New Year's Eve at Spur

New Year’s Menu

Spur

Chefs McCracken and Tough

December 31st 2012

$125

additional $40 for wine pairing

additional $45 for cocktail pairing

1.

BUTTERNUT SQUASH SOUP

merguez. charmoula. argan oil

Montelvini Prosecco. - French 75.

2.

SMOKED HAMACHI

foie gras. blood orange. grapefruit

Herbert Pazen Riesling. - Violet Lasso.

3.

TRUFFLED GNUDI

parsnip. hazelnut. brussel sprouts

Bastianich Ribolla. - Old Cuban.

4.

SEARED CERVINA VENISON

chestnut. treviso. Castelvetrano olives

Thomas Leithner Zweigelt. - Morning Glory.

5.

DARK CHOCOLATE

beet sorbet. Kumquat conserve. chamomile meringue

Please phone to reserve at 206.728-6706.

Spur's Tagliatelle Make Seattle Weekly 100 Favorite Dishes List

Hanna Raskin wrote, "The dishes at Spur Gastropub change so frequently that it's almost impossible to catch and commit them to a permanent list. Since this collection of favorite dishes is meant to have a longer shelf life than a loaf of bread, there's no use spending a slot on, say, the salad of smoked baby artichoke hearts bathed in smoked yogurt or the lamb merguez on Spur's current menu (Although if you're in Belltown, you ought to order them both.)

But chefs Brian McCracken and Dana Tough have kept their terrifically popular tagliatelle on the menu since Spur's 2008 opening, and the dish seems likely to stick around, making it the perfect list stand-in for all the fleeting veal sweetbreads and spot prawn preparations.

The tagliatelle is a mission statement at Spur, which has never shied away from molecular gastronomy and other trends that reliably turn off diners who think any entree with a double-digit price tag should come with a steak knife. Like all the best modern dishes, the dish can't be eaten with the eyes: Only the palate can parse all the flavors dripped and dropped on the willfully abstracted plate.

The fresh pasta is topped with a trembling duck egg, primed to spill a yolk that's spent 45 minutes luxuriating in a 145-degree bath. But the egg's partially obscured by a cloud of foam flavored by Parmesan rinds, and there's a toboggan run of Parmesan leaving against the noodles, which are threaded with oyster mushrooms. It's a hot mess of umami.

And while the dish has become a fixture, it's clearly the product of a kitchen that prefers change. The tagliatelle and the sous vide egg beautifully demonstrate two very different things that can be done with an egg, a neat trick for a restaurant that's obsessed with possibility."

Photo by Raskin.

The Shared Kitchen- A Trend Reported on in Food and Wine Magazine July 2012 Issue

Thank you to Food & Wine magazine for including us in your Trendspotting section in the July issue, which read:

THE SHARED KITCHEN

At these innovative restaurants, the all-powerful chef has been replaced by more collaborative duos...


SPUR, SEATTLE“We force ourselves to argue to develop better ideas,” says Brian McCracken, describing how he and Dana Tough perfect dishes like veal sweetbreads with stinging-nettle puree, smoked beets and lemon balm.
www.spurseattle.com

A Five Course Dinner at Spur with Pike Brewing Company

We're throwing a dinner party at Spur on Wednesday, June 20th with Pike Brewing Company.  Five courses, ten dishes by Chefs McCracken and Tough and five Pike Brewing Company beers. Bartenders from Spur, Tavern Law and The Coterie Room will also craft unique beer cocktails with each course. 

MENU

 

first

- Naughty Nellie -

Tuna Crudo (with pickled green peaches, fresh peach, verjus snow and olive oil pudding)

vand

Foie Gras Torchon (with fresh donut peaches, malt espuma, black walnut praline

served with warm baguette)

second

- Monk’s Uncle Tripel Ale -

Bill and Steff’s Tomatoes Hot and Cold

(Cold) Beef Steak Tomatoes (with argan oil, sheep’s milk yogurt sorbet, arugula and crispy brioche)

and

(Hot) Beef Steak Tartine (with sharp cheddar fondue and sautéed arugula)

third

- Kilt Lifter -

Beer Brined Black Cod (with soubise sauce, sautéed escarole and morel mushrooms)

and

Cod Brandade (with confit sweet onion, ratatouille and Yukon gold potato chips)

fourth

- Pike IPA -

Seared Pork Belly (with corn, green strawberries and summer savory)

and

Smoked Pork Cheeks (with corn bread sauce and chow chow)

fifth

- Post Alley Porter -

Strawberry Custard (with chamomile sorbet and oat streusel)

and

Chocolate Pudding Cake (with porter ice cream, bing cherries and tarragon caramel)

Seating limited. Reservations by phoning 206/728.6706. $85 per person (tax, gratuity and transportation by *Uber additional.)  Dinner begins at 7pm. 

* Uber is an innovative way to request a black car with the tap of an app. Uber is excited to partner with Chefs McCracken and Tough for their Pike Brewing Dinner at Spur to help get attendees to the event in style and home safely. They will be offering a fantastic special for those who will be joining us that night: a free ride for first-time Uber users and 50% off for repeat excluding tax and gratuity.

Five Course Dinner May 30 with Novo Fogo Cachaca

Check out this deliciousness.  Will see you on Wednesday?

DINNER MENU

1ST

HEARTS OF PALM SALAD: potato. taggiasca olive. chorizo vinaigrette.

RIO RUBY: silver cachaça. cocchi di torino vermouth. cocchi americano. dry sherry. rhubarb bitters.

