Spread – revised


After my return to Spread the Restaurant for the first time in about a year, I am happy to report that changes have been made. Not that it wasn’t good to begin with (it was), but now it’s even better.

They have changed their serving style to be more in the tapas approach. Each dish is served individually, set in the middle of the table, and all diners try everything. The menu still changes daily, as the chef-owners shop for fresh produce to feature, as it is available and in season. The highlight of our night was the flowering herbs that were interspersed or sprinkled on top of almost every dish. Who doesn’t like to eat flowers? It’s what they serve in heaven, alongside the milk and honey.

We started with drinks, made with fresh squeezed juice and top shelf liquor. It was citrus season, so we had blood orange juice and oro blanco (AKA grapefruit) mixed with champagne and sweet potato vodka, respectively. Then we had a wilted spinach salad with an avocado vinaigrette and flowering herbs. Divine!

We then had a fresh, house made pasta with wild mushrooms and flowering herbs headlining. Third course was a potpie made with corn bread crouton as the crust, and again featuring wild mushroom and other in season vegetables. I don’t even like mushrooms, and this pie was amazing. For dessert, we had a creamed ricotta (delivered daily to Spread) with a caramelized fruit topping. It was simple, but it was out of this world!

The grand total for this 4-(small)-course meal with drinks: $35 a person (after tax and tip). You really can’t beat it. However, they did stop with their peanut butter samples, it seems. Still, I recommend going to Spread first chance you get for this divine and continually evolving restaurant.

Spread
2879 University Avenue
San Diego, California 92104
Tel. (619) 543-0406

Tuesday through Saturday evenings from 5:30pm-11pm
Sunday brunch 10am-3pm