Spork is a restaurant that emphasizes seasonal ingredients. Their ability to obtain food, beer, wine, and drinks at their prime plays a major role in how the menus are created and executed. They are heavily dependent on neighborhood farmers, butcher shops, seafood establishments, and a few carefully chosen distributors that they work with to carry out their goal as a restaurant that takes pride in scratch cooking to the extreme. Along with the normal assortment of chefs, bartenders, and service personnel, the crew comprises a farmer, a published author, a baker, and a sommelier.

Spork has programs on-site that enable them to produce all bread (including in-house grain milling), extensively ferment and pickle vegetables, handcraft a full line of pasta and smoked meats, and produce a variety of pastries, ice creams, and plated desserts. They also grow and harvest a significant portion of their produce. The bar serves a wide range of alcoholic and non-alcoholic drinks. Their Temperance Cocktails category includes selections like Leaving On The Midnight Train, made with Ritual zero-proof gin alternative, verjus blanc, peach-apricot tea, elderflower cordial, and lemon. Non-alcoholic drinks may contain up to 1% ABV. Lagunitas Hop Hoppy Refresher is also available from the beer menu.