Friday, September 04, 2009



I got a little taste of what's to come from Olympic Provisions when it opens (hopefully) next month. At a little soiree held in a suite at the ACE Hotel, guests chewed on these little chorizo sausages and sipped cocktails mixed with the aromatic gin and small batch rum of House Spirits. I was totally into the sausage, and probably chopped off one too many from the string that sat in the bowl on the table in the center of the room. (Since these tasty morsels do come on a string like this, the hungry Hawaiian in me immediately wondered if some could be purchased and tied into a lei with which to adorn foodie friends on their birthdays. Gross, or just greasy?)

I got to ask Olympic Provisions' owner Nate Tilden a few questions about the new place, which made me so excited to check it out.

Here's the scoop: A small restaurant housing Oregon's first salumeria (they've had to lobby for the rights to cure meat at the USDA in WA D.C.), industrial part of town, long bar, and only 30 seats, including a chef's table in the back. As the Owner of Clyde Common, the food will no doubt be edgy, meat heavy, and reaking of regional goodness. Inspiration comes from the tapas bars of Spain. I can't wait...

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