Local Dish: Spare Parts Bistro Guerrilla Dining

Posted on Jul 15 by SEASONS Magazine

A mystery dish is served, photo by Bryan Toro

A mystery dish is served, photo by Bryan Toro

By Nancy Ransohoff

“Surrender yourself and let us feed you” is the tagline for Spare Parts Bistro, a weekly pop-up restaurant where, since late 2011, local foodies have gladly done just that. Spare Parts is a collaboration between chef Weston Richards, who was most recently sous chef at Julienne and before that worked the stoves of Sage & Onion, Wine Cask and Intermezzo; and Alvaro Rojas, long-time local restaurateur and owner of Alcazar, Milk & Honey and The Bourbon Room.

The menu for the night, courtesy of Spare Parts

The menu for the night, courtesy of Spare Parts

Spare Parts is a concept rather than a physical location. Dinners are usually held on Sunday nights; each week’s unique menu (they never repeat a dish) is crafted from farmers’ market-fresh produce and locally sourced meats and seafood, while shining a light on the unexpected. No boneless chicken breasts here—the fixed five-course menu contains at least one dish composed of lesser-known ingredients in an attempt to deliciously separate diners from comfort zones (hello, smoked goat shoulder).

Table set for dinner, photo by Bryan Toro

Table set for dinner, photo by Bryan Toro

Dinners are limited to 20 guests. Check Spare Parts’ schedule and new menus by joining their mailing list at sparepartsbistro.blogspot.com. To attend, RSVP and receive confirmation of an available spot, along with location of the evening’s event. A requested cash donation of $75 per person includes a pre-dinner drink and gratuity.

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