Friday, January 21, 2011

Wall Street Journal Writes Us Up: "Great Taste, Less Booziness"



The Wall Street Journal's Kevin Sintumuang writes in his article that runs tomorrow,
"The Low-Alcohol Cocktail: Great taste. Less booziness. Three drinks made with vermouths and liqueurs—spirits heavy on sophisticated flavor and light (comparatively) in proof—from some of America's best bartenders.
We've been there: Some nights, looking at a Manhattan is enough to reintroduce a hangover. But nobody said that cocktails had to be so boozy. Before you reach for the club soda, however, know that there is an in-between: low-alcohol cocktails made with vermouths and liqueurs, spirits heavy on sophisticated flavor and light (comparatively) in proof. Don't drink these because they won't get you incredibly buzzed. Enjoy them because they're refreshing and surprising. The fact that you won't need to chase them with Advil before bed (if you haven't had 10 of them) is a bonus."

He described our own Marley Tomic-Beard's MARYLEBONE HIGH drink: "Think of this cocktail, named after the London street where Pimm's originated, as a cross between a Pimm's Cup and a mojito. The sage and lime play nicely off the liqueur's distinctive sweetness."

Get the recipes for our cocktail-- plus Jeff Hollinger's Barkeeper's Whimsy at San Francisco's Comstock Saloon and the Torino Fizz by Paul McGee of Chicago's The Whistler-- by reading the entire article by clicking on blog title above.

Thank you Kevin!



Photographer for the Wall Street Journal F. Martin Ramin. Stylist Anne Cardenas.

Tuesday, January 18, 2011

our seasonal menu offerings here at Spur


Seasonal

Celery & Apple Salad
walnut. crème fraiche. local greens.
9

Chiogga Beets & Carrots
coriander. chevre. mizuna.
10

Parisian Gnocchi
chanterelles. cauliflower. parmesan.
10

Bigeye Tuna Crudo*
caviar. avocado. radish.
16

Foie Gras Terrine
pear. black pepper. sea salt.
18

Alaskan Spot Prawns
winter squash. walnut. pomegranate.
17

Lamb Tartare*
castlevatrano olive. tomato. egg yolk.
18

Tagliatelle*
duck egg. oyster mushroom. pine nut.
14

Corned Duck Breast
sunchoke. brussels sprout. apple.
22

Veal Sweetbreads
rutabaga. mustard. smoke.
18

Lamb Shank
potato. parsley. pearl onion.
27

Wagyu Sirloin*
quinoa. truffle. root vegetable.
30

A Menu to Swoon for: Valentine's Day at Spur



The chefs have put together the menu for Valentine's Day which will be offered February 11-14th. Along with our three and five course tasting menu (see below for the delicious details) we'll have optional wine or cocktail pairings. Iconic love stories on film will play backdrop to your meal on our big screen. Reservations through opentable.com or by calling us at Spur: 206-728-6706. Will you be joining us?

Spur's Five Courses for Valentine's Day
Tuna Crudo
Foie Gras. Citrus. Chervil.

Wild Mushroom Ravioli
Truffle. Duck egg. Hazelnut.

Smoked Butterfish
Celery. Potato. Apple.

Corned Duck Breast
Sunchoke. Brussels Sprouts. Pomegranate.

Oak Aged Chocolate
Sherry. Kumquat. Wafer.

5 course $80

Spur's Three Courses for Valentine's Day
Tuna Crudo
Foie Gras. Citrus. Chervil.

Corned Duck Breast
Sunchoke. Brussels Sprouts. Pomegranate.

Oak Aged Chocolate
Sherry. Kumquat. Wafer.

3 course $50