Spur Seattle

Valentine's Day 2012 at Spur in Seattle

2012-01-21T17:01:00.000-08:00

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

2012-01-18T14:10:00.000-08:00

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

2012-01-18T13:30:00.000-08:00

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.

New Year's Eve. Dinner at Spur

2011-12-21T10:24:00.000-08:00

This New Year's Eve we will be offering a three, five or eight course tasting menu priced at $50, $80 and $110 per person excluding tax and gratuity. Reservations are available by phoning 206/728-6706. The evening's menu? Take an advance look here...

Heirloom Squash Soup 3.5.8.

Spot Prawn. Crème Fraiche. Granny Smith Apple.

Foie Gras Terrine 5.8.
fennel. orange. curly endive.

Beet Salad 5.8.
buttermilk. caraway. arugula.

Handrolled Garganelle 8.
carrot. tarragon. brown butter.

Olive Oil Poached Albacore 5.8.
celery root. Yukon gold potato. taggiasca olive.

Wagyu Cullotte 3.5.8.
baby turnip. apple. crisp sweetbread.

Passion Fruit 8.
grapefruit. streusel. fromage blanc.

Chocolate. 3.5.8.
pistachio. pear. caramel.

Spur Chefs McCracken and Tough Named "Chef of the Year, Seattle" by Eater

2011-11-15T08:39:00.001-08:00

Eater has named Brian McCracken and Dana Tough "Chef of the Year, Seattle". The announcement read:

"It is time now to announce the winners of the 2011 Eater Awards, presented by Patrón Tequila. In over 50 categories spanning thirteen cities, the winners comprise a diverse bunch of the finest and most interesting chefs, operators, and characters in the country. We applaud them. You are hereby instructed to applaud them. So, without further ado—

Chef of the Year, Seattle

Nominees: Jason Franey (Canlis), Jerry Corso (Bar del Corso), Rachel Yang and Seif Chirchi (Joule and Revel), Blaine Wetzel (Willow Inn)

Winner: Brian McCracken & Dana Tough (Coterie Room, Tavern Law, Spur)".

The entire story can be read here.

Thank you to Eater's editors and all of you who also voted. We're humbled and so look forward to seeing you at Spur, Tavern Law and The Coterie Room soon.

Seasonal Dishes on the Spur Menu

2011-11-11T17:16:00.001-08:00

photo by Trevin Chow

Spur Menu Staples

2011-11-11T17:15:00.000-08:00

Sockeye Salmon Crostini * 4 each.

mascarpone. caper. pickled shallot.

Pork Belly Sliders 12

cranberry. walla walla sweet onion. scotch.

Tagliatelle* 14

duck egg. oyster mushroom. pine nut.

Grass fed Beef Burger* 15

red onion jam. cheddar. thyme.

Additions

Pork Belly 6

Fresh Baked Brioche 6

Sous Vide Duck Egg 4

Desserts at Spur

2011-11-11T17:14:00.000-08:00

photo by Kristin Zwiers

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.

Seattle's Spur Honored in "The 20 Best Bars in America" by Men's Health Magazine

2011-11-11T16:35:00.001-08:00

Men's Health November issue features The Thinking Man's Guide to Drinking. We're thrilled Spur Seattle made it onto the list of the 20 Best Bars in America. They write:

BEST BAR FOR LOCAVORE DRINKERS

At this avante-garde gastropub, the chefs use local ingredients only-- and drinks aren't exempt. In summers, Spur serves mixers made from scratch--come winter, cocktails are dosed with housemade bitters.

tomatoes and melon at Spur

2011-09-10T15:02:00.000-07:00

sweets of summer: Spur

2011-07-07T18:39:00.000-07:00

lavendar sponge cake. yogurt. honey.

Spring Menu Offerings at Spur

2011-05-22T15:09:00.000-07:00

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

Endive and Treviso
fava bean. spring onion. crème fraiche.
9

Warm Asparagus Salad
truffle. crouton. chive.
12

Parisian Gnocchi
morels. english peas. parmesan.
12

Bigeye Tuna Crudo
caviar. avocado. radish.
16

Foie Gras Terrine
rhubarb. rose. sorrel.
18

Lamb Tartare
castlevatrano olive. tomato. egg yolk.
18

Merguez Sausage
chick pea. harissa. tender herbs.
14

Sous Vide Butterfish
haricot vert. potato. chamomile.
24

Corned Duck Breast
sunchoke. brussels sprout. apple.
22

Veal Sweetbreads
bing cherry. corn. lemon verbena.
18

Slow Cooked Pork Cheeks
nettles. spring onion. guanciale.
25

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

Chefs Tasting Menu
3 course
45

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

2011-05-20T08:48:00.000-07:00

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.”"

Our Summer Cocktail in This Weekend's Wall Street Journal

2011-05-15T12:59:00.000-07:00

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.

Watch the Segment: A Look at Spur from InTheMo

2011-05-12T08:23:00.000-07:00

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.

Bon Appetit Magazine Taps Spur Chefs in Good Health Story on Housemade Sodas

2011-04-19T13:28:00.000-07:00

The May issue of Bon Appetit magazine has a Good Health story on DIY Healthy Sodas, for which we were tapped for our thoughts and recipes.

Meryl Rothstein wrote, "FIZZ ED: Ripe fruit and a carafe of soda water; that's all you need to can your canned soda habit once and for all. At Spur in Seattle, where chefs Brian McCracken and Dana Tough change their menu according to what's growing at nearby farms, serving soda from a bar gun wasn't going to cut it. Like so many chefs across the country who are embracing all things D.I.Y. they started making sodas with the same seaosnal ingredients that go into their dishes. Not only are the results more food-friendly (McCracken and Tough pair their house-made Cucumber, Mint, and Basil Soda with saddle of lamb and English peas), they're also organic and corn-syrup free. "We use ingredients that we go bonkers for," Tough says. "Then we don't have to do much to them to make a good product.""

The story showcases a gorgeous photo of our soda by Gentl & Hyers and goes on to include our recipe along with one from Graham Elliott, Contigo in the Bay area, and Gruner.

We'll share the recipe soon.

Thank you Bon Appetit magazine and Meryl.

Spur's Smoked Cavatelli

2011-04-08T11:16:00.000-07:00

Spur's Smoked Cavatelli

We are gearing up for Seattle Restaurant Week which starts this Sunday April 10. It was wonderful to be invited to Q13 This Morning News to share our Smoked Cavatelli with peas, artichoke, ricotta salata. Watch our appearance here: http://bit.ly/SpurQ13.

A Morning Foraging, Before Our Thursday Workshop

2011-03-24T14:27:00.000-07:00

We headed to Seattle's Discovery Park with the team from Spur this morning. Our foraging netted nettles, honeysuckle, miner's lettuce and wild watercress. Watch as they join the menu tonight.

on the menu at Spur

2011-03-15T16:13:00.000-07:00

Her's what you'll taste seasonally here at Spur:

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.
18

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
parsnip. castlevatrano olive. grapefruit.
18

Lamb Shank
potato. parsley. pearl onion.
27

Wagyu Sirloin*
quinoa. truffle. root vegetable.
30

Chefs Tasting Menu: 3 course
45

Photo of Spot Prawns by Kristin Zwiers.

Spur Whiskey Dinner: Wednesday March 9 at 6:30 pm

2011-03-04T08:13:00.000-08:00

Ready for a night of whiskey? This 5-course dinner by Spur Chefs Brian McCracken and Dana Tough will be paired with 5 cocktails created by the evening’s guest bartenders from Tavern Law, Rob Roy, Bastille and Bathtub Gin & Co. To reserve your seat at the table please call Spur at 206.728.6706. The price is $80 per person plus tax and gratuity.

Guest bartenders are Phillip Thompson (Tavern Law), Brynn Lumsden (Rob Roy), Charles Veitch (Bastille) and Adam Freem (Bathtub Gin & Co.). And here’s a sneak peek of the evening’s five courses in all their deliciousness:

MENU
1ST COURSE
Kusshi Oysters
beets. saffron. sherry.
cocktail with Oban 14

2ND COURSE
Duck Terrine
foie gras. kumquats. ginger.
cocktail with Bushmill’s Black Bush

3RD COURSE
Smoked Cavatelli
razor clam. cashew. grana padano.
cocktail with Crown Reserve

4TH COURSE
Porchetta
cabbage. apricot. yellow foot chanterelles.
cocktail with Bulleit

5TH COURSE
Orange Blossom Panna Cotta
maple. nutmeg shortbread.
cocktail with Dickel 12yr

Will you be joining us?

Photo by Chad Pryor for Spur.

FOOD and WINE magazine’s editors nominate us for The People’s Best New Chef award. Please vote.

2011-02-15T08:17:00.000-08:00

The editors of FOOD & WINE magazine have given us the nod for innovation by nominating us for their first-ever The People’s Best New Chef award.

“We know that people are opinionated, especially when it comes to food, and their tastes are more discriminating than ever,” says FOOD & WINE Editor in Chief Dana Cowin. “We’re excited to give restaurant-goers across America a chance to give a giant shout-out to their favorite chef.”

What a tremendous honor. We’d be so grateful if you’d take a moment to vote for us. It’ll be one good party here in Seattle if we win.

Thank you for taking the time to vote for us for the FOOD & WINE award http://bit.ly/gea9E7 before March 1 and please encourage your friends to vote as well.

Desserts at Spur

2011-02-04T10:34:00.000-08:00

Here's how we're capping off a meal at Spur these days:

Apples & Caramel
brown butter sponge. cider. ice cream.

Lavender Panna Cotta
caraway. shortbread. grapefruit.

Oak Aged Chocolate
sherry. kumquat. wafer.

Ice Cream
playful accompaniments.

Sorbet
playful accompaniments.

Artisanal Cheeses
accompaniments.

