Photo of Trifecta Tavern courtesy @kenforkish/Twitter
Ken Forkish's hotly anticipated Trifecta Tavern — the hybrid bakery/tavern/restaurant on SE Sixth Avenue — will open its doors "some time next week," reports Eat Beat. (The exact date remains vague, though Forkish promises to announce the official date two days beforehand via Twitter.)
Much has already been made of the tavern's upcoming menu, executed by longtime Higgins chef Rich Meyer — think whole-roasted fish, veggie plates, and oysters served in a variety of ways. Earlier this autumn, Forkish told Eater that the menu would feature, unsurprisingly, bread in many of the dishes: "19th-century New York City taverns would sometimes dish out plates of ham, bread and raw oysters, and we will do the same with hot house rolls, and our own fresh-churned butter. Then there will be vegetable plates and at least a few salads, usually paired with bread from the bakery. The entire menu will reflect the fact that this is a baker's restaurant with bread as an element in most dishes."
New intel from PoMo reveals plans to expand the daily pastry case to include "little-seen breads from Forkish's book," new croissants, and possibly these things. Also: Forkish's will make ice cream in-house, with possible flavors like brioche and "peas and mint." More information as it becomes available.
· Sneak Peek Inside Ken Forkish's Trifecta [Eat Beat]
· All Previous Trifecta Tavern Coverage [Eater PDX]