One by Spork

Eighteen guests. One seating. A menu written by the season.

We change our menu with the seasons, so some dishes or ingredients may vary from one night to the next.

HOUSE PICKLED CUCUMBERS & HERBED GREEK YOGURT

SNAPPER, ROCOTO TIGER’S MILK, CHARRED CORN, SWEET POTATO PUREE, PICKLED VEGETABLES, FRIED SQUID

HALIBUT, MONKFISH, KOMBU, GARLIC SCAPE CHIMICHURRI HOLLANDAISE, TOASTED FARRO, CHANTERELLES, APRICOT FUME

TOMATILLO, CUCUMBER, AVOCADO GAZPACHO, MINT, PEPITA CHILI CREAM, MICRO RADISH, HOT YAKITORI OCTOPUS

WHITE PEACH AMAZAKE, BLACK PLUM OIL, RED PEA MISO CRISP, FREEZE DRIED GREENS TOSSED IN ELDERFLOWER VINAIGRETTE, FRIED SHISHITO & ZUCCHINI

SALSA VERDE, BRAISED SPINACH-ROMAINE HYBRID, RED PEPPER QEL, GRILLED RABBIT KIDNEY, BROWN BUTTER PISTACHIO CRUMBLE

DRY-AGED, PANKO CRUST, BEET GREENS, FLAGEOLET TWO WAYS, BLACK BEAN- MISO ROSEMARY REDUCTION, BROWN BUTTER CARROTS, MINT SAND, LACTO-BLUEBERRY CAVIAR

WHOLE BLANCHED GREEN BEANS, CARROT PURÉE & PURPLE POTATO PURÉE, FARM PEAS, PICKLED BRULEED RHUBARB, BLOOD ORANGE MOLASSES, BURGUNDY REDUCTION SAUCE

PATE SUCRE PRESERVED LEMON CURD, ITALIAN MERENGUE, KOJI SERVICEBERRIES, BASIL-OLIVE OIL ICE CREAM & KOMBU NOUGATINE

OBS CHOCOLATE BOUCHON, MIXED BERRY MACARON, CHOCOLATE MISO RYE POUND CAKE WITH COGNAC CHERRY GLAZE, LACTO BLUEBERRY-OBS KOJI CHOCOLATE TRUFFLE

The spirited pairing moves between cocktails and wine — not arbitrarily, but as a compositional choice. Cocktails carry structural possibilities that wine cannot hold; wine carries depth and evolution that a cocktail cannot sustain. Alternating between them allows the arc to shift register without losing its thread.

ROTATING HONEY & GARDEN EXPRESSIONS FROM OUR SEASONAL FERMENTATION PROGRAM SEVEN-TEN DAY FERMENTED HIMALAYAN WHITE TEA, ORANGE BLOSSOM HONEY, LEMON VERBANA

DILL INFUSED FORD’S GIN, VERJUS BLANC, GARLIC SCAPE CORDIAL, MANCINA SAKURA VERMOUTH RINSE, GENEPI

GRAPPA BIANCO, ARAGOSHI UMESHU, CLARIFIED PEACH AMAZAKE CORDIAL, CLARIFIED PRAWN CONSOMME, ELDERFLOWER LIQUER, YUZU JUICE, CITRIC ACID

CHATEAU PELLEHAUT ARMAGNAC, FLAGEOLET BEAN ORGEAT, HERBES DE PROVINCE HYDROSOL, ABSINTHE, MINT, DRIED LAVENDER, LACTO-BLUEBERRY POWDER SUGAR

TOASTED-KOJI RHUM J.M. TERRIOR VOLCANIQUE, OLOROSSO SHERRY, SERVICEBERRY GASTRIQUE, PEDRO XIMENEZ SHERRY, TOASTED ALMOND BITTERS

The non-alcoholic pairing is not an accommodation. It is not a substitution, a concession, or a lesser path. It is a fully re-engineered manuscript — built from the same first principles, designed to carry the same structural weight and emotional arc.

DILL-JUNIPER HYDROSOL, VERJUS BLANC, GARLIC SCAPE CORDIAL, HERBAL RINSE

MUSCAT GRAPE, CLARIFIED PEACH AMAZAKE CORDIAL, CLARIFIED PRAWN CONSOMME, ELDERFLOWER VINEGAR, YUZU JUICE, CITRIC ACID

ARMAGNAC PROXY, FLAGELATE BEAN ORGEAT, HERBES DE PROVENCE HYDROSOL, MINT, PEBBLE ICE, LACTO-BLUEBERRY POWDER SUGAR

VESOU BASE, TOASTED WALNUT VERJUS, SERVICEBERRY GASTRIQUE, DATE SYRUP

Guests have named us Best Overall, Best Food, Best Service, Best Ambiance, Best Value, and Most Innovative for Pittsburgh / Western PA on OpenTable

Every pairing at Spork is written alongside the food, not after it. Whether you’re drinking through the alcoholic route or the non-alcoholic one, the arc is the same: built in balance, in sequence, with its own moments of surprise. We don’t treat non-alcoholic as the lesser path. It gets the same attention, the same seriousness, the same seat at the table.

Fermentation is not a technique applied to ingredients. It is what happens when ingredients are trusted with time – and time is trusted to do the work that heat and speed cannot.

Every ingredient and every object at the table was chosen because the person behind it holds the same standard we do. These are the farmers, foragers, purveyors, and makers who make this possible.

The table doesn’t change for a private group, it just becomes yours. Same one seating, same pairings built in balance, same attention to every course, but the room is closed and the arc bends toward whatever the occasion calls for. We’ll shape the evening around what brought you together, not the other way around.

NAMED ONE OF PITTSBURGH’S BEST RESTAURANTS BY THE PITTSBURGH MAGAZINE

One by Spork Is a Dining Experience Worthy of Applause

Eighteen guests. One seating. A menu written by the season, tended by time, and held together by the belief that a single table can contain an entire world.

The restaurant provides a free private parking lot directly across the street from the building, adjacent to GBBN Architects.

If the private lot is full, there is generally ample metered and unmetered free street parking available along Penn Avenue