In the new Thursday series What do you do on your day off, Chef? We ask chefs, well, what they did on their last day off.
CHEFS Brian McCracken and Dana Tough
RESTAURANT Spur Gastropub
DAYS OFF Sundays and Mondays
SO, WHAT DID YOU DO ON YOUR DAYS OFF, BRIAN McCRACKEN AND DANA TOUGH?
TOUGH [On days off] we spend time away from each other. Brian’s last weekend was a bit more exciting than mine.
McCRACKEN No, I relaxed. Right now, Tavern Law is set to open in mid-August on Capitol Hill, so we have a really heavy workload. It’s really nice to relax and catch up on household chores on our days off.
I enjoy going out and playing golf and going to a river and hopping in an inner tube with friends. On Sunday I looked for a river to float on, but ended up just relaxing by the water—and I slept in most of the day.
The only thing I ate was a Dairy Queen Heath bar blizzard. It’s delicious on a hot day, and I tend to go out when I’m not working too, there’s less clean up that way.
TOUGH I tend to go out as well. I spend extra money so that I can be taken care of. If we’re going to cook, it’s usually an event. We’ll get together with our staff and cook.
This Sunday I had brunch at Tilth and went to Palace Kitchen for dinner.
At Tilth, I had a crazy amount of food: an apple dutch baby, macaroni made with sharp cheddar and broccoli, duck burgers, and maple jalapeno sausage. I loaded it up. I wanted to try their menu. I was with a female friend, not a girlfriend.
At Palace I had a margarita, a Manhattan, the sockeye salmon tartar with English peas and crustini, and their serrano ham on bread with roasted garlic puree.
McCRACKEN On Monday, I woke up and cleaned the house all day long and went to Target for a bit. I had breakfast at Luna Park Café.
I really wanted to get a milkshake there, but I didn’t. I ended up with a turkey and swiss sandwich. I guess it was kind of a brunch. Oh, I also opted for hashbrowns instead of fries. And I drank a root beer.
I went to Serafina for dinner. My girlfriend and I were driving by, and I hadn’t been there for a while and she’s never been, so we stopped for dinner. I had a briscatta, a little butter lettuce salad, pork chops from Carlson Farms in Oregon, and for dessert I had the caramel gelato.
OKAY, BACK TO WORK. WHAT SHOULD EVERYONE BE ORDERING AT SPUR?
McCRACKEN I’ll speak for both of us and say the rib eye steak with Walla Walla onion rings and horseradish crème fresh, and tomatoes from Billy Alstock’s farm.
TOUGH It’s really a great pairing.