As I’ve mentioned, lunch service (as well as Sunday Brunch) at Chef John Tesar’s Spoon restaurant began last week. I was invited in to check out the new menu. It contains some items from the dinner menu, some new, lunchy items plus the dessert offerings of new pastry chef David Collier. Here’s just a taste.

The first course was “flavors of gazpacho” which was served with cuttlefish the day we dined at Spoon. It was such a unique dish; red and yellow tomatoes, herbs, cucumber spheres avocado and more in a cool, bright broth. While I would have preferred it with the ahi tuna (listed on the menu), this dish was a delight.

The knuckle sandwich was a monster. In a good way. Delicate, sweet Hawaiian bread had a beautiful butter lettuce leaf, a thick slice of green tomato, a surprise slab of pork belly (whoops) and some meaty lobster in a creamy mayo sauce. The puffed, crispy potatoes on the side were unique, and the tomato wedges (hidden behind the sandwich in the photo) were excellent, topped with a bright pesto dressing.

Pre-dessert (who doesn’t LOVE that idea?) was a gorgeous little cup of salted custardy mousse. For my actual dessert, I selected the yuzu fennel, which featured a parfait, candied fennel and a yuzu fennel sorbet. It was a refreshingly tart end to a lovely lunch experience.

Overall, I’m a big fan of the flavors, creativity and New York restaurant-style experience that is Spoon. It’s great for impressing just about anyone. Seriously. Save up (it’s a bit pricey, no lie) and get in there. STAT.

Spoon Bar and Kitchen  |  8220 Westchester Drive  |  spoonbarandkitchen.com

NOTE: I was invited to sample Spoon’s lunch menu by the chef and his PR agency. Thus, the meal described above was free (save for a hefty tip, of course, I’m not some kind of asshole). However, as I’ve said many, many times before, food doesn’t buy kind words from this bitch.