One by Spork
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06/30/2026
No second seating. No à la carte. No menu for you to study. No table that gets seated before another.
Every no was a decision about what yes would feel like.
06/26/2026
Imagine that by the time the last course arrives, everyone at the table has been through the exact same evening. Same story, same pairings, same pace. Nobody ordered something different. Nobody missed a course. Eighteen seats, one seating, one shared journey. That's rare at a restaurant. It's the whole point of this one.
The line between a kitchen and a lab is thinner than you think. We stopped trying to find it.
06/19/2026
You sit down with people you may or may not know well. There's no menu to study, no decisions to make, no performance required. For the next few hours, the same courses arrive at the same pace for everyone in the room. By the end of the evening, something has happened..not just to the meal, but to the table.
That's what we're building toward. Every night.
Bread & Butter Service. Something that may sound so simple and overlooked, is something we spend days on. The butter starts with fresh cream from Jersey Hills Dairy, cultured with buttermilk starter and shio koji, cold-fermented for twenty-four hours, then churned until the solids break, strained, washed in ice water, finished clean. The gochujang is brewed from barley and glutinous rice flour, fermented soybean, salt, and Aji Amarillo grown on our farm. Jarred and left alone for three months.
06/12/2026
Most restaurants give you a menu and let you figure it out. We made a different decision. Eighteen seats, one seating, one story. Built for a room full of people experiencing the same thing at the same time. It doesn't happen often. We think it should.
There's a version of every dish that's easier. Pasta that arrives pre-made, herbs from a delivery box, sauces that don't require a whisk. We've never been interested in that version, not because scratch is a selling point, but because the dish tells you when something was made with care and when it wasn't. So does the person eating it.
By the time you sit down, the work is mostly done. The decisions were made the day before. The mise en place was built this morning. The room was set before you arrived. What you walk into isn't a restaurant, it's the result.
06/02/2026
This is not dinner. This is an experience.
An 18-seat counter. A kitchen with no walls. A garden 30 steps from the pass. Ten courses built from scratch by the hands in front of you, with ingredients that were in the ground this morning.
Every detail exists for one reason: to give you a night you carry with you long after the last course.
05/28/2026
The garden now gets its own night.
Every other Monday in 2026, Starting June 1st, One By Spork is offering a dedicated vegetarian series built entirely around our onsite urban micro farm. Two welcome bites in the lounge, six savory courses, dessert, and your choice of a wine and cocktail pairing or a spirit-free option that follows the same seasonal logic as the food.
No decisions, no menu, no meat or fish. Just what the farm is growing right now, plated with the same care as any other night in this room. $167 per person, pairings included. Doors at 6:00.
Reservations required. https://www.exploretock.com/one-by-spork-pittsburgh/detail/608929/vegetarian-mondays
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Website
Address
5430 Penn Avenue
Pittsburgh, PA
15206
Opening Hours
| Monday | 6pm - 8pm |
| Thursday | 6pm - 8pm |
| Friday | 6pm - 8pm |
| Saturday | 6pm - 8pm |
| Sunday | 6pm - 8pm |
