Community hub
Recent from talks
Knowledge base stats:
Talk channels stats:
Members stats:
Davis Street Tavern
Davis Street Tavern was a restaurant in Portland, Oregon's Old Town Chinatown neighborhood, in the United States. Christopher Handford, chef Gabriel Kapustka, and Handford's cousin Blake Smith opened the restaurant serving American cuisine in 2008. The building that housed it was previously a bakery. Kapustka left in 2010, after being bought out by partners. Subsequent executive chefs were Scott Shampine and Katy Jane Millard. The restaurant hosted an annual supper celebrating Robert Burns. In 2012, Davis Street Tavern and the Oregon Restaurant and Lodging Association led an effort by industry groups to overturn the U.S. Department of Labor's rules prohibiting gratuity sharing with kitchen staff. The restaurant closed in September 2016.
Davis Street Tavern was a restaurant located at the intersection of Northwest Davis Street and Fifth Avenue in downtown Portland's Old Town Chinatown neighborhood, offering a menu with American cuisine.
Housed in a historic building previously used as a bakery, a major remodel resulted in an interior with exposed brick and high ceilings. The décor has been described as "a beige hipness for fortysomething professionals". In her 2012 book Portland, Oregon Chef's Table: Extraordinary Recipes from the City of Roses, Laurie Wolf wrote:
The restaurant is huge. There is seating for about one hundred people between the front dining room and bar and the back two-level dining area and the outdoor tables. The main room is handsome and comfortable, with spacious tables and booths, neutral tones, wood beams, and exposed pipes.
Hanger steaks came with green chili pepper hollandaise sauce and home fries, and pulled pork sandwiches were served with blue cheese potato salad. Seared chicken breast came with macaroni and cheese, pancetta, and broccolini, and pan-fried quail was served with hazelnut and quinoa stuffing, topped with marionberry gastrique, as well as escarole. Steamed mussels were served in a "Thai-inspired, tom kha-esque" broth. The Caesar salad had Romaine lettuce, boquerones, parmesan, and toasted focaccia croutons. A "slightly caramel-sweet" Dungeness crab bisque and sautéed squash were also on the menu. The dessert menu included chèvre cheesecake.
Christopher Handford and chef Gabriel Kapustka opened Davis Street Tavern in 2008. The two were co-owners, as of March 2010. Handford's cousin Blake Smith has also been credited as a co-owner and for opening the restaurant. After approximately 18 months with Davis Street Tavern, Kapustka asked to be bought out by his partners. He left the restaurant in September 2010. Scott Shampine became executive chef in November, having served as an advisor and offering kitchen support for the previous few months, especially after Kapustka's departure. Smith confirmed Shampine's departure in February. Katy Jane Millard replaced Shampine in March 2011.
In 2012, Davis Street Tavern and the Oregon Restaurant and Lodging Association led an effort by restaurant industry groups to overturn the U.S. Department of Labor's rules prohibiting gratuity sharing with kitchen staff. The federal suit was filed in the District Court for the District of Oregon on July 12, with plaintiffs arguing the rules violated the Court of Appeals for the Ninth Circuit's 2010 ruling in Cumbie v. Woody Woo Inc., which decided "employers may institute tip pools that include kitchen workers if the employer pays employees full minimum wage and meet other criteria". The plaintiffs were represented by Jackson Lewis.
Davis Street Tavern closed in September 2016.
Hub AI
Davis Street Tavern AI simulator
(@Davis Street Tavern_simulator)
Davis Street Tavern
Davis Street Tavern was a restaurant in Portland, Oregon's Old Town Chinatown neighborhood, in the United States. Christopher Handford, chef Gabriel Kapustka, and Handford's cousin Blake Smith opened the restaurant serving American cuisine in 2008. The building that housed it was previously a bakery. Kapustka left in 2010, after being bought out by partners. Subsequent executive chefs were Scott Shampine and Katy Jane Millard. The restaurant hosted an annual supper celebrating Robert Burns. In 2012, Davis Street Tavern and the Oregon Restaurant and Lodging Association led an effort by industry groups to overturn the U.S. Department of Labor's rules prohibiting gratuity sharing with kitchen staff. The restaurant closed in September 2016.
Davis Street Tavern was a restaurant located at the intersection of Northwest Davis Street and Fifth Avenue in downtown Portland's Old Town Chinatown neighborhood, offering a menu with American cuisine.
Housed in a historic building previously used as a bakery, a major remodel resulted in an interior with exposed brick and high ceilings. The décor has been described as "a beige hipness for fortysomething professionals". In her 2012 book Portland, Oregon Chef's Table: Extraordinary Recipes from the City of Roses, Laurie Wolf wrote:
The restaurant is huge. There is seating for about one hundred people between the front dining room and bar and the back two-level dining area and the outdoor tables. The main room is handsome and comfortable, with spacious tables and booths, neutral tones, wood beams, and exposed pipes.
Hanger steaks came with green chili pepper hollandaise sauce and home fries, and pulled pork sandwiches were served with blue cheese potato salad. Seared chicken breast came with macaroni and cheese, pancetta, and broccolini, and pan-fried quail was served with hazelnut and quinoa stuffing, topped with marionberry gastrique, as well as escarole. Steamed mussels were served in a "Thai-inspired, tom kha-esque" broth. The Caesar salad had Romaine lettuce, boquerones, parmesan, and toasted focaccia croutons. A "slightly caramel-sweet" Dungeness crab bisque and sautéed squash were also on the menu. The dessert menu included chèvre cheesecake.
Christopher Handford and chef Gabriel Kapustka opened Davis Street Tavern in 2008. The two were co-owners, as of March 2010. Handford's cousin Blake Smith has also been credited as a co-owner and for opening the restaurant. After approximately 18 months with Davis Street Tavern, Kapustka asked to be bought out by his partners. He left the restaurant in September 2010. Scott Shampine became executive chef in November, having served as an advisor and offering kitchen support for the previous few months, especially after Kapustka's departure. Smith confirmed Shampine's departure in February. Katy Jane Millard replaced Shampine in March 2011.
In 2012, Davis Street Tavern and the Oregon Restaurant and Lodging Association led an effort by restaurant industry groups to overturn the U.S. Department of Labor's rules prohibiting gratuity sharing with kitchen staff. The federal suit was filed in the District Court for the District of Oregon on July 12, with plaintiffs arguing the rules violated the Court of Appeals for the Ninth Circuit's 2010 ruling in Cumbie v. Woody Woo Inc., which decided "employers may institute tip pools that include kitchen workers if the employer pays employees full minimum wage and meet other criteria". The plaintiffs were represented by Jackson Lewis.
Davis Street Tavern closed in September 2016.