Alberta Oyster Bar and Grill closed Sunday, June 28th. It will reopen as a “whiskey tavern” in a few weeks, with Andrew Finkelman, currently of 50 Plates, and the current ASOBG chef. The only thing that surprises me about this news, is that the restaurant lasted as long as it did. Once it closed the last time, it seemed to never build up any momentum. Press releases and news were almost non-existent, and I think people pretty much forgot about them.
It is a sad fall for what once was a pretty terrific restaurant, manned by Eric Bechard, who has now moved on to open Thistle Restaurant in McMinnville.
meimoya says
It’s really a mouthful of an acronym, isn’t it? So is it ASBOG, ABSOG, AOBG (Alberta Oyster Bar and Grill, above) or ASOBG?
Well, it’s a moot point now…perhaps the sheer audacity of such complicated initials added to the restaurant’s demise???
pdxyogi says
I always found their happy hour menu, times, & prices to be confusing and contradictory between what the menu says, the website, and what the servers would say.
garden girl says
23Hoyt has never really hit it right even when Bruce tinkered with switching chefs and name changes. I think taking on all those investors might have been a problem too. It’s a rare misstep for Bruce after the long mourned and wonderful Zefiro (couldn’t we please have Zefiro II at 23Hoyt?), the gorgeous bluehour and the fusion Saucebox. clarklewis has been up and down. Bruce is incredibly creative and if anyone can figure this out, it’s our own Svengali.
In any case, it’s difficult to lose the restaurants that create a real fabric for our city. I’m saddened each time one of them closes because good folks lose their jobs. And we lose another option for dining. But with less disposable income for PDX diners, I’m afraid this trend will continue.
porky pine says
Although I loved the ASOBG, the Whiskey Tavern sounds like it might do better on Alberta.
Bruce Kaad says
The rumor is not quite right — ASOBG will serve its last dinner on Sunday, June 28. I am grateful for all of the wonderful guests who have enjoyed meals here since I took over in 2007, (and sorry for those I confused). Our business followed the path of many others since W announced the economic news in September, and I cannot justify taking on any more debt at this time. I am also grateful for all of the wonderful staff I have had the privilege to work with here. Special thanks to Laurel and Nita (chef and manager). Your are the very best!
A new concept will open very shortly after spearheaded by Andrew Finkelman, who tended bar here and has a lot of love invested in ASOBG as well. I am excited to have Andrew back in the family. More news to follow.
Bruce Kaad, owner, ASOBG
qv says
I had a couple very nice meals at your place, Bruce. I certainly would’ve had more than that had I the time or money to do so.
ASOBG will be missed. Best of luck on any future ventures you have planned.
extramsg says
So, Dude, will this finally end your callous skepticism over the effects of the economy on Portland’s restaurants?
Melissa says
Um..restaurants close all of the time. You’re all about the stats, MSG, so how about you show us some stats that indicate that there are more closures during the past year than during previous years? I’m not being sarcastic here, I genuinely want to know but don’t have the patience to go climbing through the stacks the way that you do.
extramsg says
I wish I had the resources to do a statistical analysis. I’d love to see FD’s spreadsheet, but I don’t think he has the resources either. I would guess that his analysis, like anything I could do, would be rather skewed by media reports. I don’t know if the OLCC or business licensing agencies or the health inspection department would be a better source of information because I don’t know how they categorize businesses or if they keep track of businesses that have closed with any degree of accuracy. It’d be interesting to see. You’d also need to include chains for an overall picture.
But it’s also important to note that openings vs closures isn’t the only measure of how the restaurant industry is doing. It’d be very helpful, for an accurate picture, to see shifts in employment, compensation, and purchasing. Other questions that have to be asked:
How do revenues and ticket averages compare within restaurants to previous years? How is this affecting employment within the industry? How is it affecting suppliers? How is it affecting cash reserves, credit lines, etc? How long can individual restaurants maintain current revenues? How available is credit for restaurants and, especially, suffering restaurants? What part of the cycle are we in and how long will the down-cycle last?
Unfortunately, I’m forced to use anecdote more than statistical evidence. Talking to other restaurateurs, to servers, to suppliers, and people in the industry the answers to these questions are not positive. Some places are doing better than others, but a lot of places are just trying to get through this and hoping to have their credit last long enough or not have to dip into their credit so severely that they’ll survive the worst of it and come out on the other side.
