For research purposes, a friend and I tried the Kobe sliders at Spire last night. Three perfectly rare burgers served on thin brioche rounds and accompanied with (in order of my preference) chipotle mayo, sweet-100 tomato relish and mango salsa. Little morsels of love. Mmmmm....we also ordered some shoe-string fries to go along side and they were yumm-o as well.
Dang it was all so good and we were tempted to order 3 more until we noticed the "home made imported sausages and terrines with grilled toast and traditional accoutrements" on the bar menu.
When it arrived on a long plate we were delighted to find two kinds of saucisson sec, a pork/pistachio/foie terrine and blobs of tarragon mustard, grainy mustard, cornichons, grapes, olives and a mostarda made out of the wine "must". Our excellent server (and also the bartender, Keith) told us he'd be happy to bring more grilled bread if we needed it. It was a nice selection to share and not be overstuffed or peckish later.
They have a sweet-leaning cocktail list and we both tried the sangria that Keith warned us was "different" than the usual versions as it is made to order (and doesn't get a chance to steep). Bleh. Too too sweet for me, although the fresh strawberries in the glass were a good palate cleanser. I switched to Rioja and my friend tried the Swedish Kiss -- a flute of champaigne with a sparkle of elderflower and an orange twist. We were both much happier. Happier still when Keith took the "funny sangria" off the tab. It's little gestures like that which make patrons feel good and want to go back to a place and good bartenders know it. Keith is a good bartender.
I liked the feel of this place although the low tables are too low for eating and the high ones too high -- you feel like you're perching. I think sitting at the bar would be just right.
When they switch out the menu for more fall/winter options I'll gladly go back to investigate more.