Submarine Hospitality celebrates mothers on May 13th with flowers and a prix fixe menu at Tusk, and an Italian-inspired à la carte brunch feast at Ava Gene’s
PORTLAND, Ore. (April 9, 2018) –This Mother’s Day at Tusk, Chef/Partner Sam Smith welcomes James Beard Award-winning chef Naomi Pomeroy of Beast to collaborate on a multi-course brunch menu showcasing both elevated brunch fare and the collectible work of a celebrated local ceramicist. For this one-of-a-kind service, brunch will be served on a new collection of Ash Dinnerware by Sarah Wolf of Wolf Ceramics, handmade from a durable stony grey clay she designed specifically for this line. Pomeroy’s new floral studio Colibri will fill the restaurant with fresh flowers for the holiday. Small Colibri arrangements in a unique vase by Wolf will be available for guests to purchase; dinnerware will be available by special order. Tusk’s prix fixe brunch will be $38 per person, beginning with a selection of family-style pastries and mezze, followed by an à la carte menu of individual main dishes, including tea or coffee and additional treats to take home. There will also be an abbreviated menu available for children. Reservations between 9am and 2:30pm on May 13th are limited and should be made online at tuskpdx.com.
At Ava Gene’s, chef/owner Joshua McFadden and his team are planning an Italian-inspired Mother’s Day brunch that celebrates spring with farm eggs, seasonal vegetables and sweets. Produce synonymous with spring in Oregon will be abundant throughout the menu, such as asparagus, peas, nettles, green garlic and spring onions, including numerous nods to recipes from McFadden’s lauded cookbook, Six Seasons: A New Way with Vegetables. The à la carte menu will be filled with indulgent entrees such as saltimbocca with braised greens and a sunny side egg, carbonara, and polenta with shrimp, poached egg and pea greens, as well as lighter fare such as the grain bowl, avocado toast, and house made XVOO granola with yogurt and lemon curd. Coffee and espresso drinks will be offered alongside brunch cocktails and fresh green juices. Reservations are available between 10am and 2pm, and can be made online at avagenes.com.
Tusk’s vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith. Smith’s time spent as opening sous chef at Philadelphia’s acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene’s informs the ever-changing seasonal menus. All vegetables and most flours and grains are sourced directly from local farms Smith has built close relationships with over the years, and the dishes are meant to be shared in a convivial dining atmosphere. All flatbreads are baked in-house. The dessert program, helmed by Nora Antene, along with the cocktail menu by Bar Manager Tony Contreras, are equally as seasonal. Tusk was named a FOOD & WINE Restaurant of the Year 2017, to Bon Appétit’s 50 Best New Restaurants (2017), and has received praise from The New York Times, PUNCH, Portland Monthly, The Oregonian and others. Tusk is located at 2448 E Burnside, Portland, Oregon, and open for dinner 7 nights a week (until 10pm Sun.-Wed. and with a late night menu until midnight Thurs.-Sat.), and brunch on Saturday and Sunday. Tel. 503.894.8082 tuskpdx.com Instagram: @tuskpdx Facebook: TuskPDX
About Ava Gene’s
Ava Gene’s is a Roman-inspired restaurant from Executive Chef/Partner Joshua McFadden and his culinary team, with an emphasis on the best local produce and meats grown and raised by Pacific Northwest farmers and ranchers. Pastas are made from regional grains, hand-made and house-extruded. A regional Italian wine list complements the spirit of the cuisine, recognized for its “laser focus” by Wine Enthusiast as one of America’s 100 Best Wine Restaurants every year since opening in 2013. A creative cocktail menu and extensive selection of amari and grappa are served from the marble bar, which along with the chef’s counter open to walk-in guests each night. Ava Gene’s was named #5 Best New Restaurant in America by Bon Appétit magazine shortly after opening, and has since been featured by Condé Nast Traveler, Lucky Peach, The New York Times, Food & Wine, Sunset, and The Wall Street Journal, among others. In the summer of 2016, Joshua McFadden and partner Luke Dirks formed Submarine Hospitality, acquired ownership of Ava Gene’s, and opened their second restaurant, Tusk. Ava Gene’s is open nightly, and reservations for the dining room are taken in advance. AvaGenes.com | @AvaGenes