Portland Monthly breaks the news that chef Trent Pierce's hotly anticipated downtown seafood concept is actually staying close to home. According to PoMo (whose article flaunts the byline of former O writer Michael C. Zusman's byline), Pierce will open Roe in the backroom of his popular SE Division ramen spot Wafu, debuting the upscale seafood concept as early as this September.
Like Pierce's lauded but short-lived restaurant Fin, the spot will apply distinctly modern techniques and Asian influences to fresh and foraged catch. Per PoMo, “Roe will showcase Pierce’s strength, with seafood at the center of a la carte dishes and tasting menus (priced around $50–100 for roughly seven courses). The 30-seat space will boast its own open kitchen and six-stool chef’s counter.” Once open, expect the backroom space to be open three nights per week, and reservation-only.
Image of Wafu/EPDX