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.
5 Stars from 1100+ guests
Named Best Overall, Best Food, Best Service, Best Ambiance, Best Value, and Innovative for Pittsburgh / Western PA
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, including pairings.
THE EXPERIENCE
We change our menu with the seasons, so some dishes or ingredients may vary from one night to the next.
OPENING BITES
TRUFFLE THYME POTATO
ESPUMA HERITAGE
SCRAPPLE TARTINE
VENISON TARTARE BEET
MUSHROOM TART
Lion’s mane, roquefort, poached pear, sweet pepper
DRY AGED TUNA TARTARE
Tamari egg, horseradish, avocado, champagne rye
DRY AGED SALMON
Coconut curry mussel broth, roasted vegetables
WINTER PRESERVATION SALAD
Radicchio, escarole, pickled mushroom, fermented beet, parsley
PARSLEY FAGOTTINI FROMAGE
Clarified pork broth, house-cured pancetta, black apple, pecorino
VERMONT QUAIL
Chicken mousseline, black truffle, pepita miso, maple-glazed carrot
NEW ZEALAND VENISON
Miso squash, veal reduction, chive spaetzle, hen of the woods
PARSNIP CHEESECAKE
THE COOKIE TABLE
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. Secha green tea, wildflower honey, roasted apple, charred rosemary, toasted maple water & Juniper
FIRST HARVEST
Pear-thyme VSOP calvados, clarified pear-peppercorn cordial, smoked mushroom tincture, blanc de blanc champagne
MONSOON MILK PUNCH
Lemongrass haku vodka, mussel curry broth, coconut milk & cream, lustau blanco vermouth, galangal, coriander, lime
PULLUS SKIN-CONTACT PINOT GRIGIO 2024
IL FAGOTTO
Pear-thyme VSOP calvados, clarified pear-peppercorn cordial, smoked mushroom tincture, blanc de blanc champagne
VALLANA GATTINARA 2020
SEE THE FOREST THROUGH THE TREES
Thyme-red wine switched botanist islay dry gin, lustau sherry, veal stock-reduction cordial, roasted mushroom tincture, toasted caraway
DOMAINE DU PETITE METRIS 'QUARTS DE CHAUME' GRAND CRU 2015
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.
FIRST HARVEST
Rotating honey & garden expressions from our seasonal fermentation program. sencha green tea, wildflower honey, roasted apple, charred rosemary, toasted maple water & juniper
'OBS' ARBOIS BLANC WINE ALTERNATIVE
MONSOON MILK PUNCH
Lemongrass & galangal hydrosol, mussel curry broth, coconut milk & cream, verjus blanc, tumeric, galangal, coriander, lime
'OBS' SKIN-CONTACT WINE ALTERNATIVE
IL FAGOTTO
Washed apple & koji distillate, alpine bitter tea reduction, pickled radish vermouth, ricotta whey & parmesan air
'OBS' GATTANARA WINE ALTERNATIVE
SEE THE FOREST THROUGH THE TREES
Juniper-thyme hydrosol, n/a vermouth, veal stock cordial, roasted mushroom tincture, toasted caraway
'OBS' QUARTS DE CHAUME DESSERT WINE ALTERNATIVE
OUR PHILOSOPHY
A single table can hold multitudes.
This is what we are here to prove — not once, but every evening. Not to every critic, but to every guest who pulls up a chair and trusts the table with a few hours of their life.
The team
Cecil Usher designs each pairing as its own course — a parallel narrative that moves alongside the food from the first pour to the last. Two paths. The same arc. Neither a substitution for the other.
BEVERAGE PROGRAM
Cecil Usher designs each pairing as its own course — a parallel narrative that moves alongside the food from the first pour to the last. Two paths. The same arc. Neither a substitution for the other.
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
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.
In the Press
IN THE NEWS
NAMED ONE OF PITTSBURGH’S BEST RESTAURANTS BY THE PITTSBURGH MAGAZINE
