Scott Dolich's NW "tavern" the Bent Brick is about to get, well, more tavern-like. The Oregonian breaks the news that chef Will Preisch — whose menu featured modern, experimental takes on local ingredients, earning a spot on the Eater 38 — will depart the Bent Brick kitchen in February, with plans to travel and stage at various restaurants. With his departure will come a "more traditional menu" with house-made sausages the conceptual focus.
The shift toward pub-grub accessibility, according to Dolich, reflects customer demand. This summer, Dolich — also the owner of the in-transition Park Kitchen — talked to Eater about the difficulty of managing diners' expectations at the Bent Brick: "We're never going to please everybody, but the people who do walk into the restaurant, we make every last effort to make sure that they're happy. But believe me, I get asked once a week, 'When are you going to put a burger on the menu?'" Per the O, there are still no plans to add a burger. More information as it becomes available.
· The Bent Brick Misses on First Shot, Looks for Rebound [OregonLive]
· All Previous Bent Brick Coverage [Eater PDX]
Image of Preisch courtesy Avila/EPDX