Image of the former Fark to Fork signage courtesy Christopher T. via Yelp
Chef Daniel Mondok's upcoming wine country restaurant finally has a name: Paulée (accent over the first "e," s'il vous plaît). Portland Monthly is the first to reveal extensive details about the 90-seat project — which saw Mondok leaving the Genoa kitchen in December 2011 to begin build-out in the Farm to Fork space at the Inn at Red Hills.
As previously reported, wine expert Brandon Tebbe is on board as co-owner and sommelier, and per the PoMo piece, the concept takes on an "everything to everyone" approach: Mondok and Tebbe plan two dining areas (one casual lounge space and another full dining room), featuring everything from morning pastry service to a raw bar to a four-course fine-dining option. The beverage program, meanwhile, promises "48 Enomatic-preserved wines by the glass, 12 local wines on tap, 12 draught beers (half local, half international), and a full-scale mixology program."
Projected opening: April. More information as it becomes available.
· Daniel Mondok Reveals New Wine Country Restaurant Details [Eat Beat]
· All Previous Daniel Mondok Coverage [Eater PDX]