Wicked Spoon

FOOD

A plate at Wicked Spoon rarely stays in one cuisine for long. The buffet is built for sampling, and many dishes arrive in small bowls, ramekins or other individual portions rather than waiting in one large pan. That format gives the food a composed quality: a guest can take one finished bite, move several steps, and add something completely different without letting any single category take over the plate.

The first stretch is lighter and breakfast-driven. Smoked salmon comes with the expected capers, onion and cream cheese, while the cold bar moves into seasonal fruit, cheese, charcuterie and salads with more deliberate combinations. Vanilla beet salad brings goat cheese, hazelnuts and a hazelnut dressing; beef tataki pairs citrus-ginger ponzu with arugula and dehydrated duck egg. Omelets are made to order, and scrambled eggs are enriched with crème fraîche.

Brunch broadens quickly. Cinnamon-walnut French toast lands on the sweet side with strawberry compote, while Cajun shrimp and cheddar grits provide a richer savory contrast. Eggs Benedict, biscuits and house-made sausage gravy, and buttermilk pancakes keep familiar brunch foods in view. Then the selection turns more restaurant-like with blackened white fish over beluga lentils and gemelli pasta with pork belly, peas, pistachio and pecorino.

From there, the walk becomes more international. Carnitas tacos come with salsa roja and pickled vegetables; a beef-and-lamb gyro carries tzatziki and tomato salad; green-chile tamales are finished with roasted salsa and crema. Chorizo huevos rancheros and steak with eggs push breakfast into Southwestern territory, the latter combining breakfast potatoes, chimichurri hollandaise and pickled peppers.

The Asian station can easily become its own plate. Assorted dim sum sits near lap cheong fried rice, Singapore curried noodles with crispy chicken and mushroom mapo tofu. A shoyu ramen bar and hot-pot station add another cooking format, while sushi provides a cold option. Steamed snow crab, served with drawn butter, makes the clearest seafood detour and is the kind of item worth saving room for rather than discovering after the plate is already full.

The grill brings several of Wicked Spoon’s most recognizable dishes. Bone marrow is served with short rib, pickled onions and lemon gremolata, turning a traditionally rich preparation into a sharp, compact serving. Wicked Fried Chicken supplies the crisp comfort-food answer. Beef tri-tip, slow-roasted strip loin, herb-crusted pork loin and roasted chicken extend the carving side, while Angry Mac & Cheese and the loaded mashed-potato bar make it easy for the plate to swing back toward unapologetic buffet comfort.

Dessert continues the small-format approach rather than ending with one oversized centerpiece. Seasonal pastries and sweets can be sampled alongside house-made gelato and sorbet, making one last circuit practical even after several savory rounds. That is the food logic Wicked Spoon handles especially well: brunch, Asian dishes, tacos, carved meats and sweets seem to make sense together in one meal.