Tabor Tavern: A New Gastropub to Open in Inner East PDX



An interesting press release has passed along to my cluttered desktop. Perhaps it’s more interesting to me because I live in the neighborhood, but a new pub called Tabor Tavern is set to open at 53rd and E Burnside, stumbling distance from Belmont Station. What makes this new place so intriguing is its tangential connection to Lompoc Brewing, as well as to craft beer and gastropub culture in general.

Photo pulled from Google street view of the pub’s previous occupant

This is no fly-by-night operation here.Owner Ken “Zig” Naffziger has more than 25 years of industry experience, including stints as regional manager with McMenamins and Lompoc Brewing.“It has been a life-long dream to have my own place,” said Naffziger. “I am an avid fan of pub culture and hope to create the kind of place fellow fans would like to congregate.” Naffziger brought in restaurant consultant Sean Herron of Big Idea Group as an advisor on this project.


Even more interesting is the consultation of Lompoc’s Brewmaster Bryan Keilty. The press release says that the menu will be influenced by classic tavern fare, as interpreted by Lompoc head brewer and CIA alumnus, Bryan Keilty, and the world travels of Naffziger and his wife, food and beverage PR executive, Kristen Siefkin.”


While I am confused about the reference to Bryan being a CIA alumnus, the Tabor Tavern sounds promising. Some of the menu items you can expect there sound pretty tasty to pair with a fine craft beer:


· Fried chickpeas with smoked paprika and lime; Parmesan crusted fried Mortadella; and tempura bacon; Snake River Farms’ Waygu-fat French fries

· Lager-steamed mussels with chorizo, garlic, and mustard

· Cavolo Nero (black kale) salad with barley, marinated mushrooms, and shredded carrots in a lemon-parmesan vinaigrette

· Red wine braised flank steak sandwich with roasted red peppers and horseradish aioli

· Triple play mini burgers (beef, lamb, turkey)

· Mac and Cheese with kale and sausage





Sounds mouthwatering. Tabor Tavern looks to be serving gastropub-quality pub food with fresh craft beers, as well as a full bar of spirits and wines. To make things more appealing for the locals, they will be open 7 days a week for lunch and dinner, as well as Sunday brunch. Children will be permitted until 8:00 p.m.


The interior features will include refinished cement floors, antique rugs, and a reclaimed wood bar. In addition to 65 seats indoors, there will be outdoor seating during fair weather. Tabor Tavern will have ample parking, both on-street and in its own lot. The expected opening date is mid-May.


I look forward to adding this into my local rotation and hope to have more information soon!

Samurai Artist
Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

Discussion

  • HumuloneRed
    HumuloneRed
    Wed Mar 14, 2012 9:19 PM

    Sounds like it will be a interesting place.

    What’s confusing about Bryan Keilty being an Culinary Institute of America alumnus? Sounds like a great reason to have him consulting.

    I look forward to checking this place out.

    • HumuloneRed
      HumuloneRed
      Thu Mar 15, 2012 2:46 PM

      I guess I misread the post. Bryan is involved in the project not just consulting… Intriguing.

    • Anonymous
      Anonymous
      Thu Mar 15, 2012 1:46 AM

      The adress is actually north east

      • ElGordo
        ElGordo
        Thu Mar 15, 2012 3:41 PM

        How about just east, then? It’s always bothered me how addresses on one side of Burnside are different than those right across the street.