Wednesday, November 26, 2008

Spur Tasting Dinner with Stone Brewing Co Dec. 1st

As promised, here’s more detail on next Monday’s Spur Tasting Dinner with Stone Brewing Co. The brewers will be up from San Diego and the menu looks like a perfect match for a night to kick off December right.

Monday, December 1st at 7:00 pm
Price per person $75.00 excluding tax and gratuity
Call 206/728-6706 to reserve your space now.

To entice, here’s a sneak peek at menu pairings:

Pale Ale paired with a Warm Frisee Salad
IPA with Buttermilk Fried Frog Legs
Double Arrogant Bastard with Braised Pork Shoulder
Smoked Porter with Grilled Hanger Steak
Chocolate Oatmeal Stout with Chocolate Terrine

No special menu requests the day of the event please.

Thursday, November 20, 2008

Our New Happy Hour at Spur

Spur Gastropub Happy Hour
5:00 – 7:00 pm, Sunday-Thursdays

Spur’s Happy Hour has started with featured bites and specialty cocktails, Sundays -Thursdays (excluding Friday and Saturday). It changes every day but examples in the last week have included Wild Boar Pot Pie, Braised Octopus Tartine and Fried Potato Casserole with drinks such as the Gentleman’s Lemonade and our Old Broadway.

-$5 glass pour wine (one red, one white)

-$5 specialty cocktail of the day

-$3 draft beer

-$3 bites of food

Wednesday, November 5, 2008

Seattle Times Restaurant Critic Cicero Says Spur's Cooking Has Integrity as Well as Verve

We were thrilled to read Providence Cicero's review of Spur. She calls out a number of our menu items like Beef Carpaccio and Tagliatelle and nods to David's cocktail alchemy. Take the time to read the entire review on the Times website (link above), but in the meantime, here's a teaser of what she said:

"... Spur, where fooling around with food is part of the fun. Co-chefs Brian McCracken and Dana Tough dabble in the shape-shifting world of molecular gastronomy, finding new ways to manipulate flavor and texture, but they do so judiciously, not just for effect.

Fried béarnaise sounds like a gimmick, but that rich sauce, transformed into springy, grape-size globules, released a flood of tarragon in the mouth, mightily enhancing tissue-thin raw beef.
Foam did indeed froth from the pasta. It faintly echoed the smoky oyster mushrooms and melting ribbons of nutty parmesan that clung to the fresh noodles. A duck egg, cooked sous vide to a quivering, semisolid state, nested among the tiny bubbles. A vigorous toss with fork and spoon distributed pale foam and orange yolk, and the result was akin to a divine carbonara sauce."

Photo of tagliatelle with oyster mushrooms by DEAN RUTZ for the SEATTLE TIMES