Events at One by Spork
Monday Night Event Series
Our special Monday night experiences have been a highlight—from our summer & fall Vegetarian Series, to our December holiday events. We’re excited to continue our Monday programming into 2026, with new experiences from Chef Christian Frangiadis and Beverage Director Cecil Usher that reflect our belief in constant exploration and the ever-changing creative pulse of One by Spork fueled by our garden, fermentation program, and food lab.
Legacy Plates: Spork Remixed
Monday, January 26 has been RESCHEDULED to
Monday March 16th, 2026
due to expected Snowstorm!
A one-night-only dinner revisiting some of the most memorable dishes from Spork’s eight-year history—remixed and refined for the tasting counter—with your choice of spirited or spirit-free beverage pairings to complement the experience. The menu features re-mastered versions of Sporked favorites including:
Crab Soufflé leek ash, tomato water beurre blanc, caviar
Seared Scallop tortellini, pancetta, squash espuma, sage tuille
Charred Romaine ramp miso caesar dressing, black garlic, rye crisps, beet hummus
Wagyu Spinalis lobster corn dog, red cabbage foam, gochujang brown butter mayonnaise
Lemon Meringue Profiterole craquelin, blueberry molasses
One seating at 6:00 PM
$190/person
Inclusive of beverage pairings (exclusive of tax & gratuity)
Only 16 seats available. Reservations Required.
The Leavening: 3rd Wave Pizza
Monday, February 2
SOLD OUT!
Experience pizza, the One by Spork way. Naturally leavened dough with house milled grains meets ducks, pigs, goats, and imported cheeses, winter truffles, forest mushrooms, nuts and oils. Aided by our farm, food lab—and an occasionally opinionated take on how pizza should be—in conjunction with a special guest brewer, we intend to create a truly unique experience.
One seating at 6:00 PM
$150/person
Inclusive of beverage pairings (exclusive of tax & gratuity)
Only 16 seats available. Reservations Required.
Steak Night at OBS
Monday, February 9
Join us for a special steak-focused experience, highlighting premium cuts such as Wagyu, through a multi-course tasting menu. The evening will explore a range of preparations, sauces, and accompaniments, with beverage pairings curated to match each dish.
One seating at 6:00 PM
$275/person
Inclusive of beverage pairings (exclusive of tax & gratuity)
Only 16 seats available. Reservations Required.
Duck A La Press, Reimagined
Monday, February 23
Originating in Paris at the dawn of the 19th century, duck à la presse is one of the most storied dishes in French culinary history—celebrated for its use of the whole duck and its dramatic, tableside finish using a traditional duck press. In 2018, Spork acquired a rare 1955 French duck press and partnered with Lancaster Duck Farm (Joe Jurkovitz & Son) to bring the experience to Pittsburgh by special order for two.
For one night only, this iconic preparation returns at One by Spork as a refined, five-course tasting experience featuring dry-aged duck in different preparations, culminating in a tableside presentation of pressed duck breast and its juices. Thoughtfully curated beverage pairings complete the evening.
One seating at 6:00 PM
***This experience is for two guests, and priced at $360 for two
Inclusive of beverage pairings (exclusive of tax & gratuity)
Only 16 seats available. Reservations Required.
Future Events
Stay tuned for details about future experiences