Chef Kevin Gibson (long of Evoe and Castagna) has made it official at his anticipated full-on restaurant, Davenport, which takes over E. Burnside's former June space. As promised, the June dining room remains largely untouched, but the difference is in what Gibson's armed with behind-the-scenes: a full kitchen where he can play with more involved ingredients (octopus) and other techniques (a fryer for fritto misto, a stovetop to braise leeks).
According to co-owner/sommelier Kurt Heilemann, Gibson's menu of not-quite-small plates ("order what you feel like eating; share with some people") will constantly rotate dishes in-and-out depending on the market. An early opening menu features dishes like duck breast with pomegranate; Manila clams with catalan beans and hot peppers; and grilled radicchio with egg, anchovy, and meyer lemon. And expect variety: "Most things will last two or three days," Heilemann says. The promised pasta machine is still en-route to the restaurant, but once it's set up, expect one or two pasta dishes on the menu at one time; per Heilemann, the menu is "growing every day, and will be more substantial in the coming weeks."
Davenport — named for the midway point between Heilemann and Gibson's hometowns, Iowa City and Chicago — is open now. Hours of operation: 3p.m.-10p.m., Tuesday through Saturday.
· Davenport [Official site]
· All Previous Kevin Gibson Coverage [Eater PDX]