by Steven Doyle
Starting Mother’s Day, John Tesar at Spoon will be kicking off a weekly lobster bake featuring and 1.5 pound lobster served with steamer clams with broth and drawn butter, heirloom creamer potatoes, house made kielbasa and tomato salad. Desserts from Executive Pastry Chef David Collier will change weekly and seasonally.
Lobster Sunday will continue each week at a cost o $55 per person plus tax and gratuity. Wine is not including, but pairings will be available from Spoon’s sommelier.
Reservations can be made by calling 214.368.8220. Spoon is located at 8220 Westchester Drive and open Tuesday through Thursday 5-10 p.m., Friday and Saturday 5-11 p.m. and Sunday 5-8 p.m.