Chefs McCracken & Tough's SPUR is in This Month's Hemispheres Magazine (United Airlines In Flight Mag)

In the "Better Together" story on "tired food trends (that) get an injection of new life from visionaries who recognize the power of hybrids", United Air's Hemispheres mag takes a look at everything from Speakeasies and Tasting Menus, to Pop-Up Dinners and Farmers Markets.  In the section "Molecular Gastronomy + Gastropubs = Pub Food Chemistry" readers learn about Chef Wylie Dufresne's New York-based Alder plus Chef Brian McCracken and Dana Tough's Seattle-based SPUR.    Spur's tagliatelle with slow cooked duck egg adds "molecular impulses to Northwest outdoorsiness" they report.

Thank you to Chaney Kwak for a great article and for spotlighting Chefs McCracken and Tough's SPUR.

Chefs McCracken and Tough on KING 5's Evening Magazine with Meeghan Black Talking Salmon

KING 5 stopped by SPUR this week after we touched base with them about Chef McCracken and Tough's salmon being showcased in Cooking Light magazine.  To try the recipe the Chefs prepared for Meeghan Black to enjoy, click here.

Thank you Meeghan and crew for stopping by!

Chefs McCracken & Tough Make Seattle Magazine's List of Leaders in the "Food Establishment" of Seattle

As two of the City's most "powerful players" they're described as: "Brian McCracken and Dana Tough. Chefs/owners.  Est.: 2008, when they opened Spur Gastropub. Because: In four short years, the chef duo has dabbled in molecular gastronomy (at Spur) and brought Seattle one of its finest speakeasy-inspired craft cocktail bars: Tavern Law. New projects: This year, they took over the corner that housed Restaurant Zoë for 12 years to open The Coterie Room, where gussied-up comfort food and carefully prepared classic cocktails rule. Employees: 72. http://www.mccrackentough.com/".

Thank you Seattle magazine.

November's Men's Health Magazine Touts Spur in Seattle as One of the Top 20 Best Bars in America

So excited that Chef Dana Tough and Brian McCracken's Spur was given honors in The 20 Best Bars in America.  The magazine wrote:

BEST BAR FOR LOCAVORE DRINKERS

At this avante-garde gastropub, the chefs use local ingredients only-- and drinks aren't exempt. In summers, Spur serves mixers made from scratch-- come winter, cocktails are dosed with housemade bitters.

We've been honored to work with the Chefs and are so proud of their success.  Now head on down to Spur which has valet parking for $8 on Friday and Saturday nights in front of neighboring property The Coterie Room. (Corner of 2nd and Blanchard in Seattle.)

"Hot Restauranteurs McCracken & Tough" as Reported by Seattleite

Such a great interview with Chefs Dana Tough and Brian McCracken of Spur, Tavern Law and the soon-to-open The Coterie Room. "Trendsetting and trailblazing — these nightlife kings are a force to be reckoned with. During the day, Seattle is a bustling city filled with tech gurus, entrepreneur extraordinaires and bohemian artists. When the sun sets on the Seattle skyline and the moon rises, the city comes to life and Seattle’s true style and sophistication is unveiled. If anyone can represent the Seattle style scene, it’s chefs Dana Tough and Brian McCracken. With their buoyant enthusiasm and a passion for New American cuisine, this trendsetting and artistic culinary duo have created the hottest fine-dining-bar hybrids in Seattle."

Thanks to Seattleite for featuring the talented duo in your Dynamic Seattleites column. Click blog title above to read the entire story. It's a good one.

www.mccrackentough.com

A Video Review of Spur in Seattle on the New IntheMo

Take a gander- Spur Chef/Owners Brian McCracken and Dana Tough with a video article narrated by Spur's wonderful Anne Magoon. Thank you inthemo for a great story!

For dinner reservations , head over to SpurSeattle.com.

Spur Chefs in Bon Appetit magazine this month

The May issue of Bon Appetit magazine has a Good Health story on DIY Healthy Sodas, featuring Spur and Tavern Law Chef/Owners Brian McCracken and Dana Tough.

