HIGHLY ANTICIPATED CONCEPTS FROM CHEF DOUG ADAMS AND JENNIFER QUIST NOW OPEN IN DOWNTOWN PORTLAND
Bullard, Abigail Hall and Good Coffee at Woodlark
Portland, Oregon [December 17, 2018] – Chef Doug Adams and Portland hospitality maven Jennifer Quist, the partners behind Holler Hospitality, officially open three concepts at Woodlark, House of Welcome, a new hotel from Provenance Hotels and the sixth in their portfolio in downtown Portland. The 150-room hotel embodies the spirit of the new Northwest – sophisticated, daring, optimistic and ever-evolving – and unites two iconic and historic buildings, the Cornelius Hotel and Woodlark Building, at the intersection of SW Park and Alder in the heart of downtown Portland.
Adams established his name on a national stage during his tenure as Executive Chef at Vitaly Paley’s award-winning Imperial, also in Portland, where he gained recognition as a finalist on BRAVO’s Top Chef: Boston, as well a semi-finalist nomination from the James Beard Foundation Awards for Rising Star Chef of the Year 2016. Jennifer Quist has more than two decades of hospitality industry experience in multiple roles including restaurateur, strategist and consultant, most notably as Director of Operations for the award-winning Multnomah Whiskey Library in Portland, where under her tenure the bar received dozens of national accolades as well as international recognition for its exclusive membership program and whiskey selection. In 2016, Adams and Quist joined forces to form Holler Hospitality; the programming at Woodlark is their inaugural project.
As the hotel’s sole food & beverage operator, Adams and Quist have curated a collection of unique culinary offerings including Bullard, a 70-seat restaurant; Abigail Hall (opening Thursday, December 20), an intimate, living room-style bar; and Good Coffee, a lobby coffee bar in collaboration with Portland’s Good Coffee.
Rooted in Texas and refined in Oregon, Bullard is named after Chef Adams’ hometown in Eastern Texas. Defined by the roaring wood-fired hearth on display in the open kitchen and downstairs smoker, Bullard pays homage to classic Texas cooking paired with Hispanic influences and Chef Adams’ signature modern approach to crave-worthy comfort food.
Serving dinner, lunch and weekend brunch (starting in February), Bullard offers two distinct areas for dining and imbibing, the entry library lounge and the bar and dining room that face the open kitchen and hearth. Highlighting ingredients from Oregon farmers and anglers, including elk, rainbow trout and game birds, the dinner menu is organized by category including “Raw & Barely Cooked,” “Small Plates,” “Supper Plates,” “Vegetables” and “From the Smoker,” which are large format items meant for sharing. Menu offerings from each section include: • Raw & Barely Cooked: Grilled scallop tostada, charred avocado, tomatillo, and spicy peanuts.
Small Plates: Texas red tamale with queso fresco and scallion. The tamale, served in the husk, is Adams’ play on a Frito pie meets a Tex-Mex
enchilada and was the winning dish he cooked for Chef Enrique Olvera during an elimination challenge on Top Chef.
Vegetables: Sunchokes & Sweet Potatoes with mint, yogurt, and pomegranate.
Supper Plates: T-bone steak dinner. The steak is cooked over the wood-fired grill and served with smoked onion and parsley butter. Guests are given the option to have the tenderloin prepared as a tartare appetizer to be enjoyed while the steak cooks. The hand-cut, butcher-style tartare is seasoned with ample cornichon, fine cut parsley, and red onion and served with grilled bread bathed lightly with smoked beef fat.
From the Smoker: Slow cooked beef rib to share, served with fresh flour tortillas and salsas.
Lunch centers around soups, salads, sandwiches and the Bullard Lunch Plate, Adams’ take on the standard Southern “Meat & Three.” Guests choose one option from a selection of proteins such as smoked black pepper turkey breast, slow-cooked bbq beef, rainbow trout or Adams’ famous fried chicken, in sandwich or thigh, and three vegetable sides including chilled black eyed pea salad, German potato salad and roasted turnips with orange and olive oil, to name a few.
The beverage program, overseen by Holler Bar Manager Daniel Osborne (Woodsman Tavern, Teardrop), shines a spotlight on beer, in both draft and 12-oz can format. The cocktail menu features “Classics 3 Ways” including the Negroni, Old Fashioned, Whiskey Sour and Margarita, each offered in three variations. Osborne ups the fun factor with pitchers of margaritas for the table, pickle back pair-ups like Henry McKenna Bourbon with traditional pickle juice and Krogstad Aquavit with Scandinavian spiced pickle juice. An eclectic wine list traverses both old and new worlds with an emphasis on Oregon Pinot Noir.
