1 family. friendly food. » Spur, Seattle, and grapefruit from Texas

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I wanted to tell you about Spur so many times before ‘cause it’s one of my top 3 favorite restaurants in Seattle and you just *must* go there. That is, in case you like brilliantly-good food, amazing cocktails, the feel of a sophisticated downtown/neighborhood gastronomic pub, and fab music from the 70’s, 80’s, and early 90’s (Led Zeppelin, Talking Heads, Echo and The Bunnymen anyone???) Well, do you?

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I sure do, and that’s why I couldn’t say no to an invitation from TexaSweet Citrus’s PR saying “Spur Gastropub tomorrow night… Bring your appetite for this special four-course, Texas grapefruit-inspired menu… Chefs Brian McCracken and Dana Tough will create a special multi-course menu highlighting the versatile, sweet flavor of Texas Rio Star Grapefruit.”

Grapefruit?

I was absolutely positive that Spur chefs will play and create exciting dishes with it.

There are many restaurants that I like in Seattle but so far only Spur succeeds in creating brainy food that tickles not only your intellect but also your tummy and soul. (I’ve been to some restaurants that get out of their way to make creative or molecular food but the end result is boring and not particularly appetizing.) The first time I had dinner there (with my husband) I declared that if I wasn’t married, I’d go and kiss the chef.

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So… The meal started with carbonated grapefruit segments. It was like eating/drinking solid grapefruit-flavored soda—it was a bit confusing but an exciting, new experience with this fruit–

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and lovely Gougères (French cheese puffs)

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Followed by radicchio and grapefruit salad with candied pecans and blue cheese

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Spot prawns with carrots mash, a foam of something on top—there was a lot going on in this dish—baby cilantro, and grapefruit. The grapefruit was warm which was a surprise—when was the last time you had warm grapefruit?

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Sous vide duck, fennel, Brussels sprouts. That crunchy crust was so oo-la-la-delish

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1 cocktail (The Empress, a signature cocktail at Spur that “will never leave the menu”, they promised. (The menu changes frequently/seasonally)) and 4 wines paired with each course to try…

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And for dessert, passion fruit custard, grapefruit sorbet, fromage blanc ice cream, and streusel

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I couldn’t decide which photo makes it look prettier—it was SO good. Have I said “brainy” enough times already? You can easily tell how much thought was put into each one of the dishes.

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Thank you Spur Gastropub and TexaSweet Citrus Marketing for a mind-blowing dinner! I’ve got a “whole lotta love” for you.

Spur Gastropub on Urbanspoon


Categories : Chefs, Food events, Seattle/Pacific NW



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