This post was written by Dallas Food Nerd contributor Harben, who apologizes in advanced, that he was so excited about his experience at Spoon that he didn’t stop to take food photos. 

I have been absent as a DFN author for some time, but last night’s visit to Spoon Bar & Kitchen warrants a nod.

You’re off to a good start with John Tesar at the helm. The dining room is lovely and comfortable. The bar is welcoming with plenty of seats, and you can dine at the bar when you haven’t planned a reservation. The Garden Variety cocktail is worth a try. Vodka-based, it’s interesting and aromatic and very drinkable. The wine list is also solid.

Then, the food. We had a number of starters. All were great but the standout had to be the “Singapore Style” chili lobster with Texas Toast. I wish we had ordered two. Amazing.

Then, the entrees. The Maya Prawns served with a kimchee pancake and kimchee butter were unbelievably good. I’d go back just for that dish. The Potato Gnocchi with jumbo lump crab meat and truffle essence was also remarkable, though so rich you may want to share.

Dessert was preceded by a tasting of a truly divine Salted Caramel Mousse. Then, we tried both the Chocolate & Caramel Textures and The White Album with coconut tapioca and coconut sorbet. Both were wonderful.

The meal concluded with a tasting plate of additional sweet bites. And we even left with a treat to accompany morning coffee.