2nd

ALASKAN SPOT PRAWNS: celery root. cashew. red pepper.

THE FANDANGO: silver cachaça. red peppers. white peppercorn. red wine vinegar. lime. rosemary syrup. salt.

3rd

SALT ROASTED CULOTTE STEAK: heirloom beans. smoked sausage. cabbage.

SERRA VERDE EXPRESS: silver cachaça. lime. sugar. habañero tincture. pineapple.

4th

PORK SHOULDER ROASTED IN BANANA LEAF: farro. pickled red onion. radish. watercress.
ANTIQUADO #3: barrel-aged cachaça. demerara syrup. spiced cherribiscus bitters.

5th

BANANA CUSTARD: roasted banana ice cream. banana sponge cake. shortbread crumble.

GRACIOSA: aged cachaça. orange. caraway liqueur. licor 43. whole egg. banana. chocolate.

$80 per person (excluding tax and gratuity). Reservations by phoning 206.728.6706.

Local Distillers Dinner at Spur: Chefs McCracken & Tough

Wednesday April 25th 7:00 pm

$85 per person (tax, gratuity and transportation by Uber* additional)

Reservations in advance, held by credit card, by calling 206.728.6706

Enjoy a delicious evening as Chefs McCracken and Tough celebrate the talent and company of these local distillers and their spirits. The menu includes five family style courses paired with five cocktails crafted by the staff of Spur, Tavern Law and The Coterie Room.

first

Counter Gin (Batch 206/ Seattle WA)

Lamb tartare with cucumber and pickled cucumber.

Lavender mustard and grilled bread.

second

Ebb + Flow Vodka (Sound Spirits/ Seattle WA)

Dungeness crab salad dressed in creme fraiche. Rolled in a celery root sheet. Garnished with Granny smith apples and castlevatrano olives.

third

Krogstad Aquavit (House Spirits/ Portland OR)

Merguez sausage with green chickpeas, preserved lemon and Harissa.

fourth

100% Rye Whiskey (Woodinville Whiskey Co./ Woodinville WA)

Olive oil poached sockeye salmon with mashed peas in salpicon.

Salad of pea tendrils, rye crisps and shaved radishes and mint vinaigrette.

fifth

Battle Point Wheat Whiskey (Bainbridge Organic Distillers/ Bainbridge WA)

Almond semolina cake with caramel whiskey ice cream and apricot conserve.

* Uber is an innovative way to request a black car with the tap of an app. Uber is excited to partner with Chefs McCracken and Tough for their Local Distillers Dinner at Spur by helping get attendees to the event in style and home safely. They will be offering a fantastic special for those who will be joining us that night: a free ride for first-time Uber users and 50% off for repeat customers. When making your reservation with Spur, please leave your email address. Uber will email out offer codes to registered dinner guests in the days preceding the event.

Photo by Trevin Chow.

Valentine's Day 2012 at Spur in Seattle

1ST COURSE
YUKON GOLD POTATO AND CARAMELIZED ONION SOUP
BUTTERMILK. THYME. POTATO GRATIN.

2ND COURSE
YELLOW FIN TUNA CRUDO
FOIE GRAS. CITRUS. PERILLA.

3RD COURSE
ALASKAN SPOT PRAWN AGNOLOTTI
SWISS CHARD. PINE NUT. HAM BROTH.

4TH COURSE
SOUS VIDE PORK LOIN
BRUSSELS SPROUT. SUNCHOKE. HEDGEHOG MUSHROOM.

5TH COURSE
(YOUR CHOICE FROM ONE BELOW)
PARSNIP. BANANA. COCONUT.
SPONGECAKE. CRUMBLE. ICE CREAM

OR

PASSIONFRUIT. GRAPEFRUIT. FROMAGE BLANC
CUSTARD. SORBET. STRUESEL.

OR

CHOCOLATE. PISTACHIO. PEAR .
PUDDING CAKE. ICE CREAM. PRALINE.

Reservations by calling us at 206/728-6706. Ages 21 and up.
$85 per person, or $125 per person with paired wines, $130 per person with paired cocktails.

Tax and gratuity not included.

Our Seasonal Menu at Spur

Baby Lettuces 9
hazelnut. apple. sherry.

Pear Salad 12
treviso. pine nut. danish blue cheese.

Smoked Parmesan Gnocchi 14
parsnip. brussels sprout. almond.

Alaskan Spot Prawns 18
ginko nut. celery root. brown butter.

Foie Gras Terrine 18
huckleberry. black pepper. basil.

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

Merguez Sausage 14
chick pea. harissa. tender herbs.

Olive Oil Poached Hamachi 24
carrot. coriander. taggiasca olive.

Corned Duck Breast 26
stone fruit. chanterelle. leek.

Veal Sweetbreads 18
braised greens. squash. apple.

Slow Cooked Pork Cheeks 25
white bean. leek. guanciale.

Wagyu Sirloin* 30
cauliflower. baby artichoke. almond gremolata.

Chefs Tasting Menu: 5 course 75.  8 course 100.

Menu is always subject to change but we hope to inspire you by sharing one here!

Desserts at Spur

Cranberry. Pumpkin. Spruce. 8

cheesecake. soda. shortbread.

Almond. Pear. Rose. 8

crème brulee. meringue. snow.

Chocolate. Buttermilk. Beet. 8

sorbet. sponge cake. mousse.

Ice Cream 6

playful accompaniments.

Sorbet 6

playful accompaniments.

Artisanal Cheeses 13

accompaniments.

Menu is always subject to change but we hope to inspire you by sharing one here.

Photo by Seattleite.