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Fork & Spoon Brings Casually-Local Fare to Downtown Bainbridge

Blackbird Bakery is spreading its wings. On Wednesday Blackbird's owners opened Fork & Spoon, a new easy-eating spot right around the corner from Blackbird on Madrone Lane (next to Churchmouse).

The new eatery is open for breakfast, lunch and light dinner. The menu is built around local and seasonal ingredients, a logical outgrowth of owners Jeff Shepherd and Heidi Umphenour's longtime connection with local farmers. The hard-boiled eggs on the breakfast menu come from Bainbridge Island pastured hens. The list of local suppliers includes many familiar names: Butler Green Farm, Laughing Crow, and Persephone Farm.

What will all of that local bounty turn into? According to Floor Manager Lena Davidson, the theme is "Delicious and Responsible." "There's no hierarchy to that - our goal is to be as responsible as we can be," Davidson explained. "The BLT won't have tomatoes in it until it's tomato season, and we'll extend the season by pickling and preserving the harvest for the winter."

Davidson continued to say that the menu will always be built around seasonal ingredients, "and everything is made from scratch."

Currently the breakfast menu features the aforementioned hard-boiled Island eggs, plus a breakfast sandwich using Zoe's ham and herbed local goat cheese on a Blackbird Croissant. There's also Polenta with Roasted Veggies, Oatmeal, and a Smoked Salmon Quiche.

Sandwiches and salads populate the lunch menu. A Happy Hummus Sandwich includes goat cheese and Butler Greens. There's a PB&J using CB's peanuts, a Meatloaf Sandwich with Arugula, and Golden Beet and Farro or Quinoa and Roasted Root Salads.

Cheese plates featuring local cheeses and other "small bites" such as salads and meats will make up the dinner fare. All of this can be accompanied by a cold beer or a glass of wine or cider. Once the sun makes an appearance all of this can be enjoyed in an outdoor courtyard.

The restaurant is open daily from 8 am to 10 pm. For more information, or to place a call-in order, phone 206-842-FORK (3675).

 

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