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

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

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"

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

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

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

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

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.