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.
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