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

2011-01-21T21:11:00.000-08:00

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.

our seasonal menu offerings here at Spur

2011-01-18T16:47:00.000-08:00

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

2011-01-18T08:51:00.000-08:00

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

Top Christmas Gift: Siphon with n20 and more from Celebrated Chefs

2010-12-18T10:09:00.000-08:00

Celebrated Chefs asked us what our best Christmas gifts ever were. Here's their report,

"My most memorable gift was "The Night Before Christmas" book that my father gave me when I was 8 or 9. I had been expecting a toy or something sports related, but this stood out because it was the first time that I realized that a gift isn't about what you are receiving, but the thought behind it. I've lost many toys, forgotten most of them all together, but I still have that book." - Chef Brian McCracken

I was always in to playing basketball at an early age. When my parents were in college we would always go and watch Montana State Bobcats basketball games. My brother and I would watch two brothers that played on the team, wishing that one day that could be us. That year for Christmas my parents got us matching Bobcat basketball uniforms. I felt so cool!" - Chef Dana Tough

Whipped Cream Siphon with n2o
Chefs McCracken and Tough both recommend the Whipped Cream Siphon with n2o cartridges as a great tool and gift. This multipurpose gadget is also key for making the Microwave Chocolate Sponge Cake recipe which is featured in the Celebrated Chefs Cookbook.

New Year's Eve Tasting Menus at Spur

2010-12-17T13:53:00.000-08:00

Advanced reservations by phoning us at 206.728.6706

New Years Eve Menu 2010

3 course $45
Foie Terrine
pear. black pepper. sea salt.
...
Gleason Ranch Flat Iron
oxtail. potato. pearl onion.

Cardamom Sponge Cake
chocolate. persimmon. wafer.

5 course. $75
Foie Terrine
pear. black pepper. sea salt.

Chestnut Soup
squash. garlic. creme fraiche.

King Crab
fennel. satsuma. tarragon.

Gleason Ranch Flat Iron
oxtail. potato. pearl onion.

Spiced Carrot Ice Cream
Cranberry. mascarpone. walnut.

8 Course $100

Foie Gras Terrine
pear. black pepper. sea salt.

Chestnut Soup
squash. garlic. creme fraiche.

Sea Urchin
celery. apple. olive oil.

Smoked Duck Egg Raviolo
pumpkin. brown butter. sherry.

King Crab
fennel. satsuma. tarragon.

Gleason Ranch Flat Iron
oxtail. potato. pearl onion.

Spiced Carrot Ice Cream
Cranberry. mascarpone. walnut.

Cardamom Sponge Cake
chocolate. persimmon. wafer.

Prices do not include tax or gratuity. Optional wine and cocktail pairings and caviar service also available.

Our Seasonal Menu at Spur

2010-11-29T13:01:00.000-08:00

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

Chiogga Beets & Carrots
coriander. chevre. mizuna.

Parisian Gnocchi
chanterelles. cauliflower. parmesan.

Bigeye Tuna Crudo*
caviar. avocado. radish.

Foie Gras Terrine
pear. black pepper. sea salt.

Smoked King Crab
fennel. grapefruit. pastis.

Lamb Tartare*
castlevatrano olive. tomato. egg yolk.

Tagliatelle*
duck egg. oyster mushroom. pine nut.

Duck Confit
potato. orange. taggiasca olive.

Veal Sweetbreads
rutabaga. mustard. smoke.

Lamb Saddle*
butternut squash. quince. leeks.

New York Strip*
polenta. wild mushroom. langoustine.

Chefs Tasting Menu: 3 course
45

Video - Fried Béarnaise | StarChefs.com

2010-11-12T13:00:00.000-08:00

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.

Seattle Met Magazine Says Spur "Changes the Way We Eat" in Their Best Restaurants Issue

2010-11-04T09:07:00.000-07:00

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."

Rhum Clement and Rhum JM Dinner at Spur

2010-10-28T13:17:00.001-07:00

On November 8th the chefs and bartenders of Spur welcome Ben Jones, a member of the Clement family, in a 5-course dinner with Rhum Clement and Rhum JM rhum agricole pairings. Punch and nibbles at 6pm with a dinner featuring five cocktails paired with five courses. Price per person is $90 excluding tax and gratuity. Space is limited. Call Anne at Spur to reserve: 206/728.6706

First: Tuna Tartare (avocado. chili. lime.)

Second: Sous Vide Pork Belly (cabbage. pineapple. creole mustard.)

Third: Smoked King Crab (greens. winter squash. pecans.)

Fourth: Beef Cheeks (carrot. coriander. horseradish.)

Fifth: Rhum Walnut Sponge (banana. ice cream. sea salt.)

November's Cooking Light Magazine Takes a Look at Seattle's Food Scene: Spur

2010-10-19T17:53:00.000-07:00

The Nov. 2010 article by Jason Sheehan takes a close look at Seattle's food scene with Spur and our Sous Chef Nina pictured. Here's what it says about Spur:

"Dana Tough is one of the chefs currently standing at the forefront of the food revolution in Seattle.

"With the scene we have here now, there's no room for mediocre food," he says. (At least among the city's more ambitious chefs, that is.)

Spur (spurseattle.com), the restaurant that Tough and his partner, Brian McCracken, run in Belltown, is a perfect example of that-- an innovative place where two chefs from decidedly classical backgrounds use every trick in the modern kitchen toolkit, finding ways to make those traditional impulses work in concert with their interest in molecular gastronomy. The result is an ever-changing menu that perfectly blends the traditional with the modern, grounded in local ingredients (mushrooms, salmon, potatoes, leeks, and bacon). Their handmade tagliatelle with smoked oyster mushrooms mimics the favor of a carbonara. It's topped with shaved Parmesan and Parmesan foam, then served with a sous-vide duck's egg, cracked at the table, to create a sauce.

And yet, what's the first thing Tough wants to discuss when interviewed last summer about the evolution of Seattle's dining scene? Strawberries.

"I just got back from the market a few minutes ago," he says. "I got the first of the season's strawberries. They're beautiful."

Then the only question becomes how best to use them. The answer is in an artistic riff on French toast, with housemade mascarpone and lemon-- simple, perfect, beautiful.

Seattle is a place where ingredients rule-- a city of farmer's markets (everything from the iconic Pike Place Market to dozens of smaller, producer-driven neighborhood markets), and of dedicated farmer-fisher-chef relationships.

"People don't have to boast about going local here. Everyone who's good already does that," Tough says."

Thank you Jason and Cooking Light!

STORY BY JASON SHEEHAN, NOVEMBER 2010

desserts at Spur in Seattle

2010-10-07T11:16:00.000-07:00

Desserts

Apples & Caramel
brown butter sponge. cider. ice cream.

Lavender Panna Cotta
caraway. shortbread. plum.

Soft Chocolate Cake
cocoa nib. huckleberry. bavarian cream.

Ice Cream
playful accompaniments.

Sorbet
playful accompaniments.

Artisanal Cheeses
accompaniments.

photo by Kristin Zwiers for Spur

our autumn cocktails at Spur

2010-09-28T15:55:00.000-07:00

The Cocktails:

Seelbach Seelbach Hotel, 1917.
bourbon. angostura and peychauds bitters. cointreau. sparkling wine.

The Gilded Palace of Sin
thai bird chili tequila. blackberry. chocolate. mezcal.

The Looking Glass
currant vodka. lillet. maraschino. dry vermouth.
sparkling wine.

Ward 8 Locke-Ober, Boston, 1898.
rye. orange juice. lemon juice. grenadine.

Seventh Heaven Savoy Hotel, London 1920.
gin. maraschino. grapefruit.

Georgia Avenue
aquavit. watermelon. sherry. cynar. vanilla. peach bitters.

La Bandera de Esmerelda
gin. pisco. cocchi americano. grapefruit bitters.

Rusty Shotgun
scotch. peach. drambuie. ver jus. old time aromatic bitters. salt.

Fog Cutter Trader Vic 1947
rum. gin. brandy. lemon. orange. orgeat. sherry.

Switchback Fizz
cognac. plum. bianco vermouth. fernet branca.

Nevisian Rum Punch
rum. aperol. falernum. ginger. lime.

Way out West
rye. punt e mes. strega. cynar.

House Cocktails by: Marley Tomic-Beard & Craig Schoen
1905: Seelbach Hotel

Fall Arrives at Spur: our new seasonal menu

2010-09-17T17:18:00.000-07:00

Chiogga Beet & Carrot Salad
coriander. chevre. mizuna.
10

Heirloom Tomatoes
dill. castlevetrano olive. arugula.
12

Parisian Gnocchi chanterelles. cauliflower. parmesan.
10

Bigeye Tuna Crudo*
melon. chile. sherry.
15

Warm Marinated Mussels
sausage. summer squash. peppers.
18

Loch Duart Salmon
celery root. swiss chard. speck.
22

Lamb Tartare*
heirloom tomato. shiso. egg yolk.
18

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

Fried Oxtail Terrine
granny smith apple. cabbage. caraway.
12

Veal Sweetbreads
rutabaga. mustard. smoke.
18
Lamb Saddle*
fennel. potato. pearl onion.
27

New York Strip *
polenta. lobster mushroom. langoustine.
30

Chefs Tasting Menu
3 courses
45

Photos Copyright 2010, Chad Pryor

Served Raw's "Raw Genius" Column features Spur + Tavern Law Chefs and Their Inspirations

2010-09-16T08:59:00.000-07:00

If you haven't visited Served Raw www.servedraw.com lately, do. It's a great read.

Asked for some recent inspiration, "Raw Geniuses" Brian McCracken and Dana Tough were both featured recently, talking microwave baking and liquid nitro ice cream making:

"The genius = McCracken. The inspiration: 'I've been very excited about desserts lately, from cakes and custard to ice creams and sorbets. It's a great place to try new techniques and flavors. We've been making microwaved sponge cakes that have an incredible texture and a grilled buttermilk chantilly which develops an amazing flavor. Desserts are a playground for a chef to really experiment.'

The genius = Tough. The inspiration: 'Liquid nitrogen recently entered our kitchen, which allows us to freeze something instantly. We've been forming and freezing ice cream and coating it with tempered chocolate. The possibilities are endless — both savory and sweet.'"

Burgers- the Seattle Times Tan Vinh Reports on the City's Best (Tavern Law + Spur included)

2010-08-27T11:19:00.000-07:00

Today's Ticket section's cover story is on where to get an amped-up burger here in town, including our two spots about which Vinh writes, "Chefs Brian McCracken and Dana Tough, of Tavern Law in Capitol Hill and Spur Gastropub in Belltown, make different variations at each bar.

