On Tuesday evening, January 12, the Slow Food SF Dinner Club was treated to a memorable evening at Spork Restaurant on Valencia.
Owner and chef Bruce Binn’s concept for this transformed former KFC space has been to maintain a “Classic American” menu – but at the other end of the spectrum from fast food. The cooking at Spork is slow, considered, time consuming, and utterly delicious.
Our meal was so inspired and so personal that it was easy to imagine that we were the only guests that mattered – until we looked around and noticed that, even on arainy Tuesday evening in mid-January, every table was filled with equally happy diners. Apparently they perform this magic on a regular basis.
On some level, this is the kind of food you may have grown up with – that is if your mom (or dad) just happened to be an extremely talented and passionate chef with access to only the best and freshest ingredients and a professional kitchen. Oh and plenty of time, and maybe an assistant or three.
Our little gathering of diners was fairly special too – and well represented. We included two members from Slow Food Berkeley, one from Slow Food Alameda, a professional sommelier, a Washington State resident in town on business, and a recently transplanted Southern California member now living in St. Helena. As an added treat, we were joined by our beloved Slow Food San Francisco founder and leader, Lorenzo Scarpone – who just so happened to have a couple bottles of fine Italian wine to share.
All in all, it’s difficult to imagine a nicer evening. Our sincere thanks to Bruce and his outstanding team (by the way – the service was equally exceptional) and to all our guests.
And in case anyone was wondering – forks and spoons throughout the meal, but dessert was served with a spork.