
A collaborative, food manufacturing, retail experience ☕️ Delicious food and beverages made on site from 9 small local businesses. We offer delicious coffee roasted on site, breakfast and lunch with vegan and gluten free options, a full bakery, vegan pastries, freeze dried candy and fruits, grilled lemonade, kombucha, and locally sourced meat, among other goods. We also carry a variety of locally made and specialty items, house a soap and salves small business, and a book store. Featuring: Nosh Restaurant and Cafe, Monsoon Roastery, Corsello Butcheria, Happy Man Freeze Dried, & Wicked Whisk Food Truck. Dogs welcome!
Address and Contact Information
Address: 250 Albany St, Springfield, MA 01105
Phone: (413) 301-6226
Website: http://urbanfoodbrood.com/
Menu Photos
Related Web Results
The Urban Food Brood | Springfield MA – Facebook
Urban Food Brood Collaborative (@the_urban_food_brood)
The Urban Food Brood – Cafe in Springfield – Website
Reviews
I am pretty particular about my coffee and both the coffee drinks and the Monsoon Roastery beans and cold brew you can get to go are phenomenal.
My go to coffee drink is the espresso & tonic with purple rain syrup. A unique and tasty drink that I just can’t seem to get enough of.
Thanks to Tim and Andrea and all the owners and staff for creating this local gem.
The peanut butter Butterfinger iced latte was incredible — easily one of the best specialty lattes I’ve had. Tim, the barista, was awesome and very pleasant. Andrea was quick getting my food out, and everyone at the register had a smile on their face. You can tell they care about customer service.
Definitely a spot I’ll be coming back to.
What should have been an enjoyable dining experience quickly turned into an exercise in frustration and disbelief. We waited over 45 minutes for basic food items while watching several tables seated after us receive their meals first. The food runner seemed completely lost — pacing back and forth with plates, unsure where anything was going.
To make matters worse, we were overcharged by nearly $57 because the cashier rang up six cocktails instead of one. Such an error, combined with the disorganization we witnessed, made it clear this establishment has serious operational issues.
Adding insult to injury, my boyfriend — who specifically requested no pork due to dietary restrictions — was served pork anyway, despite the modification being clearly listed on the printed check. This wasn’t a simple oversight; it was pure negligence. Serving someone an ingredient they explicitly requested to avoid is unacceptable in any restaurant.
When I raised these concerns to a woman who turned out to be the owner, I was met with defensiveness, excuses, and zero accountability. She offered a partial apology but no solution, only explaining that there were “two line cooks” and that they were busy — as if that justified the chaos, the incorrect order, or the overcharge. Her dismissive and irritated demeanor made it abundantly clear that she cared more about the line out the door than the guests already seated.
The concept itself has potential, but the execution, leadership, and customer care are abysmal. If you value your time, your money, or your dietary safety, I strongly suggest you dine elsewhere.