Friday, June 26, 2009

I ate at Spur ...

From N

I've been dying to go to Spur since it opened, but the aforementioned budget has thwarted me. But a special visitor, H., who lives in New York, was a good reason to see what all the fuss was about.

The fuss was worth it. I heart Spur.

It's an airy space in Belltown that feels sophisticated but down to earth, with lots of wood tones and curving wood bar tables. Our server was really knowledgeable and helped me pick out a cocktail from the extensive list (only $6 at happy hour, which goes until 7 p.m.)

I loved my cocktail. I had the Foreigner, a mix of rye whiskey, flamed orange peel, two kinds of bitters (blood orange and peach) and something else that I can't remember but know for sure is delicious. The world, and especially Belltown, is awash in bad, overly sweet cocktails, and I'm a sucker for any place that knows how to serve a good, balanced one that doesn't instantly give me a sugar high. The Foreigner had a deep orange tone and was so good it practically knocked me out of my sticky(ish) booth seat.

The meal started with a little glass jar of fried hominy, which is basically fancy Fritos. Even the pickiest eaters will approve. We'd already done the great happy hour at Umi Sake House, so didn't delve too deeply into the menu, but I was drooling over veal sweetbreads with fava beans (I love any place where other people peel fresh fava beans -- it's one of my least favorite kitchen tasks), chicken confit and an ostrich burger.

I'm hungry.

We limited ourselves to the pork belly sliders. $12 only buys you two, but they are rich and succulent, with thick cubes of pork belly resting on a warm brioche bun lathered with mustard and topped with diced apple. The mustard cut the fatty pork belly and added depth, while the apple had a sweet tang. We also did a little bit of greens, picking the Yakima asparagus over the boring baby lettuces. $10 seemed like a lot for asparagus, but I would do it again for that lemony Hollondaise. It was drizzled over the asparagus, along with buttermilk-battered spring onion and a bit of miners lettuce. And that was holy hollondaise, elevating the asparagus far beyond its Yakima roots, while the fried onion added a nice bite and complexity. It was a beautiful dish.

I want to go back. Now. My wallet (and is grateful for happy hours...

Spur Gastropub on Urbanspoon

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