Plus, the chefs did something to me that has never been done to me at any restaurant: They enticed me into ordering the flat iron steak with fried mashed potato, which I never order ANYWHERE. I'm just not a big red meat eater. The boys couldn't have been nicer or more cordial (or cuter).
I say boys, because owner/chef Brian McCracken, formerly of Flyte, and chef Dana Tough, formerly of Tilth, are only 27 years old. Twenty. Seven.
The two started talking about the idea of opening a gastropub in Seattle years ago when they both worked together at Earth & Ocean.
But I wasn't in the mood for steak and potatoes this night. I wanted something sweet. I ordered the Pistachio Financier, a pistachio brown butter cake topped with Rainier cherries accompanied by foie gras ice cream and elderflower gelee set atop an elderflower gastrique. Yum!
Spur is open until 2 a.m. every night. Right now, they're enjoying an extra spill of folks being turned away at Tavolata, which recently stopped serving at midnight.