Chefs Brian McCracken and Dana Tough re-imagine the frozen favorite.
Spur's Whole Milk Ice Cream. Photo by Charlie Ainslie.
The Scoop: One of Seattle’s first pubs on the gastronomic scene, Spur has been turning heads toward Belltown since 2008. Chefs Brian McCracken and Dana Tough handle the kitchen work, as well as the management side of things. They have since collaborated for two other Seattle locations, Tavern Law on Capitol Hill and The Coterie Room next door to Spur. The duo’s first venture finds them putting a hip spin on American classics — and one of their most beloved creations is Whole Milk Ice Cream.
Crave Factor: Seriously? It’s ice cream, isn’t that enough? This time, the frozen dessert is made from whole milk, in all of its glorious fat-content and lusciousness. Topped with freeze-dried cereal, Spur’s whole milk ice cream with nitro frozen cereal ($8) is to dessert what an umbrella is to fall in Seattle. Necessary. Spur’s monthly menu dedicates itself to the seasonally rotated climate of the Northwest, featuring all of the gems that come and go in such moody weather.
Fun Fact: In 2009, Spur was named on “Food & Wine Magazine’s Go List” as one of “the most outstanding, must-visit restaurants in the world.”
Spur | 113 Blanchard St., Seattle | (206) 728-6706
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