A familiar name's returning to Portland. The Oregonian's Michell Russell breaks the news that chef Eric Bechard — of McMinnville's farm-to-table Thistle — will soon open a wild-game-focused restaurant somewhere in Southeast Portland. In an email to the O, Bechard writes that the as-yet-unnamed spot will highlight whole-animal butchery, wild-plant foraging, and in-house pickling and curing. (Sample menu items include "whole braised then grilled rabbit for two (carved tableside)," pickled elk tongue, and "wood pigeon and root pie for two").
Bechard, an alum of the Alberta Street Oyster Bar, opening his heralded McMinnville restaurant Thistle in 2009, then quickly built a wine-country empire with casual restaurant Community Plate and taco spot Tacos de los Muertos, the latter of which debuted this summer. (Bechard has since sold his interest in Community Plate.)
What the O piece doesn't reveal: the exact location of Bechard's PDX spot. Have intel? Hit the tipline.
· Thistle's Eric Bechard Opening New Restaurant in SE Portland [OregonLive]
· All Previous Eric Bechard Coverage [Eater PDX]
Image of Eric Bechard at Thistle courtesy Facebook