Our Summer Cocktail in This Weekend's Wall Street Journal

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

Watch the Segment: A Look at Spur from InTheMo

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

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

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

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

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

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

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.