Spur Kicks Open its Doors

It’s been quite a week for new restaurant openings. First, there was The Handle Bar. Then there was Bin 22. And today, Spur Restaurant and Bar kicks open the doors to reveal a rustic yet modern space with a cozy, comfortable vibe.

Spur features modern yet rustic accents for a cozy, comfortable vibe

“I’ve been waiting for this probably one-third of my life,” Executive Chef Kevin Humphreys, 37, told staff during a tasting last week.

Chef Kevin Humphreys

And by “this,” Humphreys meant he’s been waiting for “an unbelievable restaurant space.”

About 18 months in the making, Spur takes the place of Cascade in the Teton Mountain Lodge in Teton Village. Weeks of renovations transformed the once-cramped space into an open dining area with plenty of seating and an open, roomy feel.

“Finally the room is on par with the food we’ve been making,” Humphreys said.

And before we dive into the menu, let’s get one thing straight. The nachos — much to Humphreys’ chagrin — have stayed on the menu (though they now have names like The Dirty). He kept several other favorites, such as the bacon bloody mary and buffalo sliders.

Assorted $4 “Bar Bites” at Spur

But with Spur’s opening, you’ll find an array of new dishes inspired from many aspects of Humprheys’ adventures in the kitchen and elsewhere. Croquettas garnished with aleppo chile threads, for example, were inspired by a trip to Spain.

“I ate them every day, sometimes two to three times a day,” he told staff. “They’re like fancy tater tots.”

The deviled eggs were some thing he loved so much as a kid that he used to bribe his sister to make them, he said. Though these are all grown up, with fried capers on top.

And the samosas? A recipe provided by Rupa Shah, who works in his kitchen but used to own and operate a restaurant in India.

Those dishes (just $4, from the “Bar Bites” menu) are just the start of the menu. Humphreys is excited to introduce hungry crowds to new flavors.

Cooked in vinegar, the baby beets are not-to-be-missed

On the appetizer menu, don’t miss the baby beets cooked in Blis 9 vinegar, which gives it a slighty briny taste, over horseradish crème fraiche ($7), or the mushroom toast — potato bread made in house served with three types of mushrooms and an egg on top.

“When I look at a menu, anything with an egg on it, I’m going to order it,” Humphreys said.

The mushroom toast, served on homemade potato bread

Here’s a few other images to get you psyched for Spur (all shot by photographer Dean Stevenson).

Charcuterie with house-made salumi and sausages accompanied by pickles and mustard ($16 or $26)

Snake River Farms Kurobuta pork tenderloin with scalloped sweet potato, Swiss chard, pear ginger chutney ($19)

Snake River Farms American Kobe “Butcher’s secret,” with horseradish potato hash, spinach, house worcestershire ($20)

Porcini-dusted steelhead with  salsify puree, bacon seared brussel sprouts, roasted garlic, lemon ($23)

Twisted Reuben — Loch Duart salmon, pickled fennel and onion, Haystack havarti, tomato aioli, marble rye and pommes frites ($16)

Spur is open for breakfast from 7 to 10 a.m. and for lunch and apres ski from 11:30 a.m. to 5:30 p.m. Dinner starts at 5:30 p.m. In Teton Mountain Lodge in Teton Village. 307-732-6932

 


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Author:Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.