Portland Sandwich Whiz to Open Allergy-Friendly Restaurant This Spring

“I don’t know if you can imagine a couple chefs and four line cooks all onWhole30making decadent sandwiches every day, but let’s just say we were all hangry,” saysGabriel Pascuzzi，精美的厨师转过身Portland, Oregon’s wildly popular gourmet deli,Stacked Sandwich Shop. But navigating the month-long clean-eating boot camp paid off, inspiring the chef’s forthcoming chicken concept,妈妈鸟.

“我发现自己希望有一个服务的地方grilled chicken和蔬菜。纽约搬迁之前Portlandto pursue meat between bread. Keen on barbecued and smoked birds, Pascuzzi realized that an eatery offering “healthy and delicious vegetables and chicken off a wood fire grill” at an affordable price––following Stacked’s counter service model––could fly in Portland.

妈妈鸟, which claims a former parking lot encompassing just under 3,000 square feet, will debut this May in Portland’s hip Slabtown neighborhood, offering à la carte quarter, half, or full chickens grilled over local hardwood and charcoal at a central hearth to an indoor/outdoor dining room of roughly 90 guests. Those patrons will be able to choose from six to eight complimentary house-made sauces, three seasonal vegetable preps, a handful of starches such as sweet potatoes roasted on the coals and grilled fingerlings tossed in garlic oil and herbs, and a couple salads. Right now Pascuzzi is working on a vegan Caesar flavored with lemongrass and yuzu. The chef is also excited about the three desserts he’ll plate: a draft root beer float, a gluten-free grilled fruit cobbler with dairy-free vanilla ice cream, and a s’mores kit for two that will come with hot coals for DIY marshmallow roasting.

虽然Pascuzzi仍在最终确定菜单，但厨师期望“花费大量时间进行微调”这些调味料，现在他正在考虑使用Calabrian Chili aioli，Gremolata，家庭发酵的辣酱等选择，以及Romesco的变化。价格也仍在不断变化，但该团队正在考虑以9美元的价格出售一只鸡，一只鸡，两只鸡，以16美元的价格出售两只酱汁，还有一只鸡，三只鸡，三只酱汁，价格为32美元。蔬菜和侧面的价格为5美元，8美元和12美元，具体取决于大小，沙拉约为9美元。糖果价格仍然确定。

While the chicken and starches will remain constant, fruit and veg sides will fluctuate seasonally, with much of the restaurant’s produce sourced from Portland’s ubiquitous farmers markets, in addition to Pascuzzi’s father’s personal garden.

“去年的90%matoes we served at Stacked were from that garden,” adds the chef. Meanwhile, Pascuzzi is sourcing his birds from the California-based, all-natural, gmo-free, and humanely-raised coop Mary’s Free-Range Chicken. And in addition to whole birds, he’ll also sell bone broth.

By way of beverages, Mama Bird will be equipped with 12 taps, one of which will be reserved for a house lager produced in collaboration with local craft beer producer Pono Brewing, with another dedicated to root beer. Also in the works, a frosé machine, six to 10 wines by the glass in the $9 to $12 range, a concise bottle list, plus non-alcoholic options like local kombucha, tea, and Virgil’s sodas.

在美学方面，Pascuzzi主要是在设计妈妈鸟本人，追逐干净，现代的外观，公共和单个桌子，以及一个户外火坑。该餐厅的主要功能将是由Norcal烤箱设计的定制炉膛。尽管Pascuzzi希望有360次通道的烧烤架，但“由于通风问题，我们不得不将墙一侧放在一侧。”但是厨师将能够从剩下的三个侧面访问它。

Though Mama Bird isn’t entirely gluten-free, and clearly not vegan, it is indeed a concept fit for those with dietary restrictions. Pascuzzi says that the gluten on his menu will come in the form of croutons on that Caesar salad. (Pascuzzi may sub a chickpea butter for animal butter in the cobbler). He also plans to offer birds prepped with a sugar-free brine that subs in pineapple or apple juice.

Pascuzzi believes that Mama Bird will be “the yin to Stacked’s yang.” While each concept adheres to the same principles in terms of thoughtful sourcing and deft technique, Mama Bird follows a healthier path hinged on simple preparations that highlight great ingredients with the help of good salt, olive oil, and fire.