Spoon & Stable - January 16, 2016

At Spoon & Stable Saturday nights meant ramen, until they didn’t. Now Saturday nights mean tacos. I really like ramen, so I took the news they were discontinuing it pretty bad, until I learned that they were going to switch it up and do tacos. I like tacos, not as much as ramen, but close enough.

Same set up as ramen, 10:30 in the bar and lounge on a Saturday, only 20 orders.

But before tacos, a good friend has recently revived my latent fondness for bivalves, so I wanted to grab a few oysters.

Bras d’Or Oysters from Nova Scotia: Briny with a subtle sweetness, slightly firm. Totally enjoyable.

Duck Carnitas Tacos with Cotija, Pickled Veggies, & Guajillo salsa on Blue Corn Tortillas: Great. The sauce was a great component. I like that the S&S crew make their own tortillas, it’s not necessary, but it’s a nice touch. I think most of the tacos they’ve made so far have focused on duck as the protein, the ones I’ve had have been good, but I can’t wait to see them switch it up more. If you’re craving something similar, but can’t or won’t make the 10:30pm Saturday rendezvous, I recommend Strip Club Meat and Fish’s Duck Tinga tacos, they’re really good too.

It just so happened that it was also a night that had the newest dessert from master pastry chef Diane Yang on the menu, so there was no way I could pass that up.

Grapefruit Pavlova with Olive Oil Cake, and Frozen Yogurt: So good. The pavlova was filled with a grapefruit curd and everything together was just amazing. So many textures. The perfect end to the evening.