Mark Doxtader's Tastebud never really went away. In fact, it didn't even take that much of a break. (In between his last brick-and-mortar and this new one, Tatebud's been catering weddings and festivals and doing the farmers' market thing for the last two-plus years).
And now it's back, in the form of a new 46-seat space in the family-friendly neighborhood of Multnomah Village, a move that's been nearly three years in the making since Doxtader shuttered his SE Milwaukie Avenue space back in early 2013.
As you can see by the accompanying photos, it's a deliberately rustic space, with plastered walls and a reclaimed redwood drop ceiling hanging above the open kitchen.
But the real star of the show is Doxtader's new wood-fired oven—it has a diameter of six feet—which also gives him plenty of space to play around with cooking temperatures.
As to what he plans on baking in it, Doxtader answers everything.
Naturally, there will be pizza—three to four standard pies, and three to four seasonal ones. He'll also use it to bake bread. And lamb chops. And poussins.
As we reported last week, Doxtader's hired some ringers to help break Tastebud back in, including Jobie Bailey (Firehouse, DOC) to man the back of the house, and Heather Brazille (Toro Bravo, Paley's Place) to manage the front of it.
Multnomah Villagers (and the pilgrims who are sure to trek there) should also expect leafy salads and vegetable sides courtesy of Doxtader's farmers' market friends, a full bar, and taps for beer, wine, and cider.
You should also expect the restaurant to open seven nights a week once it find its sea legs (it's open for just five now), and in the near future, brunch, and depending on the response to brunch, possibly lunch, too.
Tastebud: 7783 SW Capitol Hwy., 503.245.4573; Hours: 5 to 10 p.m., Wednesday through Sunday
All photos courtesy of Dina Avila