Sometimes we like to put on a little black dress and eat pretty. Spoon has the perfect atmosphere to do so, and the menu is filled with beautiful seafood. Chef John Tesar has spent most of his life refining his passion for cooking seafood, and he continues to improve and impress. Delicate razor clam tartare, thin slices of geoduck scented with pink Himalayan salt and chili oil, and flaky Arctic char are responsibly sourced and sensuously presented.
Truluck’s Seafood Steak & Crab House is the go-to spot for stone crab and chocolate cake.