I think Tavern Law's burger is the better of the two. Grass-fed beef, with red-wine onion jam, thyme aioli and gobs of provolone, topped with two sous vide pork belly.

Spur's version tastes a bit saltier, but still is impressive. Similar burger and pork belly but with stone-ground mustard aioli, caramelized onions and smoked cheddar. (Add truffles for an additional $10). A mound of shoestring fries comes with the order. Tavern Law serves the burger with a salad."

Click on blog title above to read Tan's entire story. And tell us, which burger do you love best?

Thank you Seattle Times and Tan.

Seattle Times Nancy Leson Reports on Our Upcoming Dinner with Hines, Smith, Sundstrom + Traunfeld. Bought Your Tickets Yet?

2010-08-27T09:28:00.000-07:00

In today's Seattle Times Nancy Leson writes, "Seattle chefs dish it out for Shorewood Culinary Arts kids. Six Seattle chefs are putting the "fun" in fundraiser, lending a hand to high schoolers at the Shorewood Culinary Arts program by preparing a special Harvest Dinner Friday, September 10. Taking part are some of the best in the business:
From left: Maria Hines (Tilth), Holly Smith (Cafe Juanita), John Sundstrom (Lark/Licorous), Jerry Traunfeld (Poppy), Dana Tough and Brian McCracken (Spur Gastropub/Tavern Law.

The event begins at 6 p.m. with cocktails at a private home in Shoreline's Innis Arden neighborhood, where the high-profile chefs will prepare an intimate dinner for 50. Proceeds from the a multi-course meal fund the high school's long-running culinary arts program and a major expansion of its Master Gardener's Youth Education Garden located on the Shorewood campus. At $200 per person, the price may sound steep, but considering the talent on hand and the cause that inspired them to be there, it's a ticket worth securing -- via the King County Master Gardener Foundation Web site."

Click on blog title above to purchase.

Thank you Nancy!

in the kitchen at Spur

2010-08-26T16:36:00.000-07:00

"The Best Cocktails and Food I Never Had" by Amazon's Al Dente editor

2010-08-20T14:34:00.000-07:00

If you were like A.J. Rathbun and couldn't join us last week for our Maker's Bourbon dinner, you can still hear about what you missed. Rathbun wrote today about the dinner featuring Seattle's top bartenders with bourbon and five courses paired by Chefs Dana Tough and Brian McCracken. Rathbun reports, in part, "See, here in Seattle, two of the top chefs in the city, Brian McCracken and Dana Tough (co-owners of both Spur and Tavern Law, a couple of Seattle’s must-visit cocktail and food spots by-the-way) combined with a number of top bartenders, all under the banner of one of my all-time nostalgia inducing favorite bourbons, Maker’s Mark, to put out an exclusive evening of unbelievable food and cocktails. On August 11th. And I had to miss it. And (to make me even sadder and my mouth water even more) I have the menu and some pics. So, I’m making you share in my sadness (unless you were there. In which case, go reminisce giddily and leave us to pout)."

Click on blog title above to read the entire story and take a look at those gorgeous photos of what you missed.

Thank you Al Dente, Maker's Mark, and our fine guest bartenders from Rob Roy and Zig Zag.

Tasting Table takes a look at Yogurt in dishes at Spur

2010-08-19T10:01:00.000-07:00

Have you read today's Tasting Table article, "Culture Shock
Yogurt is the beefcake of the dairy world"? Like a Daily Candy of the culinary world, Tasting Table takes a look at the very latest in dining, wine, cocktails and cooking. Click on headline above to visit the website and to subscribe to the daily newsletter which talks today about our yogurt based panna cotta:

"Yogurt has long been pigeonholed as a grab-and-go breakfast or snack, and its forays into savory dishes have been limited to Middle Eastern and Central Asian cuisines...The chef duo at Seattle's Spur cold-smokes yogurt to form the base of a savory panna cotta, recently served accompanied by watercress, tomatoes, cucumbers and a nigella-seed vinaigrette."

Thank you Tasting Table.

Seattle Weekly Names Spur "Best Cutting Edge Cuisine 2010"

2010-08-04T15:33:00.000-07:00

Thank you and what an honor. The Seattle Weekly's Jason Sheehan just recognized Spur with the following award; "Dana Tough, half of the two-chef team behind Belltown's Spur Gastropub, trained at Tilth under Maria Hines and worked with her at Earth & Ocean. Brian McCracken, the other half, met Tough at Earth & Ocean and has a resume heavy on stagier work, catering and working lines like the one at Mona's in Greenlake. Neither guy has anything in his past which screams cutting-edge cuisine, and yet the two currently run the kitchen at one of Seattle's most forward-looking restaurants, offering something a bit modern, a bit challenging—a taste of what the future of food might look like. Though trained in some of the more seriously old-school, farm-to-table kitchens in the area, these guys get their kicks making technique-heavy, avant-garde dishes that people can actually eat without first reading a materials list or an instruction manual. The menu may read like a minimalist's shopping list ("Veal sweetbreads. Corn. Bing cherry. Sorrel."), but the games being played in the back are far more complicated than that, involving everything from old-hat gimmicks like sphericalization and sous vide to the newest tricks in the molecular-gastronomy handbook. But the thing that sets Tough and McCracken apart from the pack of nouvelle modernists is that, since their training is so classics-based, everything that comes from their kitchen is looked at as a meal first. That it's delicious is most important; that it's challenging, interesting, fun, or new always comes in a distant second. —Jason Sheehan 113 Blanchard St., 728-6706"

Click blog title above to peruse the entire "Best Of" list.

Science: On The Menu At One Seattle Restaurant. - KCPQ

2010-07-30T10:32:00.000-07:00

The chefs are interviewed by FOX TV that reports, "At Spur in Belltown, Brian McCracken and Dana Tough are on the cutting edge of this new cuisine. "We play with things, and try things out," said McCracken. "We try new techniques to see what we can come up with."

The chefs say they're dedicated to traditional food and techniques, but with a twist. Sometimes that twist includes utilizing a tub of liquid nitrogen. They drop in powdered peanut butter for just a few seconds, and what comes out tastes like a Reese's treat, but when you bite into it, smoke comes billowing out of your mouth.

Tough says they use familiar ingredients that, "end up exciting and different when they come out on the plate."

Some in the culinary world call molecular gastronomy a gimmick, but the chefs at Spur say it's just another way to enhance a dish, and it's helped create a buzz around their restaurant.

"We have restraint," said Tough, "but we're not afraid to try something new here.""

Watch the story here and special thanks to John Hopperstad of Q13.

Science: On The Menu At One Seattle Restaurant. - KCPQ

We'll Be at Foodportunity in Seattle on Monday

2010-07-30T09:15:00.000-07:00

Hoping you already got your tickets because Keren's planned another terrific evening of Foodportunity. Monday night, August 2, we'll be on hand to chat there. Yashar Shayan wrote about it for Mutineer magazine saying, "Foodportunity, it’s pretty much what it sounds like! An event aimed at bringing local food and beverage peeps together to exchange info and ideas and just plain have a good time. Featuring a host of local food exhibitors sampling attendees with their delights, it is held only a few times a year, with one coming up on Monday, August 2nd in Seattle.

The event was cooked up (oh I made a funny!) by Seattle food enthusiast Keren Brown as a way of giving back to the food industry by providing an event for those looking for job or business opportunities, those wanting to sample the hot new restaurants and products, and even for those just looking to socialize with like-minded people.

The August 2nd installment of Foodportunity Seattle features local Chef Thierry Rautureau of Rovers Restaurant, a recent competitor on Bravo’s Top Chef Masters. Other industry celebs include James Beard Inductee, Jon Rowley, and Seattle’s own chef celeb, Tom Douglas. These heavy hitters are juxtaposed with the likes of new kids on the block such as Brian McCracken and Dana Tough, owners of Spur Gastropub and Tavern Law, hailed for their innovative spirits and cocktail programs."

Sunday Spur Film Night Menu: Bowling Alley Fare

2010-07-24T12:57:00.000-07:00

A look at the menu for Sunday night's Big Lebowski night:

EAT

Cheddar Popcorn
compliments of the Chefs

Walla Walla Onion Rings
heirloom ketchup.
4

Alvarez Farms Stuffed Peppers
cream cheese.
4

Buffalo Chicken Confit ‘Wangs’
blue cheese. celery.
6

Painted Hills Beef Slider
Billy’s Beefsteak. smoked aioli. cheddar.
6

Lingonberry Blinis
4

DRINK

Bowling Pin Bud & Bud Light
3

White Russians
5

Sunday Spur Film Nights: We Kick Off This Weekend with The Big Lebowski

2010-07-22T20:26:00.000-07:00

Making use of our big screen, we're rolling out a calendar of Sunday Spur Film Nights. Come in costume for Spur's first Sunday Spur Film Night (Sunday July 25, 9-12 midnight)-- this one a showing of the Big Lebowski (film starts on our big screen at 9).

The chefs will be preparing a different popcorn for each Sunday Spur Film Night along with drink and food specials. This one will feature bowling alley-inspired fare and Lebowski drinks including (of course) White Russians and Bowling Pin beer.

Everyone's already working on their get-ups and dressing in fashions inspired by the flick. (Any guess what Anne will don? We're keeping it a secret, of course.) Sunday Spur Film Nights will occur regularly, but not SO regularly, so check back in on our blog and Facebook + Twitter to get the scoop on our next one.

our seasonal menu at Spur

2010-07-17T18:00:00.000-07:00

We've taken a fresh look at how our menu's arranged and hope you'll come by to enjoy the offerings. Here's a look at the Seasonal section:

Seasonal

Heirloom Lettuces
speck. candied almond. chevre.
10

Alstott Farms Arugula and Tomatoes
cucumber. taggiasca olives. fromage blanc.
12

Parisian Gnocchi parmesan. summer chanterelles. peas.
10

Amberjack Crudo* avocado. radish. sorrel.
15

Warm Marinated Mussels
sausage. summer squash. peppers.
18

Pan Seared Trout
quinoa. carrot. almond milk.
22

Lamb Tartare*
heirloom tomato. shiso. egg yolk.
18

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

Fried Oxtail Terrine
fresh garbanzo. chicory. shallot jam.
12

Veal Sweetbreads
corn. bing cherry. sorrel.
18

Lamb Saddle*
fennel. potato. pearl onion.
27

Smoked Brisket *
braised greens. smoked tomato. saba.
25

Chefs Tasting Menu: 3 course
45

July's Food at Spur

2010-07-14T09:30:00.000-07:00

Heirloom Lettuces
speck. candied almond. chevre.

