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Last visit to Spoon

Rodzilla | Jan 26, 201212:19 PM

Full Review with pictures:

It’s fitting that one of my last big family outings before leaving for San Diego would be a visit to Spoon. Aside from the restaurant being one that I always recommend, Chef/Proprietor Brian Pekarcik actually spent a good bit of time in San Diego himself. After a few more moves around the country Chef P eventually made it back to his hometown of Pittsburgh, and the city should be very happy that he did.

Best bread service in Pittsburgh

I’m more than confident in that caption. Spoon’s bread service is the best I’ve had. Anywhere. I’ve mentioned my preference for the cream cheese and chive biscuits before, but the buttery corn bread with whole kernels and a touch of dill is a very close second.

Ricotta Cheese Mousse - grilled country bread, eggplant + mushroom ragout, roasted red pepper coulis, truffle vinaigrette

Lobster Cake - beet, roquefort blue, citrus salad

Day Boat Scallops - olive + pork belly pearl pasta

There were quite a few dishes passed around over the course of the evening, and I enjoyed everything I tried. A citrus salad was used to lighten a pork belly pearl pasta with the scallops dish, and again to contrast a pungent roquefort blue with the lobster cakes.

Miso Black Cod - shrimp pot stickers, bok choy

Chicken + Gnocchi - leg + breast with ricotta gnocchi

Spoon Burger - 8 oz. Kobe beef, aged white cheddar, parmesan + herb fries, challah bun
All of the proteins were cooked expertly. Black cod would flake off effortlessly with the accompanying miso spoon. The chicken was even more tender than I had remembered, and the grilled Kobe burger was a true medium-rare.

Foie + Short Rib - celery root puree, foie butter

The only disappointment of the evening wasn’t a fault of the kitchen at all, rather my sister’s fiance who chose not to top his Kobe burger with foie. Bad move. I only know this given how great my own supplemental foie appetizer was. A perfectly seared lobe of foie topped a piece of short rib that was nearly falling apart. I’m positive this dish would turn any misguided activist if they would only take a bite. Highlight of my night.

Spoon Duo - chocolate ganache cake

Pear - poached pears, ginger ice cream, rochers, sour cherry chutney

I’m not sure who is currently in charge of the dessert menu at Spoon (last I heard was Krista Owens) but whoever was in charge during our visit did a fine job. I felt the pear offering was a great way to close out the meal with the lighter fruit notes and gentle spice from the ginger.

All in all, another awesome visit to Spoon. Easily the tops on my list of higher-end (but approachable) places around Pittsburgh, and one I’m sure to visit when I’m in the area.

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