Saturday's Make A Wish Gala is Themed Mission Incredible- Chefs McCracken and Tough Have a Live Auction Item with the Crew of Deadliest Catch

We're excited for Saturday's event where one auction item will be: 

Do you think you’re cool enough to hang out with the Northwestern crew from Discovery Channel’s Deadliest Catch? Captain Sig Hansen, Deck Boss Edgar Hansen, and a few of the crew will keep you and up to twenty of your friends company on a 57-foot private yacht while touring Lake Union at sunset. As if the Northwestern crew’s company and sweeping views of the Sound aren’t enough to make this a spectacular experience? Chefs Brian McCracken and Dana Tough of the famed Seattle hot spots Tavern Law, Spur and Coterie Room will provide mouth-watering appetizers and a featured cocktail or two just for you! They will join you on the yacht to serve their concoctions and pour the freshly shaken and chilled cocktails to cap off this unforgettable evening on the lake.

• Yacht tour of Lake Union for up to 20
• Special guests Edgar Hansen, Sig Hansen and Jake Anderson from the show "The Deadliest Catch"
• Appetizers and cocktails provided by Chefs Brian McCracken and Dana Tough
• Mixed case of 2011 Sonoma-Cutrer Chardonnay and Joel Gott Alakai Red Wine
Mutually agreeable date/time between all parties. Expires March 9, 2014.

Will we see you at the Westin this Saturday in support of Make A Wish Foundation?  http://www.makeawishwa.org/donate/gala13.asp



Our Valentine's Menu at Spur, Chefs McCracken and Tough

Valentine's Day Menu

February 14th 2013

1.  KOHLRABI SOUP

2.  SMOKED HAMACHI

celeriac. meyer lemon. pak choi

3.  TRUFFLED GNUDI

parsnip. hazelnut.brussel sprouts

4.  SQUAB

sunchoke. grapefruit. escarole

5.  PECAN

bourbon. white chocolate. citrus

$100

additional $40 for wine pairing

additional $45 for cocktail pairing

206.728.6706 to reserve

substitutions are politely declined.
-a gratuity of 18% may be included for parties of 6 or more.
*consuming raw or undercooked foods may cause food borne illness.
photo courtesy of Seattleite

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.