Sockeye Salmon Crostini*
mascarpone. caper. pickled shallot.

Wild Watercress
Billy’s tomatoes. cucumber. smoked yogurt.

Parisian Gnocchi
parmesan.morels. peas.

Amberjack Crudo*
avocado. radish. sorrel.

Pan Seared Trout
quinoa. carrot. almond milk.

Tagliatelle*
duck egg. oyster mushroom. pine nut.

Fried Oxtail Terrine
fresh garbonzo. chicory. shallot jam.

Veal Sweetbreads
corn. bing cherries. sorrel.

Cattail Creek Lamb Saddle*
morels. yogurt. spring vegetables.

Pork Belly Sliders
nectarine mostarda. marjoram. champagne.

Grass fed Beef Burger *
smoked cheddar. grilled onion. mustard.
optional: add pork belly

5 Course Chefs’ Tasting Menu Available Upon Request $75

Cocktails at Spur in July

2010-07-07T09:34:00.000-07:00

West Coast Pimm’s (David Nelson, Spur 2008)
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.

Empress (David Nelson, Spur 2008)
jamaican rum. grapefruit. st. germain.

Seelbach (Seelbach Hotel, 1917)
bourbon. angostura and peychauds bitters. cointreau. sparkling wine.

Cut Stick Cocktail
sherry. dry vermouth. strawberry nasturtium syrup. lemon.

Jasmine (Paul Harrington, 1990’s)
gin. campari. lemon. cointreau.

Wheelhouse
tequila. strawberry shrub. domaine canton. lime.

Nevisian Rum Punch
rum. aperol. lime. falernum. ginger.

Nordic Flower Fizz
aquavit. gin. lillet. dandelion and orange bitters.

Broken Spur #2* (David Nelson, Spur 2008)
bourbon. cointreau. lemon. amaretto.

The One Inch Plantation
rum. falernum. smoked pineapple. orange juice.

50 Ways to Leave Your Lovage
tequila. yellow chartreuse. lime. cucumber. lovage.

The Ballad of Anne Bonny
rye. pineau des chaurentes rosé. ramazzotti. dry vermouth.

House Cocktails by: Marley Tomic-Beard & Craig Schoen
Photo of the Wheelhouse

Daily Beast honors Spur as one of the nation's nine Hot New Restaurants

2010-06-23T13:13:00.001-07:00

Cheers, indeed! The Daily Beast (former Vanity Fair and The New Yorker editor Tina Brown's news source), has picked the summer's hottest new restaurants and has included Spur on their list of top nine. They write,

"The Buzz: Hot local chefs Brian McCracken and Dana Tough have managed to open two successful restaurants in Seattle together, and they're not even thirty yet. Located in hip Belltown, Spur is a small gastropub with extreme attention to food and drink preparation, using molecular gastronomy techniques. "We want to create a dining experience, but also a fun place to go out with friends, so there's cohesiveness between food and drink," says Tough, "at an honest price." According to Scott Heimendinger, of SeattleFoodGeek.com, the food is prepared with, "surgical precision, leaving you shocked, impressed, and satiated.""

Thank you Daily Beast, Hungry Beast, and Scott Heimendinger for the wonderful recognition. To read about the eight other Best New Restaurants, please visit: http://bit.ly/bZsmM5

Jessica Voekler queries Spur's bartender Marley in a "5 Questions for the Bartender" piece

2010-06-22T13:58:00.000-07:00

Voekler of Seattle Metropolitan mag recently chatted with our own Marley Tomic-Beard about her personal favorites. Jessica asked, "What is the most underrated spirit?" Marley's take?

"Rye is an underutilized spirit not because it isn’t well known in the restaurant industry, but because the public doesn’t seem to understand its historical significance. Many people don’t know that a Manhattan should always be made with rye (or that it’s the Great Grandfather to the vodka martini). Rye whiskey is an American invention and thanks to many bootleggers and their Canadian counterparts, Rye got us through the Great Drought and Prohibition."

photo of Marley at Spur Gastropub by Jim Anderson.

Desserts at Spur in June

2010-06-18T14:29:00.000-07:00

FROM THE KITCHEN

Amaretto Sponge Cake.
bing cherry. grilled buttermilk. almond prailine.

Pain Perdu
strawberry. mascarpone. lemon.

Peanut Butter Panna Cotta
chocolate. muscat grape. sea salt.

Ice Cream
playful accompaniments.

Sorbet
playful accompaniments.

Artisanal Cheeses
accompaniments.

FROM THE BAR

Coffee Cocktail*
cognac. ruby port. egg.

Navan Flip*
navan vanilla cognac liqueur. lemon. sugar. angostura bitters. egg.

Delicious Sour*
applejack. lime. peach brandy. sugar. egg white.

Spur dessert photo by Kristin Zwiers.

sips at Spur in June

2010-06-15T14:14:00.000-07:00

West Coast Pimm’s
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.

Empress
jamaican rum. grapefruit. st. germain.

Antoinette
strega. st germain. lemon. sparkling wine.

Jasmine
gin. campari. lemon. cointreau.

Red Rum Daisy
red pepper infused rum. lime. ginger. grenadine.

Persephone
vodka. elderflower. green chatreuse.

Broken Spur #2
bourbon. cointreau. lemon. amaretto.

Nordic Flower Fizz*
aquavit. gin. lillet. dandelion and orange bitters.

Golden Dawn
calvados. gin. apricot brandy. orange juice.

The Ballad of Anne Bonny
rye. pineau des chaurentes rosé. ramazzotti. dry vermouth.

Arnaud’s
scotch. dubonet rouge. orange bitters.

Tasmanian Diablo
tasmanian peppercorn spiced tequila. cointreau. ruby port.

photo of Spur drink by StarChefs.

June menu at Spur

2010-06-09T14:19:00.000-07:00

Heirloom Lettuces
speck. candied almond. chevre.
10

Sockeye Salmon Crostini*
mascarpone. caper. pickled shallot.
9

Wild Watercress
cucumber. smoked yogurt. nigella seed.
10

Parisian Gnocchi
parmesan.morels. peas.
10

Amberjack Crudo*
avocado. radish. sorrel.
14

Pan Seared Trout*
quinoa. carrot. almond milk.
22

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

Fried Oxtail Terrine
fresh garbonzo. chicory. shallot jam.
12

Veal Sweetbreads
corn. bing cherries. sorrel.
18

Cattail Creek Lamb Saddle*
morels. yogurt. spring vegetables.
27

Pork Belly Sliders
nectarine mostarda. marjoram. champagne.
12

Grass fed Beef Burger
smoked cheddar. grilled onion. mustard. 15
add pork belly. 21

5 Course Chefs’ Tasting Menu Available Upon Request
75

Saddle photo by Kristin Zwiers for Spur.

May at Spur

2010-05-20T09:20:00.000-07:00

Heirloom Lettuces
speck. candied almond. chevre.

Sockeye Salmon Crostini
mascarpone. caper. pickled shallot.

Warm Baby Artichokes
watercress. smoked yogurt. pine nut.

Parisian Gnocchi
sunchoke. castlevatrano olive. parmesan.

Amberjack Crudo
avocado. radish. sorrel.

Pan Seared Trout
quinoa. carrot. almond milk.

Tagliatelle
duck egg. oyster mushroom. pine nut.

Fried Oxtail Terrine
fresh garbonzo. chicory. shallot jam.

Veal Sweetbreads
white asparagus. rhubarb. black pepper.

Cattail Creek Lamb Saddle
potato. yogurt. spring vegetables.

Pork Belly Sliders
corn. ramps. bourbon.

Grass fed Beef Burger
smoked cheddar. grilled onion. mustard. pork belly

5 Course Chefs’ Tasting Menu Available Upon Request
75

Spur Chefs Win Innovation Award from Seattle Weekly Today

2010-04-14T13:29:00.000-07:00

We know it's a long article to post by blog, but we just had to share verbatim what Jason Sheehan wrote of the Innovation Award Spur's Brian McCracken and Dana Tough are being presented with: "Ten years ago, it seemed as if almost all young cooks worth their whites had listed on their resumes some time spent in the Napa Valley kitchen of Thomas Keller's French Laundry. Keller was the rock star, the wild-eyed rebel, the man who was going to single-handedly save the American culinary scene from stagnation and hippie pretension. So if you were an up-and-coming sous with something to prove, you absolutely had to make the pilgrimage to the Laundry, do your time, and come out the other side a changed person.

Today, things are a generation removed. The point people of the American avant-garde are now running kitchens of their own, and the new breed all must draw a straight line of inspiration from themselves to one of the latest culinary modernists: Grant Achatz, Wylie Dufresne, Ferran Adrià—the grand master—at El Bulli.

Which is why this year's Innovation Award winners are so unusual. Sure, Brian McCracken and Dana Tough can name-drop with the best of them. They can quote from the El Bulli cookbooks and talk about Achatz's wild presentations and how Keller was an inspiration to them both. But the kitchens they came up in? They're just about as far removed from the worlds of molecular gastronomy and culinary modernism as one can get without updating the passport, booking plane tickets, and flying off to some little town in Italy where no one has even heard of a fluid gel, let alone eaten one.

Before opening Belltown's Spur Gastropub in July 2008, Tough worked on the line for Maria Hines at Tilth in Wallingford—one of the restaurants at the forefront of the farm-to-table movement. He'd done time at Tulio, opened the Waterfront Seafood Grill, and worked the hot side at Earth & Ocean in the W Hotel, which was where he'd met Hines (he left with her to open Tilth years back). Earth & Ocean was also the kitchen where Tough first ran into his future partner, McCracken.

For his part, McCracken had worked at Mona's in Greenlake. He'd run a catering company after leaving Earth & Ocean, and stood stage at a bunch of different houses around the East Coast (in New York, Boston, and Washington, D.C.). Neither man really had anything in his background which would've led them in the direction of foams, fluids, and dusts.

