Put a Little SPARK in Your Dining Experience
Last night my wife Becky and I went to SP^RK (yes, it’s pronounced SPARK), a hip new restaurant in the Wells Fargo building in Provo.
Decked out in modern themes and furniture and cool music in the background, the first thing that strikes you is that by stepping through the doors you’ve just stepped “out of Provo”. Even the silverware is cool (check out the knives). That is exactly what owner Blake Ballard is going for. SP^RK wants you to have an “Out-of-Provo” experience, as he calls it.
What was interesting to me was what I would call “Approachable Sophistication”. It has the feel of an upscale restaurant and lounge but with a little more relaxed atmosphere; a place you want to come and hang out with friends and spend a little more time than you would at your typical restaurant. They even have a really cool drinks list, including lots of “tini” drinks; all non-alcoholic. I had a Peartini, and Becky had a Lycheetini. They were both delicious and unlike anything else I’ve tried in Utah Valley.
Instead of traditional appetizers they offer what they call “Small Plates”. We tried the House-made Pasta with Lamb Ragu and the Citrus Duck. If these items sound too exotic, trust me they are not. They were both quite delicious. My wife, who has never ordered duck for herself, really enjoyed their duck offering a lot.
For our main course I ordered the Roasted Pork Tenderloin while Becky had the Scallops Three Ways. My tenderloin was perfectly cooked along with the tastiest polenta I think I have ever had, definitely a winner. The Scallops Three Ways included 3 large scallops, all perfectly cooked, one poached with a Parmesan crisp, one seared with corn and polenta, and one roasted on top of a pork belly. The poached scallop, while at first bite seemed to be under seasoned, upon the second bit you realize the subtle sweetness of the scallop itself coming through which too much seasoning might have masked. The seared scallop with the polenta was quite nice, but the roasted scallop with the pork belly, in my opinion, stole the show and was absolutely to die for: Fantastic!
What I found to be particularly enjoyable is that between our various courses they sent a couple of different “Chef’s Selections,” on the house. A pan-seared pork belly (my first pork belly, but definitely not my last), and shrimp bisque the night we went, though I understand these to change depending on the night.
For dessert we shared the Brioche Bruleé French Toast which also included a vanilla-poached pear, and lemon thyme sorbet. Separately each of these was excellent, but when you put all three together into one bite it was the perfect combination of tastes, one we will definitely have again and again. At the very end, instead of the typical after-dinner mint we were brought a couple of homemade marshmallows that were a slightly minty to the taste; a sweet break from tradition.
I had the opportunity to sit and chat with owner Blake Ballard after our visit to his restaurant. According to Ballard, “Spark is a non-typical restaurant and lounge that provides an engaging dining and social ambiance for those living in Utah Valley.” Continuing, he said of their menu: “Spark’s unique menu offerings are based on classical French techniques with Japanese, Spanish and California influences. The drink menu offers a unique approach to non-alcoholic refreshment.”
Simply put; SP^RK brings the social, culinary, and cultural advantages and moods of a metropolitan modern bar and lounge to Downtown Provo, all without actually serving alcoholic drinks of any kind.
SP^RK chef Viet Pham of San Jose, California, received formal culinary training from the California Culinary Academy and has previously worked at The Fifth Floor Restaurant, part of Hotel Palomar, located in San Francisco, California.
In Ballard’s words, “At SP^RK we want you to enjoy a culinary and social experience each and every time you come.”
Overall, my wife and I really enjoyed our experience at SP^RK and we are definitely looking forward to our next visit and sampling even more of their delicious and creative menu.
Give them a try for lunch or dinner.
Find them on Facebook at: http://www.facebook.com/pages/Provo-UT/Spark-Restaurant-Lounge/14098944078
Original photos taken by Becky Olsen. You can see more of her work, and of Sparks, on her Flickr page.
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Viet Pham is an amazing chef.