Chef John Tesar announced today that his highly anticipated restaurant, Spoon Bar & Kitchen, will open for business November 9, 2012 starting with luncheon service at noon. Expect a built-in raw bar offering a discerning selection of oysters, caviar and crudo, a private wine room with a chef’s table, and an interactive counter overlooking the open kitchen where diners can sample experimental cuisine. Patrons can choose from the a la carte menu or opt for a chef’s tasting menu that will change nightly.
The menu will focus on responsibly sourced seafood using the highest quality ingredients. Expect raw to lightly cooked fish creations such as wild striped bass crudo with chili oil, lemon, parsley and marinated mussels; razor clam tartar with sturgeon caviar; and uni terrine, osetra caviar, crème fraîche, green apple, yuzu, orange powder and Balinese pepper. Entrées include roasted monkfish “osso buco” with lobster daishe, fish noodles, turnip, Asian mushrooms, carrot daikon and long bean; and barely cooked arctic char with pea puree, hen of the woods mushrooms, peas, favas, pearl onions and pea tendrils.
In addition to unique seafood options, the menu will include other items such as meats, pastas and daily seasonal specials.
“I want Spoon to be something special. I’m going back to my roots to create a fine dining establishment with a focus on sustainable seafood and locally sourced ingredients. The menu will be approachable enough to become a neighborhood staple, but inventive enough to hopefully turn some heads on a larger scale,” said Tesar in a media announcement.
Spoon Bar & Kitchen, located at 8220-B Westchester Drive, will be open for dinner Tuesday through Sunday from 5 p.m. to midnight. Information on lunch, brunch, cooking classes, wine dinners and happy hour to follow. For reservations and more information, please visit Spoon’s website.