Well, except for one thing.

"Brian and I, when we were at the W, we played with a lot of the ingredients we use now," Tough explains. "In that kitchen, certain cooks were responsible for doing the amuse-bouches every day." And it was there, working on that most throwaway of courses, that Tough and McCracken first started playing with the tools and techniques of molecular gastronomy.

For Tough, play seems to be the operative word in all his descriptions of how he found himself half in command of one of Seattle's most cutting-edge kitchens—playing with food, with ingredients, with the way diners experience flavor, texture, and dinner as a whole. "Delicious, focused, and playful" is how he describes the menu at Spur. "Playing with ingredients" is how he describes what he does all day.

McCracken approaches the plate a bit differently. He speaks like a scientist, talks of research and study, trial and error, and the fine-tuning of the palate. For him, the urge toward a new modernity in American cuisine ought to be entered with an eye on best practices. If a piece of meat tastes best grilled, then grill it, by all means. But if there's a compelling reason to break out the thermal circulator or the chemistry set? He isn't going to hesitate.

"We have a simple burger on our menu," he explains. "And it's just...a burger." Because through all the history of culinary innovation, no one has yet come up with a better way to handle a hunk of ground beef than to slap it on a smoky grill, flip it once, and present it between bread.

But then Tough starts talking about a pasta carbonara he liked from one of Spur's past menus—tagliatelle tossed with smoked oyster mushrooms that mimic the flavor of pork, topped with shaved parmesan and parmesan foam, then mounted with a sous vide duck's egg which, when broken at the table, creates the sauce for the pasta. McCracken loved a chocolate consommé that he and Tough made for a s'mores dessert—gelatinized, frozen, and clarified essence of chocolate, perfectly clear but with a flavor like the best hot chocolate ever, presented with a marshmallow sorbet and graham-cracker soil. Tough recalls a short rib done with fluid gels, McCracken a flight of whimsical pastries. Once they get talking, the two chefs just roll.

And that's another innovation of the Spur kitchen: It can operate with two chefs without one of them ending up in jail for shanking the other in an argument over garlic. Where most kitchens, by necessity, are dictatorships, Spur's is a two-man democracy. "It works for us somehow," explains McCracken, this balancing of two passions, two minds, two inspirations coming from two very different places. "We fight just enough to make everything better.""

Thank you Seattle Weekly, Voracious, and Jason. It's an honor.

April's menu at Spur, as seen by Photographer Trevin Chow

2010-04-13T16:05:00.000-07:00

www.trevinchowphotography.com

Trevin Chow Photography Show at Spur

2010-04-10T15:54:00.000-07:00

Born and raised in Vancouver, Canada, Trevin's been living in Seattle since 2001. He specializes in creative portraiture, urban landscapes and low light photography.

His favorite Spur drink? Broken Spur #2.

Come by and see Trevin's work rotating on our walls.

Seattle Weekly Favorite Restaurants on Spur: Grounding in Locality + Seasonality, Balances an Impulse towards Abstract Gastro Modernism

2010-04-07T15:16:00.000-07:00

Spur's been included in the Weekly's favorite restaurant list of the year and cited for "eye opening indulgence". Thanks to Jason Sheehan for this write-up: "Spur Gastropub The problem with so many of today's flailing attempts at modernist cuisine and molecular gastronomy is that, in their breathless fascination with all the goop, gear, and gadgetry involved in turning cheese into pasta and fish into foam, many chefs forget that they're still being paid to make people dinner. That means that the food itself still has to be a recognizable part of the "dining experience" and not get completely lost amid the chemicals and lasers. This, then, is the strength of Spur—a kitchen where a grounding in locality, seasonality, and recognizable ingredients (hedgehog mushrooms, salmon, potatoes, leeks, bacon) balances the impulse toward abstract gastronomic modernism, always elevating the trout above the almond foam and the sockeye salmon and house-made mascarpone above pure gimmickry. Because Spur's crew can manage this (at prices considerably lower than those at many of the country's other temples of molecular gastronomy), dinner here can be an event and an eye-opening indulgence without ever slipping over the line into a piece of egotistical performance art staged by cooks solely for their own enjoyment."
Powerful Hunger image from the Seattle Weekly.

a look at April at Spur

2010-04-04T15:43:00.000-07:00

Cattail Creek Lamb Saddle with spring veggies

Sweetbreads with white asparagus and rhubarb

Amberjack Crudo with radish and avocado mousse

Peanut Butter Panna Cotta with chocolate and banana

Yogurt Vanilla Sponge Cake with cultured butter and rhubarb

Seattle magazine's Lorna Yee on "Kitchen Chemistry" and Spur Chefs McCracken and Tough

2010-03-25T12:25:00.000-07:00

Curious about molecular gastronomy? Yee's unleashed a lively debate on the subject with her excellent article written after a visit with Spur's chefs and other Seattle kitchens. It reads in part,

"Seattle chefs Brian McCracken and Dana Tough are the two most exuberant local expounders of a type of food preparation some say has more in common with chemistry than cooking. At Spur, their popular Belltown gastropub, they experiment with molecular gastronomy—a way of creating dishes that eschews the limitations of traditional cooking methods, often by using hydrocolloids, centrifuges and various high-tech apparatuses that would not be out of place in a science lab—and they are convinced these tactics help them turn out food that’s not just more creative, but better tasting.

During a recent visit to their Belltown kitchen, they demonstrated a flurry of techniques."

To read the entire article and hear about creating Spur's cauliflower and delicata squash “egg”—puréed cauliflower encapsulating a runny, delicata squash “yolk.” please visit here: http://www.seattlemag.com/0p38a1965/restaurant-review-kitchen-chemistry/

Thank you Lorna for including Spur in your story.

March Menu

2010-03-05T14:51:00.000-08:00

Heirloom Lettuces
speck. candied almond. chevre.

Sockeye Salmon Crostini*
mascarpone. caper. pickled shallot.

Warm Baby Artichokes
miners lettuce. smoked yogurt. pine nut.

Parisian Gnocchi
sunchoke. castlevatrano olive. parmesan.

Dungeness Crab Salad
normandy cider. granny smith. watercress.

Pan Seared Trout*
quinoa. carrot. almond milk.

Tagliatelle*
duck egg. oyster mushroom. pine nut.

Fried Oxtail Terrine
frisee. horseradish. crème fraîche.

Veal Sweetbreads*
rutabaga. collard greens. honey.

Slow Cooked Short Ribs*
potato. creamed nettles. red wine.

Pork Belly Sliders
celery root. apple. mustard.

Grass fed Beef Burger
provolone. fried shallot. whiskey ketchup.

Five Course Chefs’ Tasting Menu Available Upon Request 75

Winemaker's Dinner with Basel Cellars

2010-02-12T14:42:00.000-08:00

On February 23 Rising Star Chefs Brian McCracken & Dana Tough team up with Basel Cellars and local farmers to celebrate sustainability. Join us for an unforgettable evening as the chefs prepare six mouth-watering courses perfectly paired with six of Basel Cellars’ sumptuous wines.

St. Judes Albacore Tuna Crudo
avocado. lemon verbena. grapefruit.
2007 Forget-Me-Not

Dungeness Crab Cannelonni
mascarpone. local sea urchin. chive.
2007 Chardonnay

Ozette Potato Gratin
parmesan. fennel. cerignola olive.
2005 Syrah

Maple Brined Pork Belly
sunchoke. brussel sprout. whiskey.
2005 “M” Cabernet Sauvignon

Braised Beef Cheeks
heirloom beans. baby turnip. sassafras.
2005 Pheasant Run Estate Merlot

Buttermilk Panna Cotta
local huckleberries. shortbread. mint.
2007 Earth Series Vol. One

$95 pp (does not include tax and gratuity). Dinner begins at 6:30pm. Advance reservations by calling 206/728-6706.

February Cocktails at Spur

2010-02-11T15:37:00.000-08:00

West Coast Pimm’s 9
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.

Empress 10
jamaican rum. grapefruit. st. germain.

Antionette 10
strega. st germain. lemon. sparkling wine.

Pegu Club 9
gin. lime. cointreau. angostura bitters.

Red Rum Daisy 10
red pepper infused rum. lime. ginger. grenadine.

Broken Spur #2 10
bourbon. cointreau. lemon. amaretto.

Hanky Panky 9
gin. sweet vermouth. fernet branca.

Blood And Sand 10
scotch. sweet vermouth. cherry brandy. orange juice.

Soledad 10
añejo rum. blood orange shrub. amaro nonino. bitter truth chocolate bitters.

Jack Rose 9
applejack. lime. grenadine.

Widow’s Kiss 10
calvados. chartreuse. benedictine. angostura bitters.

La Posada 10
reposado tequila. lime. demerara sugar. sage.

February Menu at Spur

2010-02-10T15:25:00.000-08:00

Heirloom Lettuces 10
speck. candied almond. chevre.

Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.

Warm Baby Artichokes 12
miners lettuce. smoked yogurt. pine nut.

Parmesan Gnocchi 10
parsnip. hedgehog mushroom. brussel sprout.

Steamed Mussels* 13
potato. leek. bacon.

Pan Seared Trout* 22
quinoa. carrot. almond milk.

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

Fried Oxtail Terrine 12
frisee. horseradish. crème fraîche.

Veal Sweetbreads* 18
rutabaga. collard greens. honey.

Slow Cooked Short Ribs* 27
thumbelina carrot. pearl onion. tasmanian peppercorn.

Pork Belly Sliders 12
celery root. apple. mustard.

Grass fed Beef Burger* 15
provolone. red onion jam. thyme aioli.

5 Course Chefs’ Tasting Menu Available Upon Request 75

photo Dean Rutz, Seattle Times, Spur Tagliatelle

Clancy Loves Nelson's Kentucky Tuxedo

2010-02-03T15:06:00.000-08:00

California based critic and food writer Maureen Clancy has served up her list of 2009's "most memorable morsels". She says, "All the world loves a list. And food lovers especially love lists of good things to eat and drink. Here, in no particular order, are my most delicious food discoveries of 2009."

Included in Clancy's favorites was our David Nelson and his Kentucky Tuxedo cocktail.

