Tusk and Ava Gene’s Raise Funds for Non-Profits with “Generous Pour” Cocktails Each Month
Beginning this month, Submarine Hospitality’s restaurants, Tusk and Ava Gene’s, will each feature one special cocktail dubbed the “Generous Pour.” For each Generous Pour cocktail served, $1 will go to a specific non-profit for the month. February starts off with The Scofflaw, made with Wild Turkey Rye, dry vermouth, grenadine and lemon. $1 from each in February will be donated to Planned Parenthood Columbia Willamette during the month of February. Look for a new cocktail and different non-profit each month, designated on the menus of Tusk and Ava Gene’s all year long.
About Ava Gene’s
Ava Gene’s is a Roman-inspired restaurant from Executive Chef/Partner Joshua McFadden of Submarine Hospitality 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-rolled 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 and outdoor patio seating are 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. Ava Gene’s menu features a rotating selection of classic Italian nightly specials, such as sugo on Sunday, meatballs on Monday, and a fish fry on Friday. The restaurant is open nightly, and reservations for the dining room are taken in advance. AvaGenes.com | @AvaGenes
Tusk is the first new restaurant from Submarine Hospitality, the team behind Portland’s Ava Gene’s — partners Joshua McFadden and Luke Dirks. Opened in August, 2016, Tusk’s vegetable-driven, Middle Eastern-inspired menu is the creation of 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. Chef de Cuisine Wesley Johnson also worked with Smith at Zahav and like him, moved to pursue a career in food closer to the source of the ingredients available in the Pacific Northwest. 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 former Le Pigeon pastry wiz Nora Antene, along with the cocktail menu by former Teardrop Lounge Bar Manager Tyler Stevens, are equally as seasonal. The bustling, bright, white dining room is modern and feminine, with the exception of the dining room’s statement piece: a giant portrait of Keith Richards floating in a swimming pool above the bar. That playful vibe runs through the menus and the feel of the space. Shortly after opening, Portland Monthly named Tusk Rising Star in their annual Best Restaurants issue, and PUNCH called Tusk one of “The Most Notable New Bars in America.” Tusk is located at 2448 E Burnside, Portland, Oregon, and open for dinner 7 nights a week (until midnight Mon.-Sat. and 10pm Sundays), and brunch on Saturday and Sunday. Tel. 503.894.8082 tuskpdx.com Instagram: @tuskpdx Facebook: TuskPDX