*Please take a minute to sign this petition to keep foie legal in Califiornia*
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.
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.
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.
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.
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.
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.