Who can argue with this description? "The world's going bonkers over BOURBON these days. And anyone who tastes the Kentucky Tuxedo concocted by bartender David Nelson at Spur Gastropub in Seattle will be happy to jump on the bandwagon. A marriage of Bulleit Bourbon, Sherry, homemade lavender syrup and homemade orange bitters, is smooth and elegant, with a come-hither aroma and layers of flavor."

Thank you Ms. Clancy! To read the entire list go to http://www.maureenclancy.com/

SPUR CHEFS HONORED WITH TOP RISING CHEF STATUS BY GAYOT

2010-01-27T21:34:00.000-08:00

Five, Make that Six, Chefs Chosen Nationally for the Award.

The Chefs of Spur got the nod from industry leader Gayot publications tonight, being designated together as "one" of the country's Top Five Rising Chefs.

Gayot just announced, "While their peers were partying and procrastinating, these chefs kept their eyes on the culinary prize and paid their dues at an early age. As a result, they are now top chefs at restaurants across the country before their thirtieth birthdays. This year, we have actually discovered six talented young professionals, as two of them form a powerful pair despite their tender years. Look for these half-dozen chefs to continue their culinary careers as top toques in restaurants near you, as well as on television."

Highlights of the editor's review read, "The fresh, creative menu by chef-owners Brian McCracken and Dana Tough stretches culinary boundaries and appeals to adventurous palates with bold, concentrated flavors and surprising textures."

Also included in Gayot's Top Rising Chef line up with Spur's McCracken and Tough were Kevin Gillespie of Top Chef Season 6 fame and Woodfire Grill (Atlanta), Summer Genetti of Palace (Cincinatti), Daniel Giusti of 1789 Restaurant (D.C.), and Sylvain Delpique of David Burke Townhouse (New York). Read about the awards at Top Rising Chefs Best New Chefs in the U.S. Restaurant Issue Gayot: http://www.gayot.com/restaurants/spur-seattle-wa-98121_25se081101.html

photo by Kristin Zwiers.

Spur in Sunset Magazine "Seattle's Happiest Hours"

2010-01-27T13:19:00.000-08:00

Jess Thomson and Rebekah Denn included Spur in their "Time it right, and you can eat like a prince at pauper prices" article in Sunset. The line-up included $1 oysters at Anchovies & Olives, $5 thalis at Poppy, $12 all-you-can-eat-cheese-bar at Art Lounge and our $7 cocktails.

Jess and Rebekah wrote, "Seven bucks a drink is a bargain at Spur Gastropub, where 'startender' David Nelson designs concoctions like the Foreigner (normally $10), a mix of Old Overholt rye whiskey, Ramazzotti amaro, Strega, and peach and blood orange bitters. 5-7 Sunday-Thursday; spurseattle.com".

Thanks Sunset!

Jan/Feb issue of Tasting Panel mag Features Spur's Anne Magoon

2010-01-22T16:36:00.000-08:00

Look what just came across our screen. Tasting Panel's 2010 The Year of the Woman in Wine issue features a round-up of industry people including Spur's Anne Magoon. They write, "Spur is a charming gastropub in Seattle's Belltown. Anne Magoon, the Manager/Wine Buyer, worked as a bartender at Bespoke in New Haven CT before moving to Seattle. David Nelson, Bar Manager, also manages Spur's sister property Tavern Law. Spur's drinks are made from scratch, with seasonal ingredients. The wine list is small, focused and food-friendly, featuring local wines. To showcase the synergy between food and beverage, Spur hosts monthly spirit, wine and beer dinners involving local producers.

Photo of Anne Magoon at Spur by www.tastingpanelmag.com

new, our nightly Chef Tasting Menu at Spur

2010-01-14T14:01:00.000-08:00

Each evening we're offering a $65 Tasting Menu at Spur. Here's a look at tonight's-- they change daily.

Paddlefish Caviar
crème fraiche. roasted shallot. blini.

Slow Cooked Duck Egg
cauliflower. chevre. truffle.

Pan Roasted Butterfish
parsnip. kale. balsamic.

Crispy Pork Belly
semolina pudding. baby turnip. comice pear.

Chocolate Sponge Cake
caramel. ice cream. sea salt.

January 25: A Winemaker's Dinner with Buty

2010-01-08T14:30:00.000-08:00

Start the decade with an intimate evening of fabulous food and wine with Spur's Chefs and winemakers Nina Foster Buty and Caleb Foster. The menu:

1ST
DUNGENESS CRAB SALAD
BUTTER. GREEN APPLE. PEPPERCRESS.
2008 Sémillon, Sauvignon and Muscadelle

2ND
OAK SMOKED BUTTERFISH
POTATO. CARA CARA ORANGE. CARAWAY
2008 Conner Lee Vineyard Chardonnay

3RD
MOULARD DUCK BREAST
SUNCHOKE. FOIE GRAS. POMEGRANATE
2006 Columbia Rediviva Phinny Hill Vineyard Estate Grown

4TH
FRIED OXTAIL TERRINE
PARSNIP. BRAISED FIG. SHISHO.
2001 Merlot/Cabernet Franc (Buty library wine)

5TH
SOUS-VIDE LAMB LOIN
PICKLED BEET. COCO NIB. HOLLANDAISE
BEAST 2005 Phinny Hill Vineyard Cabernet Sauvignon (Buty library wine)

6TH
CHOCOLATE WITH RED WINE
TASMANIAN PEPPERCORN. CARAMELIZED SUGAR.
BEAST 2008 Phinny Hill Vineyard Malbec (current release, Buty exclusive)

DETAILS
Monday, January 25, 2010 6:30pm at Spur
Reservations Essential, Space is Limited
206.728.6706 or info@spurseattle.com
Price: $115 pp plus tax and gratuity

Gastronaut Jay Friedman with a Sound Off Challenge

2010-01-03T13:08:00.000-08:00

Friedman's Gastrolust blog tells a tale of fall figs in a culinary challenge around the 1999 XTC song "Fruit Nut". Our chefs, along with Chef Ashley Merriman, dished out a themed dinner for the Gastronaut, which he seductively extols here in his "Nuts for Forbidden Fruit" post:

http://bit.ly/8e5r5p

Thanks for the opportunity Jay. Looking forward to the King Fig's return here in the Northwest.

January at Spur

2010-01-01T14:54:00.000-08:00

Heirloom Lettuces
baby beets. chevre. hazelnuts.

Sockeye Salmon Crostini
mascarpone. caper. pickled shallot.

Roasted Cauliflower
fennel. taggiasca olive.arugula.

Parmesan Gnocchi
parsnip. hedgehog mushroom. brussel sprout.

Steamed Mussels
potato. leek. bacon.

Pan Seared Butterfish
celery root. artichoke. castlevatrano olive.

Tagliatelle
duck egg. oyster mushroom. pine nut.

Fried Rabbit Terrine
potato. turnip. truffle.

Veal Sweetbreads
delicata squash. kale. orange.

Slow Cooked Short Ribs
thumbelina carrot. pearl onion. tasmanian peppercorn.

Washington Chicken Confit
mustard. garlic chips. scallion.

Pork Belly Sliders
celery root. apple. mustard.

Grass fed Beef Burger
provolone. red onion jam. thyme aioli.

December's dishes at Spur

2009-12-04T16:36:00.000-08:00

Heirloom Lettuces
baby beets. chevre. hazelnuts.

Sockeye Salmon Crostini
mascarpone. caper. pickled shallot.

Roasted Cauliflower
fennel. taggiasca olive.arugula.

Parmesan Gnocchi
parsnip. chanterelle. brussel sprout.

Steamed Mussels
potato. leek. bacon.

Sous Vide Octopus
chickpea. celery. treviso.

Fried Rabbit Terrine
potato. turnip. truffle.

Veal Sweetbreads
delicata squash. kale. orange.

Tagliatelle
duck egg. oyster mushroom. pine nut.

Washington Chicken Confit
mustard. garlic chips. scallion.

Pork Belly Sliders
quince. mustard. bourbon.

Grass fed Beef Burger
provolone. red onion jam. thyme aioli.

Grilled New York
thumbelina carrot. pearl onion. peppercorn demi.

October's Drinks at Spur

2009-10-07T15:15:00.000-07:00

West Coast Pimm’s 9
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.

Empress 10
jamaican rum. grapefruit. st. germain.

Plum Dandy 10
clear creek blue plum brandy. pineapple. bitters. sparkling wine.

Pegu Club 9
gin. lime. cointreau. angostura and orange bitters.

Side Saddle 9
pineapple-sage infused brandy. ginger beer.

Floradora 9
gin. raspberry. lime. ginger ale.

Broken Spur #2* 10
maker’s mark bourbon. cointreau. lemon. amaretto.

Clover Club* 9
gin. lemon. grenadine. egg white.

Red Rum Daisy 10
red pepper infused rum. lime. ginger. grenadine.

Harrison 10
boodles gin. kirschwasser. beet vinegar. orange juice.

Kentucky Tuxedo 10
bulleit bourbon. sherry. lavender. orange bitters.

La Rocio 10
tequila. red wine. stone fruit.

Empress photo by Barbie Hull.

October Menu

2009-10-06T22:09:00.000-07:00

Heirloom Lettuces 9
baby beets. chevre. hazelnuts.

Sockeye Salmon Crostini 9
mascarpone. caper. pickled shallot.

Roasted Cauliflower 10
fennel. tagiasca olive.arugula.

Parmesan Gnocchi 10
parsnip. chanterelle. brussel sprout.

Steamed Mussels 13
potato. leek. bacon.

Sous Vide Mackerel 16
nicoise olive. tomato . quail egg.

Veal Sweetbreads 18
delicata squash. kale. orange.

Tagliatelle 14
duck egg. oyster mushroom. pine nut.

Washington Chicken Confit 10
mustard. garlic chips. scallion.

Pork Belly Sliders 12
plum. mustard. bourbon.

Bison Burger 15
caramelized onion. pepper goat cheese. shoestrings.

