Spoon, Pittsburgh, PA

Spoon, Pittsburgh, PA

Last week was the winter Pittsburgh Restaurant Week. My husband and I love Restaurant Week because it encourages us to try restaurants we might not normally try. All the restaurants offer some kind of special so we can try expensive restaurants for a little less and we often discover wonderful places that we’d revisit for special occasions. Restaurant Week is also another way that we strive to travel in our hometown. On our twice-a-year restaurant week dates we treat ourselves as though we’re on vacation – and it’s always a relaxing one.

This Restaurant Week we tried Spoon in East Liberty. It’s located right on the corner of Centre Ave and Highland Ave, the door handles are large spoons so it’s easy to find if you’ve never been before. The restaurant is warm with low lights and soft colors, comforting and perfect for a winter meal. We arrived at five o’clock on a Friday evening and the place was busy by 5:30 (reservations recommended).

The cocktail options are seemingly endless and the wine list is unique and extensive. We ordered a bottle called “Muga,” a white wine from the Rioja region of Spain. It was crisp, dry, and easy to drink with food.

While we perused the menu, the waiter brought us a basket of three breads: cream cheese and chive biscuits, cornbread, and baguette. All of the bread was warm. I loved how the cream cheese in the biscuits was ever-so-slightly melted.

Spoon offered a $35.15 three-course special from a limited version of their regular menu and between the two of us we tasted most of it.

I began with the Roasted Kabocha Squash Soup, which comes topped with duck confit, pepitas, mustard seeds, and a foie gras cream. I loved the combination of the savory duck and mustard seeds with the sweet squash soup. Kevin opted for the Gorgonzola Souffle with a frisee salad on the side. Miraculously, Kevin thought the salad was delicious and polished it off before digging into the souffle. I’m always impressed when Kevin likes his vegetables.

For the main course, I tried the swordfish. It comes with curried peppers, potato and cauliflower rostis with a lime yogurt vinaigrette, and rock shrimp. It was a lot of variety on one plate and felt a little bit like three separate appetizers turned into an entree. Each element was delicious (especially the rosti), but I might not have put them on the same plate.

Kevin’s main course, however, was a perfectly put together plate: roasted pork with kale, bacon, apple puree, yams, and a cranberry reduction. It was the perfect blend of savory and sweet, each flavor complementing the other. I stole several bites from Kevin and complimented him on his ordering skills.

For dessert, we both had the Spoon Bar, a thin Bailey’s chocolate brownie on the bottom topped with a thick layer of chocolate mousse. Basically, my perfect dessert. We lingered a long time over our chocolate and the last of our wine. We agreed that we should come back again for another round of Spoon Bars and to try the Spoon Burger…and maybe another bottle of that wine.

Once again, Restaurant Week sent us somewhere incredible.

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