We’ve been blessed to have been mentioned in a few publications and, as a result, have had a large boost in subscribers to this newsletter. Yes, as this is a newsletter, it’s meant to deliver updates regarding the restaurant, however, Berlu is not a normal restaurant and, fittingly, this is not a normal newsletter. Before getting to the news, I like to share a story or two that may or may not relate to the topic at hand. If you are not interested in this side of me and prefer getting to the point, you can scroll down to the photo of a NY steak with a side of potatoes and begin reading there. Consider this a disclaimer.
Over the years of living in Portland, I’ve gone through a few hair dressers as I have a simple haircut and don’t care to put too much time in to styling it beyond a professional look. My favorite hair dresser is quite busy and a little out of my way, but I’m always happy with his work. I find that I where I end up getting my hair cut most is somewhere convenient and close to work. Recently, I’ve been going to a barber near the restaurant during days where I’m catching up on admin work and have stuck with one barber over the past few months. It’s a cool barbershop, so he’s always asking me if I want fades or other hair designs. “No, just a buzz. Same as always” I say. While he’s cutting, I usually close my eyes and “1/2 sleep” as it’s one of the few times I can check out and relax. I’ll often times wake up to a slight fade or bit of flair of Chachi’s choosing (yes, that’s his name). My girlfriend and I have made a joke of it saying I “got Chachi’d,” yet I still keep going back out of convenience. The other week, he gave me a slight a-symmetrical cut akin to the hairstyle of Kate from “John and Kate plus 8.” Just in time for Halloween….
Don’t get Chachi’d.
As always, we’re happy to accommodate dietary restrictions nightly but like to designate at least one week each season to a fully plant-based menu. During the week of November 14th-17th, we will solely be offering a vegan menu. We like to do this as some of our guests, who are now friends, prefer to not be in the presence of meat/fish. This also allows us to be able to focus on one menu. Over the years of offering vegan menus, I’ve valued and enjoyed the challenge as it forces me to think differently with the creative process.
For our omnivore menu, we’ve been grateful to the folks at Marion Acres for offering us their organic chickens over the past few months, though we’re excited to now shift to duck as our final savory course. We are using a moulard duck from Sonoma that has a mild, slightly sweet flavor. It is a cross between pekin and muscovy and am very excited as I am not a fan of overly gamey duck. We will showcase fresh, whole birds in a few different preparations similar to how we did with the chickens.
Tickets for December are now available through Tock.
If I don’t see you before Thanksgiving, I hope you have a good one. We all have a lot to be thankful for.