Summer is usually a time for vacations, but we’re just working harder. Reopening one of our flagship restaurants. Starting work on a new spot. Launching a new lunch service. Putting together some special events. It’s a busy summer. Hope you can find time to take it easy. We’re going to keep working with local farms and purveyors to keep you healthy and full.

AVA GENE’S RETURNS

As you probably know, Ava Gene’s is back open. Our beautiful dining room is slightly upgraded. Our branding is refreshed. But our kitchen received a massive and much-needed expansion and renovation. The new back-of-house is going to fuel Cicoria, a pizza spot opening at the end of the summer, and a private event space in the back. Most importantly, reservations are now open, so we hope to see you soon.

COLD BREW BRUNCH

When the sun is out, it is cold brew season. Of course, brunch is always in season. So we’re teaming up with Stumptown Coffee Roasters this Saturday (6/29) and Sunday (6/30) for a special cold brew brunch at Tusk. We’ll have some special dishes on the menu, from chocolate babka with a coffee glaze to coffee-rubbed brisket. But the beverage menu is where things get crazy—cocktails, non-alcoholic treats, cold brew floats. It’s a caffeine-fueled feast! 9am – 2:30pm, walk-ins welcome.

ROOFTOP LUNCH

Tope’s rooftop patio is open, and now Tope is open for lunch too! The whole menu is available from 11am to close every day of the week. Come enjoy the views, tacos, and margaritas.

FIG LEAF CREAMER

This is the easiest recipe we’ve shared. But it’s also one of our favorites. In celebration of the Tusk brunch we’re doing with Stumptown Coffee Roasters this weekend, we thought you might like to make your own fig leaf creamer. You can use it in drip coffee, cold brew, and cocktails.

150 g cream
2 fig leaves
20 g sugar (optional)
150 g milk

Method:
Toast fig leaves in the oven until slightly browning on the edges. Bring cream, fig leaves, and sugar to a simmer and then let steep for 15 minutes. Add milk. Chill.