Asian-fusion newcomer offers meal in a “Spoon”
July 4, 2008
by Christine Yeres
After about a year in the works, Asian-fusion restaurant “Spoon” finally opened its doors last Saturday night at the intersection of Routes 117 and 120. The fusion of two retail spaces next to D’Agostino’s, formerly a Chinese takeout restaurant and a card shop, the eatery offers both lunch and dinner, Monday through Saturday, with dinner only on Sunday night. The spare, modern black-and-gray interior is a spacious single room, with a bar (a liquor license is pending) along the right hand wall and a sushi station along the back wall.
With entrees ranging from “Steamed Chilean Sea Bass,” to “Indian Curry Seafood” and “Grilled Angus Rib eye with mashed potatoes, seasonal vegetables and sweet onion-cranberry sauce,” the restaurant offers a panoply of sushi and sashimi as well. Among the “Chef’s Special Rolls” is “Spoon Roll,” described as a “California roll topped with spicy tuna and crunch.”
Alex Poon, the owner of Spoon, has three other restaurants, all named “Koo.” Koo in Rye is neo-Japanese; in Danbury it is hibachi; and in Ridgefield, Asian-fusion. The chef of Spoon, Stanley Yong, was head chef at Wild Ginger, another of Poon’s restaurants until recently, now in new hands. The concept here in New Castle is spoons, and nearly half of the dishes are served in some kind of oversized spoon. Spoon’s owner and manager are still hunting for more spoons, preferably jumbo size, to add to their collection of serving dishes.
Spoon is open Monday through Friday from 11:30 a.m. to 3:00 p.m. and from 4:30 p.m. to 10:00 p.m.; on Friday and Saturday from 11:30 a.m. to 3:00 p.m. and from 4:30 p.m. to11:00 p.m.; and on Sunday for dinner from 4:30 p.m. to 10:00 p.m. Bring your own spirits to enjoy with your meal while they wait for their liquor license, expected to be approved in about three weeks. Phone: 238-1988.
“Spoon Roll”
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