The Oregonian's Michael Russell confirms swirling rumors that Daniel Mondok has left his current position as Genoa sous chef to open his own restaurant — in Dundee's wine country. The unnamed restaurant — unsurprisingly, a farm-to-fork project that will utilize produce grown on nearby acreage — will take over the Farm to Fork restaurant space at the Inn at Red Hills. According to the report, Mondok and his parters will renovate the existing site, and two sommeliers, Brandon Tebbe and French Laundry alum Nate Ready are also on board.
Mondok, a hired gun around town ever since the shutter of his celebrated restaurant Sel Gris in 2009, has worked in the Genoa kitchen for a year (immediate preceding that gig, he was sous chef at E. Burnside's June restaurant). More information as it becomes available.
· All Previous Daniel Mondok Coverage [Eater PDX]
Image courtesy Sel Gris via Facebook