Spork

By Amanda Narcisi

Over the last few months we have covered a few events that Spork held like Sporkmade:Pasta and Sporkmade:Cocktails, but we wanted to sit and have a full meal.

The most unique thing about Spork is everything is made in house, for example there is a place in the basement that is for curing meat and a smoker out in the field beside it for smoking meats. I also had a pleasure of sitting at the bar that goes along the kitchen and was able to watch every dish made and presented. The following is what I picked to eat.

To start I did go to dinner on the night they debuted a new summer cocktail menu. I first tried the “I Don't Want No Shrub”. It was gin, cocoa nib, jalapeño and watermelon shrub. It was so light and refreshing. The perfect cocktail for summer. Later in the meal I did get a “Death’s Comeback”. It was another light and refreshing drink that was gin, aperol, elderflower, lime and absinthe. It was served in a wide flute and looked gorgeous as well as tasted amazing.

I decided to partake in a few tapas and bites for my meal instead of just one big meal. The tapas and bites are perfect for sharing as appetizers and also just a few of them are perfect for a single person eating. Chef Christian Frangiadis suggested my first dish, ceviche, which is a great blend of a red and yellow chili cream with rock shrimp, mangos and tostones.

For my second dish I needed something from the charcuterie menu. I had the prosciutto and chorizo. The prosciutto was paired with crostini with some apples and granna padana. The chorizo was with crostini also and queso fresco. These are typically served as tapas which is the perfect size for two or for one if you are just enjoying it with some wine.

My third tapas had to be something from the smoker. The chefs and my server suggested the spicy turkey empanadas. They were three crispy empanadas filled with smoked turkey with a chili aioli served on the side. This dish was smokey and flavorful.

I had saved enough space for desert. For our previous visit during Sporkmade:Pasta we enjoyed the Wedding Cookie table, but that was too much for just me to eat. I ended up with the cake. It was a layered cake with cheesecake between the layers of hazelnut and chocolate. There was a chocolate layer on the top and then crumbles of honeycomb toffee.

The full Spork menu can be seen at http://sporkpittsburgh.com. Reservations are welcome through OpenTable or by calling 412-441-1700. Spork is located at 5430 Penn Avenue Pittsburgh, PA 15206.