Sitka & Spruce

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While at Melrose Market, we decided to eat at Sitka & Spruce.  I would like to live in their kitchen and restaurant.  Exposed wood and brick, a super long chef’s table, and natural light that pours in even on the cloudiest of days.

Brunch at Sitka & Spruce is unlike any other brunch I’ve had before.  It’s the type of delicate food that I’d like to eat everyday.  The flavors are decadent, yet not overpowering.  To maximize our sampling, we shared three items.

The  warm dates and yogurt were akin to ingredients playing tug-of-war with your taste buds.  The dates, on the one hand, are of like sugary and sticky caramel.  On the other hand, the silky, somewhat sour, yogurt radiated freshness.

My favorite dish was the sheep’s milk feta, drizzled with olive oil and served atop heirloom navel oranges.  S thought that this meal was too rich for more than a few bites.  However, I would have happily eaten two portions.  Again, Sitka & Spruce played on opposite flavors.  However, this time there was a third element.  The dukkah (an Egyptian mixture of herbs and nuts) was a wonderful dry, earthy cover for the tartness of the feta.Sheep's Milk Feta with Olive Oil, Heirloom Navels, & DukkahSheep's Milk Feta with Olive Oil, Heirloom Navels, & Dukkah

 

 

 

 

 

 

 

 

 

Lastly, S and I shared the currant scone.  Prior to this brunch, I would have told you that I hated scones.  They’re dry and tasteless.  Clearly, I’ve just been eating the wrong scones.  I never realize that a scone could be some buttery and flavorful.  Currant Scone with Squash Jam & Creme Fraiche

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