New Menu, New Faces, Old Friends at Tavern on Kruse
Fall Menus Launch Friday
This is an important menu for Chef Nate and myself. As we return to “indoor weather,” we lose almost 100 seats on the patio but regain our kitchen’s sanity and with it the joy of creativity. This fall menu will offer the some of our most original dishes in years while staying true to what we see as Tavern’s mandate of delivering “highly-elevated comfort food.”
It’s funny to think that we couldn’t get away with many of the dishes we’re now offering when we first opened seven years ago… like “Seared Scallops & Pork Belly.” Today, we know that half of you will identify it is a Michelin-trained chef’s elevated version of bacon-wrapped scallops while the other half just think, “Whatever… everything they put out is really good… I’ll try it!” Thank you, FoodDude, for continuing with us on our journey. It grows ever more meaningful and allows us to have a lot of fun and share what we love.
Nate’s new right hand, Cole Culver, joins us by way of Portland City Grill, Papa Hayden, Jo Bar and more. He’s as much fun as he looks in the picture and he is as nice a guy as you could hope to work with or for.
We had about 15 candidates for this position, interviewed 5 and Nate and I recognized within seconds that Cole would be our winner.
Cole replaces our outgoing Chef de Cuisine. Chris Grier, who is off to be an Executive Chef in a giant “turn-around” of a Wilsonville restaurant. As the guy who cooked 4000+ free meals given out to unemployed folks, he will be missed as a Covid-era hero and a pillar of Tavern’s success.
Kylie Is Leaving Us
( kind of / for now )
Kylie, our bar manager of the last few years, is heading home to take care of mom and dad. She will continue to handle much of Tavern’s “bar manager” stuff from afar (possible these days) and promises to return each summer to come tend bar in person.
Kylie will be cherished as another one of our Covid heroes. She showed up the day after shutdown – when there was no job or money or PPP loan – and asked, “how do I help?” She assumed the lead in coordinating distribution of the thousands of meals provided for the families of fellow restaurant workers and others who found themselves unemployed overnight.
Kylie’s final shifts will be tonight (Monday) and Tuesday from 4pm until close if you would like to pop in to say goodbye!