Cocktails by David Nelson.
West Coast Pimm’s
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.
9
Empress
rum. st. germain. grapefruit.
11
Macvin Collins
macvin. lemon. sugar. soda.
9
Resolution
gin. aquavit. aperol. grapefruit. champagne.
11
Hanky Panky
plymouth gin. italian vermouth. fernet branca.
10
Broken Spur
bourbon. cointreau. lemon. amaretto.
10
Pomme d’Hiver
applejack. quince. allspice dram.
9
Red Hook
rye. punt e mes. maraschino.
10
Kentucky Tuxedo
bulleit bourbon. sherry. lavender. orange bitters.
10
Widow’s Kiss
calvados. chartreuse. benedictine. angostura bitters.
11
Gentleman’s Lemonade
gentleman jack. lemon. honey.
10
Cardinal Sin
cardinal mendoza. vermouth. benedictine.
11
Wednesday, December 31, 2008
Tuesday, December 30, 2008
Seattle Weekly Cites Spur's Pork Belly Sliders as One of the Year's Best
Thanks to Jonathan Kaufman for including Spur's sliders in his list of Top Ten Dishes of 2008.
Jonathan wrote, "Pork belly sliders at Spur. Reading 'slider,' half of you just yawned. The miniburger is the Brangelina of Seattle menus: impossible to escape yet unflaggingly popular. The sliders are far from the most adventurous dish at Spur, which dabbles in sous-vide cooking and reverse spherification. But Brian McCracken and Dana Tough's take, with fat-riddled meat, a smoked orange marmalade, and ethereally light brioche buns, has renewed my faith in the franchise. 113 Blanchard St., 728-6706, www.spurseattle.com."
To see all of his top picks, read the article online at the Seattle Weekly: http://www.seattleweekly.com/2008-12-31/food/the-top-10-dishes-of-2008/
Jonathan wrote, "Pork belly sliders at Spur. Reading 'slider,' half of you just yawned. The miniburger is the Brangelina of Seattle menus: impossible to escape yet unflaggingly popular. The sliders are far from the most adventurous dish at Spur, which dabbles in sous-vide cooking and reverse spherification. But Brian McCracken and Dana Tough's take, with fat-riddled meat, a smoked orange marmalade, and ethereally light brioche buns, has renewed my faith in the franchise. 113 Blanchard St., 728-6706, www.spurseattle.com."
To see all of his top picks, read the article online at the Seattle Weekly: http://www.seattleweekly.com/2008-12-31/food/the-top-10-dishes-of-2008/
Monday, December 29, 2008
Spur's New Year's Eve and Honors as One of the Best Dishes of the Year
Make Reservations Today for New Year’s Eve at Spur
New Year’s Eve is this Wednesday, so be certain to call us at 206/728-6706 to reserve your spot at Spur for dinner and New Year’s revelry. Dinner seatings, with a five-course prix fixe menu, will begin at 5:00 and continue until 10:00 pm, followed by a reception with champagnes by the glass and hors d’oeuvres. The prix fixe dinner is $80, excluding tax and gratuity. Pair dinner with expertly matched wines (for an additional $40) or David Nelson’s famed cocktail creations (for an additional $50). No special menu requests, later than 24 hours in advance please.
New Year’s Eve is this Wednesday, so be certain to call us at 206/728-6706 to reserve your spot at Spur for dinner and New Year’s revelry. Dinner seatings, with a five-course prix fixe menu, will begin at 5:00 and continue until 10:00 pm, followed by a reception with champagnes by the glass and hors d’oeuvres. The prix fixe dinner is $80, excluding tax and gratuity. Pair dinner with expertly matched wines (for an additional $40) or David Nelson’s famed cocktail creations (for an additional $50). No special menu requests, later than 24 hours in advance please.
Spur’s Tagliatelle Cited as One of the Year’s Best Bites
Restaurant critic Providence Cicero honored our tagliatelle dish in her recent article on the year’s most memorable “wow moments of eating out”. Dean Rutz’s photo, shown here, accompanied the article which ran in the Seattle Times. It read: “This memorable dish at Belltown’s Spur included a duck egg, fresh tagliatelle, Parmesan and oyster mushroom foam. The duck egg that nestled among fresh tagliatelle at the Belltwon gastro pub Spur was cooked sous vide; one prick sent rich orange yolk cascading into the arms of Parmesan and oyster mushroom foam.” We’re honored Providence.
Restaurant critic Providence Cicero honored our tagliatelle dish in her recent article on the year’s most memorable “wow moments of eating out”. Dean Rutz’s photo, shown here, accompanied the article which ran in the Seattle Times. It read: “This memorable dish at Belltown’s Spur included a duck egg, fresh tagliatelle, Parmesan and oyster mushroom foam. The duck egg that nestled among fresh tagliatelle at the Belltwon gastro pub Spur was cooked sous vide; one prick sent rich orange yolk cascading into the arms of Parmesan and oyster mushroom foam.” We’re honored Providence.
Friday, December 19, 2008
Voracious' Blogger Suzie Rugh Visits Bartender Zane
The Seattle Weekly's Suzie Rugh, blogging for Voracious, paid a recent visit to Spur for the paper's "First Call" challenge to bartenders.
