 Located on the corner of 2nd and Locust at the virtual epicenter of Harrisburg's restaurant row is the trendy Spice Restaurant.
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 Executive Chef Jeffrey Utzman has gotten around before planting his feet in Harrisburg. His credits include being the personal chef for none other than Mr. "Sweatin' to the Oldies" himself, Richard Simmons, the Executive Chef for the US Olympic Team, and working on the catering staff for the Jacksonville Jaguars. Now he's whipping up his eclectic and unique creations for the patrons along restaurant row. |
 These plates consist of a number of creatively designed and named dishes throughout the menu. Appetizers include choices like What's Up Ginger, a sesame coated Ahi Tuna, pan seared and served with wasabi, ginger & soy sauce garnished with seaweed salad. Bleu Chip Stock is Sweet Maui chips topped with crumbled bleu cheese and oven melted, and the Mozzarella Tower pictured here is red and yellow tomatoes stacked in layers with Buffalo mozzarella cheese topped with fresh basil and balsamic reduction with imported olive oil. Standard bar fare is also available, and along with most all of the appetizers is available at half off during happy hour each weekday. |
 Not to be outdone, the salads also offer creative presentations. With eighteen salad and wrap offerings there is plenty to choose from.
Their Signature Surf & Turf Salad is half a head of romaine rubbed with "Spices" and touched with fire, topped with juicy filet tips and char grilled fire shrimp, zested with Spice's own key lime Caesar & Asiago cheese. |
 The Green Light - Red Light Salad is fresh cut romaine lettuce, tossed with fresh strawberries, pistachios and a bleu cheese crumbled dressing.
Other salads that you may want to at least slow down for include selections like the Sunburst Salad which is fresh grilled chicken breast topped with a Mandarin orange glazed coating, served on a bed of mixed greens, fresh vegetables and candied coated walnuts with a mandarin orange ginger dressing. Or the Crabacado Salad which is Jumbo lump crab meat and fresh avocados topped with fresh tomatoes & mixed greens zested with fresh mozzarella in a key lime cilantro champagne vinaigrette. |
 Entrees offer a wide selection of pastas, meats, seafood, burgers and traditional favorites.
Sizzlin' Filet Tips leave no doubt where their name came from. They consist of tender filet tips pan seared and served sizzling hot with peppers, onions and mushrooms. |
 Drunken Sailors is a trio of seagoing favorites. Shrimp, scallops & crab are drunk with Chardonnay wine for this entree then topped with lemon and butter. |
 The Fallen Angel is one of Chef Utzman's specialties. In this dish shrimp, scallop, crab, and lobster are flamed with Grand Marnier and garnished with fresh berries and tossed over angel hair pasta. |
 Chicken Chesapeake is grilled chicken breast topped with crab cake and asparagus and zested with a Chesapeake remoulade. |
 Margarita Shrimp includes sauteed jumbo shrimp flamed in tequila tossed over linguine in a garlic herb triples sec butter sauce. |
 The Signature Filet Mignon is a center cut filet rubbed with "Spices" cooked on an open flame to your liking. Here it is paired with a crab cake. |
 Spice's Land & Sea is a classical Surf & Turf with filet medallions rubbed with "Spices" and char-grilled paired with a succulent Maine lobster tail splashed with wine & butter. |
 A true Spice favorite is Spice's Signature Paella. This dinner for two is a potpourri of clams, mussels, sausage, chicken, shrimp and calamari, all served in a classical sophrito over saffron rice.
Spice's open air atmosphere gives it that summertime South Beach feel. And a dance floor keeps the party going late night. |
Spice Restaurant
2nd and Locust Streets
Harrisburg, PA 17101
717-441-1556
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