Happy hour is improv hour for Spur Gastropub chefs Brian McCracken and Dana Tough.
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In the unpredictable but intriguing happy hour at Spur Gastropub, you may snack on foie gras beignets with whipped crème fraîche and farm honey one evening. Then it may be erased from the happy-hour blackboard the next day. Never to appear again.
Such are the whims of the two wunderkind chefs, Brian McCracken and Dana Tough, who use happy hour as their creative outlet to test entrée ideas. Yeah, you may be their guinea pig, but you will be a happy one.
Some random happy-hour offerings in recent weeks: spicy pepper gazpacho with crab and garlic purée, crispy pork belly with pickled ramps (spring onions) and quinoa and a fromage blanc tartlette with sous vide rhubarb.
Its specialty cocktail menu, though, remains consistent every evening. Thanks to a deep bench of talented mixologists — David Nelson, Zane Harris and Kevin Langmack — the drinks are reliable night after night.
Last week, Spur added a late-night happy hour of snack-and-drink pairings including apple-chip-smoked shoestring fries with Rainier beer ($5) and chicken confit paired with a lemonade cocktail ($10).
Spur Gastropub, 113 Blanchard St., in Belltown, offers happy hour 5-7 p.m. Sundays-Thursdays with bar food from $3-$5 and specialty house cocktails $6 wine $5 and draft beer $3. The new, late-night pairings menu is available 11 p.m.-1:30 a.m. Mondays-Saturdays (206-728-6706 or spurseattle.com).”
Photo by Kristin Zwiers