Read about Suzie and Zane's "Tequila and Eggs" night where Suzie discovered just how delicious candied peppers, tequila and egg whites can be when they meet green charteuse.
Her post reads, in part: "I take a sip and find the tart to be perfectly blended with the frothy egg white concoction that's set against the subtle tequila backdrop. The candied pepper leaves a pleasing tingle as it dissolves on my lips. It tastes like summer time and I momentarily forget that the roads outside are still covered in ice. As I drink it down, it starts to dawn on me that my standard vodka tonic is like only ordering chicken fingers at every restaurant and it might be time to broaden my drinking horizons. But that doesn't necessarily mean that every barkeep is going to be able create these tasty elixirs. There is certainly an art to bartending and it seems Zane is aiming to master it. I regret questioning him even for a moment realizing that he would never want to set a drink down in front of someone that was anything short of amazing."
Click the link above to read Suzie's full review.
Read about Suzie and Zane's "Tequila and Eggs" night where Suzie discovered just how delicious candied peppers, tequila and egg whites can be when they meet green charteuse.
Her post reads, in part: "I take a sip and find the tart to be perfectly blended with the frothy egg white concoction that's set against the subtle tequila backdrop. The candied pepper leaves a pleasing tingle as it dissolves on my lips. It tastes like summer time and I momentarily forget that the roads outside are still covered in ice. As I drink it down, it starts to dawn on me that my standard vodka tonic is like only ordering chicken fingers at every restaurant and it might be time to broaden my drinking horizons. But that doesn't necessarily mean that every barkeep is going to be able create these tasty elixirs. There is certainly an art to bartending and it seems Zane is aiming to master it. I regret questioning him even for a moment realizing that he would never want to set a drink down in front of someone that was anything short of amazing."
Click the link above to read Suzie's full review.
Friday, December 12, 2008
Star Chefs Showcases Spur Dish in October
In case you missed it (quite honestly, like me) Star Chefs did an in-depth piece on a dish by Spur's Brian McCracken and Dana Tough a couple month's back. Featured on Star Chefs' front page was an article on Spur's Deep-Fried Bernaise. Yes, I said, "Deep-Fried Bernaise". Just let that thought roll around your head for a bit...
For a look at Spur Gastropub's Beef Carpaccio with Deep-Fried Bernaise, read the article linked above. Or just gaze on this photo for a bit, taken by Star Chefs, of Spur's dish.
Thursday, December 4, 2008
Seattle City Search - a nice review for Spur from Ricketts
She writes:
This Belltown gastropub offers an imaginative menu of small plates and designer cocktails in the glow of old Western movies and rustic hardwood.
by Whitney Ricketts
December 03, 2008
In ShortHere's something you don't see everyday: A gastropub for cowboys. Chefs Dana Tough and Brian McCracken are taking risks in Beltown by serving small plates of classic dishes with trendy touches, which means there's pork belly sliders next to tagliatelle with parmesan foam on the seasonally informed menu. The cocktails themselves follow the theme with a bevy of whiskey and bourbon concoctions on the drink menu--some sweet, all of them stiff. The slim restaurant exudes rustic kitsch with its tall hardwood tables and stands out amidst the rest of the neighborhood's high-volume gloss. The crowd runs the gamut from well-heeled Belltown folk to foodie hipsters venturing down from Capitol Hill.
This Belltown gastropub offers an imaginative menu of small plates and designer cocktails in the glow of old Western movies and rustic hardwood.
by Whitney Ricketts
December 03, 2008
In ShortHere's something you don't see everyday: A gastropub for cowboys. Chefs Dana Tough and Brian McCracken are taking risks in Beltown by serving small plates of classic dishes with trendy touches, which means there's pork belly sliders next to tagliatelle with parmesan foam on the seasonally informed menu. The cocktails themselves follow the theme with a bevy of whiskey and bourbon concoctions on the drink menu--some sweet, all of them stiff. The slim restaurant exudes rustic kitsch with its tall hardwood tables and stands out amidst the rest of the neighborhood's high-volume gloss. The crowd runs the gamut from well-heeled Belltown folk to foodie hipsters venturing down from Capitol Hill.
New Year's Eve at Spur
Plan now. Chefs McCracken and Tough are working on their five-course menu for New Year’s Eve at Spur, with their early musings sounding truly delicious. Dinner seatings, with a five-course prix fixe menu, will begin at 5:00 that evening and continue until 10:00 pm, followed by a reception with champagnes by the glass and hors d’oeuvre.
The prix fixe dinner is $80, excluding tax and gratuity. Pair dinner with expertly matched wines (for an additional $40) or David Nelson’s famed cocktail creations (for an additional $50). Please, no special menu requests, later than 24 hours in advance.
Call 206/728-6706 to book your dinner for a New Year’s celebration at Spur on Wednesday, December 31st .
The prix fixe dinner is $80, excluding tax and gratuity. Pair dinner with expertly matched wines (for an additional $40) or David Nelson’s famed cocktail creations (for an additional $50). Please, no special menu requests, later than 24 hours in advance.
Call 206/728-6706 to book your dinner for a New Year’s celebration at Spur on Wednesday, December 31st .
Subscribe to:
Posts (Atom)
