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
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
SEARED VENISON LOIN
WHOLE BLANCHED ASPARAGUS, ROASTED RADISH PUREE, PICKLED BRULEED RHUBARD, 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
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
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
