New Spork City
by Jessica Dur TaylorTools
For many people, the word "spork" conjures a plastic-wrapped utensil common to cafeterias, prisons and takeout containers. Leave it to chef Andrew Casey to place the fork/spoon hybrid atop the white tablecloths of his new fine dining establishment, Spork, which opens on Valentine's Day. "The Italians have the fork, the French have the spoon and Americans have the spork," says Casey, a graduate of the Culinary Institute of America in Hyde Park.
With its charcuterie and seasonal ingredients, Spork is further proof that quality cuisine can indeed be found north of Healdsburg. Sharing a space with Cloverdale's beloved Eagle's Nest Deli and Grill—which has been serving huge, satisfying sandwiches for 15 years—Spork will be open for dinner only on Thursday, Friday and Saturday evenings beginning at 6:30pm.
The four-course Valentine's menu offers diners a choice between surf (baked oysters and shrimp risotto) or turf (pork meatballs and hangar steak), with gluten-free and vegan "earth" options available as well. Friday and Saturday's menu also includes lemon zest ravioli ($16), Prince Edward Island mussels ($18) and house-made Toulouse sausage ($16). And whether you order the dark chocolate mousse and blackberry ice cream or apple crisp and salted caramel ice cream, count on dessert being served with a 1950s vintage pastel Tupperware spork.
Spork (inside Eagle's Nest), 113 N. Cloverdale Blvd., Cloverdale. 707.687.8795.
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