| DALLAS (April 24, 2014) – Spoon Bar & Kitchen, from two-time James Beard semifinalist Chef John Tesar, will start offering Lobster Sundays featuring a decadent 1.5-pound lobster with all the trimmings every Sunday night starting Mother’s Day, May 11.
Complementing the lobster are steamer clams with broth and drawn butter, heirloom creamer potatoes, house made kielbasa and tomato salad. Desserts from Executive Pastry Chef David Collier will change weekly and seasonally.
Guests can pair their Lobster Sunday meal with a bottle from Spoon’s award-winning wine list specially priced at half off.
Lobster Sundays are $55 per person plus tax and gratuity. Reservations can be made by calling 214.368.8220 or online at spoonbarandkitchen.com
Spoon is located at 8220 Westchester Drive and open Tuesday through Thursday 5-10 p.m., Friday and Saturday 5-11 p.m. and Sunday 5-8 p.m. |
| About Spoon Bar & Kitchen
Spoon Bar & Kitchen is a fine dining seafood restaurant by two James Beard semifinalist Chef John Tesar. Spoon features several unique dining experiences, including a built-in raw bar, a semi-private wine room with a chef’s table and an interactive counter overlooking the open kitchen where diners can sample experimental cuisine. With a menu focusing on responsibly sourced seafood using the highest quality ingredients, patrons can choose a la carte or opt for a chef’s tasting menu that changes nightly. Designed by Breckenridge Taylor, the interior exudes the feeling of a seaside bistro with textured plaster walls, antique mirrors, rounded banquettes and a sleek marble bar. Located at 8220 Westchester Drive, Spoon is open for dinner Tuesday through Thursday 5-10 p.n. Friday and Saturday 5-11 p.m. and Sunday 5-8 p.m. For reservations and more information, please visit spoonbarandkitchen.com or call 214.368.8220.
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