DALLAS (Sept. 18, 2014) – Spoon Bar & Kitchen from Chef John Tesar announces the appointment of Mark Gordy as the new chef de cuisine. Gordy began working crudos when Spoon first opened and has quickly worked his way up, including opening Knife as a sous chef before his promotion to chef de cuisine.
Spoon will now offer an all tasting menu format Tuesday through Thursday, including a five-course for $65, eight-course for $100 and an exquisite chef’s tasting menu with pricing determined by the menu. The menus will change daily and seasonally and guests can order from the raw bar and crudos as well.
Sundays will feature the popular Lobsterfest featuring a 1.5-pound lobster with all of the trimming for $55 as well as a five-course $65 tasting menu.