Spur Gastropub has an affinity for detail. Located in the Belltown neighborhood of Seattle, Spur’s interior settles at a comfortable blend of romantic and casual, pairing bar stools with wood tables and candles. But the seasonal menu goes one farther when describing the plates.
Both chefs and owners of Spur, Brian McCracken and Dana Tough are behind tastes like chicory salad with candied pecan, blue cheese and sorrel. or slow cooked pork cheeks with red cabbage, crispy spaetzle and cider—which give an example of what to expect from the menu. Each dish has a crisp attention to presentation, and features accent flavors and garnishes that compliment the main meal. They are rich and powerful in the mouth, great for sharing with company or cleaning on your own.
Craft cocktails—also seasonal—are a good way to start the gastropub experience. Try the Venus in Furs, crafted of poppy liqueur, Champagne and peychaud’s bitters or the Windham County Cobbler, made with Cognac VSOP, manzanilla sherry, lemon, honey, fig and angostura bitters. Each cocktail is expertly crafted and hit both flavor and strength on the nose.
Most portions are controlled to a size optimum for taste, so keeping room for dessert is not a problem—and you wouldn’t want to miss it. Sorbets and cakes are on the list, or try an expert equation of chocolate, coffee, butterscotch, fudge, sorbet and crumble.
Spur is McCracken and Tough’s first of four restaurants in Seattle, and they and their businesses have received attention from Food & Wine magazine, Conde Naste Traveller, Gayot and more, putting them on the food map both nationally and internationally. They focus on local, quality ingredients for the biggest taste and best presentation. Seasonal menus at Spur keep the list updated and the food source fresh.
For the full taste bud experience, try one of two options for a full course menu at Spur. Five course menus start at $75 and eight course menus start at $100.
Spur Gastropub || 113 Blanchard St, Seattle || 206-728-6706 || spurseattle.com
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Follow owners/chefs on Twitter: @McCrackenTough
