we squeaked in just under the wire to open on schedule. last thursday we opened our doors at 6pm to a surging throng of well-wishers. we had a great time, and felt really glad to be back to working with food, rather than wood and pipes. we have been lucky enough to stock our larder with goods from Creative Growers, Gathering Together Farms, Veridian Farm, Sweetbriar and on down the list. we have been pickling, curing and brining as many essentials as possible to get the whole food system rolling in house. we're really happy with the food we have been making and we can't wait to develop even more. Jason and I are having a blast in the kitchen.
so, we are open, and ready to fill your stomach with rich, warming goodness! come on in and see us. we're open Thursday through Monday from 5pm until late (usually between 11 and midnight, but if you call ahead we might even stay open later).
and woudn't it be a delightful way to spend a blustery winter evening, around a burning hearth over a wonderful dinner?
we are located at 3925 northeast Martin Luther King, Junior boulevard. and we may be reached via telephone at 503.288.6900
here are some photos from the week!
We just wanted to send out a little update to let you know what's going on in the shop:
Things are rolling along quickly. Jason and I are in here every morning, hammering away, getting the buildout done three jobs at a time. We have managed to stay on target, and we are confident that we are going to make our opening date of December 11th.
Our hours are going to be Thursday through Monday opening at 5pm and serving until the fire dies out around Midnight.
The food is looking amazing, and the space is warming up to be one of the best spaces we could have imagined!
We posted some more pictures on the picasa for those of you who are dying to see the interior as it develops.
thanks guys
What some of you may know, but many may not, is that Jason French and I have partnered to open a restaurant. We signed the lease on a beautiful space just last week, at 3925 NE Martin Luther King, Jr. Blvd., and have begun a rapid build-out. The place was in need of plenty of "warming up" and cosmetic 911, but the foundation for a great space is there.
As for the kitchen, which is where Jason and I generally dwell, is the most exciting part: our only cooking implement....is a wood-fired oven, imported from Italy. All of the dishes will be prepared and fired in that gorgeous oven. No burners. No fryer. No gas. We are cooking the way your great-great-great-grandma might have cooked (if she were french-trained!). We will get more into the menu and the food coming up here, but for now, check out the pictures of the raw space. And know that we are planning on opening December 11th.
Thanks, Ben Meyer.
