Today, The Oregonian broke the news that La Moule, the mussels and frites (or Moules et frites) bar by Aaron Barnett, chef at St. Jack, will open at 2500 SE Clinton St on September 21. For those who can't wait till then to feast on mussels with sherry and merguez sausage or Budweiser and Old Bay, special preview dinners will be held September 14 and 15. Tickets will likely go fast, so buy early.
In addition to six varieties of mussels, La Moule will serve some St. Jack hits, such as its chicken liver mousse, as well as a selection of salads, a Belgian street-style sausage, and vegan and pub burgers.
The Oregonian also learned that Tommy Klus and Mark MacMinn (Kask) will design 8 to 10 cocktails to add to the list of Belgian beers and that Cameron Addy (Ava Gene's) will join Barnett in the kitchen.