THE EXPERIENCE
Eighteen guests. One seating. A menu written by the season.
One by Spork is not built around volume, speed, or spectacle. It is a carefully held experience designed to slow time, invite presence, and leave people changed. Everything created here, from a dish to a gesture to a pause, is considered, human, and worth returning to.
THE MENU
The menu changes with every season, every harvest, every new ferment.
What arrives at the table tonight has been growing, culturing, and developing for longer than the evening will last.
$275 per person, with pairings (alcoholic or non-alcoholic) included.
THE EXPERIENCE
We change our menu with the seasons, so some dishes or ingredients may vary from one night to the next.
OPENING BITES
OPENING BITES
BLUEBERRY-MINT-PEA RICOTTA TUILLE
VENISON TARTARE
HERITAGE SCRAPPLE TARTINE
BEET BARQUETTE
DINNER
TIRADITO
SNAPPER, ROCOTO TIGER’S MILK,CHARRED CORN, SWEET POTATO PUREE, PICKLED VEGETABLES, FRESH FRIED SQUID
SEARED DRY AGED SWORDFISH
QOCHUJANO OLAZE, CHARRED NAPPA CABBAGE, RED CABBAGE ESPUMA, CASHEW CRUMBLE, FERMENTED APPLE GEL
AVOCADO-TOMATILLO GAZPACHO
TOMATILLO, CUCUMBER, AVOCADO GAZPACHO, MINT, PEPITA CHILI CREAM, MICRO RADISH, HOT YAKITORI OCTOPUS
SMOKED SABLE ORECCHIETTE
TRICORN PASTA, YAKITORI ARTICHOKE PUREE, RAMP AGRODOLCE, BRUSSELS, HUITLACOCHE, CHARRED ORANGE
SEARED CAUL-FAT RABBIT
SALSA VERDE, BRAISED SPINACH-ROMAINE HYBRID, RED PEPPER QEL, GRILLED RABBIT KIDNEY, BROWN BUTTER PISTACHIO CRUMBLE
ELYSIAN FIELDS LAMB SADDLE
DRY AQED, PANRO CRUST, BEET OREENS, FLAGEOLET TWO WAYS, BLACK BEAN – MISO ROSEMARY REDUCTION, BROWN BUTTER CARROTS, MINT SAND, LACTO-BLUEBERRY CAVIAR
DRY-AGED DUCK BREAST
WHOLE BLANCHED ASPARAGUS, ROASTED RADISH PURÉE, PICKLED BRULEED RHUBARB, BLOOD ORANGE MOLASSES, BURGUNDY REDUCTION SAUCE
DESSERT
PARSNIP CHEESECAKE
GOAT CHEESE CHEESECAKE, PARSNIP CAKE, TARRAGON ICE CREAM, BROWN BUTTER CANDIED WALNUTS, GREEN APPLE CHIP
'OBS' COOKIE TABLE
OBS CHOCOLATE BOUCHON, MIXED BERRY MACARON, BLUEBERRY OLIVE OIL CAKE WITH CARDAMOM CREAM, OBS CHOCOLATE MENDIANT
THE PAIRINGS
The spirited pairing moves between cocktails and wine — not arbitrarily, but as a compositional choice. Cocktails carry structural possibilities that wine cannot hold; wine carries depth and evolution that a cocktail cannot sustain. Alternating between them allows the arc to shift register without losing its thread.
HOUSE FERMENTED JUN
ROTATING HONEY & GARDEN EXPRESSIONS FROM OUR SEASONAL FERMENTATION PROGRAM SEVEN-TEN DAY FERMENTED HIMALAYAN WHITE TEA, ORANGE BLOSSOM HONEY, LEMON VERBANA
“the champagne of kombucha”
PIERRE PETERS GRAND CRU CUVEE DE RESERVE BRUT BLANC DE BLANCS CHAMPAGNE
HENGE (TRANSFORMATION)
NARANARA BARLEY SHOCHU, JUNMAI SAKE, LACTO-FERMENTED APPLE CORDIAL, SHIO KOJI WILDFLOWER HONEY
VALCERASA CARRICANTE TERRE SICILIANE BIANCO 2021
GRANTURCO
HUITLACOCHE BUTTER WASHED LA VENENOSA RAICILLA, CYNAR AMARO, NIXTA LICOR DE ELOTE, PRESERVED LEMON OLEO SACCHARUM, LACTO-FERMENTED RAMP BRINE, RAMP TOP SPRING MINERAL SODA
RAUL PEREZ ULTREIA DE VALTUILLE 2022
FALAISE
CHATEAU PELLEHAUT ARMAGNAC, FLAGEOLET BEAN ORGEAT, HERBES DE PROVINCE HYDROSOL, ABSINTHE, MINT, DRIED LAVENDER, LACTO-BLUEBERRY POWDER SUGAR
JUSTIN GIRARDIN POMMARD 'GRANDS EPENOTS' PREMIER CRU 2020
APRICITY
EL MAESTRO SIERRA AMONTILLADO 12 YR, COCCHI AMERICANO, YELLOW CHARTREUSE, LACTO-FERMENTED PARSNIP CORDIAL, APPLE BRANDY, LACTIC ACID, WALNUT & ORANGE BITTERS
The Non-Alcoholic PAIRINGS
The non-alcoholic pairing is not an accommodation. It is not a substitution, a concession, or a lesser path. It is a fully re-engineered manuscript — built from the same first principles, designed to carry the same structural weight and emotional arc. Distillates. Lacto-fermented juices. Botanical bitters. Tannin extraction. Tea. The commitment here is exacting: remove alcohol without removing depth. Find the same darkness, brightness, weight, and lift through entirely different means.
