With construction complete and staff all settled, Spoon and Stable has officially announced its opening date of November 16. We stopped by last night for a sneak peek at the space, first tastes of some of the dishes from both the lounge and dining room menus, and sips of the just-delivered liquor collection mixed up by head bartender Robb Jones.
Light and bright but also stately, Spoon and Stable's interior is divided, with a comfy, bar-adjacent lounge up front, where no reservations will be required and the food will be more casual (think oysters, French fries, and tarte flambé with thinly shaved ham); and a slightly more formal dining room closer to the kitchen with room for about 70 guests. There will also be a handful of seats at the kitchen counter, where guests can get a first-class view of everything that goes on behind the line.
The menu has yet to be fully revealed, and even the servers told us they haven't gotten to do a tasting. But Kaysen and his sous chefs sent around a few small bites to hint at what's to come. These buttery duck sausage sliders with foie gras, served on mini brioche toasts with coarse mustard, will be available in the lounge, perfect for pairing with one of Spoon and Stable's classic whiskey sours or rum Old Fashioneds, garnished with dehydrated pineapple.
Kaysen shared that he sourced many of the serving dishes from antique stores and friends' collections to make meals feel more "homey," like the one seen here, underneath elegant spoonfuls of salmon crudo. Mini bites of cinnamon-marshmallow truffles, pralines, canelles, and white chocolate-apple macarons, all dreamed up by pastry chef Diane Yang, will be served from vintage decorative tins.
There's no missing the glassed-in "wine stable" portion of the restaurant, which houses general manager and sommelier Bill Summerville's meticulously chosen collection of nearly 180 different bottles. Ask nicely and he may decant something for you on the custom wood tabletop inside, designed and crafted by Kaysen's brother Sean, who also provided artwork for the restaurant.
Other bites included a super smooth and seasonally appropriate fairytale pumpkin soup with sage and crunchy bits of coffee brioche and a dynamite scallop crudo with scallion vinaigrette.
Mark your calendars, this sure-to-be hotspot starts taking reservations on November 10.
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