Chef Johnny Nunn, the mind behind contemporary high-end dining room Verdigris, will open his new pseudo-casual Italian spot Corzetti any day now — but that means leaving his baby in the process. To fill his shoes, Nunn has chosen chef Trevor Payne to take over the kitchen at Verdigris. Payne came up in the Portland restaurant scene, working as a line cook at Clyde Common before jumping over to places like Gabriel Rucker’s Little Bird and the now-closed Taylor Railworks. Payne most recently opened Tanner Creek Tavern in the Pearl as an executive chef.
Payne will take the reins May 8, which gives us a hint at Corzetti’s opening date. For those who missed it, Corzetti will fill the Muscadine space on Prescott, specializing in pastas and Pacific Northwestern, Italian, and Spanish wines. Verdigris is open for dinner 5 p.m. to close Tuesday through Sunday and for brunch 9 a.m. to 2 p.m. Saturday and Sunday.
• Verdigris [Official]
• All Verdigris coverage [EPDX]
• Verdigris’ Johnny Nunn Unveils Plans for Corzetti, His Upcoming Italian Eatery [Merc]