Future collaborations include two-time James Beard Award winning chef Gabriel Rucker (Le Pigeon, Canard), followed by Antica Terra chef Timothy Wastell. Expect at least nine courses and a chance to try some of Preisch’s farm-driven fermentations, including vinegar made from estate wine, housemade misos and black shallots growing in the garden. Stocks has been busy with Jem Supper Club (most recently spotted at our 2021 Restaurant of the Year, Magna Kusina), while Preisch has been shepherding Abbey Road’s bed and breakfast as well as his six-course Verdant lunch series. It’s the public’s first chance to try the duo’s food together since Holdfast closed at the start of the pandemic. If you’ve been waiting to check out Takibi, now is the time.Ībbey Road Farm chef Will Preisch is rolling out a new chef collaboration dinner series, starting with his former Holdfast Dining partner Joel Stocks on Feb. According to Snow Peak, Submarine Hospitality, which opened the restaurant last May, is no longer involved with Takibi. Auger continues to co-own Nimblefish, though the now omakase-only restaurant has gone in a more formal direction under chef Yasu Tabita.
Cody Auger, co-owner of superlative Southeast Portland sushi spot Nimblefish, has taken over the menu at Takibi, hoping to turn the elegant restaurant - already known for its impressive drinks program from bar director Jim Meehan and bar manager Lydia McLuen - into a premier Portland izakaya, with Oregon seafood and other ingredients pulled directly from the open kitchen’s flaming hearth.
Flanders St., it feels like the missing piece. But in the case of Takibi, the “bonfire-inspired” Japanese restaurant found inside the headquarters of outdoor gear specialist Snow Peak’s North American headquarters, 2275 N.W. Usually, a chef change at a new restaurant could be a troubling sign.
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