Flat Iron Steak 24
peppercorn. shallot. fried potato.

kitchen shot of veal sweetbreads.

come see Spur's new photography show by Kristen Imig

2009-09-28T12:47:00.001-07:00

Kristen’s hometown is Boulder and her art comes to Spur by way of Paris too... where she graduated with a BFA in photography at Parsons School of Design in Paris, worked for the French magazine "this City Paris" and even was the personal assistant to Pulitzer prize-winner photojournalist Anthony Suau.
Kristen’s photographs have appeared in feature films, in exhibits across the country, and have earned her a win in a National Geographic photo contest. She teaches photography here in Seattle and does commissioned portraits. Kristen Imig Photography, 206.380.4644 and www.kristenimig.com.
Thanks Kristen for a great show.

chefs' days off: Seattle Met mag blogs about what area chefs do with their downtime

2009-08-06T14:45:00.000-07:00

Dinners at Tilth and Palace Kitchen... Floating down the river on a hot day with only a DQ Blizzard to sate you... brunch at Luna Park and supper at Serafina with pork chops from Carlson Farms...

Read Parisa's blog on what Dana Tough and Brian McCracken of Spur, and their soon-to-open Tavern Law, do on their treasured days off.

Photo by Kristin Zwiers. Click on blog title above to read article.

...

happy hour

2009-08-04T15:42:00.000-07:00

today's happy hour chalkboard at Spur.

August menu at Spur Gastropub

2009-08-03T13:05:00.000-07:00

Heirloom Lettuces 9
baby beets. chevre. hazelnuts.

Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.

Bill & Steph’s Tomatoes 10
rocket. dill crouton. olive oil.

Parmesan Gnocchi 10
summer vegetables. chive pudding.

Steamed Mussels* 13

white wine. summer peppers. paprika sausage.

Sous Vide Mackerel 16
nicoise olive. tomato . quail egg.

Veal Sweetbreads* 18
washington cherries. corn. bacon.

Papardelle 14
farm egg. peas. speck.

Washington Chicken Confit 10

mustard. garlic chips. scallion.

Pork Belly Sliders 12
apricot. mustard. bourbon.

Bison Burger * 15
beefsteak tomato. tasmanian peppercorn. shoestrings.

Rib Eye Steak* 28
walla walla onion rings. horseradish.

Spur makes it on Conde Nast Traveler's Hot Tables List of 2009

2009-07-14T11:57:00.000-07:00

The editors of Conde Nast Traveler magazine say, "Each year, our team of voracious eaters sets off, fork in hand, to search out the world's most exciting new restaurants—as always, traveling anonymously and paying for every last bite of foie gras. Countless courses later, we discovered there's something for every taste and budget—from bargain prix fixes in Paris to blowout feasts in Dubai."

Spur is greatly honored to have made it onto this list in our first year.

A David Nelson summertime creation on Spur’s July drink menu: The Side Saddle

2009-07-07T11:39:00.000-07:00

Bartender David Nelson came up with this drink, inspired by some of the ice cream flavor ideas from our last contest and as a play on the classic whiskey and ginger ale "Horse's Neck" cocktail. (A drink named so for its garnish of a long lemon peel hung over the side of the glass, looking like a horse’s neck.)

Nelson’s variation on this very simple cocktail is ingredient-driven. It's made with a brandy he infuses with pineapple and sage, ginger beer, and a house made pineapple syrup. Served in a highball with a lime wedge it’s super refreshing and so summertime-- one of his new drinks celebrated on the July drinks menu at Spur Gastropub.

Spur Gastropub Turns One: Send us Your Photos

2009-07-06T16:00:00.000-07:00

Spur will be turning one year old on Saturday, July 18 and to celebrate we’re asking you to send in photos of your nights at Spur to information@spurseattle.com. Email those digital pics in by this Friday July 10 and we’ll put them all together in a slide show that we’ll be showing the night of the 18th.

That night we’ll have Fish House Punch drink specials and some other treats in store. We hope you can join us. We’ll open at 5pm, per usual, with the fun really starting at 9:30.

photo by Kristin Zwiers.

July Menu at Spur

2009-07-03T15:22:00.000-07:00

Bibb Lettuces 9
chevre. green goddess dressing. hazelnut.

Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.

Bill & Steph’s Tomatoes 10
rocket. dill crouton. olive oil.

Parmesan Gnocchi 9
spring vegetables. chive pudding.

Hamachi Tartare* 16
chiogga beet. champagne vinegar. horseradish leaf.

Veal Sweetbreads* 18
fava bean. spring onion jam.

Papardelle 14
chanterelles. peas. ricotta.

Washington Chicken Confit 10
mustard. garlic chips. scallion.

Game Hen 22
potato puree. baby carrots. consommé.

Pork Belly Sliders 12
apricot. mustard. bourbon.

Bison Burger * 15
beefsteak tomato. tasmanian peppercorn. shoestrings.

Rib Eye Steak* 28
walla walla onion rings. horseradish.

Dinner with Us at Oxbow Farm- July 16

2009-06-25T11:34:00.000-07:00

Come July you’ll also find us out cooking on the farm, with the great team from Outstanding in the Field, the group of culinary vagabonds who stage white-tablecloth dinners in farm fields across North America. On Thursday, July 16 we’ll be cooking up a five course farm-to-table dinner to be enjoyed at a long communal table at Oxbow Farm in Carnation.

Working out of an al fresco kitchen, we’ll be making some great dishes to showcase the crops from Oxbow along with food from the artisans of Stokesberry Farm and Black Sheep Creamery and the wines from Novelty Hill - Januik Winery. The dinner starts with a 4pm tour of Oxbow by Luke and Adam. Guests then take their seats at the long, linen-draped expanse set between the soil and the sky. During dinner, the farmers and producers from Oxbow, Stokesberry, Black Sheep and winemaker Michael Januik will share the table with guests and talk about where the food on the plate and wine in the glass came from and what it takes to get it there.

Cost of the July 16 Outstanding in the Field dinner is $180, with wines paired to each course throughout the five-course meal. For more information and to make reservations visit http://www.outstandinginthefield.com/. We'd love to see you there.

Photo of a recent Outstanding in the Field farm dinner.

Rebekah Denn's review of the Alinea book for the CSMonitor

2009-06-04T09:01:00.000-07:00

Rebekah wrote a great article on the Alinea cookbook, which alienated art critic Regina Hackett who called it "soul-less" and conversely was a source of inspiration for Spur's chefs. To read Denn's entire piece, click the link above. In the meantime, here's what Denn reported we said about the book:

"I wanted to lug it one step further, and there I hit “Alinea”’s true niche. It was in the kitchen of Spur, a new Seattle restaurant that has won wild fans with splashy, chemistry-enhanced creations such as a deep-fried Bearnaise sauce.

Co-owners Dana Tough and Brian McCracken didn’t need to look at my copy of “Alinea” when I walked in holding it under my arm – they already had their own on Spur’s kitchen bookshelf, cover already gone and pages well-thumbed. “We jumped on this right when it came out,” said Tough.

Did the book speak to them, I asked? “We find recipes in [the Alinea book], and they inspire us to mess with those and come up with something different,” said McCracken. “What [chef Grant Achatz] is doing here is all revolutionary,” Tough said. “It’s all trying out new things, and seeing where he can take food.” The book “helps us lowly chefs around the country to come up with other things ourselves.”

Even the price – $50, stunningly inexpensive for a book of its production level –was a treat for the young restaurateurs, endowed with more creativity than cash. The price break must have been, Tough thought, “so that chefs could buy it.” The book’s audience was smaller than I had first pictured, but it was there. The book was more than the lab notebook it seemed to me, or the pretentiousness it broadcast to Regina. For the two young chefs, it was a heady hit of inspiration, on every page."

Photo of Alinea cookbook.

...

Spur makes list of top five new gastropubs in the country

2009-06-02T07:56:00.000-07:00

Click blog title above to read the article in this month’s DRAFT magazine

The editor of one of beer lover’s favorite magazines, DRAFT, came through Seattle a few month’s back. The result of her visit? A great write-up in their article on gastropubs and their top national picks.

We hope you’ll take a moment to read the entire article online. Here’s just a bit of it: “In the kitchen, McCracken and Tough match the bravado of the bar with neo-American dishes like a luscious, earthy Tagliatele pasta with oyster mushrooms, duck egg, and parmesan foam, and the most addictive menu item, pork-belly sliders with heirloom apples atop buttery buns. Nearly every ingredient is native to the Northwest: An exquisite buttermilk-fried rabbit confit hails from Oregon, while the butterfish, cooked sous-vide until it’s so soft it’s cheeselike and served with pickled grapefruit, was plucked from the nearby Pacific.”

June Menu at Spur

2009-06-02T07:46:00.000-07:00

Baby Lettuces 9
speck. almond. sherry vinaigrette.

Sockeye Salmon Crostini 9
mascarpone. caper. pickled shallot.

Yakima Asparagus 10
spring onion. hollandaise. miners lettuce.

Parmesan Gnocchi 9
spring vegetables. chive pudding.

Hamachi Tartare 16
chiogga beet. champagne vinegar. horseradish leaf.

Veal Sweetbreads 18
fava bean. spring onion jam.

Tagliatelle 14
oyster mushroom. parmesan. duck egg.

Washington Chicken Confit 10
black pepper glaze. mascarpone. horseradish.

Spring Game Hen 22
english peas. baby carrots.

Pork Belly Sliders 12
heirloom apple. mustard. bourbon.

Ostrich Burger 15
ramps. buttermilk bleu cheese. shoestrings.

Lamb Saddle 24
spring vegetables. gnocchi. fines herbs.

Nancy Leson’s column in the Times features our Chefs and a look at our new place opening this summer

2009-05-20T16:30:00.000-07:00

Click on blog title above to read all of Nancy’s article: “Spurred on by success Spur team to open Tavern Law”.

Her piece begins, “It's been less than a year since chefs Dana Tough and Brian McCracken's Spur Gastropub made its daring debut, setting the town afire with such branding-iron signatures as carpaccio with deep-fried bearnaise, and pork-belly sliders. These crackerjack kids with the modern Western-themed haunt wasted no time knocking food fanatics off their Belltown bar stools -- where they'd been perched precariously already, thanks to alcohol's artful alchemist David Nelson. Now they're set to do it all over again with Tavern Law -- a "speakeasy bar" expected to open late next month at the Trace Lofts complex on Capitol Hill.”

