Uh oh! Correction, Sorry Friends!
The new hours are accurate, but I made an error when creating this post. The Spoon Trade is not yet open for lunch on Thursday. When I spoke with Chef Jacob last Monday at lunch, I must have heard what I hoped to hear. But that was not what he said, it was, “Eventually we will open for lunch on Thursdays, too.” So I’ve corrected this copy, while trying to get the message out–you can dine at The Spoon Trade for dinner this coming Thursday, July 13th, but they will NOT be open for lunch. You can rest assured, I will let you know when that happens. Dateline, Monday, July 10, 2017.
Update! New Hours for The Spoon Trade
It’s now open five days a week for lunch and/or dinner (except lunch hasn’t started on Thursdays yet), and Sunday brunch–long needed since we have few great eateries to choose from at lunch here in the Five Cities!
Owners Chef Jacob and Brooke Town have been making some major changes at The Spoon Trade in Grover Beach lately, giving us more reasons to return often. And we’re excited about the fact they have been opening, albeit slowly, for lunch Friday through Monday (dark Tuesday and Wednesday). Sunday is brunch day with full service, which is always excellent.
There’s no doubt about it, I like to tell everyone that Chef Jacob’s unusual take on Eggs Benedict makes it the best version in SLO county and beyond. That hasn’t changed since they opened. I crave the Eggs Benedict with the delightful, crunchy Kennebec potatoes, both dishes are like none other, they are far above the norm. I always tell him those crunchy potatoes are way better than French fries! That might have a lot to do with the fact the Chef Jacob worked for Michael Mina at RN 74 in San Francisco, among other great eateries in the City. And his upscale experience, undoubtedly, shows in his talents in his own professional kitchen.
The good news, they are now open for lunch Friday through Monday, 10:30 a.m. until 2 p.m., and for dinner from 4 p.m. until 9:30 p.m. (on Sundays are open for full-service brunch from 10:30 a.m. until 2, although dinner hour still starts at 4 p.m. they close at 8:30 p.m.). They are dark on Tuesdays and Wednesdays. The lunch menus feature some dishes we fans are already quite fond of, but a lot of new dishes that are rapidly growing in popularity, too. The vibe is a little different for lunch on Friday, Saturday, and Monday, which they describe as fast casual. You approach the front desk, place your order and pay, and they deliver the food and drinks to the table of your choice. And, yes, you can still sit at the bar for your casual meal, as I did on the first Monday they opened for lunch.
Another excellent choice is the avocado dip with toasted crostini slices, which is great as an app or a side dish, and fabulous with the tamale.
My latest “taste test” was the tender and delicious tri tip dip sandwich on toasted sourdough with octopus aioli (believe me, it’s super delicious), and a fine jus for dipping the sando, it’s definitely a keeper.
During lunch and brunch were crazy about the impressive Verdad 2016 Rose which they have on tap by the glass, half-carafe, or carafe. Now they are offering the Tablas Creek Rose, which we always love, too. When you don’t want another stale or frozen fast-food meal, come to The Spoon Trade where Chef Jacob and his team make everything in-house, even the very special ketchup and tamales.
Learn all about them and check out the constantly evolving menu that changes with the season, at www.thespoontrade.com.