Tusk

Tusks vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith. Smiths time spent as opening sous chef at Philadelphias acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Genes informs the ever-changing seasonal menus. All vegetables and most flours and grains are sourced directly from local farms Smith has built close relationships with over the years, and the dishes are meant to be shared in a convivial dining atmosphere. All flatbreads are baked in-house. The dessert program, helmed by former Le Pigeon pastry wiz Nora Antene, along with the cocktail menu by Bar Manager Tony Contreras, are equally as seasonal. Tusk was recently named a FOOD & WINE Restaurant of the Year 2017, and the restaurant has received praise from Bon Appétit, The New York Times, PUNCH, Portland Monthly, The Oregonian and others.