In addition to dishing about Tavern Law, Leson continues on to write, “If anybody can capture the zeitgeist of Capitol Hill and its growing collection of go-to eat-and-drinkeries it's these young cowboys of cuisine, who, at 28 (Tough) and 27 (McCracken), have been singled out as the new breed of Seattle chefs, acknowledging the classics be it at the bar or in the kitchen, yet keeping one foot firmly at the cutting edge of contemporary American cookery.

McCracken grew up around the restaurant industry and notes, "My dad owned big fun bars in Seattle" -- among them Charlie Macs and Montana's, as well as "little bars and sports bars." Meanwhile, his mother wowed them in the kitchen at home and taught cooking lessons on Mercer Island. A graduate of Portland's Western Culinary Institute, McCracken landed at Silks at the Mandarin Oriental in San Francisco and came home to work at Earth & Ocean under Maria Hines, where he met his future business partner.

Tough -- who followed Hines from Earth & Ocean to her award-winning restaurant Tilth as her chef de cuisine -- is a Montana native who graduated from the culinary program at South Seattle Community College. "I got started cooking with my mother," he says. "I was always the one in the kitchen, seeing what was going on." His career got a kick-start with a dishwasher's job at Twin Lakes Golf & Country Club in Federal Way where the chef gave him a solid piece of advice. "He said, `You've really got to love cooking, because you're not going to get paid a lot doing it.'"

Given the reception these chefs, their bartender and Spur Gastropub have received both nationally and locally, it's worth noting the speed with which they've ridden the wave of success.
Asked how that's come to pass, McCracken posits, "From the beginning, our idea was to never have anything lacking, to pay as much attention to each product that's going out -- the service, the bar, the food, the ambiance, we didn't want to overlook anything." With Spur, "We had a very clear vision of how precise we were with the product -- offering food that's exciting and fun and approachable, and we wanted to have a bar that had the same attention to detail. With Tavern Law, we want to do the same."

We’re deeply honored Nancy- thank you.

Photo by Dean Rutz for the Seattle Times

…

The Seattle Times’ Tan Vinh reviews Spur’s Happy Hours

2009-05-20T13:53:00.000-07:00

“Happy Hour Spur Gastropub keeps you guessing — and happy
Happy hour is improv hour for Spur Gastropub chefs Brian McCracken and Dana Tough.
PREV of NEXT
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

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Spur on Food & Wine mag's 2009 Go List: a guide to the world’s best restaurants

2009-05-14T12:05:00.000-07:00

We couldn't be happier than to be included on Food & Wine magazine's Go List:

"Discover what F&W considers to be the most outstanding, must-visit restaurants in the world.

Spur
At this new Belltown gastropub, chefs Brian McCracken and Dana Tough’s seasonal, sensational small plates all have an element of surprise, like pork belly sliders with orange marmalade. Bar manager David Nelson makes his own tinctures and bitters for cocktails like the Kentucky Tuxedo, which mixes bourbon, sherry, orange bitters and lavender syrup. We loved: Crispy chile-glazed drumettes of chicken confit. 113 Blanchard St.; 206-728-6706. Written by Providence Cicero"

Thank you Food & Wine magazine.

Spur's written up in Seattle Dining

2009-05-08T16:47:00.000-07:00

Thanks to Connie Adams for a really nice write-up on Seattle Dining. Click the link above to read her entire piece. 'Til then, here's a snippet...

"Nearly half of their menu changes over the month, both sweet and savory, with daily specials. 'After 11 p.m., we offer half pints of ice cream with garnishes. For a lot of people, it’s like hitting their own kitchen before going to bed.' They always wanted to have a chalkboard menu and have used one wall to list happy hour specials. 'We aren’t trying to compete with Seattle happy hours,' explains Dana. 'We’re offering high quality food—meats from Snake River Farms and fromage blanc made in-house—at good prices to build trust with guests.' They’re also planning a late-night happy hour. Currently they offer their full menu until 11 p.m. and a six-item menu from 11 p.m. to 1 a.m."

photo of Brian and Dana by Connie Adams.

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May's menu at Spur Gastropub in Seattle

2009-05-06T15:00:00.000-07:00

In addition to the nightly additions on our blackboard menu, here are some of the things you'll taste this month at Spur:

Baby Lettuces 9
speck. almond. sherry vinaigrette.

Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.

Yakima Asparagus 10
spring onion. hollandaise. miners lettuce.

Parmesan Gnocchi 9
spring vegetables. chive pudding.

Hamachi Tartare* 16
chiogga beet. champagne vinegar. horseradish leaf.

Slow Cooked Butterfish* 26
cauliflower. radish. watercress.

Tagliatelle* 14
oyster mushroom. parmesan. duck egg.

Washington Chicken Confit 10
sherry glaze. pine nut. wild sorrel.

Oregon Rabbit 22
rutabaga. ham hock . mustard.

Pork Belly Sliders 12
heirloom apple. mustard. bourbon.

Bison Burger * 15
caramelized onion. pepper ketchup. shoestrings.

Lamb Saddle* 24
new potatoes. haricot vert. mint.

Seattle Metropolitan Interviews Spur's David Nelson

2009-04-29T16:27:00.000-07:00

Jessica Voelker of Seattle Met interviewed David for her Sauced column that ran today. In addition to "intensely talented" she describes David as offering "always perfect cocktails (that)have become known as some of the most innovative mixed drinks in town."

Thanks Jessica. Read the entire column here: http://www.seattlemet.com/blogs/sauced/

Photo of David Nelson by Barbie Hull for Spur.

Voelker’s photo caption reads:

“Nice tats. David Nelson shows off some arm art along with La Rocio--an egg-white foam with red wine, lemon juice, sugar, tequila, and fruit.”

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Nancy Leson's All You Can Eat Seattle Times column announces our ice cream contest

2009-04-17T20:50:00.000-07:00

click on blog title above to read Nancy's entire column on our Ice Cream Challenge on the Seattle Times website

Seattle Times food writer Nancy Leson let folks know about our Ice Cream Challenge in her column this evening with a story called "Spur Us On: with a Good-Humored Ice Cream Contest".

Nancy's submission to the challenge? She writes, "Call me old-fashioned, but my entry would have to be Cinnamon-Basil Badley, named after a lawyer I used to wait on at Saleh al Lago. That basil-scented sensation is nothing but goodly, but there's a downside: the Spur chefs would be ripping off Jerry Traunfeld -- as I was when I made that luscious recipe and posted it on my blog last summer."

Thanks Nancy for letting people know about our summer's coming contest. We've already seen entries coming in.

Photo of the chefs by Nancy Leson.

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cocktail culture expert Robert Haynes-Peterson calls Spur "uber-hot"

2009-04-17T14:17:00.000-07:00

Click on blog title above to read Robert's article on muddled cocktails on HalogenLife.com

He gave us a nice shout-out in his article on muddling and more saying, "... uber-hot new Seattle gastropub Spur is offering up a bevy of cocktails showcasing local stone fruits and pears."

Thanks Robert.

Photo of Spur's master muddler David Nelson by Star Chefs.

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Spur Ice Cream Challenge

2009-04-17T13:00:00.000-07:00

Think you’ve got what it takes to come up with the next outstanding ice cream flavor served at Spur Gastropub? The chefs are inviting fans of Spur to submit their best flavor and theme ideas by May 22. The chefs will pour over the submissions that week and a winner will be announced May 29.

The prize? The winner and five of their friends (21 and over please) will be invited down to Spur for a gastropub-style ice cream social where they’ll taste their ice cream, as interpreted by Chefs Brian McCracken and Dana Tough, and enjoy a paired cocktail by David Nelson. The prize also includes bragging rights, as the ice cream flavor will be featured throughout the month of June on Spur’s Dinner and Late Night menus.

Flavor ideas can be made by submitting flavors via email entitled “Spur Ice Cream Idea” to spellmans@spurseattle.com. Please include your name, contact info including phone number and email address, and the flavor or theme idea you have for the Chefs. Without all this info, we won’t be able to contact you should you win.

Inspiration? Spur’s menu has recently included ice creams and frozen yogurts by Chefs McCracken and Tough with the themes of Cigar and Cognac, Cookies and Cream, and Ants on a Log. Their ice creams are always on the dessert menu and Spur’s late night menu always features a ½ pint from 11pm – 1:30 am daily.

photo by Kristin Zwiers for Spur.

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Braiden writes about "chefs and their eggs" in Sunday's Pacific mag in the Seattle Times

2009-04-14T14:24:00.000-07:00

Braiden Rex-Johnson, author of "Pacific Northwest Wining & Dining," did a great write-up on eggs this Easter. We were so pleased she included Spur's tagliatelle dish in her article which she described as, "amazing Tagliatelle with Oyster Mushrooms and Parmesan. The toothsome pasta was draped by a duck egg cooked sous-vide (slowly simmered in a plastic pouch to preserve its eggy essence). The parmesan was both shaved and foamed."

Thank you Braiden.

Photo of Spur's tagliatelle by Dean Ruitz for the Seattle Times.

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having fun with "eggs"- chocolate cake at Spur

2009-04-10T14:02:00.000-07:00

Our dessert menu has a soft chocolate cake with orange on it. The cake's served on white and dark chocolate soils, orange fluid gel and a "poached egg". (The egg white is white chocolate and the egg yolk is orange. Crack it open and the yolk runs, becoming a delicious sauce.)

Photo by Chef Tough.

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Desserts at Spur in April

2009-04-03T13:19:00.000-07:00

FROM THE KITCHEN

Profiteroles
11
pomegranite. foie gras. pistachio.

Soft Chocolate Cake
7
ganache. orange. cocoa butter.

Pear Clafoutis
7
brown butter. almond. crème fraiche.

Ice Cream
6
playful accompaniments.

Sorbet
6
playful accompaniments.

Artisanal Cheeses
13
accompaniments.

FROM THE BAR

Coffee Cocktail
10
cognac. ruby port. egg.

Navan Flip
10
navan vanilla cognac liqueur. lemon. sugar. angostura bitters. egg.

Delicious Sour
10
applejack. lime. peach brandy. sugar. egg white.

Bourbon-Orange Crème
10
bourbon. orange. lemon. salt. burnt orange twill.

Photo of Bourbon Orange Creme by Barbie Hull for Spur.

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