HOUSE FERMENTED JUN
ROTATING HONEY & GARDEN EXPRESSIONS FROM OUR SEASONAL FERMENTATION PROGRAM SEVEN-TEN DAY FERMENTED SENCHA GREEN TEA,WILD FLOWER HONEY,ROASTED APPLE, CHARRED ROSEMARY, TOASTED MAPLE WATER & JUNIPER “thechampagneofkombucha”
PROXIES N/A SPARKLING WINE
HENGE (TRANSFORMATION)
AMAZAKI, JAPANESE BARLEY TEA, LACTO-FERMENTED APPLE CORDIAL, SHIO KOJI WILDFLOWER HONEY
OBS TERRA SERA
GRANTURCO
ARTICHOKE & CORN SILK HYDROSOL PRESERVED LEMON OLEO SACCHARUM, LACTO-FERMENTED RAMP BRINE, SPRING MINERAL SODA
‘OBS’ MENCIA
FALAISE
ARMAGNAC PROXY, FLAGELATE BEAN ORGEAT, HERBES DE PROVENCE HYDROSOL, MINT, PEBBLE ICE, LACTO-BLUEBERRY POWDER SUGAR
PROXIES ‘BIG RED’ WINE ALTERNATIVE
NA APRICITY
ARTICHOKE HAZELNUT-OXIDATIVE N/A SHERRY, N/A BIANCO VERMOUTH, ALPINE HERB & ANISE HYSSOP TINCTURE, LACTO-FERMENTED PARSNIP CORDIAL CLARIFIED GRANNY SMITH APPLE JUICE, GOAT CHEESE WHEY
5 Stars from 1100+ guests
Guests have named us Best Overall, Best Food, Best Service, Best Ambiance, Best Value, and Most Innovative for Pittsburgh / Western PA on OpenTable
OUR PHILOSOPHY
A single table can hold multitudes.
One table. One seating. That's the whole idea. We built Spork around a single point of gravity because we believe the best conversations, the best meals, and the best nights happen when nothing is competing for your attention. Nothing here is designed to impress you from a distance. It's designed to hold you, for a few hours, at one table, with people who are glad to have you.
The team
Our team isn’t performing hospitality; they’re practicing it. Every person you meet across an evening, from the first pour to the last course, has a hand in shaping what the table becomes that night. We hire for judgment and care as much as skill, because a room this small has nowhere to hide an off night, and nowhere to hide real generosity either.
BEVERAGE PROGRAM
Every pairing at Spork is written alongside the food, not after it. Whether you’re drinking through the alcoholic route or the non-alcoholic one, the arc is the same: built in balance, in sequence, with its own moments of surprise. We don’t treat non-alcoholic as the lesser path. It gets the same attention, the same seriousness, the same seat at the table.
FERMENTATION PROGRAM
Fermentation is not a technique applied to ingredients. It is what happens when ingredients are trusted with time – and time is trusted to do the work that heat and speed cannot.
PARTNERS & PURVEYORS
Every ingredient and every object at the table was chosen because the person behind it holds the same standard we do. These are the farmers, foragers, purveyors, and makers who make this possible.
PRIVATE DINING
The table doesn’t change for a private group, it just becomes yours. Same one seating, same pairings built in balance, same attention to every course, but the room is closed and the arc bends toward whatever the occasion calls for. We’ll shape the evening around what brought you together, not the other way around.
In the Press
IN THE NEWS
NAMED ONE OF PITTSBURGH’S BEST RESTAURANTS BY THE PITTSBURGH MAGAZINE
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