Smith Hanes Studio created a masculine design aesthetic with a balance of comfort and ruggedness. The design conjures memories of Chef Adams’ culinary life and journey, beginning with his early years in the town of Bullard to the present, with time spent fishing in the wild with his dogs and in the bold, rough mountains of Oregon. Rich and dark colors, original penny tile floors from 1908, blue-jean colored walls and rough-linen curtains are blended together with memorabilia and collections depicting the life of a sportsman including fishing rods and reels, fallow deer antlers and original art that was made specifically for Bullard.
Conceived of, christened and overseen by Jennifer Quist, Abigail Hall is named after Abigail Scott Duniway, Oregon’s “Mother of Equal Suffrage.” A lecturer, organizer, writer, and editor, Duniway is revered for her achievements for women’s rights and the place she held in the forging of the Northwest.
Quist collaborated closely with Chef Doug Adams, Holler Bar Manager Daniel Osborne and Smith Hanes Design Studio on the menu, bar program and interiors, respectively, to create the bar of her dreams; the manifestation of her personal taste coupled with a decade of experience creating hospitality experiences.
Abigail Hall pays homage to femininity and history through comfortable yet beautiful design. The 40-seat living room style bar is located in the original library and Ladies Reception Hall of the former Cornelius Hotel, the sitting room and gathering place where the suffragettes of Abigail Duniway’s time convened and conspired. Design features include a fireplace, a large, custom-made central chandelier, green wainscot walls, a reproduction of the penny-tile floors from 1911 and a mix of lush materials and colors including pink and deep maroon leather banquettes and fabrics. Above the wainscot, a hand-painted mural by local Portland artist Michael Paulus adorns the walls; dark blue walls highlighted with delicate flowers and floral arrangements in soft tones of greens, blush pinks, reds, blues, and tans.
Osborne’s approachable bar program offers something for every mood and preference, from light beer and rosé by the glass to a selection of spritzes, hand-crafted cocktails, and customizable martinis & manhattans for the table that serve two, four and six guests.
Chef Adams’ menu includes playful, shareable plates and snacky items like Tauncy’s Chex Mix, based on Quist’s late grandmother’s personal recipe, Caviar and Cucumber Sandwiches with whipped cream cheese, a Dungeness Crab Roll, Buttermilk Chicken Fingers with avocado ranch and hot honey mustard, and Abby’s Burger – the bar’s signature burger featuring a thick steakhouse-style patty, a blend of premium beef and dry aged trim, ground in-house.
Adams and Quist have joined forces with local roaster Good Coffee to run the coffee bar in Woodlark’s main lobby, adjacent to the front desk. Good Coffee at Woodlark offers signature seasonal drinks and a selection of roasted coffees available to be prepared both as espresso and filter. Chef Adams and the Bullard kitchen oversee a to-go breakfast menu that introduces Adams’ interpretation of Texas-style Kolaches, a hand-held slightly sweet, yeasty pastry of Czech origin, as well as an assortment of house-made pastries. Good Coffee will serve three to five Kolache flavors a day including the signature offering of Chef Adams’ take on the Texan classic, filled with a mini-jalapeno and cheddar sausage that was developed exclusively for him by local sausage company Zenner’s.
Bullard, Abigail Hall and Good Coffee are located at Woodlark, House of Welcome at 813 SW Alder Street, Portland, OR, 97205.
Bullard is open for Lunch (Monday – Friday, 11:00am – 3:00pm) and Dinner (Sunday – Thursday, 5:00pm – 10:00pm and Friday & Saturday, 5:00pm – 11:00pm). Weekend Brunch begins February 2019 (Saturday & Sunday, 10:00am – 3:00pm). Phone: 503-222-1670. Website: www.bullardpdx.com.
Abigail Hall is open seven days a week, 3:00pm to close. Phone: 503-227-0036.
Website: www.abigailhallpdx.com. Instagram: @abigailhallpdx
Good Coffee is open Monday – Friday 6:00am – 6:00pm, Saturday & Sunday
7:00am– 6:00pm. Instagram: @goodcoffeepdx