THE SPENCE!

THE SPENCE

75 FIFTH ST. NW.

ATLANTA, GA 30308

404.892.9111

My husband and I were staying downtown recently for several events, and we decided to visit The Spence one night.  It's located near Georgia Tech at the corner of 5th Street and Spring St.

Photo Credit: Serious Eats 

It was January, so eating outside wasn't and option, but in warmer weather that would have been a very fun experience as they have tables and chairs in a charming courtyard area.

The Spence is Chef Richard Blais' latest Atlanta creation (his other hit restaurant is Flip).  He's probably best known nationally as  winner of Bravo’s “Top Chef All-Stars" and has a reputation as being wildly creative - we were excited to give The Spence a try!

We were seated immediately and presented with the "hot off the presses" menu du jour:

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Our server soon brought out the unbelievably great bread with a coconut oil smear alongside.  Unfortunately, I'm not much of a bread person (cue laughtrack!).  Seriously, we inhaled them both!  Delish!

Photo Credit: Cate Bogue

Our server was amazing.  I unfortunately can't remember his name, but he asked if we had been there before and very quickly gave us a run-down of how the menu is laid out. He was helpful and attentive throughout the evening.

We decided to go with a couple of mixed drinks that were specials.  I do not like gin, but our waiter was more than happy to substitute vodka for me for the Sailor’s Crutch:
London dry gin, lemon, falernum, lillet, soda

Photo Credit: Cate Bogue

It was fabulous!

We decided to go with small plates on this evening and had to start with the oysters and pearls.  These were raw oysters topped with a horseradish crème fraîche "pearls" with a touch of citrus and cilantro. Really amazing!

Photo Credit: Cate Bogue

We next tried the Kombu cured Kampachi, aioli, crispy oysters with pickled radish. My photo doesn't do this beautiful dish justice.  It was fantastic - just a great marriage of flavors.  Kampachi is similar to amberjack and served like yellowfin tuna would be served.  

Photo Credit: Cate Bogue

Next up we had the BONE MARROW, TUNA TARTARE AND FRIED QUAIL EGGS.  Wow!  This dish probably isn't something I would have ordered 20 years ago, but my tastes have expanded and thankfully we went with this delectable plate.  The eggs and the tuna offset the richness of the bone marrow, but that bone marrow! OMG - eat it atop the toasted bread and you feel like you have died and gone to heaven!  Probably not something you want to have every day (or you'll be visiting the cardiologist on a regular basis) but it's a treat not to miss.

Photo Credit: Cate Bogue

Finally, we ordered the mussels.   It was Steamed Mussels with Fennel Cream Broth and Spicy Sopresatta.  These were fresh and fantastic, and again, THAT BREAD!  It was perfect to sop up the broth (which is always the best part of a good mussels dish isn't it????).  So good.

Photo Credit: Cate Bogue

Finally my husband ordered a Dark and Stormy (The Spence version) which was wonderful and served as our dessert.

Photo Credit: Cate Bogue

It was such a fun evening, and it would be even more fun to return with another couple or two.  Richard Blais has done a fantastic job of creating a warm and inviting atmosphere inside, but more importantly the food is to die for.  Can't wait to go back!

Next up: a long-awaited visit to Ford Fry's new restaurant, St Cecilia!