Monday, November 29, 2010
Celery & Apple Salad
walnut. crème fraiche. local greens.
Chiogga Beets & Carrots
coriander. chevre. mizuna.
chanterelles. cauliflower. parmesan.
Bigeye Tuna Crudo*
caviar. avocado. radish.
Foie Gras Terrine
pear. black pepper. sea salt.
Smoked King Crab
fennel. grapefruit. pastis.
castlevatrano olive. tomato. egg yolk.
duck egg. oyster mushroom. pine nut.
potato. orange. taggiasca olive.
rutabaga. mustard. smoke.
butternut squash. quince. leeks.
New York Strip*
polenta. wild mushroom. langoustine.
Chefs Tasting Menu: 3 course
Friday, November 12, 2010
Video - Fried Béarnaise | StarChefs.com
The Chefs of Spur in Seattle, Dana Tough and Brian McCracken, walk you through the making of their Fried Bernaise on Beef Carpaccio with micro mustard.
Thursday, November 4, 2010
Thank you to Seattle Met's Kathryn Robinson for including Spur in Seattle Met’s Best Restaurants 2010, reporting:
"Places that are changing the way we eat: The most urbane watering hole in Belltown offers artisanal cocktails and noshes that land somewhere between studiously impressive and plain yummy. Exhibits A and B: butterfish over pea puree with morels: pork belly sliders with mustard and smoked orange marmalade."
Posted by Kat Spellman. The Spellman Company. Marketing and PR. at 9:07 AM