Opening in the old Brasserie Montmartre venue in August 2016, the Bardot beer and wine bar attracted national attention for its sleek style and unabashed Francophilia, but the food program kept a low profile, centered mostly on meat and cheese boards. To up the game, chef Karl Holl has taken over the kitchen as part of “a permanent chef residency” called Spatzle & Speck, serving full dinner menus Tuesday through Friday, with abbreviated offerings on Mondays and Saturdays.
Holl is the chef and butcher at Basan Farms in Mulino, Oregon, and according to the press release, he grows and raises around 80 percent of the ingredients on the Spatzel & Speck menu. Promising dishes include shishito peppers with basil and sungold tomatoes ($8) and Indigo potato gnocchi with smoked pork ragout ($15). Full menus are available on the website.
In related news, Bardot also welcomes an experienced sommelier: Stacy Gibson (Bluehour, Woodsman) is now onsite to provide bottle recommendations and curated wine flights.
Food by Spatzle & Speck is now available at Bardot wine bar Tuesday through Friday, from 4 to 10 p.m., with a shorter version of the menu served Monday and Saturday, from 4 to 10 p.m.
- Bardot [Official]
- First look: Spatzle & Speck starts 'chef residency' at Bardot wine bar [Oregonian]