Spoon Bar And Kitchen
Spoon will remain my laboratory, where I work on all of these things, and if people want to eat my food, the food that I’m cooking, that’s where they’ll come to. I don’t know how many locations we’re going to have and what the growth of this will be at this point, we’re still in the development stage, but I will be at Spoon the majority of the time. It’s something I created and it’s something that made all this possible, I kind of owe it to myself and the people who have supported us up to this point that Spoon will maintain the notion of what it is. People have really enjoyed it up to this point and raved about it, it’s had a banner year, and we’re just going to work harder at that. And hopefully people will enjoy the spinoffs as well. So it seems like a great thing, but it’s also a lot of work. It’s one thing to be owned by a publicly traded company and get stock and have no debt, but these other concepts — I have a responsibility to them. I take ownership of anything I do, and that’s important to me.
Spoon Bar And Kitchen
I’m sure there will be times I’ll have to fight with my partners, but that’s the process. I’m not going to put my thumbprint on anything unless I’m happy with what it is. It’s not like I have a non-compete contract with them. They purchased Spoon which was owned by my investors, and I agreed it would be a good sell with the opportunity that I could grow my brand. It’s a blessing and it just fell out of the sky, for a year we’ve been trying to find a buyer. The initial $700,000 that it cost to build Spoon was not a good fit for my partners — they could’ve taken that money and made hundreds of thousands of dollars with it by now. So from their perspective they love Spoon and what I’ve done but like any other investor or partner, they want their money back. We just happened to get lucky that the person that we sold it to, it’s a large company that wants to take us out into the world and grow the brand. Like I said I haven’t even really processed it all yet, but the opportunity is just endless as long as you don’t sell out and maintain your integrity. And I think that’s important to the success of any business.
Spoon Bar And Kitchen
In mid-January, I received an email from a female reader who occasionally sends me snippets from her dining experiences. She wrote: “The penne with black truffles at Spoon is better than any sex I have ever had.” I read the note out loud to my office mates, and one gal replied, “It’s true. It is better than sex. Take me with you when you review the restaurant.” I took my colleague to Spoon Bar & Kitchen and watched her swoon over soft semolina pasta tubes coated in a buttery black truffle sauce with slightly sharp slivers of Pecorino and generous flecks of black truffle. She squealed after every bite. It was embarrassing. Then I put a spoonful in my mouth and moaned. There is a reason the French have traditionally used female pigs to hunt truffles. The hard-to-find fungi produce a chemical found in a sex pheromone secreted by boars.
Chef John Tesar’s latest culinary project, Spoon Bar & Kitchen, resides in Preston Center, directly across from Hopdoddy Burger Bar. The dinner menu offers raw caviar, oyster and crudo options, salads, pasta (including house-made fusilli with red wine braised octopus served with bone marrow and lobster ravioli), a ton of fish options and a few items not from the sea, including a 40-ounce porterhouse, roasted poussin and vegetable risotto). For those looking to try it all, there’s an eight-course chef’s tasting menu. Their lunch menu, like their dinner menu, is ambitious and includes a large variety of salads; king crab Cobb salad, a lobster salad with orange-dusted lobster, braised artichokes and wild watercress and a kale Caesar with prawns. Other lunch options include black truffle gnocchi served with Dungeness crab and sweet vermouth sabayon, squid ink pasta, lobster pot pie — and there’s even a burger.
Like John Tesar, Spoon isn’t for everyone. It’s a hard-core seafood restaurant for diners who desire a little, or a lot, more glamour than they might find elsewhere. So far, the wellheeled Preston Center set is flocking to the 58-seat dining room or dropping in to sit at the U-shaped bar and share an appetizer or a dozen oysters and a glass of wine. And, guys, if you have a date with a woman who doesn’t really like seafood, might I recommend the house-made penne?
First and foremost, it’s a dream. It’s many businessmen’s dream to be purchased by a larger company and be a publicly traded company. Everybody wants to make their own ketchup, their own salad dressing and get shelf space in the supermarket. CapRock started me in this business , they lend money and they have other projects and things that they do. The success of Spoon led us to the reality that we could sit here for the next 5 years and pay off investor money a little bit at a time, or we could capitalize on a market that is undersold here in the Southwest — seafood. We live in a land of meat and potatoes, but I’ve proved and several other chefs have proved that seafood is a viable alternative these days. Chanticleer saw the value in that.
The first time I asked a server for a recommendation, he looked over both of his shoulders before he answered: “Don’t order dessert. They are all horrible.” I insisted on trying one, and he brought us a chunky 4-inch doughnut submerged in crème anglaise. He was right. It was terrible. By the time I returned, Tesar had hired David Collier, the award-winning pastry chef at the Mansion during Tesar’s reign. Collier’s creations will delight the modernist diner who craves high concept. If you order dessert, sit back and relax. The service is formal and includes three courses. Pre-dessert is a demitasse of warm milk chocolate mousse covered with caramel foam and flecks of sea salt. This is followed by one of Collier’s clever concoctions, such as a plate of buttermilk panna cotta spheres, avocado ice cream, and slices of Texas grapefruit. Once that plate is whisked away and the table reset, the server slides a long rectangular plate lined with tiny bites. On one occasion, we were served a berry macaroon, a dark chocolate truffle, a raspberry marshmallow with lemon lime pop rocks, a Champagne gelee, and a white peppermint strip with the Spoon logo.
Spoon is always going to be the crown jewel in this new venture with Chanticleer. They own Hooters, but that’s their business. They see the changing times, much like that generational shift we spoke of in that recent interview, and that’s an important thing that I’ve tried to impress to my partners, my investors, my customers even, that there’s a whole generation of people that need something new that they can own for themselves. And seafood not only has that creativity, it has that health aspect to it, it’s something new, it’s interesting, and we hope to do it with a lot of integrity but also make it cool and bring ambiance to it and social gatherings.
Diver scallop crudo with black winter trufflesThe almost exclusively seafood menu is a small but ambitious blend of classic, worldly, regional, and modern dishes. An amuse bouche of cold tuna tartare stuffed into a mini waffle cone scented with curry arrived with fanfare. Tesar salutes Rick Moonen with a thick, white clam chowder crowded with little neck clams. Stir it and scents of garlic, bacon, and bay leaf rise from the stylish bowl. A fresh, warm baguette was better than a spoon when it came time to sop up any remaining liquid.
Here at Spoonbar, we like to keep things local. We spotlight locally and domestically produced spirits and organic herbs, fruits and vegetables grown by our neighbors to crease true farm-to-bar cocktails. We’re pretty keen on seasonal too. Each quarter, our talented bar team creates a handful of featured drinks based on a single spirit that captures the essence of the season.
drinks Here at Spoonbar, we like to keep things local. We spotlight locally and domestically produced spirits and organic herbs, fruits and vegetables grown by our neighbors to crease true farm-to-bar cocktails. We’re pretty keen on seasonal too. Each quarter, our talented bar team creates a handful of featured drinks based on a single spirit that captures the essence of the season. drinks Spirit Focus Experimental Cocktails on Tap Cocktails wine
drinks Here at Spoonbar, we like to keep things local. We spotlight locally and domestically produced spirits and organic herbs, fruits and vegetables grown by our neighbors to crease true farm-to-bar cocktails. We’re pretty keen on seasonal too. Each quarter, our talented bar team creates a handful of featured drinks based on a single spirit that captures the essence of the season.