FD, I don’t think you’ll be causing any panick anytime soon. It’s only a blog. But it is callous to not recognize that the industry is hurting — that when a server or a cook puts in their resume, it’s competing against, literally, hundreds of others. That compensation may be down and raises unavaialble, and benefits, for those who had them, cut or reduced. That owners are forgoing compensation to pay bills and their staffs or filling up their credit cards. That distributors are letting people go. Etc. There are all kinds of ways you can empathize with those in the industry beyond whether you can still get a steak at El Gaucho.
I don’t think this is any different from any other industry right now, but people are hurting. It’s callous, imo, not to recognize that and acknowledge it. Maybe if you had to interview people for jobs right now and see how desperate they are, you’d have the same knot in your stomach that I do.
qv says
Funny you brought up the OLCC.
That, in my opinion is doing as much damage as anything else.
Delaying openings and profitability for MONTHS to a YEAR is causing a crisis in income and job openings don’t you think?
The most productive thing to do would be to get a ballot measure on to hold the OLCC to an actual timeframe to approve licenses and to remove seemingly arbitrary considerations.
How many businesses do you know that are flushing their much needed seed money down the toilet waiting for a license- a license you can’t even apply for until you’ve secured the location?
Food Dude says
Not at all. I did a chart around March for the WSJ, comparing closures/openings this year to the previous two. It showed we were slightly behind normal at that time. I don’t think it has changed all that much since then.
I don’t think it is callous to point out the truth in an attempt to keep everyone from panicking and making the situation even worse. That would be callous.
qv says
From what research into the matter I do (some, not a ton) it would seem that more recognized names and more seemingly healthy or well liked places are closing but not more closings overall.
My take on it is that the closings are more high profile, but not alarmingly higher in number.
There’s also a lot of factors to take into account as to why a place closes. In this economy people are more likely to close up shop before things get really really awful if for no other reason than their lines of credit are gone. I could also see some owners selling/closing rather than try to compete in the realm of whoever has the cheapest happy hour wins.
Flavour says
Cafe 401 is closed.
Kevin Dorney the owner pulled the Michael Hebb hat trick.
What a coward, at least he could of told the staff,instead he chose to lie to them.
I hope the staff finds jobs, such a shame to see him use and take advantage of the ones that believed in him.
nancy says
There’s a sign in the window of 401 that says they’re expanding into the space next door and will reopen around July 4. I heard workmen in there on Friday.
Cuisine Bonne Femme says
What the hey-hey is a “Whiskey Tavern”? Other than serving lots of whiskey, obviously.
reflexblue says
it’s a poor man’s Whiskey Bar… show me the way to the next Whiskey…Tavern?
pdxyogi says
Anyone been to “Branch, A Whiskey Bar” (that’s the name on the sign…glad they 86’d “Tavern”) yet?
Actually, the song “Whiskey Bar” was written by Brecht & Weill (wrote Mack the Knife” before any of The Doors were even born.
reflexblue says
yes, it’s actually called Moon of Alabama.
I’ve been to Branch once, with a working chef and sometime pastry chef… we were all happy with our meals and the service was fantastic. I strongly recommend their $15 hanger steak. The duck confit hash is sure to be popular, and was good, but not something I would normally order.
simonepdx says
We enjoyed a meal at Branch just this weekend. The hanger steak was indeed very good.
I kept thinking … gee, the arrangement of this bar is very like Alberta Street. I did a *facepalm* when I started reading this!
Chambolle says
“Michael Hebb Hat Trick?” Huh. Coincidentally, I just happened to see M. Brownlow on the mean streets of portland.
Food Dude says
He’s supposedly here helping Vita open a new coffeehouse.
whatwhat says
Hey Michael Hebb is back. He’s working for Cafe Vita and is helping with the opening of their new cafe in portland.
Flavour says
The sing in the window is a farce, that was his lame way of letting the staff know they don’t have jobs anymore. The sign is down, his employee’s are jobless, he pulled the plug. That’s the truth, the whole truth and nothing but the truth.
red_the_opinionated says
I can not say enough good things about New Seasons market. The SO and I are moving back to California next month, and I will dearly miss living three blocks away from one of their stores. People can complain all they like about the prices, for me it’s worth every penny. The produce is gorgeous, the wine steward has become a good friend, my daughter calls multiple employees by name, they know hers as well. Knowing all that they do to promote healthy food, local farmers, and all things organic, sustainable, and just plain good, really makes it a special store for my family. I will miss that place more than even I can imagine.
