Admittedly, we’ve stuck to our own neighborhood the past couple of years. But after a few nights out here & there, we are so ready to get back out and dine like we’ve never dined before. Spoke has been at the top of our list for some time so we are thrilled to shine the spotlight their way this April.
Owner Mary Kurth’s ability to cultivate a cozy atmosphere coupled with her chefs’ immaculate cuisine makes Spoke one of the coolest restaurants in the city. It’s one of the few places where art is crafted in the kitchen but remains approachable. Co-chefs Paul Butler and Kelcey Rusch are constantly producing the unexpected. We’ve got our eye on the Short Rib Salad… So, now that we’re all starting to step out of our caves, we hope you’ll make your way to Somerville to see what we’re talking about.
T H E W I N E S
Folias de Baco, UIVO Rosé PT Nat- Light bodied & sharp. Nectarine, Green Apple Skins, Tangerine. Clean, dry, and so refreshing. Think lemon zest and rose petals. Too easy to drink. Pair with Spoke’s Tagine Bean Dip or Parsnip Tots.
Kumusha Wines, Chenin Blanc - Medium bodied & so soave. Honeysuckle, Jonagolds, Jackfruit. Bright, sumptuous, and full of golden apples. Reminds us of salt water taffy. Pair with Spoke’s Collard Greens Salad or Bok Choy.
LaOsa, Trasto Tinto - Medium bodied & beguiling. Dusty, Black Pepper, Iron. Seductively sanguine. Grandma's basement meets medium rare filet. We're obsessed. Pair with Spoke’s Coppa Cotto, Short Rib 'Salad’.
Château Cissac, Reflets du Cissac - Full bodied & distinguished. Bittersweet Chocolate, Worn Leather, Black Currant. What a distinguished gentleman. Well-loved baseball mit meets dad's cigar box. Pair with Spoke's Morcilla, Berkshire Pork Chops.
