may be back up and running as usual in a week or two without any changes, or we may explore other options for the space. We may return in a slightly different form, or in a new partnership, under new management, or even new ownership. No options are off the table at this point.

If you’re a small business looking for a new home, a restaurant manager looking to take the reins of a small eatery, or someone interested in stepping into a fully equipped, turnkey restaurant, we’re open to conversations.

We’ll keep you posted with any updates.

Thank you for your continued support. It truly means so much to us.

Friday will be our last dinner service for the time being. Here’s the schedule:
- Thursday 4pm-9pm (or later)
- Friday 4pm-9pm (or later)
- Saturday 12pm-4pm (lunch only)
- Sunday we will be open for Vegan Meal Club pick-ups, grab-and-go items, drinks, and desserts. The kitchen will not be fully open on Sunday and there will be no brunch service. 

Please come join us in the meantime, eat some food, have several drinks, and tip your server well 💚

🌿 Vegan Meal Club is live for this week!

Chef-made, fully prepared, ready to heat and eat. Get your meals this Sunday and make the week ahead way easier.

✨ This week’s menu (April 12):
• Vanilla Maple Chia Pudding with fresh fruit, stewed apples & granola (GF)
• West African Peanut Stew with kale & rice (GF)
• Linguini Alfredo with sautéed mushrooms, spinach & plant-based bacon bits (GFO)

🛒 How it works:
Order by Friday at 8pm
Pick up Sunday 10am–3pm
Local delivery 11am–2pm

💥 Want to make it automatic?
Subscribe and:
• Save $4 every week
• Get a little surprise in your bag
• Skip or cancel anytime

Spots are limited each week. Once we’re full, we’re full.

Order on our website now! Or go to the link in bio!

Updated!! Now hiring FT Lead Line Cook. 📣

We’ve updated this role and are now looking for a Lead Line Cook to join our team.

This is a full-time position for someone experienced, reliable, and confident running a busy service.

$19/hour + equally shared tips
Health benefits + discounted and free food
Set days off: Monday & Tuesday
35+ hours/week
Casual dress
Immediate start

➡️ Please read the full job description on Indeed by following the link in our Instagram bio!

After reading the full job description, if you feel you are a great fit, please email your resume and cover letter to [email protected]

🚨 We’re interviewing and hiring immediately.