Remedy Wine Bar, the light-filled wine bar overlooking the North Park Blocks, has announced its new chef. The aptly named Portland native Lucas Parsley will now head up the kitchen while chef Ingrid Chen goes on an extended maternity leave.
Parsley's culinary background leans heavily toward pastry work, so it will be interesting to see how that influences the small-plate oriented menu. He's spent time in several local kitchens including Nuvrei, Tabla, Bowery Bagels, and KitchenCru. Most recently, he was leading the pastry program at Fleetwood's in Hawaii.
His Valentine's Day menu offers a sense of what he has in store for diners. According to the press release, the three-course menu will include Dungeness Crab Salad with Satsuma Mandarin, Mixed Greens and Shaved Fennel; Braised Tails and Trotters Pork Shoulder with Wine-Poached Apricots and Cipollini Onions; and dessert of Dark Chocolate Budino with Smoked Sea Salt, Cocoa Wafers and Arbequina Olive Oil.