Cuisine Bonne Femme says
I agree. New Seasons runs one of the best grocery stores in the U.S. I recently spent time in a great city that only has Whole Foods. No comparison; in staff, products, pricing – New Seasons wins hands down.
hotdawg says
Dude – could you post the link to your 6/10 comments on 23Hoyt – is BC still behind the property or did someone else take it over — confusing … thanks.
If 401 is indeed closed will that be the fastest open and close in recent history???
Food Dude says
BC is still behind 23Hoyt. I didn’t make comments at the time, just posted the new menu: http://www.pdxfoodpress.com/?p=5896
401 is closed. I’m just keeping my mouth shut about that for now.
guancale says
401 is closed. Sissy move by the owner. They seemed to be busy often, food was really good and I hope the talented crew will find employment. Sad really.
land_carp says
New Seasons is the best! Not only do they seriously care about sustainable seafood, they do customer service right. I special-ordered a whole pig leg for a Father’s Day BBQ from the 7 Corners store. When they failed to get it in, they GAVE me (cost-free) a 17-lb. boneless pork roast, and threw in some grassfed beef chuck. They wouldn’t even “let” me pay cost. Amazing! It made a great BBQ, too.
morenas says
“Not only do they seriously care about sustainable seafood”
Actually New Seasons also sell quite alot of *non-sustainable* seafood. Most often there are only a few “green” signs in their fish display and a forest of yellow and red signs. I have personally seen mexican shrimp, oregon salmon (eek!), shark, orange roughy (severely threatened), and a wide array of over-fished tunas. I am not the biggest fan of whole paycheck but (unlike New Seasons) they really are serious about sustainable and cruelty-free seafood.
red_the_opinionated says
Hmmm… Usually our NSMarket’s seafood case is primarily green and yellow tags. Very few red ones. I agree with Pdxmo that it is better to be informed, let the consumer make their choice. The only other market within walking distance of our neighborhood is Fred Meyer, and I die a little inside whenever I see their still half-frozen, dried up display case.
Pdxmo says
Funny, last time in WF I could have sworn I saw Chilean Sea Bass, but maybe that was a few years back (I don’t go there if I can help it). Nonetheless I don’t think it is fair (or accurate) to say NS isn’t “serious” about sustainable seafood. Why else go to the efforts of having said labels and other communications about the seafood that is available? Better to attempt to inform and change behavior, IMHO, rather than simply not carry something and likely cause the consumer to look for it elsewhere. I personally have learned a lot from their displays and changed my habits accordingly. I have not bought a red-labeled fish since learning why it was designated as such. And I can’t speak to the issue of “cruelty-free” as in my experience this is (largely) in the eye of the beholder. One thing I am certain about: if you have concerns or comments, send them directly Brian Rohter. I can guarantee he will be serious about listening to them. In the end that’s what makes the place so great. Try that with WF…
Food Gems says
Dude – any update on the 401 story? closed or not closed?
Food Dude says
Yes. 401 has closed. Here is a comment from the forums:
“Yes, I’m sorry to say cafe 401 has closed, the economy as we all know is poor right now but this had much more to do with big ambitions and small amounts of cash.
I’m especially sorry to have to break up this staff team, their brilliant and I will miss seeing them everyday, special thanks to Nate Lind, Drew Marquardt and of course Morgan in the kitchen, I would gladly eat anywhere you guys cook.
thankyou all for your support and interest,
Kevin”
one swell foop says
Anyone heard more about Olea? I’ve been hearing rumors that they are planning on reopening.
They’re totally unfounded, and I can’t even track down a source of origin for them, but I’ve heard from several people…
Anyone else know anything?
thesecret says
Hebb remains in Seattle, but is assisting with Caffe Vita’s Portland expansion.
And yes: Brownlow worked for the “cowardly” Hebb post-ripe implosion for almost a year, including cooking the dinner the NYT writer attended.
Hopefully, Tails & Trotters will give Brownlow enough autonomy to prevent revolt, despite his strong tendency to burn bridges.
nancy says
“Burn bridges”? He’s been pretty darn loyal to Hebb.
Whatever.
I hope Tails and Trotters soars.
flavour says
Sounds like “thesecret” is Hebb, It’s even all lower case.
Hebb from what I hear has just found another deep pocket to put things up his nose.