West Seattle restaurants: Vine & Spoon finally about to open

Almost two years after we first told you Vine & Spoon was on the way to The Junction – it’s finally about to open. 5 pm tomorrow (Friday, June 1st), the restaurant on the west side of Junction 47 at California/Alaska will serve its first patrons. We just confirmed this by stopping in after a tip that the paper was off the windows after all these months; we had noticed recently that they were hiring, which suggested opening was imminent. Vine & Spoon will be “serving fresh farm-to-table cuisine and hand-crafted cocktails.” Opening night is by reservation only; preview the dinner menu here.

My two cents ... May 31, 2018 (6:18 pm)

Menu looks good – I would rather have a place do a few things outstanding compared with the something for everyone approach. It will be interesting to see how things go with respect to the prices given the location – I believe that they will be the high end for the Junction area proper.

NotOnHolden May 31, 2018 (7:13 pm)

I’m sure it will be great but I can’t get behind a place that has charges extra for the stuff that comes with your oysters. Most people eating oysters do not want ALL of that, maybe offer a choice of one or two with an order… and I guess I’ll bring my own hot sauce, lol. That’s almost like La Catrina with the chips and salsa, only I think the oyster stuff is worse. Can’t wait to try it once.

JanS May 31, 2018 (8:19 pm)

the cocktail menu sounds divine. Still grappling with the extra 18 bucks
if I want potatoes and a veggie with my steak (remembering Jak’s – lol)

Anthony May 31, 2018 (8:46 pm)

Holy cow! I absolutely MUST find out what a $75 ribeye tastes like. Sounds delicious. Yes, I’m saving up, and am going to try.

Christopher Boffoli May 31, 2018 (9:09 pm)

I had the pleasure of getting to know (West Seattle resident) Chef Nicholas Apt a little bit a couple of winters ago when he was working for a friend of mine so I’m especially excited to see what he’ll be cooking up for this menu. Even without taking into account the great chefs in Seattle he has worked for (including Nathan Lockwood and Bruce Naftaly, just to name a couple) I think he’s a huge young talent and he’ll be someone to watch in the coming years. Great things ahead for that guy.

Rrrrrrr May 31, 2018 (11:06 pm)

$75 ribeye? Does it feed a whole family? At that price is it better than Metropolitan Grill?

Mickymse June 1, 2018 (11:07 am)

Tracy may want to delete a link for a meme rather than an explicit comment or question, but this just seemed too perfect: https://www.youtube.com/watch?v=G__PVLB8Nm4
- WSB June 1, 2018 (11:17 am)
  
  No anti-meme rules if they’re at least somewhat relevant, not obscene, etc. Previewing, yours seems to be fine.
ACG June 1, 2018 (11:08 am)

I don’t eat steak, so I’m not sure of a normal serving size. The ribeye is 16 ounces- is that a normal serving size or is it meant to be shared?
- newnative June 1, 2018 (12:09 pm)
  
  Ribeye served bone-in. It’s a typical “hearty” serving where filet mignon is usually 8 to 12 oz.

Paul June 1, 2018 (7:36 am)

The menu looks fantastic!! Yum!! I’ve been waiting for it to open and can’t wait to try it!

airwolf June 1, 2018 (7:45 am)

Bah! I prefer Machine-crafted coktails

MorganRes June 1, 2018 (11:48 am)

It will be nothing like Bush & Fork, which will be opening next door in the fall.

Erithan June 1, 2018 (3:02 pm)

Hmm wonder where Bramble & Knife will open… hehehe
- newnative June 1, 2018 (4:41 pm)
  
  Meanwhile, I’m still waiting for Jungle & Hands…

aa June 1, 2018 (11:52 am)

I’m left wondering what if everyone who dines at this place is living within their means? Not a judgement, more a pondering of sorts. How many of us can truly afford to eat there? What if it was a cash only place, no ability to add to our credit card debit, would you still go?To answer ACG, a recommended portion size of protein is 3-4 oz. typically when we eat out we eat more and still that is unnecessarily large.

heartless June 1, 2018 (1:54 pm)

I’d guess it’s more a question of what people choose to spend money on, rather than if they have enough money.

In our case we like to go out and choose to spend money going out to eat (once or twice a month) rather than on other things that people might spend money on (just as one example our family has one car, a 2003 Hyundai–it suits our needs just fine and rather than buying a new car every couple of years we get to enjoy restaurants that might be beyond our means otherwise).

People skimp and splurge (dibs on the band name Skimp & Splurge) in different ways. So yeah, we’re lucky enough we can easily afford that place, even if it’s just a few times a year.

In my opinion it’s all about moderation and choice. For many it’s fun to save up for a ridiculous cocktails and a fun dinner out.
- AJP June 1, 2018 (9:25 pm)
  
  No I think you’re on to a great restaurant idea. Skimp & Splurge…really cheap things like toast and eggs, really expensive things like $75 ribeye. So you can get a $75 ribeye with a side of 50 cent canned greenbeans.
Swede. June 1, 2018 (3:00 pm)

That protein amount is for someone very sedentary. If you workout at a medium level you should be having 0.9 grams/pound of body weight up to about 1.5 grams/pound for heavier muscle gain or high intensity. 1 Oz = 28.35 g.

aa June 1, 2018 (2:51 pm)

Heartless yet practical! I think that’s a great approach. We budget for the things that are important and we all get to do that with our own preferences to guide the way.

squareeyes June 1, 2018 (3:25 pm)

Am I reading that right – $6 to add a drizzle of balsamic vinegar to the risotto? I know some balsamic can be really pricy, but they can’t be adding more than a teaspoon, can they?

LH June 1, 2018 (4:19 pm)

I think some of their pricing may be a little out of whack and will probably be adjusted after they find their feet. $20 for a dozen oysters is an amazing value and unheard of in this city so $2 for condiments is cool; however their price for one oyster shooter is $10 which seems steep in comparison as does $12 for cauliflower soup.