Meryl Rothstein wrote, "FIZZ ED: Ripe fruit and a carafe of soda water; that's all you need to can your canned soda habit once and for all. At Spur in Seattle, where chefs Brian McCracken and Dana Tough change their menu according to what's growing at nearby farms, serving soda from a bar gun wasn't going to cut it. Like so many chefs across the country who are embracing all things D.I.Y. they started making sodas with the same seaosnal ingredients that go into their dishes. Not only are the results more food-friendly (McCracken and Tough pair their house-made Cucumber, Mint, and Basil Soda with saddle of lamb and English peas), they're also organic and corn-syrup free. "We use ingredients that we go bonkers for," Tough says. "Then we don't have to do much to them to make a good product.""

The story showcases a gorgeous photo of Tough and McCracken's soda by Gentl & Hyers and goes on to include the recipe along with one from Graham Elliott, Contigo in the Bay area, and Gruner.

Thank you Bon Appetit magazine and Meryl.

Best Chefs, Dana Tough and Brian McCracken, Demo Their Technique for Star Chefs

Video - Fried Béarnaise StarChefs.com

Take a look at the Chefs of Spur in Seattle, Dana Tough and Brian McCracken, who will walk you through the making of their Fried Bernaise on Beef Carpaccio with micro mustard. Great work Chefs!

Spur honored on the Best New Restaurants of the Year List by Conde Nast Traveler

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.

Spur team’s new spot to open this summer included in New York Times food section article today

Click blog title above to read the article in today’s NY Times food section

We’re thrilled that William Grimes included Brian McCracken and Dana Tough’s new Prohibition era bar, Tavern Law, in his "Bar? What Bar?" New York Times article on speakeasy-style establishments today. Slated to open in the next month, Tavern Law’s kiddy corner from my old alma mater Seattle U on the corner of 12th and Madison in the Trace Lofts building. (We used to call it the Bekins building.) I haven’t seen the hard copy yet, but Margo tells me it’s front of the food section and above the fold. Thanks Mr. Grimes!

Keep up to date on Tavern Law at our blog www.tavernlaw.blogspot.com

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Sauced: Spur Gastropub’s David Nelson stars in column

Writer Jessica Voelker of Seattle Metropolitan magazine profiled David in her Sauced column. Click blog title above to read the entire profile. Here's an excerpt:

"Behind the bar. Five Questions for the Bartender: David Nelson. Spur's tender-aged bar genius waxes philosophical about fortified wines and good hygiene.

David Nelson, the alarmingly young, intensely talented Bar and Restaurant Manager at Spur Gastropub, began his culinary career flipping burgers at Burger King. He first came to Seattle seven years ago to study philosophy at Seattle University, but found existential ease behind the bar at Ethan Stowell’s Union, where he worked from late 2003 to 2007. After stints at Campagne and now-defunct Marjorie, he opened Spur, in 2008, with chefs Brian McCracken and Dana Tough. Since then, Nelson’s sometimes foamy, sometimes fruit-muddled, always perfect cocktails have become known as some of the most innovative mixed drinks in town.
“My life is pretty much consumed with eating and drinking.” Says Nelson. “When I am not behind the bar I spend my time with my girlfriend, read philosophy books, or research spirits, wine, beer, and food. While it is true that we ‘eat to live,’ I believe that I live to eat and drink well."

Name three reasons you live in Seattle.
The awesome summer.
The people.
I love my job."

Photo of David Nelson by Barbie Hull for Spur. Voelker’s photo caption reads: “Nice tats. David Nelson shows off some arm art along with La Rocio--an egg-white foam with red wine, lemon juice, sugar, tequila, and fruit.”

Thank you Jessica for a fun look at David who we adore.
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Sprouted Broccoli from Oxbow Farm

Click blog title above to learn about Oxbow Farm, their CSA’s, and at what markets you can find them.

I spent a sunny afternoon in Carnation this week with Chefs Brian McCracken and Dana Tough of Spur Gastropub in Seattle. The Chefs were touring Oxbow Farm with farmer Luke Woodward, in preparation for a July dinner there with the incomparable, touring Outstanding in the Field group. Delighted to be included, wonderful Luke sent me home with overwintered parsley and sprouted broccoli. We sautéed the broccoli, stems and leaves and all, in a bit of EVOO and garlic. Finished with a bit of crushed red pepper, it was almost nutty and so delish.

Thanks for introducing us to something new Oxbow!

Photo by Kat of Oxbow Farm’s sprouted broccoli.

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