Click on blog title above to visit Conde Nast Traveler’s website and read the article.
We’re thrilled that Spur, with Chefs Brian McCracken and Dana Tough, has made it onto the coveted Hot List of Conde Nast Traveler magazine. What’s this list? “Each year, our team of voracious eaters sets off, fork in hand, to search out the world's most exciting new restaurants—as always, traveling anonymously and paying for every last bite of foie gras. Countless courses later, we discovered there's something for every taste and budget—from bargain prix fixes in Paris to blowout feasts in Dubai.”
Of Spur, the editors write: “Helmed by two 20-something chefs, Spur is both playful and and ambitious. Homemade tagliatelle, served with a duck egg cooked sous vide, is topped with oyster mushroom and Parmesan foam; a smoked potato soup arrives in six different pieces. Between the highbrow menu and the location at the nexus of hip Belltown, you'd expect a bit more swagger. But the sleek space is a gastropub through and through. Whiskey is the liquor of choice, with some 90 varieties behind the bar. Tip: There's a convivial happy hour with $5 cocktails and $3 snacks—think boar pot pie (entrées, $9–$24).”
A whiskey toast is in order tonight.
We’re thrilled that Spur, with Chefs Brian McCracken and Dana Tough, has made it onto the coveted Hot List of Conde Nast Traveler magazine. What’s this list? “Each year, our team of voracious eaters sets off, fork in hand, to search out the world's most exciting new restaurants—as always, traveling anonymously and paying for every last bite of foie gras. Countless courses later, we discovered there's something for every taste and budget—from bargain prix fixes in Paris to blowout feasts in Dubai.”
Of Spur, the editors write: “Helmed by two 20-something chefs, Spur is both playful and and ambitious. Homemade tagliatelle, served with a duck egg cooked sous vide, is topped with oyster mushroom and Parmesan foam; a smoked potato soup arrives in six different pieces. Between the highbrow menu and the location at the nexus of hip Belltown, you'd expect a bit more swagger. But the sleek space is a gastropub through and through. Whiskey is the liquor of choice, with some 90 varieties behind the bar. Tip: There's a convivial happy hour with $5 cocktails and $3 snacks—think boar pot pie (entrées, $9–$24).”
A whiskey toast is in order tonight.
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