Spoonbar Chefs Patrick and Casey Van Voorhis serve a menu of clean and simple dishes honoring America’s diverse culinary influences. Their artfully-crafted, market-driven cuisine of fresh, bold flavors is built around seasonally-inspired local and sustainable ingredients. The same focus carries over to Spoonbar’s cocktails which use specially sourced organically-grown herbs, fruits and vegetables with an emphasis on locally and domestically produced spirits.
Freeform tables made from reclaimed acacia surround a long, communal table crafted from a split tree. Splashes of color—from the turquoise Eames chairs to the golden floral three dimensional wall art—brighten the open space like dappled sunshine filtering through summer leaves. On warm days and evenings the restaurant’s Cantina doors open up to sidewalk dining.