With 50-shades-of-blue wallpaper patterned like mussel shells, La Moule offers a tucked-away atmosphere that borders on high fashion. When you enter, the 1970s avant-garde soundtrack prepares you for the black booths and checker-board tile floors; walk into the second dining room, and you'll find an intimate bar at the back. Here, things get Continental, with vintage movie posters from Bruxelles, Belgian beers on tap, and an eclectic by-the-glass list that includes a Slovenian white.
La Moule, brought to you by Aaron Barnett, Chefstable partner and executive chef of St. Jack, and bartender Tommy Klus, formerly of Multnomah Whiskey Library, will open September 21 at 2500 SE Clinton Street.
Six unique styles of mussels will be offered nightly, from classic mussels cooked in wine with fresh herbs to chilled smoked mussels topped with a creamy potato-based sauce reminiscent of New England clam chowder. The main thing about La Moule's food is that it is intimate: There's no way around it, mussels require getting close to share.
The La Moule menu does have more than mussels, including a burger topped with double-cream brie and bacon; steak in a buttery, mustardy sauce; and St. Jack's cult favorite, the chicken-liver mousse served with baguette. Currently, La Moule has one cider on tap, and it has plans to add wines on tap within the next few months.
