Jason Barakowski is actually the chef at Clyde. Ben was the sous chef.

Oops, forgot the "sous."

30 tables? that's pretty big, any idea where this is gonna be?

That does seem big. I revised the post because my excited scrawling notes are unclear weather 30 related to seats or tables. I suspect seats. Doh!

I wasn't given location information, unfortunately. But Tilden did say that it took a very long time to find the right space. Which makes sense when you think how important a curing room is. Everything needs to be just right for things to work the way their supposed to--not to warm, not to humid, etc.

Weather? Jesus Christ! Whether. Fuck it, I'm done for today.

Wow PAC, cured meats must give you such a hard on that your brain loses blood flow.

That said..

YYYYYYYYYYYYYUUUUUUUUUUUUUUUUUMMMMMMMMMMMM!!!

CURED MEATS MUTHAFUCKAS!!!

PAC,

I'm working on the differences between too and to with my 2nd grader. I had her find the typos. She was two for too.

"Not to hot, not to humid..." Thanks for helping educate the lilun!

Anything I can do to help!

Now let's see... I also used the wrong "their" there. Aaaaand... Nope, I think that's it. Damn. I've been doing so much better in my posts, I guess all my bad grammar just built up for this one immaculate fuck nugget of a comment. Asshole = me.

Which reminds me... You're using Blogtown to educate the lilun? Holy God! That will either be one amazingly smart and witty kid, or one seriously disturbed kid. I hope it's the former.

Is this place going to be on Glisan across from Music Millenium?

Yeah, I had heard the same from Nate and posted on PortlandFood.org:

http://www.portlandfood.org/index.php?show…

This is what I wrote about it:

Was talking to Nate a couple days ago and learned they're moving forward on a 2nd location. It will be in Industrial SE, on Stark between Water and 2nd, I think. Can't remember the name of the building.

It's going to be more of a cafe and wine bar. Sounded similar to Evoe or Petisco or Foster & Dobbs, but with a small deli case, like similar to what you see at Chop/Viande, rather than F&D. They'll have a hood, but it sounds like they're aiming for simplicity. Their plan is to do their own charcuterie and are even looking into the idea of getting approval to sell charcuterie outside their own store, perhaps a smaller-scale Salumi/Fra'Mani sort of thing. (Sorely needed in this town, imo.)

There's a space currently used for wine tastings in the building, I believe, that they're looking to use for catered/special dinners, etc.

It's an off-the-beaten path location, except for all the people who work down there. And it could become a destination like Clarklewis or Bunk.