Kelly continues on to say: “McCracken said he was initially looking for a space to expand his catering operation, Flyte, which specializes in small events and intimate dinner parties. But when he took a look at the former Mistral, it made more sense to go gastropub.
‘It's something I've been thinking about for at least eight years,’ said McCracken, who grew up on Mercer Island.
McCracken comes from a family of restaurateurs; his grandfather and his father were in the business, his dad running a pair of places called Charlie Mac's in Seattle. His mother taught cooking classes.”
In her column, Leslie mentions some of Spur’s New American dishes including slow poached butterfish (aka black cod) alongside an English pea puree, a shallot jam-adorned steak on crisp potatoes, and salads of wild lettuce collected by foragers.
‘We really want to go for clean, bright flavors and use lots of local ingredients,’ McCracken said.
The two are collaborating with a bar manager to create some signature cocktails. They've secured some highly allocated wines such as Buty, and they plan on having vintner dinners. There will be a late-night menu available in the bar.
The space is getting a makeover as the cooking team looks to create an environment appealing to a broad demographic. Get ready to saddle up sometime in July.”
Stay tuned for more info on Spur and visit http://www.spurseattle.com/ to get added to our list. And thank you, Leslie!