Sunday, May 22, 2011

Spring Menu Offerings at Spur

...a look at what's joining our staples on the menu at Spur...

Endive and Treviso
fava bean. spring onion. crème fraiche.

Warm Asparagus Salad
truffle. crouton. chive.

Parisian Gnocchi
morels. english peas. parmesan.

Bigeye Tuna Crudo
caviar. avocado. radish.

Foie Gras Terrine
rhubarb. rose. sorrel.

Lamb Tartare
castlevatrano olive. tomato. egg yolk.

Merguez Sausage
chick pea. harissa. tender herbs.

Sous Vide Butterfish
haricot vert. potato. chamomile.

Corned Duck Breast
sunchoke. brussels sprout. apple.

Veal Sweetbreads
bing cherry. corn. lemon verbena.

Slow Cooked Pork Cheeks
nettles. spring onion. guanciale.

Wagyu Sirloin*
cauliflower. baby artichoke. almond gremolata.

Chefs Tasting Menu
3 course

Friday, May 20, 2011

Pirate Drink for this Weekend's Film Premier: Daily Beast Taps us for a Recipe

We loved it when Brody Brown sent along the film trailer to us for this weekend's new Pirates of the Carribean on Stranger Tides movie and asked what cocktail we'd create to emulate this new flick. A spicy Dead Man's Chest is what we're sipping this weekend. Thank you Daily Beast for the call from all of us at Spur and Tavern Law.

Click on blog title above to read the story which reads in part, "An undoubtedly delicious drink might be made to taste like the main pirate of this film, who also happens to be frequently lauded as the sexiest man alive?

With so many options, it’s best to leave it to the professionals and thus why we’ve enlisted the aid of Dana Tough and Brian McCracken, co-chefs and co-owners of Spur and Tavern Law in Seattle. “A pirate’s hold was prized if it included exotic spices—a costly luxury back then,” says Tough. “We capture the magnetism that spices held for pirate bandits like Captain Sparrow with the Tasmanian peppercorn syrup that adds a spice and tells a story.”

“Ingredients like falernum bring a depth of variety of spice that a successful raid by these bandits would have procured. Our cocktail may have a laundry list of ingredients, but that’s why it’s named the Dead Man’s Chest,” adds McCracken.”"

Sunday, May 15, 2011

Our Summer Cocktail in This Weekend's Wall Street Journal

There's a great ode to summer in this weekend's Off Duty section of the Wall Street Journal. We were tapped for an elderflower-forward cocktail idea and shared our Elderflower Iced Tea drink recipe. Thanks to the WSJ and Kevin. Click blog title above to see all the recipes.
Photo by F. Martin Ramin for the WSJ.

Thursday, May 12, 2011

Watch the Segment: A Look at Spur from InTheMo

It's great to see the video review of our Seattle restaurant Spur online from IntheMo. Click on blog title above to view it and come by to join us soon.